[ad_1] Buffalo herdsmen convert milk into sundried cheese that is stored, cooked and sold as a speciality, explains MJ Aslam Maeshi’ Kraaji, the famous milk bread, and Nadur make a great preparation. Photo: Shahnawaz Taing Unlike Kashmir plains, the hills of the valley have always been buffalo-abundant. Between Baramulla and Jammu, the pasturage-rich temperature on … Read more
[ad_1] A by-product in traditional butter making, buttermilk has been the most consumed drink in Kashmir for centuries. With machines taking over the skimming and the marketing chains renamed and rebranding the product, Gurus (Lassi) may not be as abundant as it once was, writes MJ Aslam Milk, Butter Milk (Gurus), Lassi, Chatch). A glass … Read more
[ad_1] Like carpets that Kashmir weaves but ill-affords for itself, the valley produces more than 25 tons of costly morels that sell at a cost higher than silver in the global market, reports Tazeem Nazir Morel Mushrooms, locally called Gucchi or Kan Gitch are prized wild-growing Fungi that feed a high end overseas market in … Read more