Kashmir’s Shattered Trust in Food Safety
By: Dr. Rizwan Rumi
For generations, Kashmir’s bustling markets have been a symbol of abundance—where shopkeepers greet customers with warmth, spices fill the air with fragrance, and the clinking of tea cups mingles with the hum of daily trade. Food here is more than sustenance; it is culture, hospitality, and trust served on a plate. But over the past few weeks, that trust has been shaken to its core.
In a series of raids across the Valley, authorities have seized thousands of kilograms of rotten, substandard meat and poultry from godowns, street vendors, and restaurants. In Srinagar alone, storage facilities were found hiding decomposed mutton—some allegedly treated with chemicals to mask the stench.
In Pulwama, Srinagar, Ganderbal and other districts, inspectors destroyed heaps of meat unfit for human consumption. What should have been nourishment had, in truth, become a public health hazard.
The revelations have left a bitter aftertaste—not only in the mouths of consumers but in the very fabric of public trust. Because when you walk into a restaurant or buy from your trusted butcher, you don’t just pay for food—you pay for an unspoken assurance that what you eat will not harm you. That assurance now lies in ruins.
Beyond the Meat: A Larger Question of Safety
While the meat scandal dominates headlines, it is not an isolated problem. Earlier this year, expired milk products—some shockingly dated back several years—were seized from wholesale outlets in Srinagar.
In another disturbing incident, a vendor near the revered Hazratbal Shrine was caught selling cooking oil contaminated by a dead mouse. These are not mere lapses—they are symptoms of a deep systemic failure in monitoring, enforcement, and ethics.
If this is the state of food items caught during surprise checks, one shudders to imagine what escapes the net entirely. What about the bread we eat daily? The milk our children drink? The vegetables and fruits lining our bazaars? Are they subject to the same scrutiny—or do we wait for a tragedy to provoke action?
Why authorities act so late
To its credit, the Food Safety Department has responded with visible action: hygiene drives, fines, and the destruction of unsafe food items. Awareness campaigns for butchers and paneer makers have been initiated. But these measures, while necessary, feel reactive rather than preventive.
The pattern is predictable: a scandal erupts, raids are conducted, goods are seized, statements are issued—and then the machinery falls silent until the next crisis. True safety cannot be built on sporadic outrage; it requires consistent, rigorous enforcement and a proactive mind-set. Food safety in Kashmir needs to shift from fire-fighting to fireproofing.
The Human Cost: Fear and Distrust
The damage extends far beyond the economic losses suffered by restaurants and vendors. There is now a psychological wound—a pervasive suspicion of what lies on one’s plate.
Many eateries in Srinagar report drastic drops in customers, with some losing nearly 80% of their footfall. Families are avoiding eating out altogether, unsure whether even the most reputable establishments can be trusted.
Social media reflects this anxiety, with residents calling the scandal a “sickening betrayal” and questioning whether authorities have the capacity—or the will—to ensure clean food. In a place where dining together is an act of community and celebration, this mistrust is a heavy loss.
Where Do We Go from Here?
If Kashmir is to rebuild confidence in its food supply, the solution must be multi-layered:
Regular and Unannounced Inspections – Inspections should be a daily norm, not a response to public outrage. Surprise checks must target every link in the supply chain—from slaughterhouses to street vendors.
Transparency – Inspection reports and lab results should be made public. When consumers know which outlets pass or fail checks, accountability becomes real.
Stronger Penalties – For those who wilfully compromise food safety, fines alone are insufficient. License cancellations, blacklisting, and even criminal prosecution should be considered.
Training and Support for Vendors – Many small-scale food sellers operate with limited knowledge of hygiene standards. Practical training, subsidized compliance equipment, and mentorship can help them improve without fear of ruinous penalties.
Public Involvement – Helplines and whistle blower platforms can empower citizens to report unhygienic practices anonymously. Public vigilance can be a powerful ally to enforcement agencies.
Adoption of Global Standards – Systems like HACCP (Hazard Analysis and Critical Control Points) and ISO 22000 can provide a scientific framework for food safety, ensuring that risks are identified and addressed before products reach consumers.
A Trust worth Rebuilding
Food safety is not a luxury—it is a basic right. In Kashmir, where hospitality is woven into the social fabric, serving safe and wholesome food should be a matter of collective pride. The recent events are a warning bell, not only for authorities but for every player in the food chain.
We must remember: a plate of food carries more than flavor—it carries the trust of a community. And once that trust is broken, rebuilding it demands more than raids and fines; it requires integrity, vigilance, and a shared commitment to protect the people who eat from it.
If we fail to act decisively now, we risk normalizing a culture where profit outweighs public health, and where every meal is a gamble. That is a future Kashmir cannot afford.
