Srinagar, Nov 21: As winter wraps the Valley in its chill, Srinagar’s markets are witnessing a quiet shift. Once a must-have in every Kashmiri kitchen, Hogaad (dried fish), Hokh Suen (dried vegetables) and other traditional delicacies are seeing dwindling demand.
Vendors who once struggled to meet crowds now find their stalls nearly empty.
“Earlier, people would stock up weeks before the first snowfall. Now, many youngsters don’t even know how to cook these traditional items,” says Abdul Majeed, a vendor at Srinagar’s Mahraj Bazaar.
He adds that the decline reflects broader changes in Kashmiri eating habits.
“The younger generation prefers fresh vegetables or ready-to-cook items. The culture of preserved winter foods is slowly fading,” said another vendor nearby.
Traditionally, these foods were prepared to last through harsh winters when fresh produce was scarce. Families would soak, sun-dry and preserve vegetables to create meals that were both nutritious and long-lasting. Today, with supermarkets and year-round availability of fresh produce, that necessity has all but disappeared.
Vendors hope the trend reverses but admit the change is generational. “It’s not just food; it’s a way of life disappearing slowly,” says Majeed, glancing at his unsold piles of Hogaad and Hokh Suen.
With Srinagar settling into winter, these age-old delicacies, once a symbol of resilience and tradition may soon become rare glimpses of Kashmiri heritage rather than staples on every plate—(KNO)
