Crockery of Our Elders and Ours
There was a time when Kashmiri households were adorned with beautifully crafted earthen pots, known as “Katrio Ba’ne” (clay pots), which were used for cooking, storing water, and even heating purposes during different seasons. The copper, aluminum, steel, bone china and other modern utensils came very late. People in those times, by and large, lived their life in a simple and eco-friendly manner.
They trusted much on things provided to them by Nature. And amongst many requirements were the earthen utensils which had a great cultural significance.
They symbolized the region’s rich heritage and the resourcefulness of its people.
The earthenware was often handmade by local artisans, showcasing their skill and craftsmanship. These pots were porous, allowing food to breathe, and imparting a unique flavor to the dishes cooked in them. The use of earthenware also reflected our elders’ emphasis on sustainability and eco-friendliness. Unlike modern materials, earthen pots were biodegradable and did not harm the environment. They were also an integral part of Kashmiri hospitality, with guests often being served tea or food in these beautifully crafted pots.
As times changed, the use of clay pots gradually gave way to modern materials like metal and plastic. However, the tradition continues to hold a special place in the hearts of Kashmiris, even today with the new intrusions of glazed pottery. Yet, the earthenware of our elders remains a testament to their ingenuity, creativity, and love for nature. In remembering the earthenware of our elders, I am reminded of the importance of preserving our cultural heritage and embracing sustainable practices.
Those days the entire crockery in the kitchen was clay pots. We had Katrio Nout (pitcher) to store drinking water, Ma’et (utensil to store water for cleaning purposes), cooking and eating utensils, etc to live so simply. Eating food from a Katrio langa’er (plate) and sipping water from glass made of clay had such a unique taste, trust me; the modern crockery is nothing when one compares the two.
In those days, our elders had La’pun to store their grains, and when harsh winters would arrive; our elders would store the pickles in earthenware pots called Maht. I recall, when it was heavily snowing outside, and people had no access to go to the market; women would roast maize in the frying pans, clay made and then send it to the nearest Grutte (grinding mill) to get it pulverized into Makai Su’et.
The only Aa’b Grutt (watermill)we had those days in our vicinity was in Yarbug, a village which is a few minutes’ walk from my birthplace Dangiwacha. Makai Su’et with Nun Chai had a unique charm then in that bowl type container called Katrio Pyale which is least found in the modern kitchens now. With however modern crockery we may store in our kitchens, I fervently believe, they can neither compete with those earthenware crockery items of our elders nor can they bless us with that taste and health.
In my Rafiabad area, it was the artisans from Watergam and Rohama who would sell the earthenware to the people, going from village to village. These vendors would not get any cash amount in return but their customers would give them grains as their return when the barter system was in vogue.
People would purchase the clay pots as per their seasonal requirements.
One interesting thing was that these earthenware items would remain in huge demand throughout the year because they would break quite often. In summers, Nout (matka) used to be so much in demand to store water and in winters, it was Kangri, Maht, La’pun etc. that would sell like hot cakes. But how sad to say, that these clay pots are now found in our Kashmiri homes.
Now if new generation at anytime wants to see them, they have to travel to some museum to get to know about these utensils used by our ancestors. But decades ago, Kashmiri households weren’t adorned with intricately crafted crockery items, it rather give place to earthen pots, reflecting a rich heritage of our elders and telling a story of tradition, simplicity, and cultural evolution. As we look to the future, we can draw inspiration from the past and work towards creating a more environmentally conscious and culturally rich society.
There was a time in Kashmir when so many elders used clay utensils. In fact, I had seen quite many of my elders closely using clay utensils in their life. And they lived a long life without even having seen the hospitals. Several names of such elders haven’t faded from my memories even today.
It should be mentioned here that Late Afzal Fazili from Gamroo village of Bondipora who lived above 100, never used any cutlery other than clay pots for eating food during his whole life. Similarly, the great scout trainer and internationally acclaimed personality, A.U. Afandi never fell ill or took any medicine till he died at the age of above 90, and the reason behind attaining such ripe age was that he used the clay utensils with pride and pleasure at his home and would insist others to use them for cooking and other purposes. I remember, we as children used to criticize them that they are living in old times by taking meals from clay utensils. And on this they would reply to us, that you’ll see, time will definitely come when doctors will even recommend you to use clay crockery at home than anything else.
I’ve, personally, seen my mother Ta’eth (Begum Hafiza Masoodi) also using clay pots in the kitchen for different purposes who relied more on such crockery and believed them beneficial for one’s health. I remember Sultan Dhobi of Dangiwacha, who went to live for 115 years of age, and was a great lover of clay-pots at home. And, in Dulipora Vilgam (Handwara), Mohammad Akbar Sheikh whom we called Akbar Chacha—a renowned hunter of his time, would always prefer to cook and eat food in the clay made utensils only than in anything else. Trust me, it was these clay made crockery items which not only made those elders of ours attain such ripe ages but also helped to remain away from deadly diseases like cancer, etc.
In nutshell, modern crockery has introduced new materials, designs, and convenience. While this shift reflects changing times and lifestyles, it’s essential to preserve the cultural significance and craftsmanship of traditional Kashmiri crockery. By embracing both our heritage and modernity, we can create a harmonious blend of tradition and innovation, honoring our roots while embracing progress.
Dr Rafeeq Masoodi IBS (Rtd) is former Sec. Cultural Academy & ADG, Doordarshan, Srinagar
