Kashmiri harissa Huddersfield
Ksheer brings a Kashmiri winter-morning ritual to Huddersfield. Harissa slow-cooked overnight, finished at the counter with oil so hot it crackles, and eaten with bread baked in front of you.
Get our opening date and first-tasting invites before anyone else.
Our story
Kashmir sits high in the mountains, on old routes that linked Persia and Central Asia. Over centuries, cooks, traders and craftspeople brought ideas along those roads, and Kashmiri kitchens made them their own: slow cooking in copper pots, saffron from the valley's own fields, and fresh bread from the neighbourhood baker every morning.
Ksheer is a small window into that culture. A counter, a few dishes done properly, and the story behind each one.
The signature
Meat and rice, slow-cooked overnight with whole spices until rich, smooth and warming. In Kashmir it's a winter-morning tradition, eaten fresh from the pot with hot bread.
It shares its roots with harees, cooked across Persia and the Middle East for generations.
Harissa goes onto a small, earthy clay plate the moment you order.
A spoon of olive oil is held over an open flame until it sizzles and smokes.
The hot oil goes over the harissa and crackles right in front of you.
Kashmiri bread, shaped and baked fresh while you watch.
How we'll run it
Every job we create pays at least the Real Living Wage.
We buy from Yorkshire and regional suppliers wherever we can.
Surplus bread goes to a local food redistribution partner.
Tasting evenings and talks on Kashmiri food and heritage.
We'll team up with the traders around us.
Find us
We're working towards a counter in Huddersfield's new Food Hall, part of the Our Cultural Heart regeneration of the old Queensgate Market building. When we have a date, our mailing list hears first.
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