Hokh syeun (sun-dried vegetables) have attained the position of well-regarded local cuisine, which people from all walks consume and enjoy. The various varieties of Hokh Syuen include Dried Tomatoes (Ruwangan Hache), Bottle Gourd (Al-Hache), Fish (Hokh Gaad or Hoggard), Brinjal (Wangan Hache), Turnip slices (Gogji Hatche), Spinach (Hukh Palak), and the forest herbs (Jungle Handh). Using dry vegetables during harsh winters is one of the centuries-old traditions of Kashmir.
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