Three weeks in Pampore
What happens in the saffron fields between late October and mid-November.
How to tell real saffron at home
Three simple tests that take ten minutes and a glass of warm milk.
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Notes from Wular Pantry
Guides, care tips and stories from behind the counter.
Making kahwa the Kashmiri way
A recipe from our kitchen, for four cups.
How much saffron to use, and how to bloom it
A pinch is about 20 threads. How many to use for biryani, kheer and milk, and why soaking first matters.
Choosing walnuts: kernels, paper-shell and colour grades
Light, light amber and amber halves, and whole walnuts you crack yourself: what the grades mean and what each is for.
A morning in Srinagar’s old markets
Where to buy dry fruit, spices and kahwa leaf in old Srinagar, and how to tell good stock from tourist stock.
Why saffron costs what it does
About 1,50,000 flowers for one kilo, picked by hand at dawn: the arithmetic behind a ₹1,190 tin.
How we test and pack a batch of saffron
From the grower’s weighing scale to a sealed tin with a batch number: the steps every lot goes through.
What Kashmiri homes keep for Chillai Kalan
Forty days of the hardest winter, from late December: the walnuts, dried vegetables and kahwa that see families through.
Ordering saffron gift boxes for a wedding or an office
How bulk gift boxes work, from a sample box to printed cards and delivery to every address on your list.
Harvest news, twice a year.
One message when saffron and walnuts come in. Join 8,000 families.