POUSH: The Essence of Kashmiri Pandit Cuisine

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Every meal has only thought me and given me more insights into this wonderful cuisine and the culture associated with it. My assumption until very recent was that wazwan was synonymous with Kashmiri cuisine. Not true at all, and I'm so glad that doesn't hold good. Very recently, I was exposed to and learnt about the Kashmiri Pandit cuisine.

Are you thinking 'Vegetarian'? No way; then what's the difference?

Wazwan is a food feast associated with the Kashmiri muslims while Poush is the feast of Kashmiri Pandits. Kashmiri Pandits are also known as Kashmiri Brahmins. While brahmins in other parts of India do not consume meat, here Kashmiri Brahmins / Pandits enjoy their mutton, lamb and fish. This is just not sufficient to differentiate but let's move on.

With this community scattered and the cuisine and it's heritage in danger of passing into oblivion; it is a great initiative taken up by ITC Gardenia under the aegis of Kitchens of India to create an experience and spread the love for this exquisite cuisine 'POUSH - The essence of Kashmiri pandit cuisine'.

Spearheading this magnificent food festival from it's roots is master chef Suman Kaul who hails from the very land known as 'Paradise on Earth'. After having presented the finesse for her cuisine at ITC Rajputana; ITC Kakatiya, Hyderabad; ITC Mughal, Agra; ITC Grand Central, Mumbai and other ITC properties across the length and breadth of India; master chef Suman Kaul is here at ITC Gardenia's Cubbon Pavilion stirring a storm until the 16th of August.

The food festival started with a bang with Area General Manager Mr. Virender Razdan hosting a party to launch this treasured food festival. It was a lovely evening with spirits high both socially and from behind the bar. Appetizers mover around the hall as guests enjoyed sipping on their drinks, having food for company and an experience enhanced by the lovely Kashmiri and Sufi band.

As we began our evening, we knew we were in for a hearty and indulgent meal. Appetizers moved around the elegant Mysore Hall at ITC Gardenia as guests enjoyed conversation over some Kashmiri music, conversations and drinks.

In the mains, there were vegetarian classics like 'Nadru Yakhney' - Lotus stem simmered in a yogurt based gravy that was wonderfully flavored with Kashmiri spices; 'Aloev Chamman' - a cottage cheese / paneer delicacy; brought back memories of sharing tiffin box with a school friend who happened to be a Kashmiri. Subtle flavor is the key to making this dish a winner.

There was also 'Dum Aloo Kashmiri' - whole potatoes coated with a healthy dose of kashmiri chilies and cooked in mustard oil. I've heard it's impossible to complete a Kashmiri Pandit food spread without 'Haak'. 'Haak' are Kashmiri greens cooked in a broth that exudes aromatic flavors of the greens, cardamom and various other spices used in the making. Really light and perfectly whets the appetite for more that was on offer.

Moving on to the non-vegetarian section; there were primarily mutton, lamb and fish preparations and clearly not a trace of chicken or egg. This was intentional as chicken and egg are traditionally not the preferred meats in this cuisine. To sum up the experience; heavenly is a word that may just not do justice to the food dished out from the kitchen of master chef Suman Kaul at ITC Gardenia.

It will be disheartening or a sin to sum up the experience in a statement, so here's more about the non-vegetarian dishes:

I started with 'Mousch Aloev' - a dish where succulent lamb dumplings slow cooked over dum in a gravy that is silky in texture and rich in spices. The Kashmiri chili used in the preparation really brought out both the flavor and color. The minced lamb dumpling were perfectly seasoned and succulent; a result of the slow dum cooking.

'Mousch Aloev' was clearly declared my favourite but that does not mean other delicacies were not high up there. It's rare but each one of the dishes on offer were really high up there setting a benchmark on their own. My favourite was short lived. 'Tosch Gaade' was phenomenal and became my new favorite. Perfect tang in the curry coming from the use of tamarind and the fish was cooked to perfect tenderness in a gravy that was rich in spices and consistency.

'Naine Yakhney' involves the use of lamb meat in it's preparation. The yogurt based gravy is flavored with saffron, Kashmir spices, liberal amounts of Kashmiri chili powder, asafoetida and bay leaves among other ingredients.

As I relished the meal, I wondered how on earth a cuisine as diverse and rich as the Kashmiri Pandit cuisine could express flavors the way it did with out the use of onion and garlic in it. Surprised? I was  surprised too when master chef Suman Kaul brought this up saying, "Kashmiri Pandit food does not involve the use of onion and garlic."

Next one needs no introduction; it's Kashmiri, it's delicious; it's 'Rogan Josh'. Classic, ever favorite and down right delicious; mind you with out the use of onion and garlic. I won't say more about this.

There was the 'Yakhney Pulao' which was fragrant enough to mesmerise me and convince me that inhaling the fragrance alone for the rest of the evening was enough to feel content and satisfied. It's never that easy with me so I just dug into it and what a burst of flavors it was!

Desserts were simple stuff but really rich preperations. My pick was 'Modur Pulav' and 'Shufta'. Former being a sweet pulav laden with dry fruits and the latter was a preparation of dry fruits, honey and saffron. Both these desserts were polished off in no time and then followed by a piping hot cup of 'Kahwa' green tea with crushed nuts, strands of saffron and flavored with cinnamon, cardamom and more. There surely is no better way to end a Kashmiri meal than a cup of freshly made 'Kahwa'.

Bangalore seriously lacks a restaurant serving Kashmiri cuisine. Be it Kashmiri Wazwaan or Kashmiri Pandit cuisine, I'm in love with this cuisine that exudes a mesmerising fragrance in every dish it stands proud of. With just a day to go for this food festival, ITC Gardenia's The Cubbon Pavilion is 'THE' place to dine at for the true essence of the the Kashmiri Pandit cuisine that's curated by non other than their only Kashmiri chef 'Master Chef Suman Kaul'.

Address: No. 1, Residency Road, Bengaluru - 560025

Phone Number: +91 80 2211 9898

Bangalore's Legendary Past - 'The Cuisine of the Navaithas'

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It's raining back to back festivals in Bangalore. Food festivals or cocktail festivals a lot is happening on the Bangalore food and beverage scene. ITC Gardenia, under the aegis of Kitchens of India … brought about an experience of the rare culinary jewels from Bangalore’s legendary past 'The Cuisine of Navaithas'. A festival run at The Cubbon Pavilion between 24th July to 2nd August was ITC Gardenia's ode to the age old cuisine rich in its roots.

Navaitha Cuisine has a rich historical background dating back beyond the times of Tipu Sultan. However; it was since the times of Tipu Sultan, the Navaitha Muslims have formed an integral part of Bangalore’s living fabric. Originally brought to fill the barracks of the British army in the war against Tipu Sultan, the Navaitha Muslims are the Urdu speaking community from Gingee. Nestled in the heart of Bangalore, they chose to stay back in Shivaji Nagar, bringing with them their unique cuisine. Now you surely know what I am speaking about. :)

Like every other food festival, the Indian section this time was dedicated to the legendary cuisine of the Navaithas. Famous for mouth-watering and tantalizing preparations like sheek rolls, grilled chicken, grilled raan, pathar gosht, paya and more were reasons enough for me to head back to Cubbon Pavilion.

My focus was clearly on the non-vegetarian part of the cuisine. Being a rotational menu on the buffet, my evening saw starters like the classic chicken kababs being dished out. When I say classic chicken kababs, you know I mean the Bangalore famed kababs that you find at numerous food hangouts across the city. These were nice and succulent; perfectly seasoned and coated; and fried perfectly to offer the crunch. It is comfort food and I could not help resist myself from multiple helpings. 

There was also the brain fry which I really looked forward too. However, the lack of enough spices and marinade failed to excite my taste buds. I missed the punch that usually pepper and curry leaves can bring out in this dish. The tala machi was a very simple batter fried fish that was well cooked and nice to taste but had nothing to rave about. 

Brain Fry

Tala Macchi

There was one vegetarian starter that I really liked and that was 'Zimikand (Yam) ke kabab'. Melt in mouth and laden in ghee, this preparation showcased the connection between the Navaithas and the nawabs.

Overall, the starters was a mix bag and I really looked forward to that first dish that I really get raving about. The wait was short lived for what arrived next was the 'Paya Khamiri'. Delicate, rich, flavorful, succulent, melt-in-mouth are adjectives not enough to do justice to this dish. I enjoyed every morsel and spoon of this preparation. 

Now I really did look forward to the mains, there was a good spread of both vegetarian and non-vegetarian dishes. My focus mostly on the non-vegetarian section, Of this, I really enjoyed the Seena Gosht which was mutton in a wonderfully spiced gravy. A perfect accompaniment for this dish were the light and airy butter naan or steamed rice.

A chicken dish that I loved in the mains was 'Dum ki Tangdi' - Chicken simmered in a really rich and creamy gravy. The chicken was melt in mouth and did soak in all the flavors of the gravy. I enjoyed this dish all by itself and did not need any accompaniment to go along.

There was more, the Soya Lauki was a hit among the rest on the table but for me it didn't work its magic. The Tamatar ka dacha was an example of simplicity at its best. Palak in the palak prawns was really nice but the prawns were a tad bit dry or overcooked for my liking. The Sukka Macchi was a nice and simple preparation of seer fish and made for a good eat with the other mains on offer.

Palak Prawns

For me the highlight of the day was the 'Gosht Timatar Biryani' followed by the 'Paya Khamiri'. I admit I am a sucker for biryani but when its this good, it clearly will have be raving about it. The mutton was succulent and tender imparting great flavor. The flavor of the rice, tomatoes, spices and the mutton married to create a match made in heaven. I so wished that my evening should have started with this lovely biryani and also ended with the very same dish.

I'm not much into desserts and they just form a customary course in my meal. I like to sample and taste dessert for a sweet taste to linger post the meal. There was a lot on offer but what I relished completely was the Roohafza Kheer.

I clearly love food festivals and when a food festival has a story or a history to relate to it's clearly a treat in every sense. There's a lot on cards at ITC Hotels; both at Windsor and Gardenia - So stay tuned for interesting experiences that you can explore.

Address: No. 1, Residency Road, Bengaluru - 560025

Phone Number: +91 80 2211 9898

Bengali Food Festival @ Cubbon Pavilion, ITC Gardenia

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Not often does a hotel host a Bengali food festival; I ask why? It's a cuisine rich in history and tradition with flavors being diverse right from subtle to fiery. Essentially a culmination of 5 spices (called 'Panchphoron') - mustard, fenugreek seeds, cumin seeds, aniseed and black  cumin seeds the food was as authentic and homely as it can get.

Like every other festival at Cubbon Pavilion, the Indian section has been converted to offer just Bengali delicacies. However, unlike any other festival at Cubbon Pavilion, I did not even see the need to glance at any other segment or cuisine on the buffet. Such was the richness and diversity this cuisine brought to the table.

Common knowledge is that Fish, Maach  as it is called in Bengali is widely consumed in Bengali cuisine with prawns, chicken and mutton following close. I knew I'd be in for a treat even before I headed for dinner that evening. Knowing me, my Bengali friend was quite assertive and authoritative said to me, "Don't just focus on the non-vegetarian food, there's a world of vegetarian that's not to be missed."

I followed every word he mentioned and am really glad that I did. Dinner that evening was like experiencing two worlds - vegetarian and non-vegetarian all on a plate. Without much ado, I'll head straight to what I ate and enjoyed the most.

'Beguni', 'Mutton cutlets' and 'Tilapia Bajja' were served as starters. Aptly, the tilapia bajja and mutton cutlet came served with onion slivers and lime on the side. Off the two, I absolutely loved the tilapia bajja which was mildly coated with freshly pounded jeera masala and fried. Cooked perfectly, the fish though deep fried was moist, flaky and tender on the inside. The flavors of the masala was mild and did not interfere in the experience of enjoying the fish itself.

Mutton cutlets were really mild in flavor but nothing to rave about. Personally, I found the mutton filling to be scarce while potato mash took prominence. Beguni was as simple Bengali food can get - Bengal gram flour battered eggplant. It was simple and a nice way to begin the evening.

The experience only kept getting better through the evening. In mains, I followed the instructions of the chef and stuck to her food pairing recommendation. Here, it was not food pairing with wine or whisky but was what food dish to be paired with another food dish for the best experience.

My first round of mains began with the pairing of fresh, hot and fluffy luchi with 'Alur Dum' and 'Misthi Doi' on the side. I went ahead and also helped myself with a 'Rosgulla' as well out of temptation. 'Alur Dum' was whole baby potatoes floating in a thick and spicy gravy perfect for the hot luchi. A perfect finish to sooth the palate was the combination of fresh Misthi doi on side.

The next round in mains comprised of the 'Kosha Mangsho pulao' and 'Murgi Jhol'. Murgi jhol as the name suggests was a thin curry with chicken and baby potatoes in it. Subtle yet well present flavors was a highlight of this dish. The mutton pulao was well balanced in flavor and the meat was tender and complimented well in enhancing the flavor of the pulao.

What I looked forward to was this next round. Steamed rice soaked with the nice and light 'Maacher Jhol' and accompanied by semi dry prawns, banana stack in curry and a semi dry aloo pawral vegetable. Eating all of this on one plate was nothing short of a feast and probably for the first time I had so many vegetarian preparations on my plate. Absolutely loved the experience and as I ate, it only felt like any experience a non-bengali might have when visiting a Bengali household as a guest.

I was wishing for the festival to be extended beyond the planned schedule but I know for sure, it's going to make a come back in the near-term. I will look forward to it so that I can visit again for a wonderful Bengali food experience and also to update you so we can share the same experience.

Address: No. 1, Residency Road, Bengaluru - 560025

Phone Number: +91 80 2211 9898

Vivid Hues of Gujarat - A Gujarati Food Festival @ ITC Gardenia, Bangalore

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Gujarat as a state has seen tremendous growth in the past decade. In spite of a vast coastline and clearly having a possibility of abundance seafood; Gujarat is a state mostly celebrates vegetarianism. Widespread Jainism is a major influence on the culture prevalent among the people of Gujarat and their eating habits. It's a cuisine that has been spreading through the length and breadth of the country which is testimony of it's flavors, variety, simplicity and the love people have for this regional cuisine.

Gujarati cuisine has always enjoyed the limelight and attention, in particular in the recent times with our Prime Minister - Mr. Narendra Modi being a Gujarati himself and the food making it to the State dinners. Inspired by it growing popularity and demand, ITC Gardenia is showcasing and celebrating the Hues of Gujarat at the Cubbon Pavilion in the form of a Gujarati food festival.

Like any other Indian food festival held here, the Indian section of the vast global buffet spread was dedicated to the brilliant regional Gujarati cuisine. Unlike any other food festival that I have dined at; this one had a really extravagant spread of Gujarati food with over 35 Gujarati delicacies on offer. On till the 17th of May, the food is as authentic as it can get and can leave you spoilt for choice. 

A complete set up had been specially created to pay tribute to 'Farsan' the snacks that the Gujarati's swear by. A typical breakfast at a Gujarati home on Sunday is not complete without these. To name a few on offer were khandvi, fafda, jalebi, patra, assortment of mixtures, bhakarwadi and of course dhokla's with a side of chili.

What's gujarati food without ragda patties, kachori with chutneys poured onto it and thepla! Made on request at the live counters, these were delicious and only added to the feel of Gujarati food. 

I looked forward to the mains which composed of some of Puja's and my favourites. The real deal lies in the simplicity of this cuisine with dishes like 'Sev Tamatar', 'Gujarati Ghate ki Kadhi', 'Bhindi Sambhariya' and a dish without which a Gujarati meal is clearly incomplete - 'Khichdi'. The preparation was simple and so were the flavors yet successfully exuding a heart-warming experience. 

Known for it sweet and spice balance, the spread also included the famous 'Undiya' and a curry that was wonderfully flavoured and the ingredients provided for a great texture. 'Undhiya' a mixed vegetable dry preparation is possibly one of the most complex dishes to prepare and is seasonal in nature. Worth every effort in its preparation; 'Undhiyu' as it is called in Gujarati was a delight to eat with hot and fluffy puris or rotlis that are brought fresh out of the kitchen on request.

The dessert spread was no less extravagant with a wide spread of Gujarati, Indian and international desserts. In focus at the food festival were clearly the Raj Bhog, Lapsi, Srikhand, puran poli and Anjeer Barfi to name a few.

Overall, this was a feast and a treat for us and all those who love Gujarati food; its amalgamation of sweet and spice rich flavors, the simple treats called farsans or a meal by itself 'the khichdi'.  On till the 17th of May, go enjoy the enchanting aromas and the alluring flavors of the vibrant and colourful state of Gujarat.

To make things even more interesting, Review Of Restaurants in association with Foodies in Bangalore 2 - a group started to provide a platform for foodies of Bangalore to interact, converse and share information about good food; bring to you a very special offer from ITC Gardenia to enjoy this specially curated 'Gujarati Food Festival' and a lot more that's there on offer at this extravagant buffet - 
 - Specially priced buffet at Rs. 1350 Nett per person. Inclusive of 2 glasses of Indian Red/White wines or Indian Beer
 - Offer valid till the 17th May, 2015 only for dinner (which is also when the festival is on offer)
 - To avail the offer, you need to be a member of Foodies in Bangalore 2. If you are not, please click here to become a member
 - Advance reservation is mandatory and you will need to notify that you are an FinB2 member and that you'd like to avail this special offer
 - For more details on the offer T & C please read through the pinned post on the FinB2 Facebook group

Address: No. 1, Residency Road, Bengaluru - 560025

Phone Number: +91 80 2211 9898