The aura at Kashmir’s Naseem Bagh is fairy-tale like; Chinar leaves strewn across the Mughal-era garden have turned crimson at the end of fall – adding to the captivating beauty of the valley.
Located on the banks of Dal lake in the Kashmir University, the garden is lined up with tall and majestic Chinar trees. Chinar owes its origin to a Persian word, Chihnaarast, meaning fiery red colour.
A boy watches keenly an old man who takes a puff at his hookah while he makes kangri, a traditional heating pot at a village in central Kashmir’s Budgam district. Kangri, also called kangaer is an earthen pot filled with hot embers that is used by people in the valley beneath pheran – a traditional cloak – to keep the chill at bay.
Migratory birds take a flight at Hokersar wildlife sanctuary in Srinagar’s Narbal area on the Gulmarg-Srinagar Highway. Hundreds of thousands of winged visitors come to the wetland every year from Siberia and other parts of Central Asia during winters.
A man serves the season’s most wanted delicacy, harissa – a mouthwatering hot paste of lamb shanks and rice cooked in elaichi, garlic and fennel. Relished with morning tea, it is said to keep people warm in the chilly season.