Beetroot pickles at this shop offer a distinct flavor, standing out from the rest with their rich colour and unique taste. Photo/Umer Farooq
Photos & Text: Umer Farooq
In the heart of Srinagar’s bustling markets, the air is thick with the aroma of mustard oil and Kashmiri spices, generations of pickle artisans continue a centuries-old craft.
From the seasoned hands of Ghulam Qadir Senoo, the legendary "Pickle King" of Kashmir, to the youthful determination of Mohammed Altaf Pandith and Musaib Fayaz, the art of pickling in Kashmir is not just about preserving flavours it’s about preserving legacy and culture.
The Pickle King of Kashmir
At 75, Ghulam Qadir Senoo stands as a master craftsman in Kashmir’s pickle business. For over four decades, he has created more than 100 varieties of pickles, blending tradition with innovation. His shop, Senoo Kashmir Pickles, is a year-round hub for locals and tourists, exporting flavours from Kashmir Valley to mainland India, the Middle East, and Europe.
From the first customer he served from Mumbai to the rare Wazwan-inspired Kebab and Rista pickles, Senoo’s creations are deeply rooted in Kashmir’s evolving culinary culture. "Pickling is not just a business for us," he says, meticulously stirring a large vat of mustard oil-infused vegetables.
"It is a legacy of taste, passed from one generation to the next."
His shop remains a cornerstone of Kashmir’s culinary heritage, where jars of pickles, priced between ₹200 to ₹1,000 per kg, hold stories of labour, spices and tradition.
The Ramadan Pickle Maker of Downtown Srinagar
Mohammed Altaf Pandith represents a new wave of entrepreneurs embracing seasonal traditions. Every year, during the holy month of Ramadan, his small but vibrant stall at Fateh Kadal in downtown Srinagar comes alive with eager customers.
With over 20 exclusive varieties, his Ramadan specialities include spiced trout, lotus stem, and dried mutton pickles flavors that hold deep cultural significance. "Ramadan is the season of togetherness, and our pickles are part of that tradition," he says, quickly sealing a jar of golden-hued mustard pickle for a waiting customer.
The process is intense, demanding long hours of careful preparation. "Everything is handmade no shortcuts," Altaf explains. "We mix the spices, sun-dry the ingredients, and let them ferment naturally." Despite being a seasonal business, his pickles sell out fast, proving that even in a rapidly modernizing world, the old ways still have a special place in Kashmiri hearts.
Carrying Forward a Family’s Legacy
In Hazratbal, Musaib Fayaz is determined to carry forward his family’s pickle-making legacy. His grandfather once sold pickles in the same market, followed by his father, and now at 26, Musaib is the third generation to keep the tradition alive.
"I have been watching this process since childhood," he says. "Pickle making is not just about selling food; it’s about keeping a tradition alive." His Small vendor operates all year round, but during Ramadan, the demand skyrockets. "People love the rich flavors, the bright colors t’s a taste that reminds them of home," he adds.
Despite being in business for two years, Musaib’s dedication is unwavering. "I want to expand, maybe even take my grandfather’s legacy online," he says. "But no matter what, I will never compromise on tradition."
Pickles in Kashmir are more than just condiments; they are a reflection of history, family, and culture. Whether it's Senoo’s global reach, Altaf's seasonal rush, or Musaib’s generational journey, each artisan contributes to a culinary tradition that has stood the test of time.