Culture of Kashmir

The culture of Kashmir is a diverse blend and highly influenced by northern South Asian, Persian as well as Central Asian culture. Along with its scenic beauty, Kashmir is famous for its cultural heritage; it amalgamates Muslim, Hindu, Sikh and Buddhist philosophies and has involved composite culture based on the values of humanism and tolerance which is collectively known as Kashmiriyat.^[1] Jammu, Kashmir and Ladakh each have their own distinct culture.

Background

One of the most important parts of the cultural identity of the Kashmiri people is the Kashmiri (Koshur) language. This language is spoken only in the Valley of Kashmir by the Kashmiri Hindus and Kashmiri Muslims. Besides language, Wazwan and culture has been greatly influenced by Central Asian and Persian culture. Kashmiri is an Indo-Aryan (Dardic subgroup) language close to Central Asian Avestan-Persian. Cultural music and dance like Wanvun, Roaff, carpet/shawl weaving |Kaleenbafi and Koshur Sufianaforms a very important part of Kashmiri identity. Kashmir has witnessed many spiritual gurus who migrated from their land to Kashmir. Kashmir has also even witnessed the birth of some of the great poets and sufis of all time like Lal Daed, Sheikh-ul-Alam, Habba Khatoon and many more; and is regarded as Peer Vaer (a place or land of spiritual gurus). It is important to note that Kashmiri culture is predominantly followed only in the Kashmir valley and Doda of the Chenab region. Jammu and Ladakh have their own distinct cultures that are very different from that of Kashmir.

The Dumhal is a famous dance in the Kashmir valley, performed by men of the Wattal region. The women perform the Roaff, another traditional folk dance. Kashmir has been noted for its fine arts for centuries, including poetry and handicrafts. Shikaras, traditional small wooden boats, and houseboats are a common feature in various lakes and rivers across the Valley. Kashmiri culture is defined in terms of religious values, Kashmiri language, literature, cuisine and traditional values of mutual respect. The overwhelming majority of Kashmiris are Muslims and Islamic identity plays a very important role in the daily lives of people. Kashmiris across the religious divide have for centuries shared cordial and friendly ties. Kashmiri poets and writers like Mehjoor, Abdul Ahad Azad, etc. enriched the literature with their poetry. Kashmiri cuisine holds a unique place among different world cuisines. Salted tea or Noon Chai also called Sheer Chai is the traditional drink and is cooked in a Samavar, a Kashmiri tea-pot. Kashmir has been noted for its fine arts for centuries, including poetry and handicrafts. Shikaras, traditional small wooden boats, and houseboats are a common feature in various lakes and rivers across the Valley. Kehwa, traditional green tea with spices like cardamom, Saffron and almond, is served on special occasions and festivals. Kashmiri weddings are regarded incomplete without the Kashmiri traditional food known as Wazwan, which is typically spicy food cooked by the traditional cooks (Waz). Wazwan is a multi-course meal in which almost all the dishes are meat-based.

Kashmiri cuisine

Kashmir has a variety of meat based dishes like Rogan Josh, a lamb dish. Wazwan is a multi-course dish which is served on occasions like weddings.

1Kashmiri cuisine

2 Other foods

3 Wazwan
- 4 Kashmiri Chai, Noon Chai, or Sheer Cha
- 5 Kahwahold kashmiri photos
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Other foods

The Kashmir Valley is noted for its bakery tradition. On the [Dal Lake] in Kashmir or in downtown Srinagar, bakery shops are elaborately laid out. Bakers sell various kinds of breads with a golden brown crusts topped with sesame and poppy seeds. tsot and tsochvor are small round breads topped with poppy and sesame seeds, which are crisp and flaky, sheermal, baqerkhayn (puff pastry), lavas (unleavened bread) and kulcha are also popular. Girdas and lavas are served with butter.

Kashmiri bakerkhani has a special place in Kashmiri cuisine. It is similar to a round naan in appearance, but crisp and layered, and sprinkled with sesame seeds.^[6] It is typically consumed hot during breakfast.

Wazwan

A Wazwan is a multi-course meal in the Kashmiri Muslim tradition and treated with great respect. Its preparation is considered an art. Almost all the dishes are meat-based (lamb, chicken, beef, but never fish). It is considered a sacrilege to serve any dishes based around pulses or lentils during this feast. The traditional number of courses for the wazwan is thirty-six, though there can be fewer. The preparation is traditionally done by a vasta waza, or head chef, with the assistance of a court of wazas, or chefs.

Wazwan is regarded by the Kashmiri Muslims as a core element of their culture and identity. Guests are grouped into fours for the serving of the wazwan. The meal begins with a ritual washing of hands, as a jug and basin called the tasht naèr (tasht-e-naari in urdu/persian) is passed among the guests. A large serving dish piled high with heaps of rice, decorated and quartered by two seekh kabab, four pieces of meth maaz, two tabak maaz, sides of barbecued ribs, and one safed kokur, one zafrani kokur, and a mutton dish consisting of a piece known as Danni phol, sprinkled over with some coriander and Musk Melon seeds,followed by other dishes like Risteh, roganjosh, aab gosht, runwangan tchaman, marchwangan kormeh, aloo bukhara gosht, wazz palak, hindi roganjosh and last but not the least Gushtaab/Gushtaba including others. The meal is accompanied by yoghurt garnished with Kashmiri saffron, salads, Kashmiri pickles and dips. Kashmiri Wazwan is generally prepared in marriages and other special functions. The culinary art is learnt through heredity and is rarely passed to outside blood relations. That has made certain waza/cook families very prominent. The wazas remain in great demand during the marriage season from May–October.

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1. THE STORY OF KASHMIRI

1. Old ladies separating rice from husk using a traditional Kanz and Muhul.

2. A double-storey houseboat on the Jhelum river in the early 20th century.

3. The Children's Militia at Srinagar's Lal Chowk

Another photograph by Ram Chand Mehta taken in Srinagar in 1947-48. These are youngsters drilling with wooden rifles in Lal Chowk in the centre of the city. In the excited political atmosphere of late October and November 1947, when the maharajah had fled and Sheikh Abdullah came to power and straight away faced an invasion of Pathan tribesmen, thousands of people of Srinagar took up arms in some fashion or another. Several members of the men's militia were killed in service - including Pushkar Zardoo, the brother of Krishna Misri.

The photograph was taken outside the Palladium Cinema, which the National Conference took over as their headquarters. The building still stands, just, but is a ruin - bearing witness to the agony Kashmir has endured over the last twenty years in particular.

The Women's Militia at Srinagar airfield

Another wonderfully evocative photo taken by Ram Chand Mehta - Begum Zainab and the women's militia, and beyond them the men, at the airstrip at Srinagar. I imagine they were there to meet Nehru. I haven't yet managed to identify any of the women ... help welcome! India Picture hold the rights to this image.

Krishna Misri has managed to identify some of the women - here's an extract from the email she sent me (April 2015). "Yes, this is a picture taken at the airport to welcome Nehru. I can place just a few faces. Starting from the right, Sajjida Zameer Ahmad and Kamla Shankar, my elder sister. The third and fourth I cannot recognise. The fifth is Begum Jallaludin, Mahmuda Ahmad Ali's elder sister. She taught in a government girl's school in later life and rose to the position of Director, Women's School Education dept.. Leading the contingent is, of course, Zainab Begum." Krishna also subsequently identified the last woman in the row as Freda Bedi. Neerja Mattoo (December 2015) has identified the third from right as her sister, Usha Kak.

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OLD KASHMIRI PHOTOS

Thursday, 25 July 2019

Old Kashmiri lal chowk 1940

Tuesday, 23 July 2019