Firdaus, the North-Indian speciality restaurant of Taj Krishna, is organising a Kashmiri Food Festival, from 28th December to 6th January. Master chef from Kashmir, Mohd. Rafique Waza, has been specially flown to the restaurant to recreate the tastes of the elaborate cuisine of the valley. The festival is available a la carte for both lunch and dinner, and the menu is as below:
Starters - Non-Vegetarian
Tabakh Maaz, Kokkar Kanthi, Talith Gath
Starters - Vegetarian
Lachila Dum Paneer, Khumb Aur Dhaniya Kebab
Main Course - Non-Vegetarian
Gustaba, Marchwagan Khorma, Haakh Gadh
Main Course - Vegetarian
Ruwagan Chaaman, Phool Gobi Yakhni, Rajma
Maaz Pilao, Kashmiri Vegetable Pulao
This festival is a tribute to the famed gastronomic masterpieces of the Wazas (the master chefs of Kashmir), and will showcase the flavors and diversity of Kashmir. Keeping in with the natural and unique beauty of Kashmir, its cuisine has a peculiar quality of its own that makes it different from the other culinary arts of India. While the use of spices is traced to the pre-Aryan era, the absence of onion and garlic in the preparation of the delicious curries in Kashmir dates back to the Vedic period.
Spices used in Kashmiri dishes give special taste and aroma to the food. There are varieties of Kashmiri dishes made with spices like red chillies, aniseed, asafoetida, ginger powder, cumin seed, curd and yogurt. White rice is the staple food, and it balances spicy hot Kashmiri dishes.
Rich and aromatic, Kashmir food can constitute a simple family meal, or a 36-course wedding banquet called Wazwan. As varied as it is unique, this sumptuous cuisine has many cultural roots such as Asian, Arabic and Persian, and has continuously evolved over the centuries. Instead of the traditional sweets, Sheer Chai, a bright pink beverage made with black tea, cardamom, various spices and salt, or Kahva, green tea, are taken after meals.
Please contact the restaurant at 6666-2323 for further details.