Traditional Livelihood

The Pahari communities of Jammu and Kashmir, especially in the Pir Panjal region, have nurtured a unique agricultural heritage shaped by their mountainous terrain and cold climate. Despite the harsh conditions, they have cultivated resilient crops such as barley, wheat, maize (makai), peas and hardy vegetables. Rice, locally called 'dhain,' is also grown and holds special cultural value, particularly during festivals and traditional events. These crops not only form the basis of their diet but also represent self-reliance and adaptability.

The Pahari people have developed ingenious farming techniques to thrive in their challenging environment. Terraced fields, known as 'khet,' are carved into the hillsides to prevent soil erosion and maximize arable land. The use of organic fertilizers, crop rotation and intercropping reflects their deep understanding of sustainable agriculture. Seasonal migration with livestock, particularly sheep and goats, complements their farming practices, providing manure and additional income through wool and dairy products.

Traditional agricultural tools still play an important role in daily life. The 'Jhoonth,' a wooden yoke used to harness bulls for ploughing, is a hallmark of their farming practice in areas like Karnah. Other tools like the khanu (spade), drati (sickle) and kawari (axe) show how deeply connected these communities are to manual farming and the land they live on.

In recent times, modern machines have been adopted, enhancing efficiency and easing workloads. Yet, rather than replacing the old ones, these new methods work alongside traditional practices. This harmonious blend of the past and present reflects the spirit of the Pahari people — a community that honors its roots while steadily progressing toward a sustainable agricultural future.

Pahari cuisine is earthy and seasonal, shaped by altitude and local produce. Staples include rice, maize, millets and rajma. Dishes like Madra (yogurt-based curry), siddu (steamed wheat bread) and khatta meat and chha gosht are household favorites. In Kashmir, Kadam, maaz and namke chai (salty pink tea) are widely consumed. Ghee, mustard oil and homemade dry spices add warmth to every cuisine of Pahari region. Hill communities prefer sun dried vegetables and fermented pickles to survive harsh winters. Butter tea (gur- gur chai) and jaggery sweets are traditional in Himachal Pradesh and regions of Uttarakhand. Food here is not just sustenance but, its culture, identity and hospitality served from heart to heart.

ROGAN JOSH

Rogan josh is a flavorful, aromatic lamb curry originating from Pahari belt of Kashmir. Rogan Josh is often served with steamed rice, naan bread or other Indian flatbreads.

UTTARAKHANDI THALI

A Pahadi thali from Uttarakhand is a traditional meal with local sourced ingredients and also reflecting the region's unique culinary heritage. Mundwa ki roti, Kafuli, Chukh and Aloo ke gutke is often served on a large plate or platter, with individual bowls or portions for each dish.

NAMKE CHAI

Noon chai also called Namke Chai or pink tea is a traditional tea in Kashmir. It is a beverage served hot, often with breads or dry fruits.

HIMACHALI SIDDU

A traditional Himachali dish, fermented steamed bread made from wheat flour, usually served with melted ghee and chutneys or lentil soup.