Kashmiri cuisine is essentially meatbased. Lamb, goat's meat and
chicken form the basis of many a famous dish. It is flavoured delicately
with saffron and kashmiri chillies which are not too spicy, but
give a rich red colour to the food.The abundance of dry fruit like
walnuts, dried dates, and apricots also inspire the Kashmiris to
use them abundantly in puddings, curries and snacks.
Cottage cheese is also a popular addition to many meats and vegetables.
Fresh water fish like trout found in the numerous fresh water streams
flowing down from the Himalayas is also a delicacy. Food is generally
followed by a generous serving of fresh fruits like strawberries,
plums, cherries and apples which grow here and not all over India
due to the cool climate.