Mubashir Aalam Wani
Srinagar, Jun 3: Ishfaq Ahamd Mir, a resident of Baramulla has thought of starting a non-vegetarian food outlet in Tangmarg- the base station to highest skiing altitude Gulmarg.
While he was all set to start operations, his preference took a turn given that the demand for vegetarianism has soared at the tourist destination. This is because of the rush of the domestic tourists, who mostly are vegetarian.
Mir, is happy with his decision as he is making good money by selling vegetarian local and non- local cuisines to the tourists. “I had almost started the business of selling non-vegetarian cuisines. Because there are many such restaurants, I decided to start a vegetarian outlet and the idea worked very well,” he said.
Mir is not alone who has started such a business as vegetarian food outlets have mushroomed for the last few years since the rush of domestic tourists increased to the valley.
Kashmir, renowned for their rich non-vegetarian cuisine, is witnessing a culinary transformation.
Famed for its sumptuous Wazwan and an array of local non-vegetarian delicacies, the region is now experiencing a surge in the establishment of vegetarian food outlets. This shift comes in response to the burgeoning influx of domestic tourists seeking vegetarian alternatives while exploring the picturesque landscapes and cultural treasures of the Kashmir Valley.
From quaint cafes serving fresh salads to upscale restaurants offering gourmet vegetarian dishes infused with local flavors, entrepreneurs are capitalizing on the opportunity to cater to a broader clientele.
Mukhtar Ahmad Bhat, a local restaurateur, said, “We’ve seen a significant uptick in the number of tourists requesting vegetarian options in recent years. While Kashmir is renowned for its delectable non-vegetarian cuisine, catering to the diverse dietary preferences of visitors is paramount for the hospitality industry.”
A lot of food outlet owners offer local vegetarian cuisines to the tourists to introduce them to the regional dishes of Kashmir.
“We offer Haakh, nardoo yakhni, mushrooms and many other dishes. Tourists love to have them and the demand has always been on the higher side,” said Manzoor Ahmad Mir, another restaurant owner.
Local chefs are also embracing this trend by innovating traditional recipes to offer vegetarian alternatives without compromising on authenticity or flavour.
Tourists express their satisfaction with the hospitality of Kashmiris for offering them quality and variety of vegetarian cuisines. “As a vegetarian, I was pleasantly surprised by the variety of options available in Kashmir. From traditional Kashmiri dishes like Dum Aloo to international favorites like pasta primavera, I found plenty of delicious choices to satisfy my palate,” said Pooja Sharma, a tourist from New Delhi.
