https://wiki.tiffa.net/w/index.php?action=history&feed=atom&title=Translations%3AKashmiri_cuisine%2F55%2Fen 2026-09-13T18:57:28Z Revision history for this page on the wiki MediaWiki 1.43.0 https://wiki.tiffa.net/w/index.php?title=Translations:Kashmiri_cuisine/55/en&diff=152879&oldid=prev 2025-06-12T05:51:07Z

<p>Importing a new version from external source</p> <p><b>New page</b></p><div>During the long winters the days are short, sunlight and electricity in short supply, so there is not much that can liven up existence except interesting food, so it constitutes a major interest of the Kashmiris&#039; lives. On window sills and terraces, one can spot small piles of aubergines, cherry tomatoes, gourds and turnips being sun-dried. There is ample time and the &#039;&#039;daan&#039;&#039; (Kashmiri traditional stove) with its twin stoves (&#039;&#039;Chaer&#039;&#039; in Kashmiri) ignited by fire wood placed in one inlet) is always ready to oblige long hours of cooking despite the shortages of electricity. When all village roads remained blocked due to heavy snowfall and villagers have to use oil lamps or kerosene lanterns, the entire family is called to the kitchen where flavour of the overnight &#039;&#039;shab deg&#039;&#039; fills the entire space. Kohlrabi (&#039;&#039;monje&#039;&#039;) is cold tolerant, and continues to grow on the fields in winter, so much that a little frost even helps it.</div>

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