The Grand New Delhi has embarked upon a scrumptious culinary journey of Kashmiri Food Festival by hosting a happening evening at Caraway, its Indian specialty restaurant. Kashmiri food is an enigma to many, an amalgamation of food from the kitchens of the Kashmiri Pandits and the Muslims. Although terrorism in the valley has forced most of the Pandits from their homes, but they have left an unerasable mark on the cuisine. We sit down with Mr Sunil Tickoo, who runs the famous Kashmiri restaurant, Saal Flavours of Kashmir, the brains behind this festival. Sorting through the intricacies of the spices and styles of cooking, he piques our interest with tales of yore as we wolf down his home styled food.
What we tried at Caraway?
We start off with some Kawa, the traditional tea of Kashmir stirred in with some whisky. It is a combination that you must try out. The Tabak Maaz is representative of the cold of Kashmir with a large wad of fat enveloping the tender meat. The slightly sweet taste of the fennel flavoured milk also impresses as we demolish it to the bone. There’s also a decadent Radish with Garlic chutney and creamy Walnut chutney to accompany you on your travails.
The mains blow us away with a traditional Goshtaba and Khatte Baingan. Sweet flavours, you see. We accompany them with the flavovurful Kashmiri Pulao. The Lotus stem with yoghurt and a traditional Rajma works perfect with steamed rice. We end up the meal with a silky smooth Phirni and Shufta. Laced with honey and jaggery, the nuts were a befitting end to the evening.
Where: Caraway, The Grand New Delhi
Dates: 20th January to 30th January 2016. Open only for dinner
Price for 2: INR 3000
