Notes from the valley
The harvest in Kashmir, and how to store, cook with and give dry fruits and saffron at home.
Harud Gifting
How to choose dry fruit gifts for Eid, Diwali, weddings and the office: potlis, gift boxes and combos, what to put inside and how much to give.
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Harud Spices
How to use saffron at home: how to soak the threads, how much to use, and when to add it to milk, rice, kheer and kahwa for good colour and flavour.
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Harud Harvest
Harud is the Kashmiri word for autumn, the harvest season. What September to November looks like in the valley, from the chinar to walnuts and saffron.
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Harud Harvest
Kagzi, light halves and amber kernels are the names on our walnut packs. What each one means, how it tastes and what to cook with it.
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Harud Harvest
How to crack walnuts in shell at home, by hand or with simple tools, and get the kernel out whole. Kagzi walnuts make it easy with their thin shell.
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Harud Origins
A simple home recipe for Kashmiri kahwa: green tea brewed with cardamom, cinnamon and saffron, finished with almond slivers and a little honey or sugar.
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Harud Harvest
Simple ways to store walnuts, almonds, cashews and raisins at home so they keep their flavour: airtight jars, a cool dark shelf, and the fridge in warm months.
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Harud Harvest
Simple home recipes for halwa, kheer and phirni with almonds, walnuts, raisins and saffron, plus easy ways to add dry fruits to everyday breakfasts.
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Harud Bites
Make your own trail mix at home with walnuts, almonds, cashews and raisins. A simple ratio, ideas to vary it, and how to pack it for travel and the office.
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Harud Spices
How to cook with dried Kashmiri red chillies and fennel: colour without fierce heat, tempering, grinding, and a simple red gravy to try them together.
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