Web Story Desk
Bandipora, Nov. 16: Bandipora village in North Kashmir is gaining recognition for its organic spring onions, known locally as “Praan,” which are adding a unique flavor to the region’s renowned Wazwan feast.
Spring onions play a significant role in Kashmiri dishes, from soups and stews to curries and kebabs.
In Bandipora’s Buthoo village, organic spring onions have become a prized ingredient in Kashmiri cuisine. These onions, known for their distinct flavor and aroma, are grown in the village’s unique soil and climate conditions. Harvested in late spring for maximum tenderness and flavor, the onions undergo careful cleaning and packaging before being sold in the markets of Srinagar.
Mohammad Ramzan, a farmer in Buthoo village, told The Web Story that we are committed to pesticide-free and sustainable cultivation practices, which results in an annual production of 1500 quintals, which is also the highest in Jammu and Kashmir.
He said this farming not only supports our livelihood but also preserves our traditional way of life and honors our ancestors.
He further said that for us, cultivating organic spring onions is more than a means of making a living; it is a passion and a heritage they have inherited. We take pride in our organic farming practices, which also contribute to preserving our cultural heritage and promoting local cuisine.
Ramazan also emphasizes the importance of sustainable farming for the health and safety of our customers and the preservation of the environment for future generations.
Saja Begum, an elderly lady, said in a conversation with The Web Story that we annually sell five to ten quintals of spring onion.
She said spring onions are the lifeblood of Kashmiri cuisine, especially the Wazwan feast. “It makes me proud to know that our hard work is contributing to preserving our cultural heritage and promoting our local cuisine”, she said.
Another farmer, Ghulam Geelani, said that the main motive of this village is to preserve the environment for future generations through these spring onions.
He said that since years, the market is getting high, and we are so happy and satisfied.
The organic spring onions of Bandipora, known for their superior quality and taste, are especially revered by chefs and food enthusiasts alike. These onions add a burst of freshness and a delightful aroma to any dish they are added to, enhancing the overall taste experience.
Spring onion is an integral part of several traditional dishes in Kashmiri cuisine. Whether it is used to garnish a hearty Rogan Josh or to add a twist to the delectable Yakhni Pulao, its presence enhances the complexity of flavors and elevates the overall culinary experience.
Despite the influences of modern cuisine, the love for authentic Kashmiri food and the importance of spring onions have remained strong. The use of this humble vegetable continues to be celebrated and cherished by locals and visitors alike, as it embodies the essence of Kashmiri cuisine and its rich cultural heritage.
