From Dum Aloo to Roganjosh and Haak to Phirni, Delhiites can gorge on traditional delicacies from the valley, with a Kashmiri Pandit Food Festival being organised in the capital from tomorrow.
The ten-day food festival titled Poush is being held at the ITC Maurya. "The idea is to popularise Kashmiri Pandit food, which is not well known. Whenever I have cooked for guests, they have always appreciated the food," said chef Suman Kaul.
Though the dishes will be rotated daily, Haak and Dum Aloo will be available everyday. The meal begins with Kabargah, lamb ribs simmered in milk and fried in a yoghurt and saffron based batter. Haak, a green leafy vegetable is served next.
Also part of the meal are Kokur Yakhni, chicken served in a curd-based gravy, and Nadru or lotus stem, which is served as a snack as well as a vegetable. The meal is accompanied by hot cinnamon-almond based Kahwa and Dodhue Pyale, which is sweetened saffron curd.
Though there is a mind-boggling variety, the food is light and non-spicy and the Kashmiri red chilli is used for its colour. Dry ginger, saffron, aniseed, Kashmiri red chilli and asafoetida are among the base spices used for daily cooking and Kashmiris, who are known for their fondness for mutton, prepare their meat without onions or garlic.