Le Meridien Gurgaon curates a flavourful journey from the beautiful valleys of Kashmir

Le Meridien Gurgaon hosted Kashmiri Pandit Food Fest, Kashimiriyatt with Chef Nimmi Raina  who is a Kashmiri Pandit and runs her own home kitchen. The culinary wonders of Kashmir with a myriad of delectable preparations were brought to life at the property and showcased Raina's legacy of recipes with the most authentic ingredients.

Kashmiri cooking was a skill most women were supposed to master. This is probably why the food of the Kashmiri Pandits showcases grace and has a delicate charm. Traditions have weaved recipes and dishes passed down through countless generations and ingredients have a purpose beyond flavour. Mutton takes the lead on the table and it appears in some form at every meal. Kashmiri Pandits never used onion, garlic, tomatoes, chicken or eggs, and the magic is in getting out amazing flavours without these. This cuisine is all about slow cooking, and the famous Kashmiri chilli and fennel powder bring out the true authentic flavours. 

Patrons enjoyed the best of authentic Kashmiri dishes prepared by the expert home-chef Nimmi Raina along with Executive Chef Rajesh Roy, who presented a perfect blend of the finest organic ingredients and typical spices of the rich cuisine of the valley.

“Le Meridien Gurgaon in association with Kashmiriyatt is giving a platform to the very talented home chefs to showcase their talent. It is great opportunity to bring them forward, empower them and share some the most authentic dishes of Kasmiri Pandit cuisine with the world. Such fests are a way to make people aware the lost recipes, which come to life through such fests,” says Executive Chef Rajesh Roy.

Guests started their Kashmiri journey with Kahwa, an aromatic traditional Kashmiri green tea made with cardamom, cinnamon, saffron and cardamom, that soothes the senses and transport them to the land where heaven meets Earth - the valleys of Kashmir. During the festival, guests tasted dishes like Rogan Josh (lamb cooked in spicy red gravy), Yakhni (lamb shanks cooked in curd based gravy), Tabakh Maaz (fried rack of lamb also known as Qabargah), Gushtabha, and Modur Pulaav (sweet pulao, usually a dessert).

Vegetarians feasted on sumptuous delicacies like Tchok Wangun (Khatte Baingan), Tchaman Roganjosh (Paneer Roganjosh), Nadur Yakhni (Lotus Stem Yakhni), Mushroom Yakhni Koshur Palak Tchaman, Dum Oluv (whole potatoes cooked in spicy red gravy). And then there were some spicy Sheekh Kebabs like Spicy Ground Lamb on Skewers, Roasted Chicken, Beef and Lamb Kebabs. For dessert, the traditional and flavourful Kheer and Phirnee lured the taste buds and completed the Kashmiri feast.

The delicious affair was perfect to dine out with family and feast on a luxurious Kashmiri meal infused with the richness of cinnamon, cardamom and saffron. “Generally, such food fests last for 10 days, but consciously, we took a decision to make it just for 3 days. So that it doesn’t dilute the purpose. People confuse Kashmiri cuisine with Wazwan, but this unique cuisine is yet to be explored,” shared Director of Food and Beverage Zorawar Mann.