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‘People love the rich flavors, the bright colours, the exquisite taste, that reminds them of home,” says Musaib. In Kashmir, pickles belong to an inherited tradition of food, cuisine and culture
By Umer Farooq
In the heart of Srinagar’s bustling markets, the air is thick with the aroma of mustard oil and Kashmiri spices, while generations of pickle artisans continue a centuries-old craft.
From the seasoned hands of Ghulam Qadir Senoo, the legendary ‘Pickle King’ of Kashmir, to the youthful determination of Mohammed Altaf Pandith and Musaib Fayaz, the art of making pickles in Kashmir is not just about preserving flavours — it’s about preserving legacy and culture.
The Pickle King of Kashmir
At 75, Ghulam Qadir Senoo stands as a master craftsman in Kashmir’s pickle business. For over four decades, he has created more than 100 varieties of pickles, blending tradition with innovation. His shop, Senoo Kashmir Pickles, is a year-round hub for locals and tourists, exporting flavours from Kashmir Valley to mainland India, the Middle East, and Europe.
The Ramadan Pickle Maker of Downtown Srinagar
Mohammed Altaf Pandith represents a new wave of entrepreneurs embracing seasonal traditions. Every year, during the holy month of Ramadan, his small but vibrant stall at Fateh Kadal in downtown Srinagar comes alive with eager customers.
With over 20 exclusive varieties, his Ramadan specialities include spiced trout, lotus stem, and dried mutton pickles flavours that hold deep cultural significance. “Ramadan is the season of togetherness, and our pickles are part of that tradition,” he says, quickly sealing a jar of golden-hued mustard pickle for a waiting customer.
The process is intense, demanding long hours of careful preparation. “Everything is handmade — no shortcuts,” Altaf explains. “We mix the spices, sun-dry the ingredients, and let them ferment naturally.”
Despite being a seasonal business, his pickles sell out fast, proving that even in a rapidly modernizing world, the old ways still have a special place in Kashmiri hearts.
Carrying Forward a Family’s Legacy
In Hazratbal, Musaib Fayaz is determined to carry forward his family’s pickle-making legacy. His grandfather once sold pickles in the same market, followed by his father, and now at 26, Musaib is the third generation to keep the tradition alive.
“I have been watching this process since childhood,” he says. “Pickle-making is not just about selling food; it’s about keeping a tradition alive.”
Small vendors operate all year round, but during Ramadan, the demand skyrockets. “People love the rich flavors, the bright colours and the exquisite taste that reminds them of home,” he adds.
Despite being in business for two years, Musaib’s dedication is unwavering. “I want to expand, maybe even take my grandfather’s legacy online,” he says. “But no matter what, I will never compromise on tradition.”
Pickles in Kashmir are more than just condiments; they are a reflection of its inherited history of food and cuisine, family, and culture. Whether it’s Senoo’s global reach, Altaf’s seasonal rush, or Musaib’s generational journey, each artisan contributes to a culinary tradition that has stood the test of time.
Picture 1: Ghulam Qadir Senoo, carefully packs a fresh selection for a waiting customer at his shop, surrounded by colourful jars and trays filled with a variety of homemade pickles.
Picture 2: Under the shade of a red umbrella, Mohammed Altaf Pandith, a seasonal pickle vendor from Downtown Srinagar, tends to his busy street stall as customers eagerly observe the array of spicy and flavourful pickles, carefully selecting their favorites amidst the bustling market atmosphere.
Picture 3: Beetroot pickles at this shop offer a distinct flavor, standing out from the rest with their rich colour and unique taste.
Photos: Umer Farooq
Courtesy: Kashmir Times
https://kashmirtimes.com/jammu-and-kashmir-news/the-pickle-makers-of-kashmir