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 Celos

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