In recent years, Kashmir has witnessed a remarkable rise in cafe and restaurant culture, marking a major shift in social life and lifestyle choices. What initially appeared as a modern trend, families dining out, youngsters gathering in cafes, and professionals spending evenings in restaurants has now become a normal part of everyday living. Dining out is no longer an occasional luxury; it has become an accepted cultural practice across the Valley.
This emerging trend has not only transformed social habits but has also provided a significant boost to the economy of Jammu and Kashmir. New restaurants and cafes opened at a rapid pace, generating employment for thousands of people. As part of the broader service sector, the food and hospitality industry became a lifeline for many families, directly or indirectly creating opportunities for chefs, waiters, managers, suppliers, and even small-scale entrepreneurs linked to the ecosystem.
However, the industry is currently facing a serious crisis. Over the past month, concerns about the circulation of rotten meat in the market have shaken public confidence, leading to a sharp decline in restaurant footfall. Many restaurant owners claim they have been forced to lay off staff due to the absence of customers, while some establishments have shut down permanently. The situation is heartbreaking, as it not only threatens the livelihoods of thousands of workers but also crushes the dreams of entrepreneurs who invested their time, energy, and resources into building these businesses.
While this crisis has exposed vulnerabilities, it also raises important questions of quality control and accountability. Restaurant owners have a moral and ethical duty to ensure that the food they serve is fresh, safe, and healthy. At the same time, the government must step up its monitoring and conduct frequent checks on the supply chain to prevent such incidents from recurring. Dealers of frozen products should also commit themselves to ethical business practices, avoiding low-quality supplies with limited shelf life that risk public health.
The issue also highlights a broader structural gap in Kashmir's food supply chain. A friend of mine, a young entrepreneur from Kashmir who runs her own frozen food brand and was also a runner-up in the MasterChef India program, once explained this to me. When I asked why her prices were not as competitive as other brands, she explained: "If I reduce my prices, I will have to compromise on quality, which I will never do. My profit margins are already very low, but I know the quality I deliver to my customers." This conversation opened my eyes to the realities of the frozen meat market.
The truth is that Kashmir lacks adequate slaughterhouses and processing units, which forces dependence on supplies from outside states. This gap in infrastructure not only
affects food quality but also makes the Valley vulnerable whenever the Jammu-Srinagar highway is closed. With meat consumption in the region already very high, there is an urgent need to invest in local slaughterhouses and processing units. Such facilities could create significant employment opportunities for youth, generate revenue, and move Jammu & Kashmir towards self-sufficiency in meat production. Schemes and subsidies for sheep farming and dairy farming should be actively leveraged by young entrepreneurs to fill this gap and build sustainable businesses.
At this critical juncture, it is important for all stakeholders, government, entrepreneurs, and restaurant owners to come together. The restaurant industry is not just about food; it represents Kashmir's culture of hospitality, which is celebrated globally. To protect this sector, there must be a collective commitment to maintaining quality, hygiene, and customer trust. The crisis should serve as a wake-up call to build stronger systems, ensure ethical practices, and empower local youth to strengthen the backbone of this vital industry.
Kashmir's cafe and restaurant culture is more than a trend it is a pillar of the service economy and a reflection of our identity. It must not only survive this storm but also emerge stronger, rooted in quality, ethics, and sustainability.

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