Excelsior Correspondent
JAMMU, Dec 14: Organized by Hotel KC Residency, a 10-day Kashmiri Food Festival ‘Daawat-e-Wazwaan’ began today at ‘The Terrace Skylounge’.
Wazwaan is a multi-course meal in Kashmiri cuisine, the preparation of which is considered as an art and a point of pride in Kashmiri culture. It is rich and aromatic, replete with an unmatched flavor. Kashmiri cuisine is quite famous for the gracious use of spices like cinnamon, cardamom, cloves, saffron, fennel, asafetida, dry ginger, onion and locally grown chillies.
During the festival, Chef Kaushal Sharma along with his team will be offering traditional preparations like the Roganjosh, Tabak Maaz (Lamb Ribs), Gushtaba, Kanti Kebab as well as vegetarian delicacies such as Chuk Wangan (Sour Fried Brinjal), Waari Muth (Turnip and Black Beans), Dum Oluv (Baby Potatoes) and Nadru Malai Kofta to complete a tempting menu selection.
Connoisseurs can savour the dishes with an assortment of breads like ‘Taftan’, ‘Bakharkhani’ and ‘Khamiri Roti’ and aromatic rice items like ‘Zafrani Pulao’, ‘Syun Pulao’ and ‘Zirish Pulao’ (with blackberries from Kashmir). The extensive dinner buffet will also be featuring the classical dessert specialities like Shufta, Modur Polav and Noon Chaiy.
Exemplifying the overwhelming spirits of Kashmir, each guest would be welcomed with hot cinnamon tea with almond base called ‘Kahwa’. Traditional Kahwa would be made in brass kettle known as a samovar served in Chackas.
Speaking on the occasion, Rahul Jandial, General Manager, Hotel KC Residency said, “The exceeding to expectations has always been the first priority of our staff, which is why, time and again we do various cuisine exposures which are organized to create awareness among food lovers of this city”.
He further expressed that Wazwaan is regarded by the Kashmiris as a core element of their culture and identity, and remains in great demand during the marriage season.
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