Kashmir is famous for its four distinctive seasons, each with its own peculiar character and charm, each extravagantly beautiful. Spring sees a million blossoms carpeting the ground and in summer the valley turns into a mosaic of varying shades of green. In autumn the green shades turn gold, and then russet and red as the season advances. Winter presents Kashmir in an entirely different mood as the landscape becomes bare, soon to be covered by the white mantle of the first snowfall. Kashmiris celebrate the first snowfall of the season by socialising over a barbecue. They relax in the cold crisp evenings with a cup of warm 'Kahwa'... a black tea brewed with cinnamon, cardamom and honey. Also a perennial favourite is the pink coloured 'Nun Chai' made with a special salt. Rich and redolent with the flavour of cinnamon, cardamom, cloves and saffron, Kashmiri food is suitable for all palate. Predominantly non- vegetarian, "Wazwaan" as it is known has been aptly described by the author Salman Rushdie in his book Shalimar the Clown as "banquet of thirty-six courses minimum and fifty courses maximum." Wazwaan also has some interesting vegetarian options like dum-aloo and 'chaman' (cooked cheese). Among the popular non-vegetarian ones are curd based Gushtaba, chilli-flavoured Rista and Roganjosh.
For a truly adventurous holiday try your hand at kayaking, canoeing, water surfing and angling. Angling at Aharbal is a delight for every angler with a spirit of adventure. Aharbal, a quaint little village located at a mere 3 hour drive from Srinagar city is full of freshwater rivers, streams and waterfalls. The imposing Aharbal Fall is the biggest waterfall in the area and a sight to behold. Finish your holiday with a round of shopping in the local markets for gorgeous handicrafts.
