Authentic Kashmiri Food Festival at the JW Marriott Mumbai
Move over global cuisine thought I, on sitting down for dinner- cross legged Wazwan style. With the aura of beautiful Kashmir surrounding us andauthentic Kashmiri food being rare in Bombay, we were treated to the rich delicacies of the paradise state. JW Marriott Mumbai welcomed us along with the expert duo Chef Fayaz Ahmad and Mohammed Abbas Bhat, from the lush valleys of Kashmir enticed each one of us with the ‘Wazwan – Kashmiri Food Festival’ They completely enticed the taste buds by laying emphasis on the different spices and flavours.
Along with the finest organic ingredients from the valley, the master chefs will prepare dishes infused with the richness of cinnamon, cardamom and saffron – the key ingredients of Kashmiri cuisine, making the festival a must-visit for every Mumbaikar.
The extensive menu for ” Kashmiri Wzawan Cuisine was :
Rogan Josh (Lamb Cooked in Spicy Red Gravy),
Yakhni (Lamb Shanks Cooked in Curd Based Gravy),
Tabakh Maaz (Fried Rack of Lamb also known as Qabargah),
Syoon Olav (Meat with Potatoes Cooked in Spicy Gravy) and
Modur Pulaav (Sweet Pulao, usually a Dessert) and for vegetarians Lyodur Tschaman (Cottage Cheese Cooked in Creamy Turmeric Based Gravy), Dum Oluv (Whole Potatoes Cooked in Spicy Red Gravy) and Marcha-Wangan Korma (Chilli Eggplant Korma).
The family that eats together stays together. Hence Wazwan cuisine that’s rich and flavourful and very spicy, is served in one big thali and the entire family sits around on a jhamawar carpet to eat. The main course always ends with goshtaba, more on which later.
To begin :
The appetisers were lovely. The shammi kabab was excellent. There was also rambo trout – marinated with garlic and mustard.
For the vegetarians, there was soft hara bhara kebab and two varieties of malai paneer.
The difference was in the marinations. It was melt in the mouth.
The welcome drink was a sort of sherbet, like a rooh afza with milk.
Main Course :
Rice is what most of the subjis and dishes are eaten with. A lot of preparation is yoghurt based while some is also milk based. Frying is the norm! We had noorani gobi, waza palak (chef=waza), yakni that is, lotus stem and paneer kaliyan. The lotus stem, the specialty, was flavoured and soft, the gravy giving it a different taste. The waza palak had a nice spicy tinge and was my favourite. The yakni had a yoghurt based gravy while the fried paneer kaliyan had a milk based gravy
Nalli nihari (lamb) was also served and attracted the maximum eyeballs.
The goshtaba mentioned earlier, the last dish in the main course is mutton meatballs in yoghurt gravy using saunf and jeera during preparation.
Kheer and phirnee – It was light, consistent, lovely, not too sweet. And we ended with the kahwa – a lovely tea without milk.
Our Mumbaikar, Puja Vora freelance food blogger represented “Photokatha
“visited the Lotus cafe to experience Kashmir cuisine and share wit us .
Overall, an authentic Kashmiri dining experience. Thanks to JW Marriott ,Mumbai along with Chef Fayaz Ahmad and Mohammed Abbas Bhat for this experience
So now tell us who all have tried Kashmiri cuisine ?