As the winter chill returns to Kashmir, a couple of delicacies are in the good demand in the markets.
Similarly, smoked fish—known as ‘Phari’ are in huge demand as the delicacy always attracts the people in the chilly weather conditions. A reddish-brown smoked fish is believed to provide great resistance against diseases related to cold.
With the drop in temperatures, vendors in bustling markets are gearing up for heightened demand, showcasing fresh batches of smoked fish at their stalls.
“Phari is more than just food; it’s a celebration of Kashmir’s culinary heritage, as the demand during winter is incredible. People value the authenticity and warmth it brings to their meals,” says a local vendor Bashir Ahmed at Srinagar’s Fateh Kadal, while speaking to the news agency—Kashmir News Observer (KNO).
This winter, as the cold winds sweep through the valley, the smoky charm of Phari promises comfort and satisfaction to Kashmir’s residents.
“In every bite, there is a taste of tradition and a nod to the rich cultural tapestry that makes Kashmir’s winters truly special,” said Mukhtar Ahmad, a resident from Rainawari.
Another lady, Asmat, a resident of Sonwar, said: “Phari is more than a dish; it’s a cherished tradition that brings a sense of togetherness and joy to our households during the winter months.”
The preparation of this dish involves placing the fish on layers of dry grass arranged like a platform, ignited to initiate the smoking process.
“Despite a decline in demand, these smoked delicacies maintain their popularity among the older generation, typically paired with collard greens, locally referred to as ‘Haakh,’ adding a distinctive touch to the culinary tradition,” she said—(KNO)