Kashmiri food that we have today in
the restaurants has evolved over the years. Highly influenced by the
traditional food of the Kashmiri pundits, it has now taken some of the features
of the cooking style adopted in Central Asia, Persia and Afghanistan. Kashmiri
food makes an extensive use of turmeric and yoghurt. Superb preparation and
fabulous aromatic flavor of the Kashmiri food is so alluring that even those
who are not feeling hungry end up yearning for more. Kashmir’s cuisine is
unique not just in terms of spices – in particular fennel, asafoetida,
cardamom, and Kashmiri red chillies – and the resultant blend of flavours,
but also in terms of the constituent elements that form the core of a
dish. Most of these vegetables and grains are local to the Valley and
surrounding areas.
CARAWAY, The Grand , New Delhi has
been consistently carrying out such specialty food festivals and giving the best to
their loyalists. Ongoing Kashmiri Food festival has been curated by the best in
trade I must admit, Mr. Sunil Tickoo (
SAAL, Flavours of Kashmir) in association wih the talented chefs at the
hotel.
Mr. Tickoo, being a Kashmiri Pandit
himself has a strong influence of his community, who are predominantly meat
eaters which explains the reason why the cuisine of Kashmir has more of non
vegetarian dishes. Kashmiri thali is preferred mainly for its non vegetarian
dishes. However, there are some real mouthwatering vegetarian dishes too, which
are relished by all.
It is the act not just of consuming
the food, but also of sharing in the traditions, flavours, and memories that go
into the making of this delectable cuisine.
Whatever, we savoured on our visit
to this festival will always remain in our mind as it was one of the best meals
which can be created and relished. Starting with Kehwa and moving onto the
palate cleanser or the Amuse Bouche “Var’ which is a mild dish cooked with rice
and other ingredients, subtle flavors.
I was excited to try the
starters and the wait for worth it. Tabak Maaz (kabrgaah)( Ribs of lamb), Nadru
Shami (Lotus stem) as well as the Bedhyan Chicken Tikka was so good, I am still
drooling.
The main course was a great spread
including both veg as well as non veg dishes. Starting with Haak (green leafy vegetable), Dum Aloo, Chok
Vangan (Aubergines) to Rogan Josh (Lamb Shanks), Rista (meat balls) and the
Mutton Pulao were just amazing. Each and every flavor was clear and transparent
on the tongue. One could very well taste the whole spices and the saffron and
the turmeric in most dishes. Steaming cups of Kehwa, or spicy
Kashmiri tea, flavoured with cardamom, cinnamon, and chock-full of almonds,
warmed us and helped us wash down the meat and other dishes very well.
Our unforgettable meal ended on a
sweet note with “ Shufta” which is a classic Kashmiri dessert with ingredients
like bits of cottage cheese, coconut and dried fruits smothered in rich and
sweet buttery sauce delicately spiced with
cinnamon and other spices. Also the “Phirni” was served cold and tasted
heavenly.
Where: Caraway, The Grand, Vasant Kunj, New Delhi
Set Menu starting @INR 1495++ per person
A La Carte Meal with meal for two starting @2595++
TIME: 19:00 to 00:00 hours