How a Kashmiri Chef Is Keeping the Art of Mutton Harissa Alive - The Experts
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- čas přidán 16. 11. 2021
- In a small shop in Srinagar, Kashmir, chef Muhmmad Ashraf Bhat is making mutton harissa - a comfort food in the region - using traditional methods. As a third generation chef who has been cooking the dish for 50 years, he demonstrates how it's made in special underground ovens over a period of 24 hours.
Credits
Producer: Pelin Keskin
Field Producer/Director: Syed Shahriyar
Camera: Syed Shahriyar, Mukhtar Zahoor
Sound: Mukhtar Zahoor
Editor: Scott Kan
Subtitles: Syed Zeeshan Jaipuri
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Supervising Producer: Stefania Orrù
Audience Development Manager: Terri Ciccone
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Doing exactly the same thing for 50 years and being utterly happy about it... Result of love and dedication.
Wish I could try this authentically cooked!! doubt we'll find it in UK or USA. Anyone know if its available in authentic form in UK?
Thanks to Georgia. Kashmir is also a mountainous terrain like Caucasian Georgia.
I think the result of his dedication is the contentment he feels and the love that has developed for his craft.
I remember skipping early morning tuition classes during winters just to have harissa at this place. Once I was caught by the tutor just because he was at the shop, waiting for harissa before I was. Brings back so many memories.
Aaawwwww,did he treat you
Which side of the city is this shop located, the description didn't share the address?
@@sumitbanodha Downtown Srinagar
@@parthochakrabarti8368 He didn't have a choice, neither of us expected the other person to be there lol
LOL, that would have been an awkward moment. I wonder if you dared to provide an explanation. I can imagine the tutor saying "kar tschop".
The tears in his eyes at the end when he says no one will take over after him. So much respect for this man.
No did not say anything like this
That case, u should join him, learn everything and u take over after him, insted of fake crys.
@@harikrishnanrajan3432 Who hurt you
@@harikrishnanrajan3432 someone probably will take interest and do it
Present generation live in artificial media world ...so they will not like this hard real world
I love how no matter where you go on the earth there’s people making food like this, a tradition of skill and long honed skills. The people that eat his food are lucky.
Wish I could try this authentically cooked!! doubt we'll find it in UK or USA. Anyone know if its available in authentic form in UK?
@@samsammsammm1547 if you are in London it’s everywhere it’s tasty but not sure if it’s good for your lungs
IT IS HARD TO LIVE IN KASHMIR
harissa is only made in kashmir but the kebabs can be bought from an indian restraunt
@@samsammsammm1547 this is not kebab,authentic only in kashmir and that in winter and that too at some old shops
Being a Kashmiri and a true harrisa lover myself , this makes me feel sad that after few decades people won’t have the authentic Kashmiri cuisine like this , and I can confirm that only few are left in whole Kashmir that still stick to the basics otherwise this too has died the death of commercialisation. And it’s disheartening. I mean if only I could tell you how good it’s to leave home early morning for a hot plate of harrisa in freezing cold and once you take a bite you think It is worth leaving your bed early morning for this delicacy . 🫀♥️
And again thanks for the “food, as it is “ kind of content . Without any adulteration / overly done editing . This has to be one of the best work up done on Kashmiri cuisine . Thank you for that ! ♥️ hope to see some more .
Yes all will be forgotten ...must keep these recipes n tradition...so beautiful so divine
Hard for a culture to thrive under oppression.
@DeiOrama Poh alive and thrive are two widely different things. A tree growing between the cracks of my driveway can be alive, but that does not mean it will thrive.
@DeiOrama Poh perhaps you are right, but we cannot justify one injustice by another
@@barcelone1997 It really amazes one to see you make the leap from a cuisine video to a culture under oppression. The chef in the video repeatedly keeps mentioning that his way of preparing this amazing dish is in decline because others are not willing to work as hard as him and prefer to take the easy way there or are choosing a different path in life than him. I don't see what this has to with culture. Whether it's a culture ascendant, in decline or under oppression has nothing to do with any of this. With this attitude in life, I wonder if the oppression you refer to is perhaps self-imposed? Wishing you well Friend!
I love how he say "bismillah" in every critical process like putting in the spices and closing the seal. And he said "alhamdulillah" when its done. Man, thats pure faith.
What’s the difference between the two words and when are they normally used?
@@nihar4713 that words are used by muslims, "Bismillah" (in the name of God) usually said before do something, "Alhamdulillah" (by the grace of God) said if it is finished and can be expressed as grateful.
@@zakyhilman32 Oh we hindus too do similar things but we don't have any specific words.
@@zakyhilman32 To be exact, al hamdulillah has a closer meaning to "all praise and thanks belongs to Allah(God)" and not "by the grace of God".
@@maitreyakanitkar8742 what do you mean by 'we don't have any specific words'?
Since no one else will take his place, he needs another lifetime to continue what he does and he absolutely loves it
Wish I could try this authentically cooked!! doubt we'll find it in UK or USA. Anyone know if its available in authentic form in UK?
@@samsammsammm1547
Don't think the dish is even available anywhere else throughout India.
@@sidhantsarangi3631 such a shame ... its looks like it will taste incredible!!!!!! Someone should react this process and turn it into a global chain .... it will make millions!!!!
@@samsammsammm1547 it's only available in Kashmir and most 99% of shops are Downtown Kashmir traditional harrisa which is shown in this video sell this delicious food only in winter and shops are from 6,7 am to 12 am that recipe finishes after that, In 5-star hotels, they serve harissa all they but that's not the pure Harrisa,,,,,, , (Harisa that's shown in this vidoe. In Kashmiri language we call it harrisa its a winter food probably it's taste gets better with the winter
@@samsammsammm1547 Lahori Badsha in Cheetham Hill, Manchester serves this dish
This dude is so confident in his craft. "All those women using pressure cookers can't do this, other people don't work as hard as me, my kid won't have the patience to work like this". Major flex
Yes, the misogyny adds a special touch
@@TheSongwritingCat bruh ¿ 😀
@@TheSongwritingCatplease can you please define misogyny?
@@TheSongwritingCat he is talking about the women at home, our mothers and sisters since most of the cooking here is done by women and they make these dishes and don't have these tandoors at home so use pressure cookers instead. So I don't know how you found him misogynist smh...
@@TheSongwritingCat it's a wonder how some people can find misogyny in everything.
You can tell even though he doesn't have the best financial situation or surroundings he pours his heart and soul into his craft. I have nothing but respect for people like this. I bet you his food tastes better than the overpriced stuff you find in most Michelin starred restaurants.
The same amount of work and hours goes into the majority of "overpriced michelin star restaurants"
Those guys will be working 17 hour days, perfecting their crafts for a lifetime.
Perhaps now it's a fashionable, televised thing but it certainly wasn't once upon a time. For those that earn them those stars represent a lifetime of hard work. Something you obviously know nothing about.
It is pricey because if it weren't, restaurants would be too full and people who appreciate such food the most and are willing to pay more for it would barely be able to get a seat.
So, it is expensive because many people want it. It being expensive directly contradicts your claim of it being overpriced. If it were, the price would go down over time. Simple economics lol.
I guess your comment was purely emotional (jealousy or something).
An expensive BUT truly delicious food is worth the recognition it gets, also the money and time you spent - because most of the time, quality doesn't lie; And the best food reviewer for the food you'll eat is yourself, not other people.
Probably the post tries to reflect the lack of the foppish, levish art of presentation around media & it's platform by this old Kashmiri man, which, the Michelin star chef never misses on. The point being, there are lot many hidden gems that aren't or probably are not interested in the world of recognition. Rather, they pile up, go strong everyday, in the name of Lord to feed the few with same dedication & passion that's been there for a decade. Emotional post, yeah, probably it was.
@@Puzzledcubicles you're right, but you see the reason they're still backward is their own doing of driving kashmiri pandits out of kashmir and not that they don't want recognition, they just want to islamize entire region so they fail to understand that there's more to life than religion
Eater team, thank you for highlighting really neat culinary traditions across the globe.
Just makes you think how many foods/dishes have been lost to the ages due to the chefs / artists not having a lineage.
Some not patient enough to teach others to form a lineage
Man has the coolest looking knife ever
That literally looks and probably functions like a billhook (kind of like a machete).
I've used them for clearing thickets of brambles and such.
Not familiar in most of the Middle East!
Even the butchers don’t have it here in Saudi Arabia, but it’s common in Iran (I guess) and that part of the region
Functionally it looks like a cross of a bull nosed breaking knife and a cleaver.
and he’s a surgeon with that giant clever he’s motion is so precise and expirenced it’s impressive
It is very common in India, every butcher shop will have it and mostly muslim families for some reason.
Those teary eyes at 9:00 got me
And the absolute destruction of his own son right after! 😂
@@silvsilvsilv sorry bro I disagree with you. his son wants to do something else, nothing wrong with that
@@silvsilvsilv His son may be a medical doctor
This is goddamn Art and his eyes tell the story of his 50 years journey. Would absolutely love to visit this place someday just wondering his language/dialect also that may be last of his Lineage.
This is true hidden treasure in the mist of all the chaos.
He is speaking the Kashmiri language, also known as Koshur.
The language will survive
@@HeadAuror it should survive !
Every language should survive
As far as I know, Kashmiri language is alive and well.
@@lani6647 I think Punjabi is slowly devouring the kashmiri language as it is more preferable
I've never been able to understand what the minimum benchmark to get a Michelin star is. This man's craft is right up there with the best. His dedication to his craft is as good if not better than a lot of celebrity chefs...the artisnal quality of his cooking process is every traditionalist's delight...and yet, there's a possibility that it will all end with him! Just goes on to show, that even the so called 'experts" from Europe and the rest of the first world have their blind spots...
Michelin is a eurocentric standard to measure cuisine, even if he had a sophisticated and well diverse restaurant they would never give Michelin to an Indian.
Michelin is after all a tyre company giving food awards
@@shaheenshad5012 Basically, outside of Europe, tourist boards pay Michelin to have them rate their cities. That is why you have the Michelin guide in Tokyo, Singapore, Bangkok. In the US they are only in LA, Chicago, SF and New York. So a great restaurant in Seattle can not get Michelin stars as an example.
In Singapore and Bangkok I know they have super simple restaurants that has Michelin stars. Like a Chicken Rice place that charges 2-3 dollars for their dishes, the famous crab omelette street restaurant in Bangkok. etc. Also, all the judging in those cities are done by locals.
I would not go so far to say that the Michelin star guide is not Eurocentric. But, yeah. Maybe, this explains a little how and why it looks they way it looks.
The amount of pain in his words while saying that his son will never do it, he doesn't have that much patience is immeasurable. It's really heartbreaking too see such traditions vanishing away.
I would love to take up his mantle but I need to learn the language haha I hope someone takes it
When I see men like this, I feel like I have never worked a day in my life.
Lol, this is so true!
Mad respect for people who dedicate themselves to their passion like this. It’s heartbreaking that this tradition could die out with his generation, I hope I get the chance to try it before it vanishes…
It's good if its died out
Atleast goats will be not died out ✌️
@@kingnole4237 not funny as you tried.
There's a certain passion that goes with making this dish that takes hours and hours. I'm sure a tradition like this is filled with many stories. It's really nice to see other cultures take their time. While many of us, including myself gets antsy waiting in a drive thru line for more than 7 minutes.
What a surprising dish. The closest thing I can think of is Chinese congee but congee ingredients come together afterwards in the bowl. The gentleman’s sprit is visible in his face and, clearly, through his cooking. Thanks for making this video.
If you stay in the states visit any South Asian restaurant(india, Pakistan, Bangladesh e.t.c) and ask for Haleem(harees).
I don't think congee will come any close to this, this has numerous spices and much longer cooking time, Nearest dish to this is Haleem.
@@aishikadas526 true I have lived in China for 6 years and tried lots of food , even haleem doesn’t have elaborate taste like Harissa .
@@masv2409 I visited kashmir when I was a child, didn't had any chance back then to try this, maybe if the political situation gets better in future then I can visit again to try this
@@aishikadas526 oh I see , great to know . Actually Kashmir is always safe for tourists irrespective of the circumstances . I hope you visit soon and enjoy the beautiful Kashmir and it’s beautiful cuisine and it’s good people too !
This is a man doing an honest business, his cooking is mouthwatering
Most heartwrenching segment when he says even his family wont do it
for anyone who has always bought minced meat from a butcher or super market, or even grinded their own using a meat grinder, the texture of meat minced using a knife is so much better, it's a surprisingly noticeable difference
Thats very true. I suspect it is because of the way the machine cuts and the shape of the blades.
It is also just not as fresh , and I believe the machine probably extracts and discard the meat juice as well.
Edit: The God Emperor shall be our salvation, brother.
These people have the best hospitality in the world
Trust me this delicacy tastes heavenly. Only few old traditional masters do this thing in the city.
Tufail saeb saani atheh ti kheyew zanh....insha Allah karew yaad...!!
He just sounds like he is singing the whole time. He sings of the epic tale of harissa
What a honest man … honesty comes out from his eyes in last … that are some traditions and legacy which are still followed by the kashmiris in their food..
Patience,passion, dedication - all at once. Very rare combination in a man.incredible
What a man, would love to learn this recipe being a chef myself!!! What a joy watching him make harissa, even though I have never tasted it. Sorry forgot to say what a legend.
you should taste it there is nothing tasty like this is why people do
hardword to prepare it
it's good that it's unbiasedly documented - the more detailed the better.
it's documentation can live forever with simply a little care
...and anyone from the future can use it's documentation to revive/improve/learn from it should they so choose
It's amazing to see this channel curate such authentic videos which bring forward these classic dishes that are prepared by these last remaining people who are still so passionate even after doing this for the last 50+ years. Would definitely love to visit this place someday!
I hope we can all be like this man. Finding what he loves and dedicating his time and effort to his craft…such an inspiration.
Being a Kashmiri, I absolutely Loved that all of it was in Kashmiri and not-dubbed with subtitles for the rest .
Thank you for sharing this.
Eater has never used dubbing before so I dont know why they would start with this one.
Your name doesn't soundd kashmiri..
@@aryanhassan4659 koul's are the originally Kashmiri,haha. People like the Chef converted to Islam but still carries the Hindu Pandit surname (Bhat) which is weird.
@@essee3984it's not weird bro, Islam teaches us retain your surname because it helps to trace back to your lineage.prophet Muhammad peace be upon him has advised us to do so.Alhamdulillah we are happy as muslims.you can countinue practicing your religion.
@@AsifRiyaz-zq1dz Asif Riyaz, you haven't retained yours. Not following the teachings of the Prophet PBUH? There's no verse in the quran stating what you've mentioned. The reason is completely different. If you pick Aurangzeb's biography, he talks about how Kashmiris in the valley were forcefully converted. Bhats or Pandits (since they had a high status in the society) were allowed to keep their surnames.
Finally eater has shown a part of Kashmiri Cusine ! Full wazwaan video a must for whole world !
Such a beautiful person.
As a kashmiri, I loved everything about this video, particularly that you interviewed him in kashmiri and showcased the tradition in such a beautiful way. Hareesa is the best! 🍁
I guess this uncle's shop is in Razikadal, downtown area of Srinagar...during my school days I had his Harrisa once in his shop..and it was amazing....and guess what, last Sunday I was lucky to have same Harrisa from this guy, that was parceled to my friend in Delhi and he invited me over to taste it. And I was again overwhelmed by the taste.
God bless this gentleman.
What’s the name of the shop pls ?
@@voiceofreason3101 Ask the local shopkeepers to guide you towards Harissí shop. Its near the Raazay Kadal four-way
@@abuaaishah6998 thanks !
@@voiceofreason3101 you're welcome. Visit before 8 am as people purchase it early
Through patience and hard work, he serves not only Harissa but love and compassion...
well said
Where is the shop of this guy?
@@muzamilbazaz8773 There are many Harrisa shops in Downtown Srinagar, but Aali Kadal is the famous one. You can even order it online through Groxery App.
During winter, they deliver it in the morning hours only. And, the price is 1400/- for 1 kg or 700/- for 500 gms.
@@philosocius thanks for your time
Yes this generation people(including me 😂,) don't have such patience and will to work hard like that ab sab ko saala instant noodles ki tarah sab instant chahiye😂. Salute to you dada ji....such a great human being,thank you for serving the authentic taste to the world.
I don't know what to say..
After seeing this video.
May God bless such passionate cooks. Many of you are Kasmiris and are fortunate to have this traditional dish.
I don't know when I can come to Kashmir and have this dish before such cooks are no longer there .
I hope Kashmir opens up to public , there is peace, and people like him earn more from tourists. This in turn will motivate and ensure, his next generation knows there is lot of money if one is honest to his profession and serves quality food.
This is the only way....local culture, cuisine and craftsmen can be preserved for centuries.
My dear brother ....you know people would like to sit idle on a big chair rather than working hard by hands...!!
My respects for this master chef. Imagine getting up at 4 a.m. to complete the cooking process. This is taking cooking and dedication and patience to another level.
Yes, Sir, my respects to you.
Unreal. Thank you for bringing this tradition to light.
So beautifully explained and shot brother, Love his dedication and respect for his work.
Thank You for covering this.
that was a humble man serving his tradisional dish with proud... may god bless you..
No shortcuts taken, the dishes look absolutely delicious! Thank you chef. 🤤🤤🤤
I would love to eat some of this traditional food. The time and effort he puts into this food is unequal. In the modern world we gravitate towards fast food or meals ready to eat mostly bland highly processed. I bet this food tastes outstanding. Thank you for sharing Eater.
bro this food is kashmiri being kashmiri i have never tasted it...but want to do that once bcoz it is too much tasty
@@Story_teller3190 actually this is not kashmiri harrisa is also made in pakistan also in saudi arabia but it is traditional dish
Last he was almost in tears but I cried. My dad had a cafe and did the same thing every day for 56yrs and passed away. I am into another profession. We had to close shop after that. It's a rarity to find ppl with this level of dedication making same thing all their life. I dearly miss him. Mad respect to this harissa maker 💛🙏
May God rest your papa's soul in peace...!! I can understand how painful is it to see people working hard all through their life and when you relate such things with your dear ones...!!
Its a very rare cuisine in kashmir. Even in kashmir you will only find it in the capital city of Srinagar. And even in Srinagar only downtown and areas adjoining to it make this. When put into the perspective its similar to downtown London in the entire United Kingdom.
Totally understand this man. My grandmother used to be a baker, and we'll wake up to the smell of fresh baked bread, coffee and breakfast. After her passing no one took the mantle and the tradition was broke. Sad to see it go :(
The man's narration is so calm and nice! - Loved it.
omg! i had been eating harissa in abu dhabi for several years and I thought it was made from flour. I never bothered to ask how they made it. it is just now that i come to learn that it is made from rice haha. this is a surprise!
Arabic harrees is made from cracked wheat stewed with whole bone in lamb for hour's ,it's quite similar to the kashmiri version with slightly different spices and the substitute of Rice for cracked while wheat kernels
Its originally from middle east. Harisa made out of soft wheat, however there is another version made with rice called Ersia. Its very old Arabic recipe
Interesting
this is kashmiri one.
This was an education. And the camerawork in this was just magnificent too. Thank you for bringing this to the world.
It looks like magic. Magic of true artists hands.
The subtitles don't do justice to the emotions and the passion he has for the food. If you understand the Kashmiri language you will know what I am talking about!
I am from India living abroad now and was quite emotional to see this video. you guys are doing a great job thank you 🙏🏻
The person is Indian also.
@@ashimchowdhury5941 He is a Kashmiri. Not Indian
@@najmussaqibmahboobi1192 kashmir se kanyakumari aur gujrat se nagaland a to India hai hi , abhi pakistan bangladesh bhi Hindusthan ke hissa banega
@@ashimchowdhury5941 Pajeets can keep on writing mythology. Even after making Kashmir a millitary garrison you people cannot integrate us.
@@najmussaqibmahboobi1192 Akhand Bharat hamara tha , bapas lene ke 100crore Hindusthani taiar hai l
I have nothing but respect for chacha, so much hardwork, dedication & sincerity. I can only wish that I perform my job in the same way.
I love these kind of food videos where food is an emotion and brings back memories...
Beautifully shot! Amazing framing by the cinematographer!
The shop is located in downtown rajouri kadal near shahi darbar bakery..
Thank me later🥰
Immense love and respect for this old man for keeping the tradition. He did all by himself without any modern machine. Awesome.
Just by how he’s preparing the ingredients, you know the food will be fresh and 🔥
Wish I could be at ease like this OG. Stay happy man you deserve it
"I have 50 years degree"- He said.
He is an absolute gem💎 .
He is a heritage..which need to be appreciated..God bless him
This is amazing cooking I'm sure that taste is unique flavors n chefs chacha is so hardworking in his cooking n so cute may Allah give him healthy well life
These culinary traditions shall be preserved as arts like the way dance, music and celebrations are passed on. Some special global culinary heritage associations shall be form to preserve these arts in its most traditional way. Kodos for this documentary.
I could not agree more. Something needs to be done!
One of the best parts of winter in Kashmir is harrisa . It's bloody delicious 🤤. This art is still going on.
Something about traditional chefs and their hard work makes me want to cry, so much heart, soul and sincerity makes me want to thank them for years all their dedication and all the efforts involved. 😊😇
Huge respect for this traditional harissa maker....well made video
What a lovely smiley fellow
I remember having Harissa for the first time 😋 absolutely delicious 🥰🥰🥰
This is why I love Eater. Featuring authentic culture and cuisine from evert corner of the universe!
The beautiful culture and tradition of our beloved Kashmir. Such delicacies shall go eternal.
Love the language ,God bless kashmir and save its people against the barbarism of india ,china and pakistan
#freekashmir
It was, is and will be the integral part of India. Cry about it
This man deserves all the respect in this world
One of the best Eater videos so far. Heart warming
With no doubt the chef will be remembered by locals for his passion and taste of harissa !!
Forget it about the rest of the video, but that knife stood out in my head, comrade. 🤯
Big love from ajk pakistan😍
Hardwork pays off. 12-15 hours of such delicate work for a cusine, I bet it tastes otherworldly
Wow…he is a legend…had the fortune of having Harris’s in his shop many many years before….And got once packed for my children…God bless him with life and health…I was happy to find this footage on Eaters. You Tube channel..Thnx dears
Where is this place?
Address brother
This is what love, patience and respect can do. Amazing person. Pure bliss to watch and listen.
Respect for you sir.
more of this pls. bring the vlog to the middle east and the balkans
Kashmir is in India bruh not in Middle East. Some part of it is in Pak too
@@jackharper5642 He asks the producers to go to the Middle East and the Balkans. He's not saying that Kashmir is in neither of those countries. XD
@@Ptitnain2 ik
But both of these things mentioned together more or less implies that Kashmir is M-E or B
@@jackharper5642 nope. Politely disagree
@@jackharper5642 kashmir is occupied by india is what u want to say
Wow that's so incredible such a complex dish n done with so much precision n dedication
God bless him... Its indeed an art ..not just a recipe
Hope these resilient ppl get their freedom from brutal Indian occupation
They won't. But cry about it more. Not just that, the pok is also getting back.
Aah the simple pleasures of love,dedication and passion..No capitalist gains can ever make you this happy
Beautiful! More of this please!
The subtitles are inaccurate. He's being extremely polite and well mannered with his words which the subtitles are missing.
Ma sha Allah 💕
How beautiful! In Hyderabad, a similar dish using a similar process is made - Haleem! Replace rice with wheat.
I admire his passion... Respect for this man
This man has the purest energy
Where the hell is michelin people? Aren’t they supposed to send scouts around the world? He deserves three stars
His kindness is felt through his soft voice. It is sad to see these people under oppression. The Kashmiris must have a state of their own, a state not related to either india nor to pakistan.!
Such a lovely man. Bless his soul.
It's people like this that get me excited to travel the world again
Alhamdulillah lovely to see.
God.... I miss my homeland.....i miss the rustling of leaves while walking on the leaves of chinar..... I miss the blow of cold winds while walking on the banks of Jehlum..... I miss the chirping of birds before the sun begins its day...... I miss the crackling of wood in the bukhari...... I miss Harissa too 😢😢
I salute your passion,patience,energy and hard work.....
This is real art, real hard work and it must be kept alive...i just wish to taste it once in my life
You can find very similar haleem in delhi, bengaluru and hyderabad too (Hyderabad is better) ... But most restaurants only make it during ramadan(I have no clue why)..
But, the city version always lacks the charm... Maybe because the focus is on sales and producing large quantities...