Called monji haakh and originally from Kashmir, where kohlrabi grows in abundance, it is prepared with mustard oil, whose pungent flavors balance the sweetness of the kohlrabi. Here, I turned ...

Vegetarian delights such as Methi Tsaman, Dum Aloo, Kashmiri Haakh, and Nadru Yakhni will also take your taste buds on a journey through Kashmir’s rich culinary heritage. And skipping the Wazwan? Well ...

A traditional Kashmiri dish made from collard greens cooked with mustard oil and Kashmiri spices. A unique and rich dish from Uttar Pradesh involving stuffed birds cooked with spices. A flavorful ...

Anantnag (Jammu & Kashmir): “Yi gov kheer (this is too much),” fretted 60-year-old Hajira Begum of Achabal, when a vegetable vendor in Anantnag town told her that haakh (collard greens) cost Rs 120 ...

He keeps my copy of The Magic Mountain for a month and one fine evening invites me for a cup of tea. This is my favorite part of the book. Settembrini’s discourses on life. He starts reading a ...

A long time ago, a situation most unusual arose. It was the beginning of autumn. On a smoky afternoon, an elderly gentleman arrived at Phuphee’s house. As soon as he saw her, he started weeping.

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Prepared simply with chillies asafoetida (batta haakh) or garlic it’s not complex but it’s bursting with flavour. These greens offer a nourishing and comforting meal and the dish is known as Koshur ...

The story of Kashmiri cuisine begins in ancient times when rice became a staple food in the valley. The saying “haakh-batta,” which means “greens and rice,” underscores the significance of these ...

But the Kashmiri Pandits make some delicious vegetarian dishes too, not found in restaurants -- like haakh (collard greens), kathal or jackfruit curries, Nadru Yakhni, the asli (authentic ...

Kashmiri dum aloo, yakhni pulao, haakh, rogan josh, Kashmiri dum aloo, aab gosht, and other lip-smacking delicacies are known around the country and have transcended the boundaries of continents to ...

But I love some of the vegetarian entrees of Kashmiri food even more than the meats -- especially the saag (haakh and Kashmiri spinach), lotus stems and the knol-khol apart from the rajma and pulaos.