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June 26, 2010 | 'Kashmiri Pandit cuisine' festival in Srinagar |
Srinagar:In an attempt to recreate the magic of the Kashmiri Pandit Cuisine, a food festival has been organized in Srinagar. The festival is a joint venture between Jammu and Kashmir Tourism
Department and the Institute of Hotel Management (IHM) in Srinagar. Nitesh Srivastav,
IHM Director, revealed that the items prepared at the festival are a result of
a thorough research on the Kashmiri Pandit cuisine. "People do not know much about
Kashmiri Pandit Cuisine. People used to think that there are only three to four
dishes prepared and most of them are vegetarian, but when we started a research
and called a Pandit chef from Delhi, we came to know that there are at least thirty
dishes done in Kashmiri Pandit Cuisine and which are more spicy than 'wazwan'
(Kashmiri cuisine) dishes," Srivastav said. He also said that the idea is to popularize
Kashmiri Pandit food, which unlike wazwan, is not very well known. Meanwhile,
for many of the visitors at the festival, it was a nostalgic experience. "I thought
that it was the same as it used to be twenty years back. In our Kashmiri Hindu
community we have dishes like 'Rogan josh' (meat in gravy), 'Dum Aloo' (potato
in thick gravy), 'Yakhni' (mutton broth), 'Nadur Yakhni' (lotus stem in yogurt
gravy). The preparation here is in accordance with our cuisine," said Vijay Koul,
a Kashmiri Pandit. Other mind-boggling variety included 'Haak' (a leafy vegetable),
'Phirni' (almond pudding), 'Kabargah' (lamb ribs simmered in milk), and 'Kahwa'
and 'Dodhue Pyale' (sweetened saffron curd). The weeklong fete will conclude on
Sunday. |
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