A Gujarati couple stood near a copper samavar, holding small cups of steaming Kahwa. The woman took a sip and smiled right away. “This feels like tasting Kashmir,” she said, surprised by the feeling. Her husband leaned closer to the cup, letting the aroma rise. “It feels like magic,” he said, warming his hands in the cold air.
The couple had walked into the Living and Learning Design Centre Winter Festival in Bhuj just as the evening chill set in.
Within minutes, they found themselves drawn toward the Kashmiri food stall, guided by steam, scent, and the silent gathering of people around copper vessels.
That reaction repeated itself across the festival grounds.
As temperatures dipped, Kashmiri food and Kahwa became the strongest pull. Visitors arrived curious and stayed longer than planned. Many stood close to the stall, watching cups being filled and hands being warmed before taking their first sip.
“People come here just to look,” said Raashed Ashraf, one of the team members at the stall. “Then they smell the Kahwa, and they stop talking. After the first sip, they smile and ask for another cup.”
Imran Khan Mutwa watched the crowd grow thicker as the night deepened. “The cold helps,” he said. “When the air gets sharper, people want something that comforts them. Kahwa does that gently.”
The flavour of Kashmir carried far, turning distance into intimacy on a cold Gujarat night.Saffron, almonds, cardamom, and soft spices filled the air and pulled people in without effort. Some stopped and watched, others walked straight toward the stall.
After the first sip, faces relaxed and voices grew softer.
Ramesh Mangeria watched visitors return again and again. “Many people came back two or three times,” he said. “They wanted to taste everything slowly. They wanted to understand what they were eating.”
The food moved at the same pace as the evening. Chana Badam Chaat brought gentle crunch and balance. Rumah Soup warmed the cold air from within. Desserts stayed without asking to be noticed. Bamchoonth Halwa glowed with saffron. Shahi Tukda carried sweetness without excess. And Akhroot Badam Ferni felt smooth and familiar.
Plates returned empty, and visitors drifted back to the stall.
Raashed stood near the dessert counter, answering questions. “People kept asking what goes into these dishes,” he said. “They wanted to know where the flavors come from. That curiosity felt special.”
“I did not expect this,” said a visitor from Bhuj, holding his cup carefully. “These flavors feel calm. Winter feels different with this food.”
The Kashmiri stall was run by a small team that included Raashed Ashraf, Imran Khan Mutwa, Ramesh Mangeria, Rohit, and Zakaria. Their aim was to serve Kashmiri vegetarian food as it is cooked and shared at home, while making it easy for new visitors to connect with the flavors.
Zakaria watched the samavars empty and fill again. “Kahwa carries patience,” he said. “People do not rush it. They stand, sip, and speak less.”
Kahwa became the clear favourite as the evening cooled. Hundreds of cups were poured. People came back after walking the festival, some with friends, others alone, drawn again by the warmth.
“Some visitors said they had never imagined Kashmir like this,” Imran Khan Mutwa said. “They only knew what they had seen on screens. Food changed that.”
Many visitors spoke about discovering a side of Kashmiri food they had rarely encountered. “We usually hear about meat dishes,” one woman said. “This feels comforting. It fits winter.”
As the festival moved toward its final hours, the same Gujarati couple returned. The air felt sharper, and the crowd had thinned. They ordered another round of Kahwa.
“This warmth stays with you,” the woman said. “You feel closer to Kashmir standing here in Gujarat.”
