Hokh Syun is preserved through drying or dehydrating, wherein the water or the moisture from the vegetables is removed to make sure that the food is dry and is ready to be stored for the winters For centuries, Kashmiris have been sun-drying vegetables and fruits and storing these dried veggies – locally known as Hokh Syun, to consume during the harsh winters. The winter of Kashmir is cold and long and the people of Kashmir have developed their unique traditions of coping with it – one of them is consuming…
Read MoreHokh Syun: Kashmir’s centuries-old tradition of dried veggies is dwindling
