From the core of my haakh!
…enjoying a warm and delicious masal’e tchot wrapped in a newspaper, wondering how the hawker manages to keep it steaming hot in his wicker basket, while the chants of “apor lalchowk dalgate runiwor apor batamalyun apor” can be heard in the background.
For stomach disorders, nun chai (Kashmiri salted tea or pink tea) was prescribed for breakfast, lunch and dinner. These crackers were allowed as accompaniments to the nun chai probably because they are light and bland, and therefore
Byul takes eleven tchotch’e from the kandur but by the time he reaches home, there are only eight and a half left.
So when I refer to the mental notes of authentic Kashmiri recipes, the only part I dread is doing the dishes afterwards. Because most of our recipes, especially the ones involving meat (that is, 90% of them), lead to a sink full of dishes.
can only vouch for the taste part of the apple-walnut combination and stress on the fact that this combination is really a must try. Come harvest season and this combination is one of the most sort after snacks for late afternoon munching.