Amid the winter season, a Kashmiri meat delicacy, Harisa, is in high demand in the Valley, particularly after snowfall in a number of locations.
The conventional dish is usually recognized to maintain the physique heat in the tough winter.
The dish is made with a combination of Kashmiri saffron, fragrant spices, rice, meat and salts. High in calorie and protein content material, Harisa will get digested simply and is made in a giant earthen pot recognized regionally as a ‘Mat’ which is saved heat by firewood all evening and tastes greatest when eaten recent.
“It takes about 17 to 18 hours to make a really good Harisa. First, you have to make rice and mix it with masala, and spices. Then the meat is added. We then wake up at 4 in the morning and take out the bones. Along with that, we have to run the shop and all this takes a lot of effort and time,” stated Isaaq Ahmad, a Harisa maker, whose household has been making and promoting the dish for over 80 years
The delicacy is a favorite not solely amongst Kashmiris but in addition vacationers visiting Kashmir during winters.
“People really enjoy this dish, especially in the winter. We have customers from all across the country,” Ahmad added.
People who’ve physique ache declare that consuming Harisa supplies ache aid and protects from many different illnesses. Many ship it as a present to close and pricey ones.
“I enjoy this dish a lot and come here from Anantnag every year just for this. This has several benefits, especially in the winter months,” stated Wali Muhammad, an everyday buyer at Isaaq Ahmad’s joint.
“I eat this in the winter season as it maintains body temperature. It is a tradition that is very near to our hearts and our culture. We eat Harisa at least once or twice in a week,” one other buyer stated.
(This story has been revealed from a wire company feed with out modifications to the textual content. )
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