A Kashmiri spread

A festival of authentic Kashmiri food Wazwan e Jannat has commenced at WelcomHotel Bella Vista, Panchkula.

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As part of the event a live demo of preparation of a unique Kashmiri dish - Nadroo Ke Kebab was also held. This is a tasty vegetarian delicacy which is made using mince of lotus root, green kohlrabi leaves and flavorful herbs of Kashmir. The mixture of these ingredients is then formed into soft, melting in the mouth kebabs.

“Kashmiri food that we have on the menu has evolved over the years. The food is absolutely rich in taste and exotic in flavour. Kashmiri cuisine has become a popular choice among food lovers. Though Kashmiri food is preferred mainly for its non-vegetarian dishes, however, there are some really mouth-watering vegetarian dishes too, which will be relished by all.” Said Vivek Khanna, GM, WelcomHotel Bella Vista.

“Kashmir being the leading producer and chief exporter of saffron makes an extensive use of it in the form of a colourful flavouring agent. For its amazing aroma, it is added to pulaos and sweets. Kashmiri dishes make a regular use of dry fruits, especially in the preparation of curries. Kashmiris use ghee to cook meals. We have put up a menu which is indeed Kashmiri to the core,” says Chef Jitendera Singh Rawat.

The festival offers gastronomical delights like Kabargah Tabak Maaz, which is slow cooked spiced lamb ribs. Mutton Yakhani is there which is mutton cooked in aromatic gravy with curd and fennel. Rista, which is hand pounded mutton formed into balls and cooked in a rogani red gravy, is also a must try for non-veg lovers.

The curators of the menu have kept needs of vegetarians also in focus. Nadru Aur Kadam Kebab, Nadroo Yakhani, which is lotus root cooked in curd gravy, Haak Saag, which is a traditional Kashmiri saag, Dum Aloo Kashmiri, Maah-da-Madara, which is black lentil cooked with almonds and curd are on offer. Kesar Pulao, which is a tasty Kashmiri pulao with saffron and dry fruits, is another attraction.

Meal for two on weekdays: Rs 1000 onwards.

On till December 2.

—TNS