This is a cuisine from the hindus of
the Kashmir region. The cuisine of Kashmir has actually developed over hundreds
of years. The major and the first influence on the Kashmiri cuisine is the food
of the Kashmiri Pandits. After that the Kashmiri cuisine was influenced by the
culture of the people who reached Kashmir with the invasion of the region by
Timur from Uzbekistan. The Kashmiri cuisine has also been influenced by other
central Asian, Afghan and Persian cultures.
A one-of-a-kind cuisine, Kashmiri Pandit food is not as
easily available across the country as Wazwan, the more widely known Kashmiri
meal. In fact, there is hardly anyone of Kashmiri Pandit lineage who has ever
showcased the cuisine to people outside the community.
The actual Kashmiri Pandit Cuisine
uses a lot of turmeric and yoghurt. This cuisine traditionally does not use
garlic and onion. Some of the typical foods included in this cuisine are, Veth
Chaman, Chamani Qaliya, Nadeir Yakhean, Dama Oluv, Nadier Palak, Muji Chetein,
Choek Vangan, Razmah Dal Aanchar, Razmah Goagji, etc
Kashmiris as a community are one of the wonderful hosts
you may ever come across. Their consciousness for food preparations is
incomparable. Hence, it is not a surprise that Kashmiri cuisine holds its
distinction to other cuisines and probably one of the most sought after in
India. Because of the complexity involved and long preparation hours, Kashmiri
food is not available in normal restaurants. We , being lucky souls have found
a special place to savour this valuable cucisine in our vicinity at MATAMAAL.
just by its name has made a special impact on me, it means Nani’s House
(Grandmas’ Place) which deserves a special mention in my case as I have lived
at least half my life at my Nani’s . Starting to chat with the Lady par
excellence Mrs. Nalini Moti Sadhu the brain and soul behind this lovely food place,
we came to know about her passion for food and how her family encouraged and
motivated her to live her dream and start a food venture. The best thing to
note here is, she is not at all after money (being from a very well to do
background), she primarily wants to showcase her passion for her cuisine to the
people who have never tried it. I loved the way she entered the kitchen and
cooked for us as she wanted to be sure about the way that particular dish is
cooked. She has even been invited to Singapore and other countries by renowned
5 star hotels for doing pop ups and training classes on Kashmiri Cuisine.
started with the Tabak Maaz (Qabargaah) slow braised in milk and spices then
deep / shallow fried.This is one dish , I can always lean down to my knees for.
Awesome texture and flavors, a MUST MUST HAVE.
the main course you cannot ignore anything at all. Especially the Qaliyan (mildly
spiced yellow curry mutton) , Dum Aloo (deep fried potatoes in red gravy),
Lyadur Chaman (Paneer in red gravy), Rogan josh and the most authentic Nadru
Yakhni (lotus stems cooked in curd based gravy) and Haak (a local green
vegetable, collard greens).
Amongst the whole fair, Dum Aloo is considered to be the
‘King of the Feast’. Prepared from the choicest of the potatoes, the cook’s
dignity is at stake cooking this dish. It’s a MUST HAVE.
dish will have a distinct flavor of mild and fragrant spices like cinnamon,
elaichi, fennel seeds, cloves, bay leaves, saffron and many more. The red
colour in some gravy’s comes from the very famous Deggi Mirch or the Kashmiri Mirch
which is high on colour but not too hot and spicy. Steamed rice is served with
all the dishes as Kashmiris are not wheat lovers.
can wrap up the lovely meal by having a cup of Kahwa (homemade) or a portion of
Phirni , though we had both.
for sure, going back again this week itself. I am addicted to “Matamaal” now…You
know why !
MATAMAAL, 203, DLF City Court,
Coverage By : Vickrham (vicky)
Email : firstname.lastname@example.org