Translations:Kashmiri cuisine/23/en

In Srinagar, poor people's meals were made of ghee, milk, beef, onions, wine, pickles, and vinegar. Rice, fish, and numerous vegetables were staple foods during the Mughal era. Butter and fats were not widely used in cooking since they were believed to be dangerous owing to the cold environment. The river water was not drunk by the people of South Kashmir. They drank Dal Lake water, which was warm, pleasant, and easily digestible.