The power of Kingfish beer and mutton stew

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.


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