With the onset of wintertime, Bengaluru is nevertheless again starting to excitement with foodstuff festivals. 1 such food stuff pop-up is the 10-day-lengthy Kashmiri food items festival Wazwan-E-Khaas presented by JW Marriott Lodge Bengaluru in collaboration with Chef Tariq Parray from Kashmir. We frequented the resort on a chilly Saturday evening for dinner to consider out the delicacies of the Valley for the initial time.
…to the tea
The pageant was getting held at the al fresco eating area of JW Kitchen, which was beautifully adorned with warm lights. As we entered, we recognized a broad distribute of dishes set on the buffet. We sat at a desk ideal beside it and started out off with a brimming cup of sizzling Kahwaa (tea with entire spices like cardamom and cinnamon), sweetened with honey. On the chef’s insistence, we added a spoonful of chopped almonds to the drink. The aroma of the nuts and hints of saffron produced the consume a perfect start off to our meal.
Two for a tangy
The assortment of appetisers integrated the chewy Nadru Churma (spicy batter-fried lotus stem), Paneer Kanti (cubes of shallow-fried cottage cheese in a tomato-centered gravy designed of chopped vegetables), and Chicken Kanti (cubes of shallow-fried rooster in a comparable gravy). The Nadru Churma tasted perfectly with the choice of 4 types of chutneys (Akhrot, Moori, Onion, and Zirish chutney). Even so, our ideal select was Paneer Kanti the creamy cottage cheese and crunchy veggies like (capsicums and onions) have been complemented well by the tangy gravy.
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The considerable unfold of dishes for the main class comprised an equal amount of vegetarian and non-vegetarian options. Vegetarian fares bundled Rajma Shalgam (kidney beans cooked with turnip – a special winter recipe in Kashmir), Dum Aloo (infant potatoes in spicy gravy), and our favourite – Kesari Paneer (shallow-fried cottage cheese cubes in creamy gravy with hints of saffron). Amongst non-vegetarian possibilities, we experimented with Yakhni Shorba (creamy and sour mutton soup), Hen Dhaniwal Korma (rooster morsels cooked in yoghurt and floor cilantro), and Gustaba (tender meatballs cooked in milk-based mostly gravy) alongside with Kashmiri Pulao. With citrus notes of freshly-ground cilantro, the creaminess of yoghurt, and the sweetness of fried onions – Chicken Dhaniwal Korma could have conveniently grow to be our favourite. But just then, the chef-curated a unique plate of three dishes for us — Methi Maas, Tabak Maas, and Seekh Kabab — with a generous proportion of steamed rice. Although the crispy Tabak Maas (lamb rib cooked in spices and deep-fried in ghee) was delectable, our favorite on the platter was Methi Maas (juicy meat cooked in spicy gravy). With solid hints of fenugreek, the luxurious dish melted in our mouths and still left us wanting much more. As we dug into a minimal a lot more of Methi Maas, we realised that even nevertheless most of the dishes are cooked in ghee, they felt mild on the belly.
We completed off the meal on a sweet be aware with two desserts – Kashmiri Halwa and Phirni (chilled rice pudding). The dense semolina Halwa — with crunchy cashews and powerful notes of ghee — will surely enchantment to diners who love owning their desserts warm. Nevertheless, our suggestion would be to check out Phirni. With hints of coconut product and sliced almond toppings, the pudding was delectable and built us reach out for one additional of it before we put an conclude to the meal.
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General, we cherished the reality that the dishes were mild and flavourful. If you want to go for a short culinary trip to Kashmir while in Bengaluru this 7 days, Wazwan-E-Khaas is a have to-visit.
₹2650++ upwards. Till December 4, 7 pm onwards. At Vittal Mallya Street. Aspects: 8884494037
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