Preserving Kashmir's Essence

In a remarkable blend of tradition and entrepreneurship, a group of women in Pulwama district, South Kashmir, is elevating the age-old practice of preserving seasonal produce. From sun-dried tomatoes to bottled gourd, spinach, turnip, and dried chillies, these women are not only preserving the rich flavours of Kashmir but also turning their culinary skills into thriving ventures.

These women, committed to providing wholesome and natural products, have opted for a more traditional method of preservation. The result has been a positive response from consumers who not only appreciate the nutritional value but also the commitment to organic practices.

Beyond the economic benefits, the initiative holds cultural significance. Dried vegetables in Kashmir have been a culinary staple for centuries, ensuring sustenance during the challenging winter months when fresh produce becomes a distant dream.

The heavy snowfall on the Srinagar-Jammu National Highway often renders transportation impossible, making the practice of drying vegetables a vital component of the local food supply.
A group of 15 women led by Rafia Jan from Quil village of Pulwama are making themselves self-reliant and providing organic dried foods to people across Kashmir especially in Srinagar.

"We didn't get a good price earlier. When we started marketing, packaging the dried vegetables and selling them in the city, we received a good amount and response from the people,” she said.
Rafia said that this shift not only uplifts their economic prospects but also brings Kashmir's traditional dried vegetables to a broader audience.

Rafiya's initiative in starting her livelihood has served as an inspiration for other women in the community to embark on their interventions.

“This positive ripple effect can contribute significantly to the empowerment and economic development of the community as a whole,” she said.

Another woman who is also part of the group said besides dried vegetables, we have added another dimension to our offerings - organic ginger-garlic paste.

What sets Rafia Jan's initiative apart is not just the preservation of tradition but the ingenious marketing strategy employed by the group.

Realising the potential of their dried produce, they have transitioned from merely drying vegetables to packaging and selling them in the bustling city of Srinagar.

They said that after getting produce like Tomatoes, bottle gourd, spinach, turnip, and brinjal from their orchards, they carefully dry them under the sun, echoing a practice that has sustained

Kashmiris for centuries.

The best health benefit of their approach is the absence of any chemical preservatives.
District Programme Manager, NRLM Pulwama, Arsheed Ahmad Bhat told Greater Kashmir that

Rafiya serves as a remarkable example by reviving traditional vegetables in a modern context.

“Her initiative not only contributes to preserving cultural heritage but also promotes sustainable and diverse agricultural practices. It's inspiring to see individuals like her making a positive impact on agricultural traditions,” he said.