"Daan" Aroma of Earth
A Kashmiri kitchen with Daan beautifully nestled in the corner "Daan" also known as "Dambur" is a traditional Kashmiri clay stove used for cooking in Kashmiri households. It has centuries old history in Kashmir. Earlier it was used for cooking each and every meal of the day but nowadays it can be seen only in a few homes of kashmir and now it's mostly used in winters. In Kashmir "Daan" is still significant due it's religious roots. Kashmiris also refer to it as a gift of Fatima (R.A), and Kashmiris believe that this Daan carries (Baraqat) blessings and prosperity in home.
Fareeda making a tumulae Sxchot
Fareeda Begum , a resident of Naidkhai Bandipora , emphasizing Daan's religious importance said , "Daan has been imparted to us by Prophet Muhammad's (S.A.W) daughter Hazrat-e-Fatima (R.A), it brings blessings and Baraqat to our homes."
Fareeda using Daan to cookDaan is made with clay , soaked sacks and bricks.The process of making a Daan includes cutting the soaked sack into small pieces , adding that to forest mud and adding water to mix all the things . And then kneading all mixture for 20 to 30 minutes , untill it becomes a thick paste.Then the bricks are arranged in the required shape for a Daan. After that the thick paste is layered all over the bricks to mould them into the shape of Daan. And then Daan is dried in sunlight for a day or two days , after that Daan can be used for cooking.
Fareeda carrying wood to burn in DaanBut to cook on Daan , wood needs to be readily available. Women in Kashmir gather wood throughout the year and in October and November (Zaalun) dried leaves and wood splinters are also collected.
Vessels used for cooking on daanVessels which are used on Daan are applied a coat of clay paste on the bottom, preventing them from getting sooted. Further , the food cooked on Daan tastes better and elevates the taste of any ordinary food.
Shahnawaz Bhat, resident of Bunepora Naidkhai, in this context stated that "My mom doesn't cook on Daan, so I prefer going to my Grandmother's house because the food they cook on Daan tastes better."
Fareeda taking the starch water out of riceCooking on Daan is an art that involves traditional techniques passed down through generations. For instance, to cook rice on Daan one needs to take out the starch water from it which is known as "Batae Fyaarun" in Kashmiri. It's believed that the rice cooked on Daan is healthier than the one cooked with modern appliances.
Also the charcoal produced by the burnt wood in Daan is preserved in a clay pot which is usually placed in front of the Daan and later used in other traditional cooking sources like Ingheeti and Samavaar. And in winters the embers produced by it are also used in Kangiris as a source of warmth.
Food cooking on DaanDaan is an integral part of Kashmiri tradition.For generations, Kashmiris have cherished Daan , sharing love and warmth. Many women in Kashmir still love to cook on Daan as it connects them to their roots. Ateeqa Begum , 55 year old , says "Daan is not about cooking only , there's is more to it , it is an emotion , whenever I cook on it ,it takes me back to my younger self".
Fareeda doing the Kund of the Daan , polishing Daan with clay paste after cookingDaan's significance can not be fully appreciated without this beautiful process known as "Kund" in kashmiri. It's a process of applying a clay paste to polish Daan after finishing cooking on it. And once this process is complete , it marks the end of cooking on the Daan untill the next meal of the day.
Noon chai and Tumalae sxchot served in a traditional cup (Kashur Pyaalae)Today modern appliances have already made their place in our homes, Daan may not be relevant for many people, but their are lovers of it in every district, every village, every home, who admire, use, and preserve this centuries old Kashmiri tradition.