It all began in this mystical place called ‘Safapore’, derived from ‘Sabhapur’, which translates to a place of congregation. If legends are to be believed, during Lord Rama’s visit to Kashmir, all the sages in the valley came together to meditate at this place. This serene yet astounding place by the banks of the Lake Manasbal is my home. My memories of plucking apples from the family orchard, the
gurgling stream (ko’al) behind the house, the pleasant shade of the giant walnut trees and mighty Himalayas in the background, are the central characters of my childhood. I feel privileged to have grown up in the Kashmiri Pandit community. My fondest memories are of the times when my grandmother cooked the most sumptuous traditional feasts for the entire family which were enjoyed by the lake-side. I particularly remember the elaborate Kashmiri meal, consisting of a series of delightful dishes such as the delectable ‘dum aaloo’, a dish of potatoes cooked in spiced yoghurt gravy, 'Tsok Wangun', golden fried aubergines laced in a thick, spicy and zingy gravy, Rogan josh, aromatic lamb dish prepared in Kashmiri spices and yoghurt, Kabargah, Lamb ribs simmered in yoghurt and Kashmiri spices till tender and then fried. The cuisine characterized by liberal use of warm and aromatic spices like cinnamon, cardamom and cloves is an unparalleled culinary delight. The deep colour, fragrance and the unbelievable taste of these dishes is surely a magical feast for all the senses. Before long, my fascination and love for this cuisine took root into my life in ways I couldn’t fathom and slowly but surely I started cooking my grandmother’s magic too. Safapore is my endeavour to share a bit of this home cooked gastronomical warmth with everyone.
