Srinagar, July 22 -- Kashmiri theatre, traditional cuisine and Urdu literature took centre stage on the fourth day of the third Chinar Book Festival at the Sher-i-Kashmir International Conference Centre (SKICC), drawing large participation from readers, students and families.
The day began with a discussion on "From Soil to Soul: Culinary Traditions and Sustainability," where speakers highlighted the links between food, culture and sustainable living. Chef Yaseen Reshi spoke about Kashmiri cuisine's tradition of zero-waste cooking and the use of local ingredients, while Rajni Wanchoo urged younger generations to reconnect with indigenous vegetables and seasonal produce. Khair Ull Nissa Sheikh shared experiences of traditional food preserva...