by Muhammad Nadeem
SRINAGAR: World-renowned chef Daniel Humm recently embarked on a culinary journey to Kashmir from August 24th to 27th, 2023. The trip allowed Humm to immerse himself in the region’s rich culture, cuisine, and breathtaking landscapes.
Humm, best known for his celebrated restaurant, Eleven Madison Park in New York City, which boasts three Michelin stars, eight James Beard awards, and the top spot on the World’s 50 Best Restaurants list in 2017, has been on a remarkable trajectory in recent years. He, as per a report of Condé Nast India underwent a profound transformation by transitioning his restaurant into a plant-based establishment in mid-2021, achieving the rare distinction of becoming the first 100 per cent plant-based restaurant to secure three Michelin stars.
As per the report of Condé Nast India, the chef’s journey through Kashmir began in Srinagar’s Old City, where he and his team explored the bustling markets, perusing a myriad of ingredients that included winter garlic, dried mushrooms, leafy greens, foxglove, and Kashmiri chilis. The city’s vibrant atmosphere served as a stark contrast to Humm’s Swiss upbringing, and his ability to navigate this dynamic environment demonstrated his adaptability as a culinary explorer.
During his visit to Senoo Pickles, a local treasure trove, Humm encountered over 100 varieties of pickles, each infused with natural hand-ground Kashmiri spices. He also paid a visit to Arq-i-Gulab Dukaan, Srinagar’s last traditional rose water maker, which has been producing its elixir for centuries.
The journey provided Humm with a deeper understanding of the region’s complex dynamics. While relishing the flavours of salty noon chai and kahwah, a Kashmiri green tea enriched with saffron, nuts, and spices, at the iconic Chai Jai (a brief video of which he shared on his social media account), he couldn’t help but be struck by the stark military presence in the area. His observations highlighted the contrast between the breath-taking natural beauty of Kashmir and the challenging geopolitical situation.
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At dawn, on the banks of Dal Lake, Humm and his team witnessed the serene morning routine of fishermen and shikara operators as they prepared for the day ahead. The tranquillity of the scene left a profound impression, and Humm’s spontaneous decision to join locals in the cold waters of the lake showcased his adventurous spirit.
A visit to the ancient Harwan Buddhist ruins showcased Humm’s athleticism as he scaled steep steps. The historic site stirred his curiosity, and he expressed a desire to learn more about the region’s ancient history.
Humm’s culinary exploration continued with a trip to Pahalgam, where he sampled regional cheeses featuring unique flavours such as nettle and garlic, walnut, fenugreek, and cumin. His relaxed demeanour during the cheese-tasting sessions demonstrated his love for India, despite the initial adjustment period he experienced during each visit.
Foraging in Dachigam National Park’s forests offered a thrilling encounter with nature, including a surprise encounter with a black bear. Humm’s composure in the face of danger reflected his adventurous spirit, and the group savoured the flavours of sour plums and forest blackberries while immersing themselves in the pristine environment.
