As the sun shines brightly over the northern plains and hills, the region of Jammu welcomes summer with a culinary transformation that embodies both seasonal wisdom and rich traditions. Stepping away from the flashiness of modern food trends, Jammu’s summer cuisine stays true to its roots with time-honored vegetarian recipes designed to cool the body, nourish the soul, and celebrate the cultural heritage of the Dogra people. Jammu’s food culture emphasizes simplicity and substance. During the intense heat, heavy and spicy meals give way to lighter, tangier dishes, often featuring locally grown vegetables, yogurt-based recipes, and native cooling ingredients. These meals are not just tasty-they are practical, age-old solutions to the challenges posed by a hot climate. Ambal: The Crown Jewel of Dogra Vegetarian Fare At the heart of Jammu’s summer dining experience is Ambal-a delightful sweet and sour pumpkin dish that is both comforting and refreshing. Crafted from ripe yellow pumpkin, tamarind or dried mango powder (amchur), jaggery, and tempered spices, Ambal is light, aromatic, and perfectly balanced. Traditionally served with plain rice or soft wheat rotis, it is a staple in both everyday meals and festive gatherings. Its cooling properties and easy digestibility make it perfect for hot summer days. Khatta Bhaaji: Greens with a Tangy Twist During summer, Dogra households often turn to green leafy vegetables, with Khatta Bhaaji being a local favorite. This dish, made from spinach, bathua, or khatta palak (sour leafy greens), is cooked with a tangy base, often enhanced with curd or amchur. Served alongside plain rice and a dollop of homemade ghee, it is rich in iron and digestive benefits, while keeping meals light and refreshing. Chhaach & Lassi: The Traditional Coolants No summer in Jammu is complete without the classic drinks of chhaach (buttermilk) and lassi. These yogurt-based beverages, seasoned with cumin, mint, or black salt, serve more than just thirst-quenching purposes-they are rooted in Ayurvedic traditions and designed to combat internal heat, aid digestion, and replenish energy lost to the sun. While chhaach is savory and light, lassi can be sweet or salted, often serving as a wholesome breakfast on its own. Kalari Cheese: The Vegetarian Street Star Kalari, a soft cheese unique to the Jammu region, is traditionally made from cow or buffalo milk but is entirely vegetarian. It is often fried on a hot tawa until crispy on the outside and gooey inside. Served with chutneys and bread, it is a beloved snack enjoyed during evenings or late lunches, providing protein and satisfaction without the heaviness of meat. Unlike other Indian cheeses like paneer, Kalari has a dense, stretchy texture and is sun-dried, setting it apart in both flavor and preparation. Phullan Wali Kadhi: Yogurt Curry with a Twist Phullan Wali Kadhi is a must-have summer dish made with gram flour (besan), sour curd, and local spices. What makes it special are the small phullis (fried gram flour dumplings) that soak up the yogurt gravy, creating a rich yet cooling curry. Typically paired with steamed rice and raw onion on the side, it is the Dogra way of achieving hydration and nutrition. Seasonal Fruits & Desi Street Snacks With the arrival of summer, local fruits burst onto the streets of Jammu. Vendors sell jamun, phalsa, raw mangoes, and karonda (natal plum) at every market and village corner. Sprinkled with black salt and red chili powder, these fruits are the perfect snacks for all ages-tangy, refreshing, and packed with antioxidants. Raw mango chutneys, pudina (mint) dips, and sun-dried amchur flakes find their way into nearly every meal, either as condiments or key ingredients. These flavors not only enhance the dishes but also help cool the body, detoxify the system, and add zest to simple plates of dal-chawal. In Conclusion Jammu’s vegetarian summer cuisine is a brilliant example of seasonal living. It’s not just about eating light-it’s about eating right, just like generations before us did. While the world rushes toward convenience, the people of Jammu continue to honor traditional recipes that prioritize health, flavor, and culture. In every bowl of Ambal or glass of chhaach, there’s more than just food-there’s a rich heritage.
