Srinagar, Jan. 15 -- Whenever Kashmiri food is mentioned, our thoughts immediately run towards wazawan. We imagine the "traem", the fragrance of spices, the warmth of gatherings, the idea of celebration. In Kashmir, food is not merely eaten; it is remembered. It is narrated. It is proudly displayed. But some villages of north Kashmir also carry another food memory-quiet, bitter, and almost erased from popular consciousness. It is a food that never aimed to please the tongue. It existed only to discipline the self.This forgotten sustenance is the sun-dried axis of walnut catkins, known in Kashmiri as Donimovur. Bitter beyond measure, coarse in texture, and so uninviting that even cattle avoid it once it falls to the ground. And yet, this w...