MIAN TUFAIL
In the lush valleys of Kashmir, where the Himalayan breeze carries the scent of wildflowers and tall mushy trees, a culinary renaissance is quietly unfolding. At the heart of this revival is Mushk Budji, a short-grained, fragrant rice native to Kashmir. Renowned for its delicate, nutty flavor and slightly chewy texture, Mushk Budji is a prized delicacy often reserved for special occasions and festivals. Its light, ivory color and slightly translucent appearance make it as visually appealing as it is delectable.
Mushk Budji received a Geographical Indication (GI) tag in August 2023. This recognition paves the way for its broader promotion and protection.
A Heritage in Crisis
Mushk Budji’s story is one of both tradition and tenacity. It was historically grown in the fertile areas of Sogam, Panzgam, Soaf Shali in the Anantnag district, and the Beerwah belt of Budgam district.
This rice variety was a staple in Kashmiri households. However, the late 20th century saw a steep decline in its cultivation. The introduction of high-yielding rice varieties, socio-political upheavals, and the rice’s vulnerability to blast disease contributed to its near extinction. By the 1990s, Mushk Budji was seldom seen, its consumption limited to weddings and festive occasions.
The Agricultural Renaissance
The turning point for Mushk Budji came with the intervention of the Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST). Recognizing the rice’s unique qualities and cultural importance, SKUAST embarked on a mission to revive it. Through dedicated research and development programs, SKUAST scientists improved seed quality, addressed pest resistance, and provided training to local farmers.
Today, thanks to these efforts, Mushk Budji is once again flourishing in the fields and finding its way onto the tables of food connoisseurs worldwide. One of the largest cultivations of Mushk Budji is over 250 hectares in five villages of Kokernag in Anantnag district of south Kashmir.
Mushk Budji received a Geographical Indication (GI) tag in August 2023. This recognition, a collaborative achievement of the Agriculture Department and SKUAST, validates the rice’s unique qualities and paves the way for its broader promotion and protection. The aim is to transform the agriculture economy and put Jammu and Kashmir on a new trajectory of growth, boosting exports and heralding a new phase of farmer prosperity and rural livelihood security in the Union territory.
Japan Link And Mushk Budji
Zahoor Ahmad Reshi, an agriculturist in Shopian, has pioneered innovative techniques to grow Mushk Budji. Talking to Kashmir Central, he said, “I’ve set up a gardening field where Mushk Budji grows alongside vegetables using air and moist soil. This method allows anyone, even without traditional agricultural fields, to cultivate Mushk Budji on walls or house lawns.”
Farmer Grows Mushk Budji Through Techniques Learnt In Japan
Reshi says that he was inspired by techniques that he learnt while he was in Japan.
Reshi reflects, “I began implementing them in Shopian in 2016, starting with corn and strawberries. These innovations highlight the potential of modern technology in transforming traditional agriculture.”
Culinary and Cultural Renaissance
Mushk Budji’s revival is not just an agricultural success; it represents a cultural renaissance. In Kashmiri households, this rice is more than a dietary staple—it is an integral part of their culinary tradition. Iconic dishes like Wazwan, a multi-course feast, are incomplete without the inclusion of this aromatic rice. When cooked, Mushk Budji exudes a sweet fragrance that enhances the overall dining experience, making it a favorite among locals and tourists alike.
This heritage rice has also made its mark in contemporary cuisine. Chefs are experimenting with Mushk Budji in innovative ways, from traditional pilafs and Biryanis to modern fusion dishes. This experimentation not only broadens its appeal but also increases its market reach.
Economic Impact and Future Prospects
The resurgence of Mushk Budji has brought significant economic benefits to the region. With the growing demand for organic and heritage food products, Mushk Budji has emerged as a high-value crop. Farmers cultivating this rice have seen a substantial increase in their income, contributing to the economic upliftment of rural communities in Kashmir.
“I’ve set up a gardening field where Mushk Budji grows alongside vegetables using air and moist soil. This method allows anyone, even without traditional agricultural fields, to cultivate Mushk Budji on walls or house lawns,” said Reshi.
However, challenges remain. Climate change poses a significant threat, with unpredictable weather patterns affecting crop yields. Additionally, maintaining the purity of the seed and preventing adulteration are ongoing concerns. Continuous support from the government and non-governmental organizations is crucial. Investment in research, infrastructure, and marketing will help safeguard this aromatic treasure for future generations.
A Symbol of Resilience and Hope
Mushk Budji is more than just a rice variety; it is a testament to the resilience and cultural richness of Kashmir. Its journey from near extinction to a celebrated culinary delight is a story of revival and hope. As we savor the aromatic grains of Mushk Budji, we are reminded of the importance of preserving our agricultural heritage and supporting the communities that keep these traditions alive.
In the shadow of the Himalayas, Mushk Budji stands as a symbol of Kashmir’s enduring spirit—a fragrant reminder that with dedication and innovation, even the most delicate treasures can be preserved for future generations to enjoy.
‘Our Youths Need To Shed Lethargy’
“We have made unique choices due to our lethargy,” Reshi observed. “Our youngsters go to the gym and pay to sweat, but they won’t work in fields to earn and produce. We also need a lot of new technologies, and this is possible only when youngsters turn to these productions.”
“I started to grow Mushk Budji on my terrace last year and have now expanded to the field,” Reshi continued. “The staple of Mushk Budji is sensitive and doesn’t tolerate stagnant water, unlike common rice staples. I use only organic substances without any pesticides or fertilizers. Mushk Budji is highly sought after, and when I grow it, why not enjoy its taste myself and share it with others?”
