From a chef’s level of perspective how can Kashmiri food and hospitality be popularised?
Khanna: Kashmiri cuisine is far more than just food stuff – it is really a celebration a lifetime. Not not like Kashmir’s purely natural splendor and good products and solutions, Kashmir’s delicacies much too is celebrated as specific. Wazwan has now become a byword for refined Kashmiri cuisine to be eaten by the city elites and luxurious motels and dining places in Delhi, for instance, provide this Kashmiri feast to their guests as a connoisseur experience. The richness of style, texture, shade and fragrance of Kashmiri Wazwan is unmatched and unparalleled. I have normally been intrigued and intrigued in Kashmir delicacies, with a special foodstuff lifestyle – which has usually piqued my curiosity. At the Westin Gurgaon, New Delhi, the festival is our humble way of encouraging in popularizing the regional ethnic delicacies from the snow-capped valleys, had been our visitors will not only love Kashmiri meals, but experience Kashmiri hospitality.
Kashmiri saffron has not too long ago been specified a GI tag, and more spices, honey and Kashmiri variants of rice may possibly comply with quickly. How vital is this identification? How does it help?
Khanna: Kashmiri saffron, or ‘Zaafran’ as it is known as in Urdu, is renowned globally as a spice with numerous medicinal gains. It signifies the loaded cultural heritage of Jammu and Kashmir. About the many years, I have even utilised saffron from Spain and Iran, but absolutely nothing comes close to the high-quality varietal from Kashmir. Two strands are all you have to have. It is so strong with a deep prosperous colour. With production declining and apprehensions of adulteration rising, the GI tag could restore saffron to its former glory. I am certain that its attractiveness and export will develop significantly far more and this will put the spice on the globe map. This will also help infuse a perception of confidence in buyers, about the authenticity of the saffron as effectively assure buyers of provenance.
Inform us about the ongoing Kashmiri meals pageant.
Khanna: The lodge has welcomed the famed professional Waza, Chef Tariq Ahmed from Srinagar to just take its company on a 10-working day culinary symphony with a conventional Kashmiri food stuff pageant ‘Sair-e-Kashmir” at its all working day eating cafe, Seasonal Preferences from 22nd – 31st January, 2021.
Applying the finest natural and organic components from the valley, the learn chef will get ready dishes infused with the richness of cinnamon, cardamom, chilli and saffron, the vital substances of Kashmiri cuisine, making the pageant a will have to-stop by. What can make the delicacies special is the planning- which is considered to be an artwork with the fragrance of spices, flavours, freshness and extended-lasting aromas. The uniqueness of Kashmiri foodstuff lies in the essential premise that it is organized on sluggish but ongoing warmth, which helps make the foodstuff preserve its vitamins and the aroma.
The conventional Kashmiri non-vegetarian signature dishes will consist of Rista (meatballs in a fiery crimson gravy), Gushtaba (a velvety textured meatball in white yogurt gravy), Tabak Maaz (ribs of lamb simmered in yogurt until tender, then fried), Lahabi Kabab (flattened mutton kababs cooked in yogurt), Waza Chicken (two halves or two total chicken cooked whole), Rogan josh (tender lamb cooked with Kashmiri spices), Mutton Yakhni (delicately spiced yogurt mutton curry) and considerably additional. For the vegetarian palate, there will be dishes like Tamatar Chhaman (cottage cheese squares with tomato gravy), Chok Wangan (baingan/ eggplant in a tangy yogurt gravy), Dum Kashmiri Aloo (potatoes cooked in yogurt gravy), Nadru Yakhni (lotus root with mild fragrant spices in a yogurt gravy) etc.
More Stories
Typhoo Tea: How to Make the Perfect Cup of English Tea
Cream of Cauliflower Soup With Curry
Coconut Pulao Recipe – Good As None Other