From its sweet taste to its cultural significance, corn has been a staple in Kashmir for centuries. Often paired with Noon Chai, it brings families together around the hearth, carrying with it a deep sense of tradition and warmth.
By Qysar Ul Islam Shah
Every season carries its own distinct character, filled with peculiarities that define its essence. Among these, certain foods hold a deep cultural significance, and one such treat is corn, particularly when paired with Noon Chai—a local beverage in Kashmir. In this region, corn is often served during gatherings, whether as a personal indulgence or shared with guests in various forms. The charm and cultural richness of this seasonal delight are captured in its local name, Makie-vat, embodying the authentic flavors of the land.
Corn, with its natural sweetness, offers not only a satisfying taste but a wealth of nutritional benefits. Packed with fiber, carbohydrates, and protein, it is a food that sustains and nourishes. Additionally, it contains antioxidants, which may contribute to lowering cholesterol levels. For those with diabetes, corn can play a significant role in regulating insulin production within the body, making it an excellent choice for those managing the condition.
An intriguing aspect of corn is its status as the “queen of cereals.” This title is due to its great genetic yield potential, which has made it a vital crop across the globe. The United States, the largest producer of corn, accounts for approximately 37 percent of global production, followed by China at 20 percent. Originally cultivated in Mexico over 10,000 years ago, corn found its way to Kashmir in the 17th century, quickly becoming the second most popular crop after rice. Unlike many crops, corn does not require specific conditions of soil or weather to thrive, which has led to its widespread cultivation around the world. Its versatility makes it a staple in many cuisines, particularly in countries with an agrarian economy where its nutrient-rich profile helps contribute to both health and weight gain.
In rural Kashmir, where technological advancements have made their mark, a tradition persists—families and communities gather around a fire to roast corn, creating a scene that feels timeless. People of all ages come together to share in the ritual, with smoke curling into the air as the warmth of the fire and the crackling sounds of roasting corn form the backdrop for lively conversation. This ritual serves as a reminder of the simplicity of communal living, offering a glimpse into a way of life that values togetherness, tradition, and the joy of shared meals.
Maize grown in the hilly regions of Kashmir is especially noted for its delicious taste and superior quality. A few years ago, rural households would roast corn on an open flame. The hearth would be set ablaze, and corn cobs would be placed inside to roast, their husks preserving the corn’s natural moisture and flavor. After a few minutes, the cobs would be removed, ready to be shared among family members. Interestingly, another less common method of preparing corn involved boiling it in water with a touch of sugar, creating a sweet and comforting dish.
As corn becomes increasingly integrated into daily diets, it is eagerly anticipated with the arrival of each cropping season. Whether cultivated in home gardens or on lands where irrigation is challenging, corn serves as a reliable food source. In Kashmir, the cultivation of various crops, including maize, has always been essential for ensuring the self-sufficiency of local food supplies, which are vital for sustaining the population.
Agriculture remains the backbone of Kashmir’s economy, and the people here have long been committed to making the most of their land resources. While the cultivation of maize is not new to the region, it is in the hilly and forested areas where its production has traditionally been on a larger scale. Today, however, maize cultivation is thriving in virtually all areas of the Kashmir Valley. Kupwara, Baramullah, and Budgam districts are known for their significant contributions to maize production, highlighting the importance of this crop to the region’s agricultural landscape.
Typically served in the morning and afternoon, corn is best enjoyed when paired with Noon Chai, a beloved traditional tea. However, the custom of roasting corn over an open hearth seems to be slowly fading, as modern kitchens take the place of traditional hearths. Despite this shift, it is crucial to preserve the time-honored tradition of roasting corn, an activity that not only connects generations but also deepens one’s appreciation for the culinary heritage of Kashmir. As the saying goes, “Eat healthy and stay healthy”—so take a moment to savor the rich, earthy flavor of roasted corn with Noon Chai, and embrace the tradition that has brought warmth and comfort to countless homes over the years.
The views expressed in this article are solely those of the author and do not necessarily reflect the opinions or views of this Magazine. The author can be reached at farhaanqysar@gmail.com
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