Flavours of Kashmir at this NCR food stuff competition

From a chef’s position of see how can Kashmiri foodstuff and hospitality be popularised?

Khanna: Kashmiri cuisine is additional than just foodstuff – it can be a celebration a daily life. Not contrary to Kashmir’s purely natural splendor and fine products, Kashmir’s cuisine as well is celebrated as exclusive. Wazwan has now grow to be a byword for refined Kashmiri cuisine to be consumed by the urban elites and luxury lodges and places to eat in Delhi, for instance, serve this Kashmiri feast to their visitors as a connoisseur expertise. The richness of flavor, texture, color and fragrance of Kashmiri Wazwan is unmatched and unparalleled. I have normally been intrigued and fascinated in Kashmir cuisine, with a one of a kind food tradition – which has generally piqued my desire. At the Westin Gurgaon, New Delhi, the pageant is our humble way of assisting in popularizing the area ethnic cuisine from the snow-capped valleys, ended up our attendees will not only get pleasure from Kashmiri meals, but practical experience Kashmiri hospitality.

Kashmiri saffron has recently been supplied a GI tag, and more spices, honey and Kashmiri variants of rice might stick to before long. How vital is this identification? How does it support?

Khanna: Kashmiri saffron, or ‘Zaafran’ as it is known as in Urdu, is renowned globally as a spice with quite a few medicinal gains. It represents the wealthy cultural heritage of Jammu and Kashmir. More than the years, I have even used saffron from Spain and Iran, but almost nothing arrives near to the significant-quality varietal from Kashmir. Two strands are all you require. It is so strong with a deep rich color. With creation declining and apprehensions of adulteration expanding, the GI tag could restore saffron to its previous glory. I am guaranteed that its acceptance and export will mature a great deal far more and this will place the spice on the globe map. This will also assistance infuse a sense of self-assurance in individuals, regarding the authenticity of the saffron as nicely guarantee customers of provenance.

Inform us about the ongoing Kashmiri food stuff competition.

Khanna: The resort has welcomed the famed specialist Waza, Chef Tariq Ahmed from Srinagar to just take its company on a 10-day culinary symphony with a standard Kashmiri food items pageant ‘Sair-e-Kashmir” at its all day eating cafe, Seasonal Tastes from 22nd – 31st January, 2021.

Using the greatest organic and natural components from the valley, the master chef will get ready dishes infused with the richness of cinnamon, cardamom, chilli and saffron, the vital ingredients of Kashmiri delicacies, producing the festival a will have to-go to. What would make the delicacies specific is the preparing- which is regarded to be an art with the fragrance of spices, flavours, freshness and long-lasting aromas. The uniqueness of Kashmiri foods lies in the primary premise that it is ready on gradual but continuous warmth, which tends to make the foodstuff preserve its vitamins and minerals and the aroma.

The standard Kashmiri non-vegetarian signature dishes will include Rista (meatballs in a fiery pink 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 Hen (two halves or two total rooster cooked full), Rogan josh (tender lamb cooked with Kashmiri spices), Mutton Yakhni (delicately spiced yogurt mutton curry) and much 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.