Dried to last

Text by Shah Khursheed | In November, snow gently begins to blanket Kashmir's hills. By mid-December, winter's cold grip tightens, slowing life across the plains. Schools close for two months, surrendering to a tradition born of survival against the region's unrelenting winters. But the real test arrives with Chilai Kalan, the harshest 40 days of winter. Roads vanish beneath snow, water pipes freeze, and the air cuts like a knife. For over 200 years, Kashmiris have perfected the art of drying vegetables to survive the long, snowy winters. This practice began when snowfalls could pile up as high as six or seven feet, cutting villages off from supplies. Over time, it became not just a necessity but a cherished tradition. One example is the dandelion, known locally as Handh. Generations of women have relied on its restorative properties, especially after childbirth, to find strength during the punishing winters. In the coldest months, Handh serves as a reminder of the bond between the people and the land.