With roads being closed during winters and the supply of fresh vegetables cut off, it becomes imperative for residents of the state to sun-dry vegetables and store them for use during the cold months. On window sills and terraces, one can spot small piles of brinjals, cherry tomatoes, gourds and turnips being sun-dried. Once soaked in hot water, these veggies are ready to be used. For Bhatia’s team, this deep dive into the culinary world of Kashmir has only enriched their knowledge. “The vibrant tapestry of Kashmiri cuisine beckons me to explore different techniques and ingredients, each telling a tale of tradition and artistry,” she says, as she breathes in the crackling fresh air.