Connecting all foodies in India….
Every card-carrying Kashmiri will agree with me on the intense longing they have for the food of their homeland. Some, like my Europe-based investment banker friend needs to have a steady supply of canned wazwan sent to him by fair means or foul. My Emirates-based comrade longs for the homely delights of the carp that abounds in rivers and lakes of the Valley, cooked with tomatoes, the leaves of kohlrabi and industrial quantities of chillies. Others hanker for the flavours of nun chai with as much malai as a cup can hold. Kashmiri milk is overwhelmingly that of cows rather than buffaloes with the trademark yellowish crust. Still others crave for the soul-nourishing blandness of haakh with lamb, or even plain haakh stewed into a soup with whole leaves and a thin stew.
My own Kashmiri cravings are all of the above plus a little bit more. I love the…
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