
Scottish cuisine shares much with that of other parts of the British Isles but has distinctive attributes and recipes of its own, thanks to foreign and local influences both ancient and modern. Traditional dishes exist alongside international foods brought by immigration and a Scottish public eager to try new dishes.Scotland's natural larder of game, dairy, fish, fruit and vegetables is the integral factor in traditional Scots cooking, with a high reliance on simplicity and a lack of spices from abroad, which were often very expensive. However while many inveterate dishes such as Scotch Broth (et cetera below) can be considered healthy, the nature of many commonly consumed dishes, rich in fats and low quality meats, contributes to the high rates of heart disease and obesity in the country. In recent times greater importance has been placed on the consumption of fresh fruit and vegetables, but many Scots, particularly those of low incomes, continue to have extremely poor diets, a contributing factor to the high mortality rate from coronary conditions.Despite this, Scottish cuisine is enjoying a renaissance, with nine Michelin starred restaurants operating in the country in 2006, serving traditional or Fusion cuisine made with local ingredients. In most towns, Chinese and Indian take-away restaurants exist side-by-side with traditional fish and chip shops; larger towns and cities offer cuisine ranging from Thai and Japanese to Mexican, Polish or Turkish.