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MAISH KRRER (A milk product) Maish Krrer (in Kashmiri) is a conventional ripened cheese product indigenous to Pahalgam, Gulmarg, Sonamarg, and Shopian. Cream cheese is usually fried in its own fat, is usually prepared from cow's or buffalo's milk, and has a whitish colour. Traditionally Maish Krrer is made from raw full-fat milk that is separated using soured milk and Sun-dried. The excess liquid drips down from the semi-porous cloth and the rest of the moisture is lost by sun drying. After sun drying it is stored in shade and sometimes fungus grows on this giving it a unique flavour. Kalari is often made part of various cheese-based cuisines, such as the "Kalari-Kulcha," which is a popular snack in the Jammu province. Kalari Kulcha is a famous street food of the Jammu region and can be seen in the menu list of roadside vendors, big restaurants and marriages. Preparing a Kalari requires some expertise that may be mastered in a couple of trials. First, it is dabbed in ...
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  Euryale (Keneboeb) Euryale (Keneboeb in Kashmiri) is a perennial plant which grows in water, producing bright purple flowers. The leaves are large and round, often more than 3 feet across, with a leaf stalk attached in the centre of the lower surface. The upper surface of the leaf is green and the side which rests on the water is purplish. The leaves have a quilted texture, and the leaves, flowers and stem, and leaves which float on the surface of the water are covered in sharp prickles. Other leaves are submerged. Euryale normally grows in lakes, ponds, wetlands etc. The plant produces starchy green bulbs/seeds that are edible. The plant grows best in locations with cold winters. Bulbs/Seeds are collected in the last week of November and may be eaten raw or cooked. Wular Lake is a large producer of Keneboeb and the locals collect and sell the same at Habba Kadal and Kani Kadal in the morning hours. © Chander M Bhat
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