Kashmiri Kahwa Warms Winter Festival in Gujarat’s Bhuj | Kashmir Life

BHUJ (Gujarat): As cold weather tightened its grip on the Kutch region, Kashmiri vegetarian cuisine—led by the aroma of saffron-infused Kahwa, emerged as an unexpected crowd-puller at the Living and Learning Design Centre’s (LLDC) five-day winter festival in Bhuj, which concluded on Sunday night.

Served in traditional copper samavaars, Kashmiri saffron Kahwa found eager takers as night temperatures in Bhuj dipped to 9–10 degrees Celsius. The Kashmiri food stall, which focused entirely on vegetarian offerings, was led by noted environmentalist and cultural activist Dr Raja Muzaffar Bhat and drew sustained footfall throughout the festival.

The event marked a decade of LLDC, a renowned crafts museum and educational resource centre established by the Shrujan Trust, run by the Shroff family, to preserve and promote the traditional crafts of Kutch. This year’s winter festival carried the theme Unity in Diversity, bringing together artisans, chefs, performers, and cultural practitioners from across India.

According to organisers, nearly 40,000 to 50,000 people attended the festival over five days.

Dr Bhat said the Kashmiri team deliberately highlighted the Valley’s lesser-known vegetarian culinary traditions. “We prepared unique dishes, some purely traditional and others with value additions and culinary innovations,” he said.

Among the dishes that drew particular attention were Rumah chaat, Chana Badam chaat, Bamchoonth halwa (quince apple halwa), Rumah soup, Saffron Shahi Tukda, and Saffron Akhroot Badam Phirni. “People in Kutch have a fondness for sweets, and the saffron-based desserts were especially appreciated,” he noted.

The saffron Kahwa, enriched with dry fruits and served hot in copper samavaars, became one of the most sought-after beverages at the venue. “Almost 300 to 400 people enjoyed Kahwa over the five days, particularly during the cold evenings,” Dr Bhat said.

Dr Bhat also used the platform to challenge common perceptions about Kashmiri food. “Kashmir is widely known for non-vegetarian cuisine, but it also has a very rich vegetarian food tradition. Unfortunately, many restaurants serve Punjabi vegetarian food to tourists instead of authentic Kashmiri dishes,” he said.

He added that he plans to document these traditions. “I will soon come up with a detailed recipe book on Kashmiri vegetarian food, incorporating culinary innovations and value additions. Events like this help us present our culture and food in its true form.”

In addition to the Kashmiri stall, food kiosks and cultural showcases were set up by chefs and artisans from Assam, Madhya Pradesh, Rajasthan, Gujarat’s Kutch region, and other parts of the country, reinforcing the festival’s theme of unity through diversity.

The Kashmiri food team also included Raashed Ashraf, Imran Khan Mutwa, Ramesh Mangeria, Rohit, and Zakaria. Festival organisers and visitors alike appreciated their effort in presenting Kashmir’s culinary heritage to a Western Indian audience.

As the festival concluded, the popularity of Kashmiri Kahwa in Bhuj stood out as a reminder that food, especially in winter, can become a powerful cultural bridge between regions separated by geography but united by shared warmth and tradition.