Exploring Kashmiri Pandit Cuisine at The Leela Ambience Gurugram

TO CELEBRATE the culture of Kashmir Valley, The Leela Ambience Gurugram has organised the Kashmiri Pandit Food Festival which will last until 25th of November 2018. In the celebrated restaurant of the hotel, Diya, guests can relish the indigenous flavours of Kashmiri Pandits which is often ignored.

Rajni Jinsi, who hails from Kashmir and is currently settled in Faridabad has taken the kitchen on her shoulders to display her exceptional command on the regional cuisine. Mastering the art of Kashmiri Pandit cuisine, she beautifully explains the difference between the culinary habits of Kashmiri Pandits and Kashmiri Muslims. BW Hotelier recently visited the restaurant to experience the surreal flavours created by a house lady and magnified by a five-star kitchen.

The pandits of Kashmir, being ardent followers of Shaivism, abstain from garlic, onion and tomatoes in their dishes. However, they are one of the few Brahmin communities in India who doesn’t shy away from consuming meat and has, in fact, made it a major part of their eating culture. As told by Jinsi, some of the commonly used spices in Kashmiri Pandit cuisine are Sauf (Fennel), Dry Ginger (Saunth) and Hing (Asafoetida).

The specially laid menu by Jinsi consists of dishes like Chichen Shaam, Mutton Yakhni, Masch, Bandh Patter, Chok Wangun, Nadru Yakhni, Kabargah, Nadru Monj, Chok Charvan and more. Each of the dishes holds a specific dominating flavour to it and a story of its own. The tanginess of tamarind that comes out from Chok Wangun (brinjal curry) and the spiciness of Chok Charvan (Mutton liver gravy) surprises the guests with its rich taste. Jinsi had made sure to keep the authenticity intact and has eliminated onion, garlic and tomatoes from all the dishes.

To placate the sweet tooth, the menu has dishes like Modar Pulao (sweetened basmati rice infused with aromatic spices, topped with dry fruits and peppercorns) and the very beloved Phirni. “Kashmiri Pandit cuisine are not known much and thus we decided to take it forward. Because in the past I have worked with a lot with housewives, I know that they are best with what they do. We as a chef can play around with several cuisines, which housewives might not be able to do but surely they master their own style which comes to them from generations,” said Ashish Bhasin, Executive Chef, Leela Ambience Gurugram.

Sakshi

BW Reporters Sakshi did her Post Graduation in English Journalism from Indian Institute of Mass Communication, New Delhi. She works with BW Hotelier as a Senior Correspondent. She is an avid traveller by heart and loves to explore the unexplored.