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Journalism of Courage
In June 2024, Hina Khan revealed her battle with Stage-3 breast cancer, sharing that she is undergoing chemotherapy. Despite the challenges, she has continued to connect with her fans, offering glimpses of her life and moments of joy. Recently, the actor delighted her followers with a snapshot of her traditional Kashmiri breakfast, featuring “Keasher tchot te harse” (Harisa) — a nostalgic nod to her roots in the picturesque valley of Kashmir.
Sharing the picture, Hina wrote, “Keasher tchot te harse (Harisa) all the way from Kashmir. After so so long… Mazaa aagaya,” bringing attention to two iconic Kashmiri delicacies deeply intertwined with the culture and winters of the region. For those who don’t know, Khan was born to a Kashmiri Muslim family and spent most of her formative years in Srinagar.
Keasher tchot, or Tshir chote, is a Kashmiri rice bread made with a rice flour batter, says head chef and restaurant consultant Tarveen Kaur. It is derived from the traditional tchot or girda, a leavened flatbread with a golden crust that is a staple in Kashmiri households. Tchot, soft yet slightly chewy, is made with simple ingredients like flour, yeast, and water.
Often paired with noon chai (salted tea), tchot is more than just a bread. It represents sustenance, simplicity, and the warmth of community, often enjoyed during breakfast or evening gatherings in Kashmiri homes. For many, it evokes memories of frosty mornings in the valley, where freshly baked bread mingles with the aroma of noon chai.
Harisa, on the other hand, is a dish synonymous with Kashmiri winters. This rich, slow-cooked mutton delicacy is a favourite comfort food when temperatures plummet and snow blankets the valley, Kaur explained. Its origins trace back to an age-old tradition of preparing high-calorie, fatty meals to keep warm during the harsh winter months.
Prepared with sheep or goat meat and short-grained rice, harisa is slow-cooked overnight with spices such as fennel seeds, cinnamon, and cardamom. This process ensures the meat becomes so tender it can be mashed into a stew-like consistency. The dish is garnished with mutton kebabs and methi maaz (lamb intestines cooked with dried fenugreek) and drizzled with smoking mustard oil. The result? It is a deeply flavourful and hearty dish that brings warmth and joy during the coldest days.
For those unfamiliar with Kashmiri cuisine, dishes like harisa and tchot offer a glimpse into the region’s culinary genius. From the soft, comforting bread to the luxurious richness of Harisa, these foods embody Kashmir’s culture, history, and resilience.
