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In Pictures: Making Smoked Fish 'Phari', Kashmir's Winter Delicacy

The specially smoked fish is believed to help fight bone-chilling cold during winters in the valley.
A girl lays dried grass over fish to make smoked fish, locally called 'phari' on the outskirts of Srinagar.
A girl lays dried grass over fish to make smoked fish, locally called 'phari' on the outskirts of Srinagar.Mubashir Khan for Greater Kashmir
GK Photo Desk
The process begins by first drying the fish-either caught in the local water bodies mostly Dal Lake or buying them from market after removing the offal.
The process begins by first drying the fish-either caught in the local water bodies mostly Dal Lake or buying them from market after removing the offal. Mubashir Khan for Greater Kashmir
The dried fish are then laid over dry grass equidistantly to ensure uniform heat.
The dried fish are then laid over dry grass equidistantly to ensure uniform heat. Mubashir Khan for Greater Kashmir
The dry grass is then put on fire to smoke the fish.
The dry grass is then put on fire to smoke the fish. Mubashir Khan for Greater Kashmir
A girl prepares smoked fish on the outskirts of Srinagar on Wednesday December 8, 2021.
A girl prepares smoked fish on the outskirts of Srinagar on Wednesday December 8, 2021.Mubashir Khan for Greater Kashmir
A girl collects smoked fish, locally known as 'fari' on the outskirts of Srinagar.
A girl collects smoked fish, locally known as 'fari' on the outskirts of Srinagar.Mubashir Khan for Greater Kashmir
The smoked fish are usually consumed by Kashmiris during winters and is said to help locals fight bone chilling cold.
The smoked fish are usually consumed by Kashmiris during winters and is said to help locals fight bone chilling cold. Mubashir Khan for Greater Kashmir
Kashmir
Kashmir winter
cold wave
Smoked Fish
Fari
Winter delicacy

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