PCTE Group of Institutes Hosts a Workshop on Kashmiri Pandit Cuisine – VAADIAAN

Ludhiana, February 5, 2025: PCTE Group of Institutes organized a workshop titled VAADIAAN – A Rare Kashmiri Pandit Cuisine under the aegis of the Hotel Management Department. The workshop aimed to introduce students to the rich and intricate Flavors of Kashmiri Pandit cuisine, offering them the unique opportunity to learn and experiment with the culinary traditions of Kashmir.

The event was graced by the esteemed Chef Rahul Wali, who was invited as a special guest. Chef Wali, a celebrated culinary expert with over 24 years of experience in the hospitality industry. He has won multiple international awards, including a silver and bronze medal for India at an international culinary competition.

Chef Wali, known for his expertise in Kashmiri Pandit cuisine, is currently focused on promoting traditional Kashmiri dishes through food catering, festivals, pop-ups, and workshops across numerous hotels pan India. Chef Wali is also a qualified Western cuisine and BBQ chef.  With a strong presence on social media, he has also been involved in branding for major brands such as Amul, Cornitos, and Big Bazaar.

During the workshop, Chef Wali introduced the students to a diverse array of Kashmiri dishes. Approximately 20 dishes were prepared, including both vegetarian and non-vegetarian specialties. The vegetarian menu included two starters, Buzith Chaaman (paneer marinated in Kashmiri spices) and Nadir Kebab (lotus stem and potato cakes), along with eight main courses such as Chaaman Qaliya (paneer cooked in turmeric and milk-based curry), Kong Baath (saffron-flavored rice), Mujj Chetin (white radish raita), Nadur Palak, and Dyon Chetin (classic walnut chutney). The non-vegetarian dishes included delicacies like Rogan Josh (mutton cooked in Kashmiri red chili-based curry), Kokur Yakhani (chicken cooked in aromatic yogurt-based curry), and Mujj Gaad.

The workshop also showcased two distinct Kashmiri cuisines – Saal and Kashmiri Waazwan. A key highlight of these preparations was that the dishes adhered to the principles of Satvik food, which is prepared without the use of onion, garlic, or tomatoes, staying true to its traditional roots.

Mr. Anirban Gupta, Dean of the Hotel Management Department, inspired the students to broaden their culinary horizons. He emphasized that learning Kashmiri Pandit cuisine would not only enhance their culinary knowledge but also enrich their cultural understanding.

The workshop was an enriching experience for all participants.  PCTE Group of Institutes remains committed to providing students with such invaluable opportunities to learn from industry experts and advance in their culinary careers.