Syrier Dar,
In the quiet courtyards and smoke-kissed kitchens of rural Kashmir, the traditional chulha still burns—silently preserving a way of life passed down through generations. Made from clay, mud, and stone, and fired with firewood or dried cow dung, this humble cooking hearth is more than just a tool. It is a symbol of self-reliance, simplicity, and deep connection with nature.
Even today, many villages across Kashmir continue to cook daily meals on the chulha, especially during winters. The slow flame adds a distinct aroma to food—whether it’s haakh, nadru, or morning tea—something modern gas stoves can never truly replicate. Elderly women often say that food cooked on a chulha tastes “zyaada asli” (more authentic), and for many families, it remains an essential part of their household.
Despite changing lifestyles and modern kitchens, the chulha survives as a cultural marker—used during power cuts, family gatherings, or simply because some traditions are too rooted to fade away.
Now tell us—
How do you cook your food at home today: gas, induction, or firewood?
And do you know what this traditional chulha is called in Kashmiri?
Share your thoughts and memories—let’s keep the conversation (and the culture) alive. 🔥
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