Daan – The Fireplace

The fireplace or kitchen stove, known as Daan in Kashmiri, was an essential feature in every household kitchen in Kashmir. It served multiple purposes beyond just cooking food. During the harsh winters, the Daan provided a steady source of ember for filling the traditional Kangri, a portable earthen fire pot used to keep warm. Additionally, it helped maintain the temperature of the kitchen and the adjacent room, referred to as Vout, which functioned as a communal space for dining and family gatherings. At the back of the Daan, an ingenious feature called the Maet was built into the wall, an earthen water reservoir that absorbed the heat from the Daan. The warmth from the stove heated the water in the Maet, providing a convenient supply of warm water for bathing. This multifunctional setup not only reflected the resourcefulness of Kashmiri households but also underscored how traditional practices were thoughtfully adapted to the region’s cold climate and daily needs, creating a harmonious blend of utility and comfort.

The Daan was crafted from a mixture of husk and clay, showcasing the ingenuity and resourcefulness of traditional Kashmiri households. The process began with the preparation of a T-shaped clay structure, locally known as Voor. This structure was meticulously shaped and then left to dry under the sun to ensure its durability. Once dried, the Voor was carefully positioned on top of the earthen mass forming the foundation of the Daan. Its unique design created two upper outlets, functioning as stoves, where cooking vessels could be placed directly over the flames. This simple yet effective design allowed for simultaneous cooking, while the sturdy construction ensured the Daan could withstand daily use and provide consistent heat during the harsh winters. This traditional setup was a testament to the practicality and craftsmanship of Kashmiri households, blending functionality with sustainability.

The Daan was complemented by a set of essential accessories, each serving a specific purpose in daily household activities. One such tool was the Krotch, an iron pan with a long handle, used to carefully remove embers from the Daan and transfer them into a Kangri. Another important accessory was the Tcheni Laij, often embedded near the Daan, which acted as a storage space for extra burning embers. These burning embers were later reused as coal for the Kangri, ensuring nothing went to waste. The Seekh, locally called Drikroan, was an iron rod designed to wiggle and adjust the burning material within the Daan, helping to regulate the fire for optimal heat. These tools not only enhanced the functionality of the Daan but also reflected the thoughtful design and practical ingenuity that characterised traditional Kashmiri kitchens.

The Daan was traditionally fuelled with dried cow dung, known as Loobar in Kashmiri, which served as an efficient and readily available source of fuel. Villagers would collect cow dung, shape it into patties, and leave it to dry in the sun, ensuring it was well prepared for use in the Daan. This eco-friendly fuel burned steadily, providing consistent heat for cooking and warming the home during the cold winters. The use of Loobar not only reflected the sustainable practices of Kashmiri households but also showcased their deep connection with nature and resourcefulness in utilising what was available locally. It was a practical solution in an agrarian society, where maintaining warmth and preparing meals efficiently were vital for survival in the harsh climate.