A whiff of flavours of the valley | brunch | Hindustan Times
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A whiff of flavours of the valley

With a delicious spread of authentic traditional Kashmiri cuisine, JW Marriott, Sector 35, Chandigarh, celebrates Kashmiri food festival at its Indian fine dining restaurant, Saffron. The festival commences today (September 5, Thursday) and would include an extensive buffet spread including dishes such as Tabakh Maaz, Rista, Rogan Josh, Sheermal, Bakarkhani, Gustaba, Meve Ka Nichore and Nadru Kebaba — all specialties of the Valley.

brunch Updated: Sep 05, 2013 09:41 IST
Usmeet Kaur
Usmeet Kaur
Hindustan Times
whiff

With a delicious spread of authentic traditional Kashmiri cuisine, JW Marriott, Sector 35, Chandigarh, celebrates Kashmiri food festival at its Indian fine dining restaurant, Saffron. The festival commences today (September 5, Thursday) and would include an extensive buffet spread including dishes such as Tabakh Maaz, Rista, Rogan Josh, Sheermal, Bakarkhani, Gustaba, Meve Ka Nichore and Nadru Kebaba — all specialties of the Valley.


“Kashmiris have always been heavy meat-eaters (lamb, mutton and goat). Be it Muslims or Kashmiri Pandits (who consume meat on special occasions), almost all communities consume non-vegetarian in Kashmir,” says guest chef M Rehman, who is leading a team of three other specialised chefs who have travelled all the way from the Kashmir valley to put together a palatable spread of Kashmiri delicacies.

http://www.hindustantimes.com/Images/Popup/2013/9/20130904_MOH-GS-CT_Kashmiri Foof Festival 04_compressed.jpg

Romance the aromas of the rich Kashmiri food at JW Marriott, Chandigarh. HT Photo

Rehman says there is a delectable spread for vegetarians too, with both types of dishes being cooked in the same manner, with a slight difference in ingredients.

Coming to ingredients, Rehman lists names such as wadi masala, baval, rattan jot, sandalwood powder, fresh apricot and walnut, apart from the Kashmiri degi mirch, cinnamon and turmeric that lend Kashmiri food its rich texture.

According to Pallav Singhal, executive chef at the hotel, “In a country like India where culture defines diversity, connecting with each other through food is indeed a celebration. Preparing the Kashmiri meal demands a lot of dedication and passion.”

A meal for two costs anywhere between R950 and R2,000. The extensive ‘Kashmiri Tarami’ and ala carte dinner menu is available between 7.30 pm and 11.30 pm till September 20.