The first time I ever set foot in Kashmir, it was autumn, and far from noticing the stunning scenery, my eyes were riveted on the windows of the houses I passed. There were drying vegetables strung from most windows, especially those in rural Kashmir. Depending on which part of the Valley I was in, there were blood red chillies, or much less colourful turnips all strung attractively on twine like edible necklaces and hanging from windows. Spinach greens would be spread out on cloth in courtyards in front of houses, while rows and rows of precisely slit aubergines would be suspended, somewhat incongruously from clotheslines. Photographing whatever I saw was on my agenda on that particular trip way back in 1987, so I didn’t really wonder very much about how these vegetables were going to be cooked.