Srinagar (Jammu and Kashmir) [India], February 10 (ANI): With the Kashmir Valley enveloped in snow, demand for local dry fish called 'hoggard', a savoury winter delicacy, has increased.
The valley witnesses heavy snowfall from December to February every year. As the temperature falls, people in the valley tend to consume food items that keep them warm, and 'hoggard' is one such source. People consume dry fish during the three-four months of winter and spring season.
"We consume it during the winter season. It is beneficial for cold-related problems," Adil Ahmad, a local hoggard seller said.
"There are 7-8 varieties of 'hoggard' available here," he said.
"Since old times, 'hoggard' has been used as the remedy for the chest pain," Zareef Ahmad Zareef, a cultural expert told ANI.
"The roasted dry fish is consumed by the people along with rice and qawah tea when they suffer chest pain," he added.
More than a necessity, eating hoggard during winters is a part of Kasmir's age-old tradition nowadays. (ANI)

Disclaimer: The views expressed in the article above are those of the authors' and do not necessarily represent or reflect the views of this publishing house. Unless otherwise noted, the author is writing in his/her personal capacity. They are not intended and should not be thought to represent official ideas, attitudes, or policies of any agency or institution.

Kashmir sees increased demand for traditional dry fish 'hoggard' during winters