Kashmir deserves consideration separately from india and pakistan. Its climate and the fertility of the soil make it uniquely blessed, in the Indian subcontinent, with food resources of the sort associated with the temperate regions of the world. The activities of the British, in past times, in introducing temperate fruits and vegetables enhanced this natural wealth—besides other important beneficent influences such as that of moghul cuisine. The eastern part of Kashmir is the province of Ladakh. Here, the climate is less beneficent, conditions are harder, and the culinary parallels are altogether with Tibet rather than India or Pakistan. The Ladakhis are Buddhists. The cookery has been sympathetically described by Gabriele Reifenberg (1996).
