Treasures from the Valley

The Kashmiri food festival at Bella Asia,the 140-cover restaurant of Hotel Bella Vista in Panchkula offers a spread of Valley cuisine that goes beyond Dum Aloo and Mutton Rogan Josh. Here,you can dig into traditional dishes like Palak Rista,Goshtaba,Nadroo Yakhni and Ambal. The last is a sumptuous red pumpkin cooked with Kashmiri masalas,and flavoured with panch phoran. Gucchi aur Challi Tak-a-tak is the toast of the vegetarian spread which is leaner than the robust non-vegetarian specialities. The Mutton Yakhni was full of flavour but the Kabargah (traditional Kashmiri mutton ribs) were a tad chewy. Even though the meatier versions are a good pick,don’t miss ordering a portion of Haak Saag,which is different from the Punjabi version. Completing the wide variety is halwa and firni. The firni was our pick and the saffron is perhaps the best we’ve tasted so far. A meal for two here would cost Rs 1,500.

SPICE ROUTE

Celebrating Kashmir at Cafe 17 is Taj Chandigarh which is incorporating a Kashmiri selection into their daily lunch and dinner buffet spreads. Spearheading the festival is Taj Srinagar’s Kashmiri chef Sewa Singh who,as we found out,has lugged traditional spices from back home. The Mutton Rista was well done as was the Chicken Dhaniawala. The curd-based chicken curry was very light compared to the Punjabi version of the dish. “Spices make all the difference in the food. Every home in Kashmir prepares its own masalas. Also,Kashmiri meals warm you up thanks to the ingredients,” explained Singh pointing to the Kashmiri pulao,which was packed with an array of dry fruits. The piping hot kahwa was sweetened just right. Till January 29,you can sample dishes like Syun Qaliya,a lamb curry in a yoghurt turmeric base; Tsoek Tsarvan,made from the offal of lamb,either the liver or the kidney,along with Gaad or fish cooked with Nadur (lotus root). A meal for two here will set you back by Rs 2,200.

CRAFT CORNER

Weavers from the Valley are working their magic with coloured threads in the Taj Shopping Arcade. Sitting at their traditional handlooms,they are converting strings and strands into shawls and other fabric that promise warmth. These are the Kaani weavers,who have been brought to the city by Ezma,a cashmere brand and will be there till today. A shawl can take between three months and three years to make. Anybody who wants to learn how a Kashmiri Kaani shawl is made needs to only step inside for a workshop by these weavers. There are about 1,000 Kaani weavers left in Kashmir today,as compared to 10,000 till two decades ago.