Kashmir’s Silent Killer: The Poison on Our Plates

By: Faizan Mohammad

Director, SAMZAN PVT LTD, LIEU D’ Amour

The Dal glistens in the morning sun, the mountains rise like ancient guardians, and the air carries the fragrance of saffron and kehwa. But behind this postcard-perfect beauty lurks a nightmare — our kitchens, cafés, and street stalls have become silent crime scenes.

Every bite could be a gamble with your health — a roll of the dice between satisfaction and slow poisoning.

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The Deadly Disguise of Color

That dazzling crimson of your tandoori chicken? The candy-colored sheen of local sweets? Often achieved with industrial-grade synthetic dyes — some banned worldwide.

These aren’t just “color enhancers.” They are time bombs for your liver, kidneys, and hormones. Each bite adds to a toxic debt your body will one day be forced to pay.

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Ajinomoto: The Taste Assassin

MSG — Monosodium Glutamate — the magic dust that makes food addictive. It lurks in your momos, noodles, fried chicken, soups. In controlled amounts, it’s legal. But in Kashmir? Vendors shake it in like confetti at a wedding — no measurement, no disclosure.

Side effects? Headaches, dizziness, irregular heartbeat, and even long-term brain disruption. And yes — your favorite snack joint might be serving you a brain-altering dose with a smile.

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Frozen Meat: Fresh Lies

Restaurants boast “fresh chicken” or “fresh mutton” — but behind the counter, blocks of thawed and refrozen meat sit breeding invisible armies of salmonella and listeria. The truth? That “fresh” kebab could be older than the weekend.

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Fast Food Frenzy, Chemical Bakery

Kashmir’s youth are hooked — pizzas, burgers, fried snacks, chemical sauces. Oils are reheated until they become carcinogenic sludge.

And bakeries? A chemical carnival — synthetic essences, industrial stabilizers, and mystery preservatives baked into every tempting slice of cake. It’s not dessert — it’s a desserted battlefield for your health.

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Law on Paper, Danger on the Plate

India’s FSSAI rules are clear. But here in Kashmir, enforcement moves slower than a queue at the passport office.

Testing labs? Outdated. Many samples are shipped out of state, with results arriving weeks later — long after the food has been eaten and the damage done.

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FSOs: Our Under-Armed Food Soldiers

Food Safety Officers are the commandos of public health — but they’re outnumbered, under-equipped, and overburdened.

Give them more manpower, modern labs, vehicles, digital tracking tools — and watch enforcement transform overnight. Right now, they’re being sent into a battlefield with paper shields.

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Minister’s War Cry & Leadership

Hon’ble Cabinet Minister Satish Sharma has emerged as a champion of public health in the Valley — a leader who not only speaks but acts when it comes to protecting our people’s well-being.

“The health of our citizens is non-negotiable. Any compromise on food safety will be dealt with firmly. We will strengthen enforcement and work closely with our Food Safety Officers.”

Minister Sharma’s commitment to upgrading labs, empowering FSOs, and cracking down on violators shows that when leadership is determined, no hurdle is too high.

He also expressed appreciation for this awareness drive:

“I appreciate Mr. Faizan Mohammad for making people aware through this timely article. Public awareness is the strongest shield against unsafe food practices.”

It is rare to see a public servant speak with such clarity and resolve — Satish Sharma is setting the gold standard for decisive action in food safety.

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Not Just Government — It’s Our Duty Too

While it’s easy to point fingers at the Food Safety Department or the government, the battle for safe food starts with us, the citizens.

If we demand “extra spicy,” “bright red,” or “more flavour,” we push vendors toward harmful shortcuts.

If we ignore hygiene, buy unlabeled products, or stay silent after spotting unsafe practices, we become part of the problem.

Change begins when every Kashmiri refuses to accept unsafe food — even if it means a less colourful plate but a longer, healthier life.

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Cancer — The Invisible Harvest

Doctors across the Valley are seeing more stomach, colon, and esophageal cancers than ever before. The culprit isn’t always visible — it’s hiding in the marinade, the frosting, the oil.

This is the harvest of years of neglected enforcement, chemical shortcuts, and consumer unawareness.

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The Way Forward

Kashmir must act now:

• Ban dangerous food dyes, excess MSG, and unsafe preservatives — with real penalties.

• Mandatory labeling for all frozen foods.

• Upgrade local labs for same-day results.

• Double FSO strength in every district.

• Publicly display food safety ratings in all eateries.

• Consumer education campaigns — so no one is fooled by dangerous food dressed up as delicacy.

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Spot the Danger: Your Food Safety Checklist

1. Color & Appearance

• Avoid unnaturally bright or fluorescent food.

• Watch for faded food “revived” with extra dye.

2. Smell & Taste

• Rancid or oily smell = reused frying oil.

• Strong chemical smell = synthetic essence overload.

3. Packaging & Labeling

• Manufacturer name and full address must be present.

• Manufacturing date & expiry date must be clear.

• Batch/Lot number for tracking.

• Full ingredient list — avoid vague “flavoring” terms.

• FSSAI license number — no license, no trust.

4. Storage & Handling

• Frozen goods must be rock solid, never partially thawed.

• Meat/dairy should be chilled — not sweating in open air.

5. Hygiene

• Gloves, hairnets, clean surfaces — non-negotiable.

• Oil should be clear, not blackened or frothy.

6. Transparency

• Eateries should display latest inspection scores.

• Ask about MSG and coloring — the honest will answer.

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Paradise means nothing if the food is poison. Next time you take a bite of that kebab, cake, or cheesy pizza, remember:

You’re not just feeding your hunger — you could be feeding your disease.

For Feedback:Drop a email on samzanpvtltd@gmail.com