Munj Haak (Kohlrabi): The Kashmiri Vegetable You Should Know About

Known internationally as kohlrabi, this distinctive vegetable has been part of Kashmir's food culture for generations. In Kashmir, it is valued not only for its unusual appearance and flavour, but also for the way its stem and leafy greens are used in traditional cooking.

Today, Munj Haak is also finding its way into another much-loved Kashmiri tradition — pickle.

At Dilbaro, we bring this regional flavour to your table through our Kashmiri Munj-Haak Pickle, made to celebrate the distinctive taste of Kashmir.

What Is Munj Haak?

Munj Haak is a Kashmiri name associated with kohlrabi, botanically known as Brassica oleracea var. gongylodes. Kohlrabi belongs to the Brassica family, the same broader plant family that includes cabbage, broccoli and several other familiar vegetables.

The vegetable has a round, swollen stem above the ground with edible leaves.

In Kashmiri food culture, the names Munj/Monj and Haakh are connected with the vegetable and its leafy greens. The term Monji Haakh is commonly used for the Kashmiri preparation involving kohlrabi and its greens.

Why Is Munj Haak Special in Kashmir?

Kashmiri cuisine has a strong connection with seasonal vegetables and locally available produce.

Munj Haak is one of those humble vegetables that has remained part of everyday Kashmiri cooking. It can be prepared as a traditional vegetable dish, and the combination of its tender stem and greens gives it a character that is distinctly different from ordinary cabbage or turnip.

Traditional Kashmiri cuisine also includes dishes such as Monje Haakh and Dum Monje, showing the long-standing place of kohlrabi in the region's culinary traditions.

Munj Haak vs Kohlrabi — Are They the Same?

Yes, in the Kashmiri context, Munj/Monj refers to kohlrabi, while Haakh refers to leafy greens or a style/category of greens in Kashmiri cuisine.

This is why you may see the vegetable referred to as:

• Munj Haak

• Monji Haakh

• Monj Haakh

• Monje Haakh

• Kashmiri Kohlrabi

• Kohlrabi

• Knol Khol

• Knolkhol

The exact spelling can vary when Kashmiri words are written in English.

What Is Kohlrabi Called in Different Parts of India?

One reason Munj Haak can be difficult to identify is that the same vegetable has many regional names.

Common English names

Kohlrabi, Knol Khol, German Turnip, Cabbage Turnip and Stem Turnip are among the commonly used English names.

Indian regional names

Region / LanguageCommon name(s)KashmirMunj Haak, Monji Haakh, Hakh MonjiHindiGanth Gobi, NookalUrduGanth GobhiMarathiNavalkolTamilNoolkol / NūlkōlTeluguNoolkol / Knol-kholKannadaNavilu Kosu, Gedde KosuBengaliMonj, Ol Kapi / Ol KopiOdiaGanthikobi / UlgobiPunjabiGanth GobiMalayalamKnol-kholJammu regionKadam

The National Institute of Nutrition's Indian Food Composition Tables also records regional names for knol-khol leaves, including Hakh Monji in Kashmiri, Gath Kobi in Gujarati, Navalkol in Marathi and Gedde Kosu in Kannada.

Is Munj Haak the Same as Collard Greens?

Not exactly.

This is an important distinction.

Kohlrabi and collard greens are different vegetables. Kohlrabi is Brassica oleracea var. gongylodes, while collard greens are leafy cultivars of Brassica oleracea. Their relationship comes from being part of the same species complex/family, but they are not the same vegetable.

In Kashmiri food writing, Haakh is sometimes loosely translated as “greens” or “collard greens,” but Munj Haak specifically refers to the kohlrabi/Monj preparation, not simply to collard greens.

So if you see “Kashmiri Munj Haak = Collard Greens”, it is better to treat that as an approximate translation rather than an exact botanical identification.

Munj Haak in Traditional Kashmiri Cuisine

Kohlrabi has a special place in Kashmiri home cooking.

It appears in preparations such as Monje Haakh, while another traditional preparation, Dum Monje, uses kohlrabi in a different style. These dishes reflect the Kashmiri approach of turning simple seasonal vegetables into deeply flavoured everyday food.

The vegetable is especially interesting because both the swollen stem and leaves can be eaten.

That makes Munj Haak a good example of Kashmir's traditional approach to using locally available produce thoughtfully and completely.

From Kashmiri Vegetable to Kashmiri Pickle

At Dilbaro, we wanted to celebrate this lesser-known Kashmiri ingredient in another traditional form — pickle.

Our Kashmiri Munj-Haak Pickle brings together the distinctive character of kohlrabi with traditional spices and mustard oil.

It is a way to experience a regional ingredient beyond the usual vegetable preparation.

How Can You Enjoy Munj Haak Pickle?

Munj Haak Pickle can be enjoyed as a traditional accompaniment alongside everyday meals.

Try it with:

• Steamed rice

• Kashmiri-style rice dishes

• Dal

• Roti or paratha

• Simple home-cooked vegetables

• Curd or yogurt-based meals

A small serving can add a tangy, spicy and distinctly Kashmiri character to a simple meal.

Why Munj Haak Deserves to Be Better Known

Kashmir's food identity is much bigger than the ingredients that are already famous around the world.

There are apples from Sopore, walnuts and almonds from Kashmir's orchards, seasonal greens, traditional spices, dried vegetables and regional pickles — each carrying its own story.

Munj Haak is one of those stories.

It represents the kind of ingredient that has remained close to everyday Kashmiri kitchens while remaining relatively unknown outside the region.

At Dilbaro, our aim is to help introduce these authentic flavours to more people — while keeping their connection to Kashmir at the heart of the story.

Frequently Asked Questions About Munj Haak

1. What is Munj Haak?

Munj Haak is a Kashmiri name associated with kohlrabi and its leafy greens. Kohlrabi is botanically known as Brassica oleracea var. gongylodes.

2. Is Munj Haak the same as kohlrabi?

Yes. In the Kashmiri context, Munj/Monj refers to kohlrabi, and the combination with Haakh refers to its traditional leafy-green preparation.

3. What is Munj Haak called in Hindi?

Kohlrabi is commonly called Ganth Gobi (गांठ गोभी) or Nookal in Hindi.

4. What is Munj Haak called in Marathi?

It is commonly known as Navalkol (नवलकोल) in Marathi.

5. What is Munj Haak called in Tamil?

Common names include Noolkol / Nūlkōl.

6. Is Munj Haak the same as collard greens?

No. Kohlrabi and collard greens are different vegetables. “Haakh” may sometimes be translated broadly as greens or collard greens, but Munj Haak specifically refers to the Kashmiri kohlrabi/Monj tradition.

7. What is Monji Haakh?

Monji Haakh is a Kashmiri preparation associated with kohlrabi and its greens, traditionally cooked as a vegetable dish.

8. What is Munj Haak Pickle?

Munj Haak Pickle is a Kashmiri-style pickle made using kohlrabi/Munj Haak with spices and mustard oil. Dilbaro offers a Kashmiri Munj-Haak Pickle as part of its pickle range.

9. Where can I buy Kashmiri Munj Haak Pickle?

You can buy Dilbaro Kashmiri Munj-Haak Pickle from the Dilbaro online store.

10. What are the other names for kohlrabi?

Depending on the region, kohlrabi is known as Kohlrabi, Knol Khol, Knolkhol, German Turnip, Ganth Gobi, Nookal, Navalkol, Noolkol, Navilu Kosu, Gedde Kosu, Monj/Monji and other regional names.

A Taste of Kashmir, One Ingredient at a Time

From Munj Haak to apples, walnuts and traditional pickles, Kashmir's food culture is filled with ingredients that deserve to be discovered.

Munj Haak may look like a simple vegetable, but its journey from Kashmiri kitchens to modern tables tells a much bigger story — one of seasonality, tradition and the everyday food culture of the Valley.

Discover the taste of Kashmir with Dilbaro.

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