Harissa is a winter staple food of Kashmiris during Chillai-Kalan, the harsh 40 days period of winters in the Kashmir valley. During Chillai-Kalan, when Dal Lake freezes and cold waves tighten its grip in the entire state of Jammu and Kashmir, Harissa serves as a source of warmth for the Kashmiris. Although Kangri( an earthen pot of burning coals), electric blankets, and Pherans (winter wear) do help in beating the chilling cold in Kashmir but Harissa keeps the body warm from inside for the entire period of harsh winters.
The main ingredients of Harissa are mutton and cooked rice. Harissa is cooked in huge ovens and takes almost 8 hours to be ready to eat. Usually, Harissa is cooked a night before it is being eaten in the breakfast. To cook Harissa, the mutton is first mixed with fennel seeds, garlic, cardamoms, cloves, cinnamons, and salt. Then, it is kept to boil for hours. Once the meat gets boiled, it is then deboned. Then, it is mixed with cooked rice and is stirred slowly to make a smooth paste for the entire night. It is very important to stir the mixture gently to bring out the exact taste and aroma. Thus, preparing Harissa is not an easy task but an art in itself. Many try to cook it but fail to cook it in the right way.
Aali Kadal and Saraf Kadal are the only areas in downtown Srinagar where some old shops have been successful in preserving this traditional dish which dates back to Mughal reign. The process of making Harissa is laborious but Kashmiris do everything to keep this tradition alive. Earlier in Kashmir, affluent businessmen would organize a feast of Harissa after the first snowfall in the valley. People used to exchange Harissa vessels as gifts to the bride and groom during weddings. Some people still follow these customs but since Harissa requires a lot of time and perspiration, most of them prefer to buy it from shops.
The security forces working in Kashmir are also fond of this food. When the mercury dips to zero, the army has to consume Harissa to keep their body warm. The chilling days are welcomed with this traditional recipe where people starts their day by having Harissa as their breakfast. People line up in long queues outside shops even before the first light of the morning waiting for their turn to have a plate of Harissa and the shops get closed within the span of a few hours. A plate of Harissa is served with hot sizzling oil in it with two complimentary Kashmiri breads (Kander czout) or naan and onion rings. In some places, it is also served with kebabs. Usually, Harissa costs INR 150-200 per plate and INR 600-700 per kilogram.
Harissa is rich in nutritional value as it has two times higher nutritional value than just mutton. This winter specialty also prevents hypothermia (the condition of having an abnormally (typically dangerously) low body temperature) in harsh winters. However, consuming a higher quantity of Harissa can lead to sudden weight gain.
So, if this traditional dish of Kashmir is already tempting you then you can’t be late to visit the valley in winters. While traveling and walking around the streets of Srinagar, if you can smell some tantalizing aroma in the surroundings, then follow the aroma and it will take you to the right doorstep.
The main ingredients of Harissa are mutton and cooked rice. Harissa is cooked in huge ovens and takes almost 8 hours to be ready to eat. Usually, Harissa is cooked a night before it is being eaten in the breakfast. To cook Harissa, the mutton is first mixed with fennel seeds, garlic, cardamoms, cloves, cinnamons, and salt. Then, it is kept to boil for hours. Once the meat gets boiled, it is then deboned. Then, it is mixed with cooked rice and is stirred slowly to make a smooth paste for the entire night. It is very important to stir the mixture gently to bring out the exact taste and aroma. Thus, preparing Harissa is not an easy task but an art in itself. Many try to cook it but fail to cook it in the right way.
Aali Kadal and Saraf Kadal are the only areas in downtown Srinagar where some old shops have been successful in preserving this traditional dish which dates back to Mughal reign. The process of making Harissa is laborious but Kashmiris do everything to keep this tradition alive. Earlier in Kashmir, affluent businessmen would organize a feast of Harissa after the first snowfall in the valley. People used to exchange Harissa vessels as gifts to the bride and groom during weddings. Some people still follow these customs but since Harissa requires a lot of time and perspiration, most of them prefer to buy it from shops.
The security forces working in Kashmir are also fond of this food. When the mercury dips to zero, the army has to consume Harissa to keep their body warm. The chilling days are welcomed with this traditional recipe where people starts their day by having Harissa as their breakfast. People line up in long queues outside shops even before the first light of the morning waiting for their turn to have a plate of Harissa and the shops get closed within the span of a few hours. A plate of Harissa is served with hot sizzling oil in it with two complimentary Kashmiri breads (Kander czout) or naan and onion rings. In some places, it is also served with kebabs. Usually, Harissa costs INR 150-200 per plate and INR 600-700 per kilogram.
Harissa is rich in nutritional value as it has two times higher nutritional value than just mutton. This winter specialty also prevents hypothermia (the condition of having an abnormally (typically dangerously) low body temperature) in harsh winters. However, consuming a higher quantity of Harissa can lead to sudden weight gain.
So, if this traditional dish of Kashmir is already tempting you then you can’t be late to visit the valley in winters. While traveling and walking around the streets of Srinagar, if you can smell some tantalizing aroma in the surroundings, then follow the aroma and it will take you to the right doorstep.
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