Srinagar – The Lake City

Srinagar is located in the heart of the Kashmir valley at an altitude of 1,730 m above sea level, spread on both sides of the river Jhelum. The Dal and Nagin lakes enhance its picturesque setting, while the changing play of the seasons and the salubrious climate ensures that the city is equally attractive to visitors around the year.


Kalhana, the author of 'Rajtarangini’, states that Srinagri was founded by Emperor Ashoka (3rd Century BC). The present city of Srinagar was founded by Pravarasena-II, and Hiuen Tsang, who visited Kashmir in 631 AD, found it at the same site as it is today. Laltaditya Muktapida was the most illustrious ruler of Kashmir in the Hindu period, which ended in 1339 AD. King Zain-ul-Abidin (1420-70 AD), popularly known as ‘Budshah’, was a great patron of Sanskrit. Akbar captured Kashmir valley for the Mughals, who endowed Srinagar with beautiful mosques and gardens. The Sikhs overthrew the last Muslim ruler in the reign of Maharaja Ranjit Singh in 1819. In 1846 the Dogras secured the sovereignty of Kashmir from the British under the Treaty of Amrjtsar, and in 1947 the state of Jammu and Kashmir with Srinagar as its capital, became part of the Indian Union.

Today Srinagar is a resort for the tourist who can experience, at first hand, the peculiar beauty of the valley that has attracted the Chinese, the Mughals and the British to it.

Its waterways with their own quaint lifestyle, the unique Houseboat, the blossoming gardens, water sports activities, shopping for lovingly hand-crafted souvenirs and the nearby resorts make it a cherished spot among those looking for a memorable holiday.

Kashmiri Food
Rich and redolent with the flavour of the spices used –cinnamon, cardamom, cloves, saffron, etc. -- Kashmiri food can be the simple meal of a family, or a 36-course wedding banquet called Wazawan. The staple diet of every Kashmiri is rice, the most preferred being the dense, slightly sticky grained Kashmir variety, which is prized in the Valley.

Mutton, chicken or fish are of prime importance in Kashmiri meal and everyday cooking often combines vegetable and meat in the same dish. Mutton and turnips, chicken and spinach, fish and lotus root are also very popular combinations. Pure vegetarian dishes include dum-aloo - roasted potatoes in curd-based gravy, and chaman- fried paneer (cottage cheese), in a thick sauce. Non-vegetarian dishes are considered in Kashmir to be a sign of lavish hospitality and at a Wazwan or banquet, not more than one or two vegetarian dishes are served. Sweets do not play an important role in Kashmiri cuisine. Instead Kahva or green tea is used to wash down a meal.

Wazawan is usually served at weddings and parties. The most commonly served items are rista (meat balls) made of finely pounded mutton and cooked in a gravy; seekh kababs, tabak maz, or flat pieces of meat cut from the ribs and fried till they acquire a crisp crackling texture, roganjosh, which owes its rich red colour to the generous use of Kashmiri chillies. Yakhni, a cream coloured preparation of delicate flavour, is made with curd as a base. Gushtaba, which is the last item to be served in a traditional wazawan, are meatballs moulded from pounded mutton like large-sized Rista but cooked in thick gravy of fresh curd base. Dam-Aaloo and chaman are the commonly served vegetarian dishes - to serve more than this would indicate an unseemly tendency on the part of the host to economize!

Several restaurants in Srinagar serve Kashmiri wazawan on their menus. Mughal Durabar, Ahdoos and Grand, on the Residency Road, offer authentic wazawan. Similarly, Broadway Hotel on Maulana Azad Road arranges wazawan prepared by professionals.

SEASON

Kashmir has four distinct seasons, each with its own peculiar character and distinctive charm. These are spring, summer, autumn and winter.

Spring, which extends roughly from March to early May, is when a million blossoms carpet the ground. The weather during this time can be gloriously pleasant at 23oC or chilly and windy at 6oC. This is the season when Srinagar experiences rains, but the showers are brief.

Summer extends from May until the end of August. Light woollens may be required to wear out of Srinagar. In higher altitudes night temperatures drop slightly. Srinagar at this time experiences day temperatures of between 25oC and 35oC. At this time, the whole valley is a mosaic of varying shades of green - rice fields, meadows, trees, etc. and Srinagar with its lakes and waterways is a heaven after the scorching heat of the Indian plains.

The onset of autumn, perhaps Kashmir's loveliest season, is towards September, when green turns to gold and then to russet and red. The highest day temperatures in September are around 23oC and night temperatures dip to 10oC by October, and further drop by November, when heavy woollens are essential.


Through December, to the beginning of March is winter time, which presents Srinagar in yet another mood. Bare, snow-covered landscapes being watched from beside the warmth of a fire is a joy that cannot be described to anyone who has not experienced it. Some houseboats and hotels remain open in winter-these are either centrally heated or heated with ‘bukharis’, a typically Kashmiri stove kept alight with embers of wood, quite effective in the winter.

Srinagar Sightseeing



Sightseeing in Srinagar is commonly done by bus or taxi. Another way of seeing the city, especially the lake area, is by shikara. It is particularly pleasant to row over the waters of the Dal Lake to visit the Mughal Gardens and other lakeside sites, including the famous Hazratbal mosque.

The well-known sights in the city are Shankaracharya Temple atop the hill called Takht-e-Suleiman, a 5 km climb from Nehru Park on a metalled road. Across the city is another, much lower hill crowned by the Hari Parbat Fort, built by an Afghan governor of Kashmir in the 18th century. The low wall enclosing the upper part of the hill was constructed by Emperor Akbar. On the hill are several famous places of worship: the temple of goddess Sharika, the shrine of Muslim saint Makhdoorn Sahib, and the historic Sikh Gurudwara Chatti Padshahi.