Valley of spices
Itee Dewan samples the dishes from the special Kashmiri buffet at 24/7 Restaurant at Lalit International, New Delhi.india Updated: Jan 09, 2009 17:31 IST
Kashmiri food is incomplete without yogurt and a bit of saffron,” says master chef KP Singh, as we sit down to sample dishes from the special Kashmiri buffet at 24/7 Restaurant. The promotion is part of the ongoing ‘Flavours of India’ festival.
We begin with chicken biryani. Unlike typical biryani, there are no dry fruits, no tej patta (common in Delhi-style biryani), and the spices are also restrained. The dal yakhini is unique, too. With yogurt as a base and a tangy taste, it is quite unlike any regular dal that you would have had.
Help yourself to lal chaman, the kashmiri equivalent of shahi paneer, which is cooked in tomato gravy and is heavy on spices. According to the chef, lal mirch ka tadka is the key to this dish.
The kashmiri veg pulao is a rich treat, thanks to a garnish of sliced pineapples, cherries and pears. Mind your throat as you dig into mushroom curry, as it is heavy on spices, especially garam masala, saunth and saunf, and may not suit everyone’s taste buds. Of course, Kashmiri cuisine has a lot to offer meat lovers, too. We especially recommend the delightful goshtaba and rista.
Where: 24/7 Restaurant, The Lalit, Barakhamba Avenue, Connaught Place
Date: On till January 11
Timings: 12.30 to 3 pm & 7 pm onwards
Price: Rs 1,750 per person (plus taxes)