On the table

Kashmiri smoked fish:
Cut off from the rest of the world in the snowy season, the Kashmiri tradition of preparing smoked fish for the winter still persists says Tabassum. “Dried paddy grass is collected, and once the fish is placed on them, it is set on fire. They are not cleaned or gutted prior to smoking; any variety can be used,” she says. When required, she says, “The fish is cooked with dried tomatoes — another tradition of dehydrating vegetables for the season — and
nadru
(lotus stems) into a curry. Or deep-fried in mustard oil with lotus stems, radish and spices.”

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