The heavens have spoken. The Taj's kitchen is now smoking piping hot spicy Kashmiri food from 29th December to 7th January. A tribute to the famed gastronomic masterpieces of the Wazas, this food fest features master chef Khan Mohammad Sharief specially flown down from Kashmir.
Rich and redolent with the flavour of the spices used - cinnamon, cardamom, cloves, saffron, etc. Kashmiri food can be a simple meal for a small family, or a 36-course wedding banquet called Wazawan. The staple diet of every Kashmiri is rice, the most preferred being the dense, slightly sticky grained Kashmir variety, which is prized in the Valley.
Mutton, chicken or fish are of prime importance in the Kashmiri meal, and everyday cooking often combines vegetable and meat in the same dish. Mutton and turnips, chicken and spinach, fish and lotus root are also very popular combinations. Pure vegetarian dishes include dum-aloo (roasted potatoes in curd-based gravy), and chaman (fried paneer or cottage cheese, in a thick sauce). Non-vegetarian dishes are considered in Kashmir to be a sign of lavish hospitality and at a Wazwan or banquet, not more than 1 or 2 vegetarian dishes are served.
Some of the specialities of the festival include Tabakh Maaz, Kokkar Kanthi, Talit Gadh, Nadru Chop, Rogan Josh, Palak Rista, Waza Kokkar, Haakh Gadh, Ruwagan Chaman, Manje Kael and Gushtaba. Instead of the traditional sweets, Shir Chai, a bright pink beverage made with black tea, cardamom, various spices, salt or Kahva (green tea) is offered.
The festival is open for lunch (12:30pm to 3:00pm) and for dinner (7:00pm to 11:30pm), and is offered a la carte. Please contact 6666-2323 for further details.