Flavors of Kashmir: Kashmiri Cuisine in town
Culminating Nepal closer to the flavours of Kashmir, Vivanta Kathmandu is organising ‘Flavors of Kashmir’ from 20th February till 29th February at Mynt, Vivanta Kathmandu.
Vivanta Kathmandu will be hosting ‘Flavors of Kashmir’ starting from this Thursday. This event will be held in the diner located at the lobby of the Vivanta Kathmandu and will feature three sets of menus that offer assortments of different Kashmiri cuisines to offer variety and taste. All the menus choices are catered by Chef Sewa Singh from Vivanta Dal View, Srinagar who flew all the way from Srinagar, India for this event.
Kashmiri cuisine mostly non-veg with of course some vegetarian dishes are mostly influenced by traditional cuisines of Kashmir pandits and the Mughlai cuisines. Provenance from the valley of Kashmir, Kashmir cuisine has rice as the base complimented with varied preparation of meats.
Kashmiri’s nature as avid meat-eaters can be acknowledged by the dishes such as rogan josh and yakhni in Kashmiri cuisine. Meat acts as an important part in the Kashmiri cuisine. The different assortment of non-veg cuisine that uses mutton and chicken are famous for having the enticing taste to all meat lovers.
“Kashmiri cuisines are prepared with ample use of turmeric and yoghurt are rich in flavour and mild in taste,” said Chef Sewa. “Usage of spices like cloves, cinnamon, cardamom, ginger, saffron are used as spices in Kashmiri cuisine. The combination of these spices brings a distinct taste that is different from other cuisines and hopefully I will be able to portray it in the tastebuds of the diners,” he added.
Dry fruits also play a decisive role in Kashmiri Cuisine. Kashmiri dry fruits are notorious for giving off aromatic flavours as well as a unique taste to the dish. Saffron is used as a colouring and seasoning agent as an ingredient in many dishes expressly in pulao and sweets. Saffron as a seasoning topping in the pulao gives a tough competition to various other rice subtleties.
On why the event was offering three distinctive menus chef expressed, “In this event, diners will be able to experience three variety of menu so that they can come and experience the different dishes every other day”. “I hope people will come again what we have to offer,” he added.
Although the dishes in the menus are different it has the same essence of Kashmiri meal. The assemblage of the dish starts with a vegetarian ‘Shorba’. Shorba is a type of hot soup or stew relished in the Kashmiri Cuisine. Contrasting chutney such as mooli chutney, akhrot chutney, pyaz chutney, pudina chutney as a sauce in the dishes will be presented as a complement to the main dish. “Dishes like mutton sekh kebab, Kashmiri chicken seekh kebab, Kashmiri naan, Kashmiri pulao, dum aloo Kashmiri, Kashmiri fried gaad, mutton kanti, chicken tikka, paneer tikka will be presented as signature dishes from Kashmiri cuisine,” said Chef Sewa.
“I believe dessert defines the conclusion of the dish and is an important part of any cuisine. On dessert, we are presenting sweet halwa ‘a dense sweet confection’, phirni made from boiling milk and sugar, modur bath and gulab jamun that are sure bound to leave a sweet aftertaste,” said Chef Sewa.
This event will commence on 20th February and will conclude on 29 February. The diners can enjoy the authentic taste of Kashmiri cuisines in Mynt, Vivanta Kathmandu from 19:00 till 22:00.