5 Traditional Kashmiri Winter Foods
By: EjazUlHaqBhat
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From sun-dried vegetables to smoked fish, Kashmiris stock and preserve food to ensure adequate availability during the harsh winters
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Drying removes moisture, which prevents spoilage and extends the shelf life of these foods
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Here are five famous traditional Kashmiri winter delicacies
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Dried brinjal, also known as "wangan hachi", is a traditional Kashmiri winter food that is sun-dried in the autumn to store for the winter
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Dried bottle gourd, locally known as "al-hachi", is another traditional winter delicacy that people stock for the winter as fresh produce dwindle during heavy snowfall
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Dried tomatoes, locally known as "Ruwangan Hache", are chewy and sour, and can be used in powdered form for curries and other dishes
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Smoked fish, locally known as "Phari", is an age-old winter delicacy of Kashmir. The fish is usually cooked with Kashmiri collard greens and eaten with steamed rice
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Dried dandelion greens, locally known as "handh", is also an age old winter delicacy often cooked with chicken or mutton during the winter
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