Flavours from the Valley

It may be freezing in Kashmir, but to warm your hearts, The Leela Palace, New Delhi, bring you the Kashmiri Food Festival, on till February 25. Jamavar restaurant at the hotel presents award-winning chef Vinod Saini who creates culinary magic with dishes like Nadru Gular, Tandoori Kullu Trout, Haaq Saag, Tabak Maaz, Kashmiri Rajma, Gushtaba, Kesar Gucchi Pulao, Anjeer Ka Halwa and a lot more. Wash that down with Kashmiri Kahwa. ‘‘Kashmiri cuisine has an influence of aromatic spices like saffron, shahi jeera, ver masala, kashmiri greens haaq Saag and generous use of yogurt, kashmiri chillies, snow mountain garlic, Himalayan Trout and local Kashmiri apples. We will be using all of that to keep the robust flavours alive,” says chef Saini.

Being the fanatic he and his team are about good quality produce and products, they have procured ingredients straight from Kashmir. Things like the trout, saffron, Manj Achar Vari masala, Gucchi are all sourced from Kashmir. “I believe that the comprehensive preparation of delicacies and their traditional presentation adds to the charm of authentic Kashmiri cuisine. The Kashmiri Food Festival at Jamavar is one of our best efforts to showcase an entire range of this impeccable cuisine and we sincerely hope you like it,” he says.

A meal for two is priced at Rs Rs 4,500 plus taxes excluding beverages. Jamavar is a ‘dinner only’ restaurant open from 7 pm to 11:45 pm.

The Sunday Standard