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The power of Kingfish beer and mutton stew

Posted by Eric Wilbur, Staff  February 4, 2010 01:25 PM

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By Sam Lozier, Correspondent 


Ski blogger Sam Lozier is spending a chunk of this winter in Kashmir, India at Gulmarg.


Every once in a while, Yonik, the three-season veteran of Gulmarg from Montreal, will take over the kitchen at Backshees, a local restaurant, and cook up a mean mutton stew. Everyone who’s anyone in Gulmarg shows up for the party at this bizarre crossroads of the world restaurant filled with characters from a Hemmingway novel.


The techno-loving Russians came strongly represented, along with a few Danes, a large group of Kiwi girls, a few South Africans, two French guys who are putting on Broadway adaptations in Delhi, our small group of Americans, and a smattering of Kashmiri’s, including Bill, the most well-known Kashmiri guide.


As the party picked up speed, fueled by Kingfisher beer and Tiger whiskey, the unexplainable last supper wall hanging, the ski resort stickers from around the world and the strange accents all faded into the background. It is totally comfortable to be conversing in halting English with anyone from any of these groups about the snow and good times in town, even if the snow is a little bit dangerous now.


Read and see more of Sam's work at

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Eric Wilbur is a lifelong recreational skier who spends most of his winter and spring in the mountains of New England. He does not ski in jeans. You can read more of Eric's work here.

Heather Burke is an award winning ski journalist with over a decade of ski news coverage. As a former ski instructor and a ski parent, she knows the ski biz from the inside out. She and her family visit New England ski resorts, as well as the West and Canada, to report on the latest trends and their best family finds. Her husband Greg takes all the accompanying photos, and their work can be seen at and


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