EaseMyTrip KP

In Kumrat Valley, Upper Dir, we rely on traditional watermills to grind flour, a practice distinct from the cities where machines are commonly used to mill flour for bread. Here, in the local Gawri language, the watermill is known as "Yel." The process begins with scheduling a turn from the watermill's operator, called the "Yelir." Since milling is done in an orderly queue, each family waits for their assigned time, as no one can use the watermill without the Yelir's approval.   Each year from October to November, locals bring their maize grains to be ground and stored for the winter. During heavy snowfall, when we are confined to our homes, this stored food becomes essential. The watermill itself is powered by fast-flowing streams, called "Nadi Nalos." Since it runs on the force of the water, the mill requires no electricity, petrol, or diesel.   The mill's setup includes two large grinding stones stacked atop one another, with a woo...