In this new column, I will take you on a culinary tour of the Indian subcontinent. Let us start in the north, with the beautiful Kashmir Valley.

Capped with the majestic Himalayan mountains, Kashmir is distinct from other places in the Indian subcontinent. The unique location has made it very picturesque. Surrounded with ring of snow-capped mountain ranges, it is often referred to as an "emerald set in pearls". Rivers running off the mountains swirl into the valley. This beautiful scenery makes it an ideal place for adventurous sports such as mountaineering, hiking, hand gliding, skiing, rock climbing, fishing and golf. Unlike other parts of India, Kashmir enjoys four seasons, similar to the weather here in America. The resorts, lush greenery of terraced rice fields and fruit orchards add to the natural beauty.

Kashmir is famous for hand-crafted walnut furniture, Persian rugs, finest embroidered woollen shawls and exquisitely painted boxes.

Kashmir has developed its own specialties in cooking - its cuisine is unique. Locally grown varieties of rice are sweetly fragrant and very light. All the dishes are built around the main course of rice. The delicious saag, is made from thick-leafed green leafy vegetable called 'hak' that grows throughout the year. Lotus root is also an important produce for boat dwelling people and makes a very good substitute for meat. Fresh vegetables are used in season. Morel mushrooms called as 'guhchi' are harvested and consumed fresh in summer. They are expensive therefore used only for specific occasions such as religious and wedding feasts. Their hearty flavor enlivens pilafs and other meatless dishes. Corn bread is an alternative for rice.

The tea in Kashmir is not Lipton or Orange pekoe. Rather it is spice scented green tea called "kahava" poured from a samovar. Samovar, is a large metal kettle that must have come from the Russian steppe region. Streams and lakes have influenced the Kashmiri cuisine. Fresh fish is a favorite. Myriad meat dishes are served during the traditional feasts. Lamb and poultry are served as accompaniments.

Smoked meat, dried fish and vegetables are stored for use in winter. A special masala 'cake' is made from spice-blends, onions and locally grown chilies that can be stored for longer period of time and used in flavoring curries. Sauces are made from dairy rich products. Kashmiri fare is also influenced by the mughal cooking. The fruits and nuts grown from the valley are used lavishly in daily menus. The following is a shrimp curry, you may substitute any of your favorite fish fillets for shrimp.

Serve this curry with flatbreads, fluffy rice and a cool salad. For a change of pace, try it over cooked pasta.

Quantity	Ingredients

1 pound	Medium shrimp (about 35 total), peeled, deveined and tails left intact
1/2 teaspoon	Salt
1/2 teaspoon	Turmeric
1/2 teaspoon	Mustard seeds
1 teaspoon	Cumin seeds
2	Dried red chiles, stemmed
4 cloves	Garlic
1 ½-inch piece	Fresh ginger
2 tablespoons	Lemon juice
2 tablespoons	Mustard oil or light-tasting olive oil
1 cup	Finely chopped onion
1-1/2 cups	Chopped tomato
1/4 to ½ cup	Water
	Freshly cooked basmati or long grain rice

Sprinkle the shrimp with salt and turmeric. Toss well to coat, cover and set aside for 15 minutes at room temperature, alternately, if the weather is warm place it in the refrigerator.

Combine the mustard, cumin and chiles in a coffee mill. Pulse until coarsely crushed. Transfer into a blender or mini-food processor or mortar and pestle along with garlic, ginger, and lemon juice. Process into a smooth puree. Keep aside.

Heat the oil in a heavy large skillet over medium-high heat. Add the onions and cook until the edges start to brown, about 4 minutes. Add the pureed spice mixture. Stir and cook until fragrant, for 5 minutes. Stir in the tomato and cook until soft. Add the shrimp and stir gently. Add the water and bring to a gentle boil. Reduce heat to medium cover, and cook until shrimp are just opaque, about 6 minutes. Mound rice into heated plates. Spoon curry over and serve. Serves 2.

Read more about the author Laxmi Hiremath, her accomplishments and her love for cooking.

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