
I’m always enthused when @chefp.in (home chefs app) organises culinary events in Hyderabad. With a food impresario like Rocky Mohan helming it and their impressive roster of home chefs, you may only expect the best of any cuisine being showcased. Daawat E Kashmir an ongoing Kashmiri Pandit pop-up at the newly-upgraded Oakleaf restaurant @oakwoodresidencekapilhyderabad, is a case in point. Home Chef Archana Moti Dhawan’s curation is an enchanting culinary journey to the Valley , even while all of us are grieving in our hearts and souls over the Pahalgam massacre. But Kashmir will stand strong, yet again and so should its magnificent cuisine and handicrafts. A complete new for me was the Kaladi Kulcha, a flattened bun filled with Kaladi cheese, a stretchy local cheese much like say a Kashmiri mozzarella and topped with crunchy onions and a tangy anaardaana “ Chetin” the endearing Kashmiri term for chutneys. The silver Varq topped Kabargah were perfectly fried and seasoned and I think pretty much everyone at the table asked for seconds! The buffet had a good spread of dishes like Modur Pulao (Kashmiri sweet Pulao, redolent with nuts and dried fruits ) Kashmiri Bhaderwah Rajma, Dum Aloo, Chaman Kaliya, Mutton Rogan Josh, etc. Saffron Phirni and Shufta made for some deliciously sweet endings. Catch the last day of the festival for dinner tonight (TDH menu). It’s very competitively priced at ₹1500 plus GST.
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