Kashmiri cuisine on platter for Delhi foodies

For those who crave authentic Kashmiri food in Delhi, chefs Rahul Wali and Sunil Mattoo curated a Kashmiri food festival with some well-known and not-so-known dishes from the cuisine. Talking about the special cuisine that was being served at K3, JW Marriott New Delhi, chefs said, “The allure of Kashmiri cuisineindeed gained recognition a bit later than the food offerings of the rest of the country.The region remains largely unexplored. The intricate flavours of Kashmiri cuisine are an amalgamation of its rich history and culture, with a strong influence from Central Asia, Persia, and the North Indian plains. While only a few Kashmiri dishes have truly been savoured, many regional and traditional delicacies are yet to be discovered. Kashmiri cuisine is renowned for its delectable non-vegetarian dishes; however, vegetarian food is equally flavoursome. Traditional dishes like Rajma Gogji, (Kashmiri red beans and turnip), Tsok Tsarvan (mutton liver in tamarind-based sauce), Dal Nadur (green moong dal and Lotus stems) and Tsochael (mallow leaves) and many more represent the true essence of Kashmir and its culture.”

Chef Rahul Wali and Chef Sunil Mattoo
They added that just like the region and its history, the Kashmiri cuisine is extremely diverse and intricate. Food preferences and eating habits of the locals differ from region to region. “We included renowned vegetarian and non-vegetarian dishes to the menu, such as Roganjosh, Kabargah (mutton ribs), Nadur Kabab (Lotus stem cakes), Chicken Yakhni (chicken in yoghurt-based curry) Nadur Gaad (Lotus stem and fish), Dum Aloo, Nadir Palak (spinach and Lotus stem), Rajma, Chaman Qaliya (paneer in milk and turmeric), Phirni, Kahwa, Sheer Chai (salty tea), Muji Chatin (Raddish Raita) and Dooyn Chatin (walnut chutney),” they shared.