Smoked Fish, locally called Furrie sold at a roadside stall in Srinagar. Anathema in traditional view of Kashmiri Pandits because grass is used to prepare the fish.
The interesting thing in this photograph, that I now notice, in the bottom left corner, is the sight of a cut at the corner empty thrown away packet of Shikhar, a brand of Gutkha ( a mix of betel nut, tobacco, catechu, lime and some other things) popular in North India; a common coat for road in the North. But in Kashmir! Migrant workers? Too many Security Men? New generation? New Age? Integration? Assimilation?
Interesting, both Furries and Gutkha are linked to Cancer.
how does Furrie get linked to cancer?
seeing the pic reminded me of the 'hogaa'da chhirr' ….. most popular in winter …. the hogaa'da roasted on top of the bu'khaer and then while hot dipped into the dish of cold marchh'a-vaangun pon'y (red chilli powder water mix) …… in the dipping the sound of 'chhirr'
this tickles in a question ….. did the indigenity of the vaangun predate that of the marchh'a-vaangun ….. if vaangun is the root word
but the two hardly look alike
for the Furrie Cancer thing:
http://www.springerlink.com/index/Q673338420UL2555.pdf
About the wangun thing, well there are chillies that look more like small brinjals. But i don't think those are very popular in Kashmir. So i don't know.