Anantnag, Sep 10: At 75, Muhammad Abdullah Wani continues to keep alive a fading tradition in Kashmir—running a water-powered mill that has served generations in Bamdoora village of Kokernag in south Kashmir’s Anantnag district.
For Wani, water is not merely a source of power; it is the lifeline of his four-decade-old mill.
“When there is a power outage in an electric mill, the oil dries up and customers do not get the right quantity from mustard seeds. We do not face such problems here,” Wani says proudly while explaining the workings of his traditional mill.
He believes the water-powered process produces mustard oil with better colour, taste and consistency. Unlike conventional mills that largely focus on flour, Wani’s mill processes a variety of agricultural products, including mustard, chillies and other spices, besides rice and maize.
The traditional mill operates through the force of flowing water. An iron oil press is driven by the water current to crush and extract oil from the produce. A separate section uses two large, flat stones to grind grains into flour.
Such traditional water mills, once common across the Valley, have now become increasingly rare with the spread of electricity-powered machinery.
Customers who continue to visit Wani’s mill say they can taste the difference.
“There is a difference in both the taste and quantity of oil. The water mill gives better results,” said Muhammad Akbar Shergojri, a customer.
Wani’s eldest son, Javed Ahmed Wani, works alongside his father and helps maintain the mill. From regulating the water flow to repairing mechanical faults, he has become an essential part of the family enterprise.
Javed hopes to carry the legacy forward.
“I want to continue this family business after my father. Although such mills have declined with changing times, people who understand their value still come here,” he said.
He said he plans to improve the mill’s infrastructure while preserving its traditional character, but added that government support would be necessary.
For Wani, another major advantage is the absence of adulteration. Customers can bring their produce, watch it being processed and take the freshly prepared product home.
“People get everything ground in front of their eyes and take it with them,” he said.
As modern technology steadily replaces traditional methods, Wani’s water-powered mill stands as a rare reminder of Kashmir’s agricultural heritage. Driven by flowing water rather than electricity, it continues to connect the Valley’s past with its present—and perhaps, if preserved, its future.
