As winter chill arrives in the Kashmir Valley, the residents welcome a cherished custom, the preparation and storage of sundried vegetables, known locally as “Hokh Syun”.
This age-old tradition transforms rooftops and terraces into vibrant displays of drying produce, with brinjals, tomatoes, red chillies and gourds basking in the autumn sun, each piece a promise of warmth and flavour for the cold months ahead.
Hokh Syun is more about preserving culture than preserving vegetables. While many dried vegetables are cooked at religious festivals, there are also many auspicious occasions for both Kashmir Muslims and Pandits on which special varieties of dried vegetables are prepared.
RelatedPosts
Saniya, a resident of Srinagar’s Sonwar, said, “When we dry our vegetables, we hold onto our roots and ensure that our children know where their food comes from.”
Explaining the process, she said it begins with washing, slicing and carefully laying out the vegetables to dry. “It is a labour of love that reflects a deep connection to our land and the changing seasons,” she added.
Notably, for many families, these sundried vegetables are a vital source of nutrition during the long winters when fresh produce is scarce.
Neelofar from Srinagar said Hokh Syun adds a unique flavour to their meals. “In winter, when fresh vegetables are hard to find, Hokh Syun reminds us of the warmth of home and family,” she said.
When the snow blankets the valley, these sundried delights come to life in traditional Kashmiri dishes and fill homes with nostalgic aromas. Elders pass their knowledge to younger generations to ensure that Hokh Syun remains a vital part of the region’s culinary landscape.
In the past, Kashmir used to be cut off from the rest of the world during harsh winters due to heavy snowfall. To ensure a food supply, Kashmiris began sun-drying vegetables in the summer and storing them for winter—(KNO)
