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Ganju captures treasures of Kashmiri Pandit cuisine in her book
Each recipe comes with descriptions of its cultural and religious context, making the latest edition a pivotal milestone.
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Staff Reporter - Mon, 11, Aug 2025
- 01:45 EDT
- 20
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Cover of the book, Koshur Saal, and author Chandramukhi Ganju / Courtesy photo
The 5th edition of 'Koshur Saal', a celebrated Kashmiri cookbook by Chandramukhi Ganju has been released.
The hardbound book culminates more than two decades of meticulous research, seeking to unite Kashmir’s time-honored recipes in one definite volume.
Accompanied with pictures, each recipe comes with descriptions of its cultural and religious context, making this edition a pivotal milestone that safeguards, and explains, the Kashmiri Pandit culinary and narrative heritage.
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Koshur Saal, or 'Kashmiri Feast' when translated to English, seeks to revive forgotten recipes that vanished from everyday cooking and to ensure their safeguarding.
Chandramukhi Ganju, author of the cookbook, described her book as “more than a collection of recipes."
She added that "this volume connects the global Kashmiri diaspora using food and cuisine as a way to reconnect with tradition, memory, and identity.”
Designed as a coffee-table-worthy volume perfect for gifting, collecting, or archiving, the book features recipes ranging from the iconic Rogan Josh and Dum Aloo to lesser known treasures like Wugar Baata and seasonal delicacies. Koshur Saal preserves the integrity and spiritual essence of Kashmiri cuisine.
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