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“Don’t be afraid. Pluck the flower properly. Yes, very good.”

The young boy dressed in a dashing black leather jacket and jeans seems like an anomaly in the field, but he follows his father’s instructions diligently. He plucks a flower with tender, but firm hands and shows it to his father who nods in approval.

He won’t decorate his mother’s hair with it. Nor will he press it in a book. It’s too precious to be trifled with. In fact, it’s more expensive than gold. He dutifully deposits it in a bag and walks to his father who thanks the farmer.

Welcome to the Saffron Town—Pampore.

As Chinar leaves turn brown and lose their sheen, Saffron flowers yawn and stretch lazily towards the sky. For them, it’s just the beginning of a vast purple canvas that brings the quiet town of Pampore to life.

Locally known as Kong Posh, Saffron harvesting lies at the heart of Pampore. Several families rely on it for their income and thus, the process is almost sacred to them.

Fields are ploughed twice to prepare the soil for Saffron—once in June and then in August. Flowers bloom in October and farmers have a brief, two-week period to harvest the delicate red-gold strands that are dried and packed for sale. It’s a long and tedious process—one that leaves their hands tinged with a golden hue and intoxicating aroma.

However, none of this is easy.

Every October, farmers enter a sea of purple flowers with great trepidation in their hearts. Will the yield decrease this year too? What if we can’t make ends meet? Is it even worth the effort?

Saffron requires a certain moisture level in the soil and cannot withstand harsh heat. The butterfly effect of climate change is so immense that it decreases the yield of Kashmiri Saffron every year. Family tradition and reverence towards Saffron are the only reasons for some farmers to not give up on cultivating the enviable Crocus Sativus Cashmirianus.

The leather jacket apprentice returns with another flower and looks closely at it. The flower petals have medicinal value and are sold separately. Nestled in the cozy embrace of these petals lie red and yellow strands. The latter isn’t of much use but three red strands in the middle are separated and guarded with great precision and care. Don’t be deceived by their small stature. Each red filament is a potent reserve of flavour, aroma and colour that spreads slowly but strongly.

15 days and 1,50,000 flowers—that’s what it takes to collect one kilogram of Saffron.

No wonder it’s the most expensive spice in the world!

Most of the world’s Saffron comes from Iran which is considered to be an inferior variant. This has also paved the way for distributors to mix Kashmiri Saffron with the Iranian variant. Some even try to sell the latter as “pure Kashmiri Saffron” to gullible customers who don’t know much about the spice.

At Kanz and Muhul, we partner with farmers who produce Saffron in its purest form and conduct thorough quality checks to ensure your kitchen has no room for pale or inferior Saffron strands.

After all, if the Saffron isn’t perfect, how will a Sheermal get its subtle yellow hue? How will the Phirnis come to life? Most importantly, how will you serve Kehwa to guests? In a Kashmiri household, adding Saffron to Kehwa is a luxury reserved for guests, to show respect. A sprinkle of Saffron transforms it from a regular cup to one that befits an atithi (guest), another form of God.

Saffron is not just a spice. It’s a cultural tradition—one worth holding on to.

SCRIPTED BY PRAKRITI BHAT for K&M. 

The scenic valley of Kashmir has beauty of mythical proportions, the Chinar trees on the Dal lake, the spectacular mountain peaks capped with snow, gushing streams and lush gardens blooming with flowers. The beautiful landscape has been a source of inspiration for many poets of the past and present, and while the scenic treasures are what draw you in, the rich culture is what makes you stay. 

From Goshtaba to Roganjosh and Dum Aloo, the rich cuisine of Kashmir has charmed everyone who’s ever had a taste, but beyond the flavourful platter bedecked with saffron, cloves, cardamom and cinnamon are the baked goods. Kashmiris have a very special relationship with bread and while rice remains a staple, bread is an integral part of the Kashmiri cuisine.  

Every street has its baker, known as Kandur and these Kandur shops are more than just shops, they are a social hub of sorts, where conversations and greetings flow. A typical winter morning may start with a piping hot cup of noon chai or Kehwa with freshly sourced Katlam from your corner baker. For a family gathering, you might get to savour the decadent Roth for dessert.

From everyday bread to decadent ones, here are 9 Kashmiri breads you must try –

Lavasa

An everyday baked, unleavened Flatbread- often considered as a mix between the Naan and the Rumali roti. It is crispy, yet tender and before eating, it is liberally spread with butter or ghee. It is also used to wrap barbecue bits and traditional Kashmiri appetisers such as Masala Tchot. 

Katlam

This layered cousin of the croissant is a flaky bread that is best accompanied by Sheer chai or Kehwa and a dollop of butter. Some bakers make it thick and scone-like, while others prepare a thin and crispy variant which is softer to bite into than the previous one. 

Kulcha bread

Kulcha is a crispy, biscuit-like bread baked exclusively with ghee that gives it its crunchy crumbly texture. Miles away from its namesake north Indian Kulcha, this savoury bread tastes fabulous with hot tea in the evening or morning. 

Sheermal

Sheermal is saffron-flavoured bread with a dry, crumbly biscuit-like texture and a light sweet flavour- it goes perfectly with tea or even a meal. The word sheermal is derived from the Persian words sheer, meaning milk, malidan meaning to rub. In a literal translation, sheermal means milk rubbed.

Girda 

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Girda is one of the most famous breads in Kashmir. Made with dough that has been fermented overnight, it is baked in a tandoor to achieve a golden crisp texture and goes well for breakfast – Harissa and a hot cup of chai.

Telvor

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Similar to the bagels of the west, Kashmiri Telvor is an evening bread which is best accompanied by Kehwa or the salty pink tea called Sheer Chai. It is a subtly sweet bread sprinkled with white sesame seeds that can be found in any Kashmiri bakery. 

Bagherkhani

This flaky flatbread is prepared for special occasions in the valley and goes well with a steaming hot cup of Kehwa. During festivities, it is often enjoyed with rice pudding or sweet curd. Bagherkhani has a crispy biscuit-like texture and is made from all-purpose flour and sooji in a tandoor.

Gyev Chyot

Literally translates to Ghee roti. Gyev Chot has a fluffy, soft texture that is best savoured with spicy dishes such as Roghanjosh and masc. Gyev Tchot is the special edition of Tchot, an everyday bread, that is baked in limited quantity, largely on orders only, and is enjoyed on special occasions like the holy month of Ramadan.

Routh

A special cake-like bread, topped with many dry fruits, is baked in our traditional clay tandoor. This bread is shared on joyous occasions with family and friends. Routh is also used to announce the arrival of a new bride in the neighbourhood when the family of the groom distributes the sweet bread in the locality. A similar custom is carried out to mark the arrival of a baby.

When it comes to flavour-packed cuisine, Kashmir stands out with its rich and aromatic spices. This hidden gem of northern India, Kashmir, is not only home to serene lakes and breathtaking landscapes, but it’s also a cuisine paradise that will transform your kitchen. So, let’s embark on a spicy adventure and explore the magic of the Kashmiri spice market, which can transform any dish into a delightful feast!

The Essence of Kashmiri Cuisine

Kashmiri food is exceptionally varied and delicious due to its distinctive fusion of Indian, Persian, and Central Asian flavours. The hallmark of this cuisine lies in its use of spices, which are not just about heat but about depth, aroma, and complexity. Whether it’s the tender Roganjosh or the sumptuous Yakhni, Kashmiri dishes owe their charm to the spices that define them.

The Spices That Make Kashmiri Food Special

Trust me, it’s a good idea to buy Kashmiri spices online, provided with lots of options. These unique spices make Kashmiri cuisine so distinct and flavourful. Let’s explore the essentials that define this rich culinary tradition.

1. Saffron (Kesar)

Saffron, the golden spice, is the pride of Kashmir. Harvested from the delicate crocus flower, saffron adds a beautiful colour and a unique flavour to dishes. A pinch of saffron, one of the prized Kashmir spices, can elevate a simple rice dish to a royal treat. It’s essential in many Kashmiri dishes like Pulao and Kehwa (a traditional Kashmiri tea). You can easily find high-quality saffron online to add that special touch to your culinary creations.

2. Kashmiri Red Chilli Powder (Kashmiri Lal Mirch)

Kashmiri lal mirch is famous for its vibrant colour and mild heat. Unlike regular chillies, it imparts a rich red hue to dishes without overpowering them with spiciness. This makes it perfect for dishes like Roganjosh and Dum Aloo, where colour and flavour are equally important.

3. Dry Ginger Powder (Saunth)

Dry ginger powder, known locally as Saunth, is a staple in Kashmiri kitchens. It brings a warm, zesty flavour to dishes and is commonly used in Wazwan (a traditional Kashmiri multi-course meal). Sonth is particularly favoured in gravies and soups, adding a hint of spice that is both comforting and refreshing.

4. Fennel Powder (Saunf)

Fennel powder is another essential spice in Kashmiri cooking. With its sweet and liquorice-like flavour, it balances the heat from other spices and adds a refreshing touch to dishes. Fennel powder is a crucial ingredient in the famous Kashmiri Yakhni, a yoghurt-based mutton curry that is a treat for the taste buds and great for gut health.

5. Asafoetida (Hing)

Asafoetida, or Hing, is known for its pungent aroma and is used sparingly in Kashmiri cuisine. It’s usually added to dishes in the tempering process to enhance the overall flavour profile. A little pinch goes a long way in making dishes like Nadru Yakhni (lotus stem curry) and Rajma (kidney beans curry) more delectable. 

6. Cloves (Laung)

Cloves are tiny but mighty in terms of flavour. They bring a warm, sweet, and slightly peppery taste to Kashmiri dishes. Often used in rice dishes and meat curries, cloves add depth and complexity to the flavour. In Kashmiri Pulao, cloves are one of the key spices that make the dish aromatic and flavourful. You’ll often find these prized cloves in the vibrant Kashmiri spice market, where the aroma of various spices fills the air.

 7. Cinnamon (Dalchini)

In Kashmir, cinnamon sticks, or Dalchini, are frequently used in both savoury and sweet recipes. They provide a lovely, woody flavour that enhances meat curries and rice dishes. Cinnamon is particularly prominent in Rogan Josh and Pulao, where it contributes to the rich, layered taste.

8. Cardamom (Elaichi)

Cardamom is a spice that adds a sweet, floral note to dishes. In Kashmiri cuisine, both green and black cardamom are used. Green cardamom is often added to desserts and beverages like Kehwa, while black cardamom imparts a smoky, robust flavour to meat dishes and biryanis.

9. Caraway Seeds (Shahi Jeera)

Caraway seeds, also known as Shahi Jeera, are used for their slightly sweet and peppery flavour. They are an essential ingredient in many Kashmiri meat dishes and rice preparations. Shahi Jeera is often toasted to bring out its nutty flavour before being added to dishes.

10. Bay Leaves (Tej Patta)

Kashmiri curries and rice dishes benefit from the slight flavour enhancement provided by bay leaves. They are typically used whole and removed before serving. Bay leaves release their flavour slowly, making them perfect for slow-cooked dishes like Yakhni and Roganjosh.

Try the Fusion of Spices at Kanz & Muhul by Matamaal

Matamaal’s Garam Masala by K&M

Discover the rich blend of traditional Kashmiri spices in Matamaal’s Garam Masala, crafted by Kanz & Muhul. Roasted and ground to perfection, this spice mix adds depth and warmth to any dish. Packed with antioxidants and nutrients, it offers various health benefits, including immune support and inflammation reduction. Store Kanz & Muhul by Matamaal’s Garam Masala in a cool, dry place for up to 12 months to maintain its freshness.

Matamaal’s Kashmiri Kehwa Blend by K&M

Experience the essence of Kashmir with Matamaal’s Instant Kehwa Blend, a delightful beverage infused with the flavours of Kanz & Muhul. This traditional Kashmiri tea boasts a nutty richness and a subtle sweetness. It’s gluten-free, vegan, and packed with health benefits like improved digestion and immunity boost. Just add a teaspoon to boiling water for a fragrant cup of Kehwa in minutes. Enjoy Matamaal’s Kashmiri Kehwa Blend by Kanz & Muhul at home and savour its unique blend of spices.

K&M by Matamaal’s Golden Concoction

Enjoy the transforming power of Matamaal’s expertly made Golden Concoction. This drink, which contains a blend of turmeric, ginger, and cinnamon in the milk, presents a Kashmiri beverage with a burst of colour and a whisper of warmth and good health. Accept its possible health advantages and infuse your culinary creations with a hint of golden magic.

Cooking Tips to Bring Out the Best in Kashmiri Spices

Using Kashmiri spices is an art. Here are some tips to help you make the most of these aromatic wonders:

• Toasting Spices: Gently toast whole Kashmir spices like cloves, cinnamon, and fennel seeds before grinding them. This enhances their flavour and aroma.
  
• Fresh Ground: Whenever possible, grind your spices fresh. This ensures maximum flavour and fragrance.
  
• Balancing Act: Kashmiri cuisine is about balance. Don’t let one spice dominate. Aim for a harmonious blend, much like what you would find in the bustling Kashmiri spice market.
  
• Infusion: For beverages like Kehwa, allow spices like saffron and cardamom to infuse in warm water or milk to release their full essence.

Iconic Kashmiri Dishes to Try at Home

1. Roganjosh

Roganjosh is a classic and one of the most popular Kashmiri dishes. This aromatic lamb curry is cooked with yoghurt,  and a blend of spices, including Kashmiri red chilli, fennel, and dry ginger powder. The end product is a savoury and rich dish ideal for special occasions. It is a signatory dish of the Kashmiri Pandit Cuisine. You can easily make it at your home using the Roganjosh spice blend mix by K&M.

2. Dum Aloo

A spicy gravy made with yoghurt and baby potatoes, dum aloo is a vegetarian pleasure. The key spices here are Kashmir spices like Kashmiri red chilli, fennel powder, and asafoetida. The potatoes are fried and then simmered in the gravy, allowing them to absorb all the flavours. Dum Aloo is originally from Kashmiri Pandit cuisine. 

 3. Yakhni

Yakhni is a light, flavourful curry made with mutton and yoghurt. It is seasoned with fennel powder, dry ginger powder, and a few other spices, making it fragrant and mildly spiced. It’s usually served with steamed rice. It is also great for digestive health! You can easily make it at your home using the Yakhni mix by K&M.

4. Haak

Haak is a simple and healthy dish made with collard greens or Kashmiri saag. It’s seasoned with asafoetida and cooked in mustard oil, giving it a distinct flavour. Haak is a staple in Kashmiri households and is often enjoyed with rice. Haak rice is the ultimate comfort food for all Kashmiris. 

5. Kehwa

Kashmiri Kehwa is a traditional green tea flavoured with saffron, cardamom, and dressed with crushed almonds. It’s a warming, aromatic beverage that’s perfect for cold evenings. The saffron and cardamom give it a unique flavour that’s both soothing and invigorating. You can easily make it at your home using the Kehwa Blend by K&M.

Bringing Kashmir Spices to Your Kitchen

Cooking with Kashmiri spices is like taking a culinary journey to the valleys of Kashmir. These spices not only improve the flavour of your food but also infuse your house with a hint of Kashmir’s rich past. The vibrant colours, aromatic flavours, and health benefits make them a valuable addition to any kitchen, reminiscent of the offerings in the Kashmiri spice market.

Authentic Taste of Kashmir by Kanz & Muhul

In our mission to share Kashmir’s essence, Kanz & Muhul shines with its unwavering commitment to quality and authenticity. Handcrafted in small batches, our items beautifully embody the untouched beauty of the Kashmir Valley. Rooted in our culture, we strive to unveil Kashmir’s hidden treasures inspired by our personal connection to the region. Join us in discovering Kashmir’s magnificent riches and lineage.

Where to Find Authentic Kashmiri Spices

To truly experience the magic of Kashmiri cuisine, it’s essential to use authentic, high-quality spices. One such source for freshly ground, authentic Kashmiri spices is Kanz & Muhul. They provide an extensive range of spices that perfectly reflect the spirit of Kashmiri cuisine, ensuring that every meal you make is a pleasurable experience. 

In conclusion, Kashmiri spices are a treasure trove of flavours waiting to be explored. These spices have the power to improve every dish, regardless of experience level or passion for cooking. With the convenience of finding Kashmiri spices online, it becomes easier to spice up your culinary repertoire. So, why not bring a bit of Kashmir into your kitchen and cook up some delightful dishes that are sure to impress? Happy cooking!

Happiest Birthday to our flag bearer, Nalini Sadhu! Many years ago my mother announced her admiration for Chef Vikas Khanna and all that he does. She celebrated his achievements like a son. We weren’t happy off-course as my brother, hans and I saw an impossible path ahead to match his likeness of success.

I was blessed to be in New York last week to meet some of my coworkers that I have become close to. My father asked if I could go to Chef Vikas Khanna’s, Bungalow Restaurant early in my trip and I tried booking through Resy – my cousin tried through Instagram but we failed and we gave up as it was not meant to be. At 8 PM in the office on my last night there, I got up and decided to walk to his restaurant. I walked for hours, with the belief that I will get somehow get in and understand what all the fuss is about.

At the door, garlanded with marigolds and green panels, the restaurant stood between a pizza place honoured by many celebrities and funeral place, grimly reminding me of how short life really is. My brother was in my ear and he pushed me to walk in. The restaurant, although chic, had that homely presence it promised. Something very positive was in the air, yet there was cautious fear to stay within the realm of what would define as fine dining. The hostess politely declined the opportunity to make a reservation but she saw the weariness in my eyes and miles I had walked and offered me the last seat at the bar. Carlos, the bartender, offered me the drinks and snacks menu – my only choices available. Being Kashmiri, i ordered a mezcal prepared with Kashmiri chillis and other spices. I ordered the Dahi Kabab, assuming that it would be the closest to being in Delhi.

The drinks were sublime, and the food captured in a refined manner its purpose – delhi winters.

Throughout I saw Chef Vikas making rounds to each table, hugging everyone who came to see him and celebrate him. I saw Prasad being fed to him, phone calls being made to significant others and photos being taken – and him in the middle always with the same ferver and appreciation. He was tired, you could see it but you couldn’t feel it. My cousin’s boyfriend joined me as well and we talked about quantum mechanics and the possibility of the multiverse, what a night!

A few drinks later, the restaurant was empty, we had paid our bills and saw people leaving happy, singing the old Bollywood melodies that were playing profusely in the background. We asked Carlos if we could meet him, he said with sheer pleasure – he is the first one in and the last one out – you don’t need to worry!

And, we were the last to see him. He was just ready to eat what one would presume was a scrappy chefs dinner. He got up and walked to us – hugged us and asked about us. I spoke about Matamaal, my mother’s adoration for him and that it was her birthday the next day. He spoke of Kashmiri Pandit cuisine, Matamaal, his experience of it through Poonam Kaul, a celebrated individual in her own right. He immediately offered to wish my mother through a video recording and then called her as well. They spoke about food, their dogs and what’s coming soon in their menu – Roath! My mother was elated with the unexpected well wisher! I pray that they do get meet each other in their journeys and talk as they did, acquaintances from the past.

I concluded my disdain for him that day – the entire construct that is called Bungalow was made a home through his warm presence. He tirelessly pursued his purpose aligned much to his soul and you could see this was one of his greatest challenges. He was true to himself and I could see the light that many like my mother saw in him that has paved the path to success. He was leading by example. He spoke of paying it forward by reaching out to my mother as SRK did. I left with clarity that once you connect and understand a purpose, you must commit to every moment of it. I could see why he is admired and I hope these words inspire you as well. As Bezos said on his visit the day after, “like a pilgrimage”.

By Mikhail Sadhu

Nalini Sadhu

Kashmiri Food
Spoken of in the same breath as ‘Kashmiri Pandit cuisine’, Nalini Sadhu is the owner of the Matamaal chain of restaurants and the Kanz and Mahul e-commerce site.

Here’s How Nalini Has Showcased Kashmiri Food To The World
If Kashmiri Pandit cuisine is today recognised in its own capacity, a lot of the credit must be given to Nalini Sadhu and her family. Nalini’s journey with Kashmiri cuisine began when she got married and inherited age-old family recipes from her mother-in-law. Together with her husband Surender, she dedicated herself to showcasing Kashmiri Pandit cuisine, starting with cooking for friends and family who loved their food. Encouraged, Nalini went on to curate menus for the Hilton Bahrain and successfully curated a Kashmiri Food Festival at the Raffles hotel in Singapore. In 2012, observing the opportunities presented by the rising popularity of the home chef culture, Nalini began to offer Kashmiri cuisine from her home. Eventually, her dream of opening a restaurant became a reality with the opening of Matamaal in Gurugram. Over time, realising that the culinary treasures of Kashmir extended far beyond Pandit cuisine, the family expanded their offerings. Today, Matamaal’s menu also boasts a selection of wazwan (banquet-style) offerings prepared by seasoned wazas (cooks) from Kashmir, and the Matamaal Bakehouse specialises in Kashmiri breads. They also began Kanz and Muhul (www.kanzandmuhul.com), an e-commerce platform that offers ingredients from Kashmir. Nalini has been featured on numerous national and international television shows, and has won many awards including Emerging Woman Entrepreneur from MSME, Government of India.

Things Nalini Believes You Need To Know About Kashmiri Food
– Contrary to popular belief, Kashmiri Pandit cuisine is traditionally cooked without onions, garlic and ginger, giving it a unique flavour profile. The Kashmiri Pandit cuisine relies heavily on the use of aromatic spices, including Kashmiri red chilli powder, fennel seeds, cinnamon, cardamom, cloves and saffron. These spices add depth and complexity to the dishes.
– A wide assortment of fresh vegetables graces the thali, either as standalone dishes or cooked with meat and fish. The Kashmiri Pandit community holds a special affection for haak (leafy greens), as well as nadru (lotus stem), muji (radish) and wangun (eggplant).
– Nadru holds a special place in Kashmiri cuisine. Almost every part of the lotus is consumed, but the stem carries particular significance and is intrinsic to ceremonial and religious feasts, either prepared on its own or in combination with fish and meat. Its versatility is such that having nadru in one’s kitchen on any given day is said to ensure a satisfying family meal without any worries.

Here’s How You Can Keep Up With What Nalini Is Doing
Instagram: @nalini.sadhu @matamaal
Website: kanzandmuhul.com/blogs/culture-recipes where she shares recipes and culture-related stories

Koshur Pandit households exude not the aroma of saffron/ zafran, or snow, but of instant choley masala on Sundays, saunth on non-veg-free Laedar Tchaman (Yellow Paneer) Tuesdays, and the intriguing “vaer” (a squared structured block of mixed spices) for Roganjosh on English birthdays. The loss of certain smells has been a constant for over thirty years now, and the pursuit, once fervent, has now stagnated for the sake of one’s sanity.

My visit to “Matamaal,” a chain of restaurants dedicated to reviving the lost aromas of the valley, revealed that the creation of intervention and remembrance is paramount. Nostalgia operates uniquely here, much like in our homes, by functioning in extremes. Some migrants find solace in being cradled by the sweetness of a culture that turns bitter for children who never felt connected to it initially. The second group desires to flee to the farthest point from the Valley. An intervention, as I mentioned earlier, becomes a space where modernity and culture collaborate, deceiving opposites and serving just the right blend of both, which is what this establishment, with its meat servings, tea sipping, and gossip harbouring, embodies: balance.

One can discern from its interiors that it was designed for family gatherings; the absence of seats for two speaks volumes. Historical pain transcends generations, and respite should not be granted to just a select few but to all who have survived, be it as individuals or pairs. It grants women migrants, who have memorized these recipes as an act of preservation, a moment for themselves to enjoy what they often end up preparing without getting to savour. The duty of preparing food, traditionally a woman’s role, is now undertaken by a Kashmiri cook who served “lavasa” to us, knowing that he and I both share a love for a seemingly simple bread made of maida. When slathered with butter or paired with choley and walnut chutney, it evokes a familiar taste that the post-exodus generation has grown accustomed to, eliciting gratitude from their parents’ faces as they can now enjoy a whole bread without having to share. Truly, times have changed for the better.

Matamaal also serves as an educational platform, fostering awareness of Kashmiri culture regardless of religion. There is no filtering through any “isms” in this restaurant. There is a conscious effort to bridge what was systematically broken, using food as a tool to provide fleeting comfort. While this momentary respite may be fleeting, it is pardonable for the sake of this one account.

As I reflect on the essence of Matamaal, I realize it is more than just a restaurant; it is an intervention, a bridge between generations and cultures. It offers a fleeting yet precious connection to a heritage that transcends borders and time. Through its culinary offerings and welcoming ambiance, Matamaal pays homage to the resilience of those who have preserved Kashmiri traditions against all odds. It provides a sanctuary for women to relish the flavours they’ve spent lifetimes perfecting and for patrons to rediscover a taste of home.

In Matamaal, we find not only sustenance for the body but also nourishment for the soul—a reminder that in the act of breaking bread together, we forge connections that transcend time and circumstance. And in that shared moment, we discover the profound beauty of balance and remembrance.

– Written by Aakanksha Dassi. Aakanksha is a Masters in Literature student at Jamia Millia Islamia and also a writer based in Delhi.