Friday 3 February 2017

CAFÉ ON 3, the 24 hour, Multi Cuisine Restaurant at Holiday Inn Mayur Vihar is celebrating KOSHUR SAAL the traditional Kashmiri Cuisine FEST from 1st Feb 2017 to 12th Feb 2017 is curated by Rajni Jinsi,


CAFÉ ON 3, the 24 hour, Multi Cuisine Restaurant at Holiday Inn Mayur Vihar is celebrating KOSHUR SAAL the traditional Kashmiri Cuisine FEST from 1st Feb 2017 to 12th Feb 2017 is curated by Rajni Jinsi, a housewife from Legendary Vessus family from Anantnag now settled in Faridabad. She incorporated the passion for cooking from her mother who was also a very good cook. She has been cooking for family and friends for long, also doing for parties for quite some time.

For the first time Holiday Inn Mayur Vihar has offered her to showcase the delicacies to their guests and she has done an excellent job to keep the traditional taste of Kashmiri Pandit Food alive.


Started the evening with KEHWAH, the traditional and refreshing  tea done with cinnamon, cardamom, saffron along with the breads SHEERMAL, KATLAM…., Ganth Gobhi ka achar which is made with its leaves.


KABARGAH, the fried fatty mutton ribs done with the batter of yoghurt, kashmiri chilli powder, garam masala, heeng… was awesome , relished with raddish chutney called MUJH CHETIN and DOON CHETIN, the walnut chutney.


GUCHCHI SHORBA , the spicy and tasty shorba, very appt for this season.
MATS GUND…… meticulously made kebab with minced lamb, done with the curry with kashmiri spices. DAMA OLUV……potatoes in curd based curry, perfectly done. MURG YAKHNI….. succulent chicken in a yoghurt based gravy. NADUR GAD….the fresh river fish cooked with lotus stem


CHOEK WANGAN…..very tasty sweet and sour eggplant cooked in gravy.  NADRU YAKHNI….Lotus stem cooked with yoghurt and kashmiri spices.
SHUFTA… enjoyed the delicious dessert made with dry fruits, honey, paneer, saffron.
The unique thing here is the food we relished was made without Onion, Garlic, Tomato whereas all these are integral part of our food throughout.

It was an experience and one must visit, it is only till 12th Feb.

1 comment:

  1. The unique thing here is the food we relished was made without Onion, Garlic, Tomato whereas all these are integral part of our food throughout.

    ReplyDelete