Heavenly Kashmir Family Tour 4N 5D 4*

About this tour

Kashmir is the northernmost geographical region of the Indian subcontinent. Until the mid-19th century, the term “Kashmir” denoted only the Kashmir Valley between the Great Himalayas and the Pir Panjal Range. Come and explore the crown of India- a place blessed by Gods… where the foggy morning sprawl over the snow clad pinnacles… where the daylight gives a delicate touch to the forested areas and waters, valleys and slopes… If there is paradise on earth, it is here in heavenly Kashmir. Kashmir is mostly mountainous with stretches of valleys and some mountain lakes. Nature lovers from all over the world flock to this northernmost part of India for destinations such as Gulmarg, Pahalgam, Sonmarg, Anantnag comparable to the Alps. Kashmir is famous for :-

1. Kashmiri Saffron – There are only two or three places in the whole world where saffron grows. Kashmir has the proud privilege of being one of these places. There are two locations in Kashmir where saffron grows. One of these two places is Pampur.  Pampur is a small town, which is 13 km from Srinagar. The saffron plant is very small and its flower is the only part which is seen above the ground. The blooming time of this flower is autumn. Saffron has a unique sweet smell and is used in dyeing and cooking. The botanical name of Saffron is Crocus sativus. The purple colored flowers appear just above the ground and are a beautiful sight. The orange stigmas of the saffron plant are harvested as saffron and used as a flavoring and coloring agent in various recipes. Saffron is added to Kahwa – the traditional Saffron Tea drunk by people in Kashmir. .”
2. Almond Kernels – The almond, known as the king of nuts among dry fruits, is a highly nutritious food. It is rich in almost all the elements needed by tile body. It is an effective health-building food, both for the body and mind and a valuable food remedy for several common ailments. Today almond oil is a vital ingredient in cosmetics, such as theatrical makeup. Bitter almonds are used solely for their flavoring powers. For medicinal purposes the oil is preferable, have the property of destroying the odor of musk, camphor, most of the volatile oils, creosote, cod liver oil, the balsams, etc..
3. Walnuts – Walnuts are a delicious way to add extra nutrition, flavor and crunch to a meal. While walnuts are harvested in December, they are available year round a great source of those all-important omega-3 fatty acids. It is no surprise that the regal and delicious walnut comes from an ornamental tree that is highly prized for its beauty. The walnut kernel consists of two bumpy lobes that look like abstract butterflies. The lobes are off white in color and covered by a thin, light brown skin. They are partially attached to each other. The kernels are enclosed in round or oblong shells that are brown in color and very hard.
4. Apples – Lawrence describes it as “the most popular apple in Kashmir a sweet fruit ripening in October and keeping its condition for a long time and finding favor with the natives of India for its sweetness and its handsome appearance” Ambri is indigenous to Kashmir and continues to enjoy superiority by virtue of its crisp, sweet flesh and excellent aroma. The fruit is blushed red, striped, medium-sized and oblong to conical in shape with longer storage life. The fruit matures in the last week of September to first week of October. It is an excellent dessert variety.
5. Plum – A plum or gage is a stone fruit tree in the genus Prunus, subgenus Prunus. Mature plum fruit may have a dusty-white coating that gives them a glucose appearance and is easily rubbed off. This is an epicuticular wax coating and is known as “wax bloom”. Dried plum fruits are called dried plums or prunes, although prunes are a distinct type of plum, and may have predated the fruits now commonly known as plums Fruit medium, roundish, regular, skin smooth and thin flesh deep red, juicy, sweet and soft full of aroma, stone cling type.
6. Apricot – Fruit medium, from oblong to rather ovate, slightly irregular in shape. Cavity rather deep to medium in depth, regular and acute. Skin yellow when fresh (brown yellow when dried) sweet, moderately flavored, stone free kernel sweet. Ready for picking in the last week of June.
7. Kashmiri carpets – Kashmiri carpets are very well known for their intricate and delicate piece of work. It may well be the single most extravagant purchase during your tour to Kashmir. Kashmiri carpets are world famous for two things – firstly, they are hand made and secondly, they are always knotted, never tufted. The yarn used normally is silk, wool or silk & wool. Woolen carpets always have a cotton base.
8. Paper Mache – There are three different grades of Paper Mache work, although if looked at a glance all looks quite same. Some are actually cardboard or wood. The idea is to provide a cheaper product for someone who wants the look of Paper Mache at cheaper price. To make a Paper Mache, first paper is soaked in water till it breaks apart. It is then crushed, mixed with an adhesive solution, shaped over moulds, and allowed to dry and set before being painted and given the final touch. Bright colors are used on the designs painted on objects of Paper Mache.
9. Kashmiri Shawls – Kashmiri shawls are decorated by various kind of embroideries Art or hook embroidery; motifs are well-known flower designs and ‘sozni’ or needlework’s, is finely done by experienced craftsman’s material & fine embroidery causes the hike in prices You can get three main fibers types from which the Kashmiri shawls are made ,these are – wool , Pashmina and most expensive Shatoosh. Pashmina is known for its softness. Pashmina yarn is spun from the hair of the Ibex found at 14,000 ft above the sea level. Pure Pashmina is expensive but mixed Pashmina with wool is less expensive Shahtoosh , the legendary ring shawl is famous for its lightness, softness and warmth. But it is a banned item now because hair of the Tibetan antelope’s throat are painstakingly collected until there are enough for a shawl.
10. Cuisines- Winning the hearts of tourists from all over the world, the delicious cuisine of Jammu and Kashmir has been influenced by the cooking styles of Iran, Afghanistan and Central Asia. However the cuisine of the UT has its own different taste. The local cuisine, especially the Kashmir region has impressed many great personalities such as Jawaharlal Nehru, the first Prime Minister of India. Representing the rich culture of the UT, the cuisine has a great flavor. The flavor of the cuisine comes from the aromatic spices used in them. During the festive season a wide variety of dishes are prepared, which are simply delectable. Consisting of 36 different types of culinary delights, Wazhawan is the specialty of the UT. The majority of dishes are non vegetarian. Some of the most delicious dishes of Wazhawan are tabakhmaz, rogan josh, rista, aabgosh, dhaniwal korma, marchingan korma and gushtaba. Polav, a special dish of Wazhawan is something that should not be missed. It is a sweet rice dish cooked in clarified butter and milk. Dry fruits and saffron are also added to it. CuisinesMost of the Kashmiri dishes involve the use of curd and asafoetida (hing). Saunf(aniseed), chillies, and dry ginger are the other important ingredients of the mouth-watering dishes of the UT. Saffron is used liberally in the dishes. Dry fruits like almonds, raisins and walnuts are the important ingredients of the Kashmiri curries. The people of Jammu and Kashmir are experts in making different types of rice. Rice is one of the most important dishes of their meals. Also try out ‘saag’, which is a green leafy vegetable, high in nutritive value. Lotus root is also used in many dishes. A wide variety of vegetables are also a part of the cuisine of Jammu and Kashmir. Morel mushrooms (locally known as guhchi), a special ingredient, are normally only used during the festive season, as it is quite expensive. The aromatic tea of Kashmir is known as ‘Kahava’. It is a special tea involving the use of spices. It is indeed really tasty, try it. The people of Jammu and Kashmir are also fond of fish. Some of the local snacks of the UT are Sheermal, baquerkhani, tsot and tsochvoru. An interesting dish of Jammu and Kashmir is the ‘masala cake’ for which spices, onion and chillies are used in the preparation. The hearty meals are followed by the sweet dish called ‘Fireen’, sure to tantalize your taste buds.

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