Shift Away from Artificial Colours Drives Revival of Mawal in Rogan Josh Preparation in Kashmir
Srinagar, March 28, KNT: Kashmiri chefs and home cooks are increasingly turning to “Mawal,” a traditional local flower, as a natural alternative to artificial food colouring, marking a revival of an age-old culinary practice in the Valley.
The shift comes amid growing awareness over the health risks associated with synthetic additives, prompting both professional kitchens and households to revisit traditional ingredients long used in regional cuisine.
Mawal, known for imparting a deep red hue, has historically been used in Kashmiri cooking, particularly in iconic dishes such as Rogan Josh, where colour plays a key role in presentation and authenticity.
Culinary experts say the renewed interest reflects a broader movement towards organic and chemical-free food preparation. “People are becoming more conscious about what goes into their food. Mawal offers both colour and safety,” a local chef said.
All About Mawal
- What is Mawal?
Mawal is a dried local flower (commonly cockscomb) traditionally used in Kashmiri cuisine as a natural colouring agent. - Primary Use:
It is widely used to give a rich red colour to dishes, especially Rogan Josh and other meat preparations. - How it is Used:
The dried flowers are soaked in water to extract a natural red dye, which is then added to food. - Why it Matters:
Mawal is considered a safe and chemical-free alternative to artificial food colours. - Health Advantage:
Unlike synthetic colouring agents, Mawal does not contain harmful additives, making it a healthier option. - Cultural Significance:
It has been used for generations in Kashmiri households and reflects the region’s traditional culinary practices. - Current Trend:
Mawal is witnessing a revival as more people shift towards organic and natural cooking methods. - Market Availability:
Locally available in dried form, with increasing demand in both households and restaurants.
Unlike artificial colours, Mawal is derived from dried flower petals and is processed through simple soaking or infusion methods, making it both accessible and easy to use in traditional cooking.
Home cooks also report a growing preference for the ingredient, citing not only its natural origin but also its ability to enhance the visual appeal of dishes without altering taste.
“It’s something our elders used. We are just bringing it back,” said a Srinagar resident who recently switched to Mawal for preparing festive meals.
Food safety experts have repeatedly raised concerns over excessive use of synthetic colouring agents, linking them to potential health issues, which has further encouraged the return to natural substitutes.
The revival of Mawal also reflects a larger effort to preserve Kashmir’s culinary heritage, where traditional knowledge and local ingredients are being rediscovered in modern kitchens.
As demand rises, local markets have begun seeing increased availability of Mawal, with vendors noting higher interest from both chefs and households.
The trend underscores a growing blend of tradition and health awareness, as Kashmir’s kitchens look back to move forward. [KNT]
