The Art of Serving Harisa in Kashmir

A Kashmiri chef prepares Harisa, a special dish that takes around 12 hours to cook and must be stored overnight in an underground earthen pot with steam until it becomes squashy, ready to be served to customers on a cold winter morning in Srinagar. Harisa is an age-old, traditional lamb dish made exclusively during winters. It is rich in fat and high in calories, making it ideal for the freezing, chilling winters of the region as a way to provide warmth from within.