Do Kashmiris have a sweet tooth?

‘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).

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“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).

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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)

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Apricots (Tcher) served in sugar syrup.

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Tonight.

Phirni. @ Chor Bizarre, Noida

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Now. I have a bad case of toothache.

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Previously:

Shakti Sweets

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