Скачать или смотреть Kashmiri Food at Sattvik Food Festival | Baramulla Flavours in Ahmedabad

While exploring the Satvik Food Festival in Ahmedabad, I found a unique stall bringing the authentic flavors of Baramulla, Kashmir. I had a quick conversation with Master Chef Imtiyaz Ahmed Shah from the Kreeriregion.

In this short video, we take a look at four traditional Kashmiri dishes that are rare, healthy, and deeply rooted in the culture of the valley. From foraged forest greens to ancient energy-boosting halwa, this is the side of Kashmir you rarely see on a typical menu!

📜 The Soul of Kashmiri Food: A Brief History

Kashmiri cuisine is far more diverse than just the famous Wazwan; it is a profound reflection of the valley's geography and seasonal wisdom. Historically, the food was crafted to sustain people through freezing winters, leading to a culture of drying vegetables and using wild-foraged ingredients. The essence of a Kashmiri kitchen lies in its "Satvik" nature—using local spices like fennel and ginger, and unique items like Wild Fern (Kakeidi) or Nishasta (Wheat Starch). These dishes are not just food; they are ancient recipes passed down through generations, emphasizing healing, warmth, and a deep spiritual connection with nature.

🍽️ On the Menu: 4 Traditional Dishes Shown:

Nishasta Halwa: An ancient energy booster made from processed wheat starch, known for its health benefits.
Wild Fern (Kakeidi) with Chickpeas: A rare forest-foraged vegetable (shown in the video) that is a powerhouse of minerals.
Lotz (Kashmiri Kadhi): A light, aromatic yogurt-based curry, quite different from the Gujarati version.
Modur Pulao: Traditional sweet rice flavored with pure Kashmiri Saffron and crunchy dry fruits.

📍 Sattvik Food Festival, Ahmedabad
🍽️ Kashmiri Food | Everyday Traditions



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#FoodCulture
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