Celebrating Kashmir’s Culinary Soul
As the Pann (Vinayak Chorum) festival arrives, Kashmiri homes everywhere begin to stir with nostalgic aromas and memories—especially of Roth, the golden sweet bread rooted in ritual and family storytelling. For those longing to recreate these traditions in their own kitchens, Chandramukhi Ganju’s fifth edition of Koshur Saal offers approachable recipes, cherished stories and a celebration of heritage for every generation.
Meet Chandramukhi Ganju: Guardian of Kashmiri Tradition
Chandramukhi Ganju is a multifaceted author, lawyer and cultural ambassador who has spent the past three decades nurturing Kashmiri heritage from her home in Florida. Rooted in the spiritual belief that food profoundly shapes our thoughts and wellbeing, Ganju regards the kitchen as a sacred space—equal in sanctity to a place of worship. Her culinary philosophy is deeply personal: the right atmosphere and positive energy, combined with precise ingredients and heartfelt intention, create not just good food but a happy and spiritually enriched family.
Beyond her passion for cooking, Ganju writes plays in the Kashmiri language, works to revive fading traditions and is the founder of the “Holding Hands Foundation,” a nonprofit organisation dedicated to supporting caregivers with compassion. Her poetry and regular recipe videos continue to inspire diaspora audiences and the younger generations, fostering connections to Kashmiri language and cuisine—especially as these aspects of culture risk decline in the modern world.
Koshur Saal: A Cookbook Rooted in Family and Community
The newly released fifth edition of Koshur Saal: Traditional, Quick and Easy Kashmiri Cuisine is so much more than a cookbook—it’s a vibrant celebration of community, memory, and family spirit. From parents introducing their children to ancestral tastes to diaspora cooks rediscovering Kashmiri flavours, this book bridges continents and generations.
What Makes This Edition Special?
Every recipe in Koshur Saal has been cooked, refined and loved in Ganju’s own kitchen. Over the years, she has adapted traditional Kashmiri dishes for evolving palates and diverse pantries—providing thoughtful substitutes and health-focused tweaks without losing the unmistakable Kashmiri essence. The book invites every cook—novice, seasoned or curious—to savour Kashmiri cuisine as it lives in real homes, blending authenticity with flexibility and wellness.
This edition of Koshur Saal is extra special, thanks in part to Ganju’s husband, whose vision was to create a book worthy of display—a coffee table centrepiece that also serves as a symbol of heritage, pride and communal identity. The result: a stunning hardbound volume with over 400 pages printed on premium photo paper and graced with lush photographs for every dish. Every aspect, inside and out, reflects beauty and the spirit of Kashmiri hospitality. Yet the quality of the recipes themselves remains uncompromised—each dish as delectable as it is meaningful.
While this latest edition of Koshur Saal brings a wealth of new recipes and culinary insights, the cover has intentionally remained unchanged. The intricate paisley motif is taken from one of Chandramukhi Ganju’s most treasured shawls—an emblem of tradition and heritage. At the centre, the sartal thaal, a classic Kashmiri serving plate, evokes the warmth and joy of family meals from her childhood. For Ganju, these elements are far more than decoration; they are a living reminder of home and the spirit of Kashmir, cherished by readers across generations. “It reminds me and readers of life back in Kashmir,” she shares, affirming that the cover itself is a bridge to the past and a celebration of enduring roots.
Roth and Pann: Recipes and Rituals
For those who have fond memories of Roth on Pann Puja, but may be unsure how to make it themselves, the latest edition of Koshur Saal is a perfect starting point. It offers a wealth of approachable, authentic and carefully adapted recipes—transforming Roth from a festive treat enjoyed in childhood to something everyone can confidently create at home.
Chandra ji reminds readers that each Kashmiri household brings its own personal touch to Roth—sometimes through flavour, sometimes through the special story told during the puja. The book encourages readers to reflect on their own traditions and to share them, honouring the fact that while every narrative has its nuances, the spirit of Roth and Pann always centres on togetherness, blessings and gratitude.
For a glimpse into this tradition, Chandra ji warmly narrates the beloved Pann story from her own family—a treasured piece of heritage brought to life for the reader.
Two Ways to Make Roth: Featured Recipes
In response to a wave of interest, Chandra ji shares the two beloved Roth recipes included in her book—one the fried classic served for generations, the other a baked version well suited to modern ovens. These recipes bridge past and present and remain staples for her own family’s Pann celebration.
To make the celebration more personal, we are delighted to share a special video contribution. This is the English translation of the story told by Chandra Ji’s granddaughter, Aariyana Tanna.
Note: The Roth in this video is not the traditional one made for Punn Puja. It is a simple baked version. The Punn Roth holds a sacred place in our tradition, while this baked Roth is just an alternative—created to avoid frying, add the joy of baking, and still keep the spirit of tradition alive.
A Bridge Across Generations
In every slice of Roth and every story told at Pann, Kashmiri kitchens keep the spark of togetherness alive. With warmth, wisdom and accessible recipes, Chandra ji’s Koshur Saal ensures that the flavour, ritual and spirit of Pann remain timeless—ready for every home, every year.
Sheetal Raina
Dr. Sheetal Raina is the founder and editor of ISBUND, an immersive platform dedicated to preserving and celebrating Kashmiri culture. Deeply connected to the heritage and traditions of Kashmir, she brings a distinctive voice to cultural discourse - blending academic insight with heartfelt commitment to her roots.
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Chandra Didi… Your book Koshursaal has been a strong guardrail into my own cooking especially in the UK. It has been a quiet witness to my evolution from ‘maggi se start Karna padega’ to ‘ this roganjosh is amazing!’ Thank you for holding the hands of our generation as they navigated the minefield of professionalism, homemaking and carrying the seed of culture in the scattered winds. Love you loads 💓