Jammu, Oct 27: The Jammu and Kashmir Legislative Assembly Secretariat has admitted seven Private Members’ Resolutions for discussion on October 29, focusing on key issues such as flood rehabilitation, daily wager regularization, employment generation, and the establishment of a National Law University in Srinagar.

As per news agency Kashmir News Corner — KNC that a total of 55 resolutions were submitted by MLAs, out of which seven were shortlisted through balloting. Three belong to BJP legislators, two to the National Conference (NC), and one each to Congress and an Independent member.

BJP MLA Pawan Kumar Gupta from Udhampur West moved a resolution seeking immediate relief and rehabilitation measures for families affected by the recent floods and landslides across Jammu and Kashmir. He urged the Government to seek special assistance from the Centre under the National Disaster Relief Fund (NDRF) and ensure compensation and livelihood restoration for victims.

Another BJP resolution by Balwant Singh Mankotia from Chenani called for the allotment of 10 marla plots for flood-hit families who lost their land in the August 2025 flash floods.

From the NC, Ajaz Jan, MLA from Poonch, proposed the regularization of daily wagers working in various departments, with clear eligibility criteria and due consideration to their years of service and performance.

NC’s Dr. Syed Bashir Ahmad Shah (Veeri) moved a resolution urging the Government to create more employment opportunities in both public and private sectors, emphasizing agro-based industries and youth entrepreneurship.

The Congress resolution, moved by MLA Nizam-ud-Din Bhat, demanded the immediate establishment of the Jammu and Kashmir National Law University in Srinagar, noting that funds for the first phase have already been sanctioned.

BJP MLA Rajeev Kumar Bhagat from Bishnah called for revitalizing irrigation infrastructure by restoring canal networks and ensuring water availability to agricultural lands, particularly at tail ends.

Meanwhile, an Independent MLA from Thannamandi (Rajouri) moved a resolution seeking full implementation of Rule 49 of the J&K Panchayati Raj Rules, 1996, to empower Halqa Panchayats in executing rural works worth up to ₹3 lakh.

The Assembly, which began its autumn session on October 23, will resume on Monday after a three-day break. The seven resolutions will be taken up for debate on Wednesday, October 29, while Friday marks the final sitting of the session.

Notably, none of the resolutions submitted by PDP legislators were selected in the draw for discussion.

Srinagar, Oct 26: Amid growing concern over the use of synthetic and carcinogenic colouring agents in Kashmir’s traditional cuisine, a crimson flower once forgotten is reclaiming its place on the platter and in the fields.

The Kashmiri cockscomb, locally known as Mawal, has staged a remarkable comeback as people turn to natural food colourants, reviving an ingredient and an entire cultural legacy.

The revival comes at a time when the Valley’s food safety debate has intensified following the recent “rotten mutton” scandal, which exposed loopholes in meat hygiene and the rampant use of artificial colours to enhance the appearance of dishes served at weddings and restaurants.

As public awareness grows, many chefs and consumers are rediscovering Mawal – the deep red, velvety flower of Celosia cristata – as a safe, traditional alternative that has been part of Kashmiri culinary heritage for centuries.

Noor Muhammad, a farmer from Srinagar’s Rathpora area, points to rows of crimson blooms drying in the autumn sun.

“I have 3 kanal of land under Mawal cultivation,” he says proudly. “I’ve been growing it for 15 years, but there was a time when people had completely forgotten it. Chefs and restaurants were using synthetic colouring powders instead because they were cheaper and easily available. Now, with awareness about the diseases caused by these harmful chemicals, people have started demanding the real thing again. This year, my entire stock was booked before harvest.”

Another farmer, Muhammad Jabar from Chadoora, explains that Mawal requires careful timing during harvest.

“We pluck the flowers in October,” he says, gently rubbing the dried petals between his fingers. “If we delay till November, the colour loses its intensity. After drying, the petals are ground into fine flakes. When soaked or boiled, they release a rich red pigment that gives the Wazwan its authentic colour. Apart from its natural hue, ‘Mawal’ helps digestion and is light on the stomach – something no chemical can offer.”

Cooks and traditional Wazas (master chefs) across the Valley echo this sentiment.

In Srinagar’s old city, master chef Ghulam Hassan Waza recalls how his father and grandfather never cooked Rogan Josh or Rista without Mawal water.

“Those days, we didn’t have these chemical colour powders. The Mawal infusion gave a natural glow and depth to the dish,” he says, stirring a pot in his small kitchen. “Later, everyone started using artificial colour to make dishes look redder. It was quick and cheap, but now people are realising it wasn’t good for their health. Today, customers themselves ask for Mawal-based dishes. They say the food tastes better and feels lighter.”

At a popular catering unit in Hyderpora, chef Bilal Ahmad agrees.

“When we prepare wedding wazwans, the difference is obvious. Mawal gives an earthy aroma, a deep red shade, and a gentle flavour. The synthetic colours just stain the oil and meat – there’s no soul in it,” he says. “Now, people want traditional taste and safety. Even guests notice the difference.”

Food technologists and health experts see this shift as a positive outcome of growing awareness. Dr Showkat Ahmad says many of the artificial colourants used in local food are industrial-grade chemicals unfit for human consumption.

“Synthetic dyes like Sudan Red are known carcinogens and can damage the liver and kidneys when consumed over time,” he said. “Mawal is a completely natural product. It contains antioxidants, has mild anti-inflammatory properties, and acts as a digestive aid. It’s not just about colour. It’s about bringing health back to the plate.”

The rising demand has also caught the attention of policymakers.

Under the Holistic Agriculture Development Plan (HADP), the Department of Agriculture, Kashmir, is encouraging farmers to take up Mawal cultivation by distributing saplings and providing technical support.

Officials describe it as a low-maintenance, high-value crop that thrives in Kashmir’s summer climate.

In late 2023, Kashmir exported its first 120 kg of dried Mawal to the United States, a milestone that opened the door for further international trade in natural colourants and herbal ingredients.

“This flower has the potential to become a part of Kashmir’s niche export basket, along with saffron and lavender,” says an agriculture department official. “There’s growing demand from organic and eco-friendly markets abroad. It also supports rural livelihoods, especially for small farmers and women growers.”

Beyond economics, Mawal carries deep cultural and medicinal significance.

The flower, which resembles a rooster’s comb, has been used in Kashmiri households for generations.

Traditionally, families would dry the blossoms in sunlight and store them in jars for year-round use.

Elders often brewed Mawal tea or added it to gravies not only for its colour but for its believed healing properties. Folk healers used it to cool the body, improve blood circulation, and ease digestive discomfort.

For many Kashmiris, returning to Mawal is about reconnecting with their roots and rejecting artificial additives that crept into their kitchens over time.

Fatima Begum, a homemaker from Srinagar’s Nowshera area, recalls how her grandmother always used Mawal for festive cooking.

“She used to say that nature has everything we need,” she says. “For years, we ignored that wisdom and ran after shortcuts. Now, we are going back to what is pure and healthy.”

Kupwara, Oct 26: Residents of Awathkul Meelyal in north Kashmir’s Kupwara district are facing enduring hardships due to the lack of adequate health care facilities.

Locals said that despite the passage of several decades, successive governments have failed to address their basic medical needs.

“Since we belong to a heavy snow-bound area, winters take a heavy toll on us whenever a medical emergency arises,” a local resident told Greater Kashmir.

“Due to limited public transport, most of the time we have to carry patients on makeshift stretchers to reach the nearest health centre at Kralpora, which is eight kilometers away from Awathkul,” another resident said.

He added that most residents belong to the labour class, and hiring private cabs during medical emergencies is a significant financial burden.

Residents demanded that a health centre be sanctioned at the earliest to provide relief to people who have been suffering for years. They appealed to Chief Minister Omar Abdullah to personally look into the matter and address this long-pending demand.