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Kashmiri Food Festival

Kashmiri Food Festival is an event that took place between 03-Aug-2007 and 15-Aug-2007 in Hyderabad.
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REVIEW FOR KASHMIRI FOOD FESTIVAL
The Indian Grill restaurant (a renovated Peshawri) at the ITC Hotel Kakatiya Sheraton And Towers is organising Poush - "the Kashmiri Food Festival of the Kashmiri Pandits" - from 3rd to 15th August.

Poush literally means flower in Kashmiri, and the cuisine of the pandits is distinguished by the use of dry fruits, saffron, curds, saunf, the pungent Kashmiri chillies and lotus stems, and root vegetables such as turnip, carrot and potatoes. Traditionally, the Kashmiris use ghee and mustard oil for cooking, to protect themselves from the severe cold of the valley.

The a la carte menu contains both vegetarian and non-vegetarian dishes, and is served in the traditional handi. Basically Kashmiri Pandits are pure vegetarians, but a few non-vegetarian dishes also form part of their menu, and again, the reason here is to counter the cold climate of the valley.

Lotus stem is used in various preparations and is known for its rich iron content. Some of the preparations include Nadru Mond (with fried trouts), Nadru Achar (traditional pickle), Nadru Yakhani (cooked in yogurt gravy), Gad Nadru (cooked with fish in red gravy), Dum Nadru (baked in spices), Pachchin Nadru (with duck meat), Nadru Dal and Nadru Palak (with spinach).

In addition, there is Chamani Qaliya (paneer cooked in spicy gravy), Veth Chaman (paneer cooked in curd and turmeric gravy), Dama Oluv or the Dum Aloo, Choek Vangan (sour brinjals), Muji Chetein (radish salad with curd), Razmah Goagji (dried beans cooked with turnip), Neni Qaliya (mutton cooked in curd, saunf and other spices), Kabargah Ta Tabaq Maz (gravy-less fried meat preparation), Ranith Gada (fish cooked in a gravy of saunf and garam masala) and Kashmiri Hak (syrup preparation with hak leaf, chillies and asafoetida).

In desserts, plenty of dry fruits and pure ghee are used. Try the Modur Polav (sweet pulav prepared with basmati rice), Khir (rice pudding), Shufta (paneer and dry fruits in sweet syrup), Firun (called phirni in hindi) and Meetha Akroat (walnut candies served with fresh Kashmiri apples).

This menu is available for dinner during weekdays, and for lunch and dinner on weekends. Please contact 2340-0132 for further details.
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This page was tagged for
Kabargah Ta Tabaq Maz
Kashmiri Food Festival Menu
Kebabs & Kurries Kebabs & Kurries events
August 2007 events
hyderabad food / drink
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