Regions of India.

Welcome to Kashmir

Nestled in the valley of the Himalayas, Kashmir is often compared to paradise. The beauty of Kashmir is awesome: snow-capped peaks surround the lush valley where acres upon acres of the crocus flower are closely guarded. The local people use the saffron to flavour their meat and rice dishes; each thread of saffron is worth its weight in gold.

The plateau is covered with numerous lakes and the upland area is terraced to grow rice. Nomadic tribes hunt for lamb and the Kashmiris rarely slaughter their household animals, which are mainly used for milk and wool.

Kashmir is home to a Moghul-influenced cuisine, rich in red chillies, saffron, exotic nuts, cream and yoghurt. It has given birth to the Kashmiri Chilli, a mild chilli with an intense red colour that is used in many dishes to enhance their flavour and their colour. Although rice is grown in the upland terraced areas, bread is a staple of the cuisine in keeping with the rest of North India; the Kulcha and Sheermal naan breads are extremely popular here.

Kashmir has experienced considerable political turmoil, which has had an impact on the region's cuisine, creating a "culinery melting pot".

The political turmoil that has consumed Kashmir, with the region often changing between Hindu and Muslim rule has led to a population that both mixed and confused when it comes to the relationship between diet and religion. In addition to Bengal and Goa, some Brahmins here will eat fish without second thoughts - something that those in the other regions of India would not even give a consideration to doing. The mixture is such that you will also find staunch Brahmins here who are as strict as any Brahmin in other regions where their view on eating meat, fish, onions and garlic is concerned.

A typical Kashmiri meal will consist of marinated lamb, saffron flavoured rice, kofta curry and their very special flaky bread with yoghurt.