Just like its picturesque beauty, the food in Kashmir is heavenly. The rich, redolent dishes steeped in traditions have evolved through many generations and are known to be a blend of three different cooking styles – that of Kashmiri Pandits, Muslims and Mughals. Delhi Pavilion at WelcomHotel Sheraton brings to you the Kashmiri Food Festival from 29th Jan to 7th Feb 2016 with Chef Suman Kaul from Kashmir who is waiting to tantalise your senses. The festival focuses on Kashmiri cooking influenced by the traditional food of the Kashmiri pandits.
Food Talks
We started off with freshly made Green Apple and Potato Fritters (pakoras). Green apples are a Kashmiri speciality and they were perfectly thin sliced and battered in gram flour to deep fry and get a unique juicy crispy texture to them. Khatte Nadru(Lotus stem) is very popular among Kashmiri Pandits. You will find this dish on marriages, functions or daily routine. Cooked in Kashmiri spices, the dish had a very mild level of spiciness that will tickle your taste buds. Coming to the main highlight Haak, it becomes pretty evident that Kashmiri pandits loves their greens with equal passion as they love their meat. Collard greens cooked in a mustard oil with Red and green chillies in it is an ideal treat with steamed rice.
Dum aloo is one of the most widely preferred North Indian dish. Baby potatoes are deep fried and then cooked in delicious gravy of curd and lots of spices like Kashmiri red chillies, fennel powder, cardamom powder, cumin-coriander powder, ginger, garlic among others. But what makes a Kashmiri dum aloo distinct from is the controlled use of spiciness and curd.
The kashmiri pulao is an ideal introduction to a person who is tasting Kashmiri food for the first time. Nainey Pulao (rice cooked with lamb in Kashmiri style) is dense, slightly sticky grained variety. Rich in texture and the distinct flavour of the spices, the dish is going to be a sure hit amongst the meat eaters. For the mains we tried the Kokur Yakhani, Chicken with yoghurt. It is a chicken dish with no onions and no tomatoes in it and the strong essence of fennel in it. Kashmiri Rogan Josh which is cooked in oil on intense heat using the traditional and local Kashmiri spices compliments well with the steamed rice.
Details:
Where: Delhi Pavilion, WelcomHotel Sheraton New Delhi
What: Dinner buffet only
Timing’s: 07:30pm -11:45pm
Cost: Rs. 1750 + taxes.
