'What the hell were they selling in that shop? Did Kashmiris too have a sweet tooth?
I asked myself after I came across this photograph of a Kashmiri Sweet Shop in Margaret Cotter Morison's A lonely summer in Kashmir (1904).
"In Kashmir they make a sweetmeat of every thing, not of every kind of fruit, but of the buj or sweet reed which grows abundantly in its ditches; it is used as a preserve, and also as a tonic medicine."
~ Godfrey Thomas Vigne in 'Travels in Kashmir, Ladak, Iskardo, the Countries Adjoining the Mountain-Course of the Indus, and the Himalaya, north of the Panjab with Map' (1844).
dam'da: a kind of sweetmeat, ginger-candy
dal-masala: a certain sweetmeat made of beans flavoured with the shoots and pollen of the pers
dal-nabad: lake-candy, a kind of sweetmeat made of the pollen of the pets or reed-mace.
batas (lit. filled with wind), a cetain sweetmeat of a spongy texture and hollow within; a kind o cheap brown sugar which comes from the Panjab
batas-wor: a special variety of this sweetmeat
baraph, baraf, barfi: a kind of sweetmeat made of sugar and milk and having the appearance of ice
~ George Grierson's 'A dictionary of the Kashmiri language . Compiled partly from materials left by the late Pandita Isvara Kaula. Assisted by Mahamahopadhyaya Mukundarama Sastri.' (1916)
Apricots (Tcher) served in sugar syrup.
|Phirni. @ Chor Bizarre, Noida|
Now. I have a bad case of toothache.