Why Kashmir Cannot Afford to Ignore Food Adulteration Any Longer   In a land that prides itself on its orchards, saffron fields and milk that once came straight from the neighbour’s cowshed, the idea that our food may be slowly poisoning us should shake us to the core. Yet across the Kashmir Valley, food adulteration has become a parallel economy,   thriving in the shadows of weak enforcement, official apathy and a dangerously tolerant public mindset. From milk diluted with contaminated water to spices coloured with toxic dyes, from stale meat recycled with chemicals to substandard cooking oil sold as “refined”, the assault on our plates is relentless.