Coriander Leaf hosts Kashmiri Food Festival Dastarkhwan-e-Kashmir


Guests at Coriander Leaf by Vatika.

Gurgaon, May 7, 2016: Vatika Group’s Coriander Leaf restaurant is currently hosting first of its kind Kashmiri Food Festival Dastarkhwan-e-Kashmir at both its MG Road and Sohna Road outlets. The food fest will continue till 15th May 2016. Around 30 new delicious additions have been made to the menu by their master Kashmiri Chef – waza. A special Koshur thaal at a nominal cost of Rs. 475/ has also been introduced. It is available in both veg and non-veg.

Rakesh Kaul, Master Chef, Coriander Leaf said, “There’s an old saying coming from the Valley which when translated in English goes as-So long as you have food in your mouth, you have solved all questions for the time being! During the earlier days, Wazwan used to symbolize a feast of the kings. It consisted of some of the most unique, detailed and complex delicacies of meat and a number of other preparations. It used to comprise of thirty-six courses, with approximately 15-30 consisting of meat preparations. I as a chef at Coriander Leaf feel happy and proud to dole out a few selected recipes close to my heart from the Valley and to serve them with love and affection to my esteemed guests. Bon Apetit!!”

The food festival has received an overwhelming response due to which it has been extended till 15th May, which was earlier till 8thMay.The restaurant has special buffet with different regional cuisines from Kashmir where the foodies will be able to pamper their taste buds and enjoy a diverse range of dishes.

Puran Miya, General Manager- Coriander Leaf said, “Kashmiri Cuisine is based on two distinct cooking styles: Kashmiri Pundit style, influenced by distinct flavours of freshly grounded red Kashmiri chillies, Fennel, Asafoetida, ginger powder, and Kashmiri Muslim technique, finding roots in Persian cuisine and symbolized by subtle amalgam of Shallots, Cockscomb and saffron.

What makes Kashmiri Cuisine stand out is that all spices are generally stirred in as emulsion into the stock/gravy rather than frying them. This allows the spices to permeate into the dishes infusing original aroma and flavour.

Another peculiar difference to be noted is that while Kashmiri Muslim cuisine is partial to onions, garlic and tomatoes, the authentic Pundit cuisine is absolutely devoid of them, be it non-vegetarian or vegetarian cuisine.

Though the Cuisine, in both the segments, is quite elaborate with myriad of permutations and combinations, a few that standout are (selections from Muslim Style) Goshtaba, Rista, Mutton Kanti, Marschwangan Korma, Dhaniwal Korma, Haarisa, Lahabi Kebab, Ruwangan Chaman … (selections from Pundit Style) Tabak Maaz, Tchuk Charvan, Rogan Josh, Yakhin, Kaliya, Masctch, Haak, Tchuk Wangan…and much more.

We, at Coriander Leaf, are doing our bit to bring these culinary master-pieces in their original garb and showcase the flavoursome delights to connoisseurs of true culinary art.”

Saturday, May 7, 2016