Kashmiri Wazwan
18th October at 8 pm

Presented By Brij Nath Bhatt

Starters
Assorted Tandoori Kebabs
Assortment of Salads

Non-vegetarian
Mooj Gaad (fish cooked with radish)
Alubukhara Korme (tangy chicken with dried plums)
Rista (mince balls in saffron flavoured gravy)

Vegetarian
Tamater Chaman (cottage cheese in tomato gravy)
Dum Aloo (potatoes in spicy red gravy)
Bam Chount and Vagan (spicy apples with eggplant)
Nadur Yakhni (lotus stems in a yoghurt gravy)
Haak Sag
Hadar Yakhni (mushroom in spicy gravy)
Razmah

Steamed Rice
Kashmiri Pulao
Walnut and Radish chutney
Assortment of Rotis

Desserts

Kesari/Kong Phirni
Dried Apricot in syrup
Kulfi

Kahwa (Kashmiri Green Tea)

Rs.400/- + 10% Service Charge + 12.5% VAT

Kashmiri food ranges from a simple family meal to a 36-course wedding banquet called Wazwan. The staple diet is rice grown in the Valley and mutton, chicken or fish are of prime importance in Kashmiri meal.  Daily cooking often combines vegetable and meat in the same dish. Walnuts, almonds and raisins are also added to the curries. The generous use of yoghurt in the gravies, gives the dishes a creamy consistency and saffron adds flavour and colour.   Vegetarian dishes are few, haaq (a special spinach), dum-aloo and chaman—cottage cheese in a thick sauce. Commonly served non-vegetarian dishes include rista (meat balls) cooked in a gravy; tabak maz, or flattened pieces of fried spare ribs. Sweets play a small role and the meal ends with Kahva or green tea, flavoured with cardamoms and cinnamon.

Brijnath Bhatt, Kashmiri Pandit cook, is originally from Ananthnag, Srinagar.  Son of a farmer, he has been cooking professionally for the last 40 years.  He specializes in both the Muslim and Hindu Wazwan.