The hotel takes its guests on a 10-day culinary symphony with a traditional Kashmiri food festival ‘Sair-e-Kashmir” from January 22 till January 31, 2021.

The Westin Gurgaon, New Delhi brings to its guests a food festival inspired by the beautiful snow-capped valleys. The hotel has welcomed the famed expert Waza, Chef Tariq Ahmed from Srinagar to take its guests on a 10-day culinary symphony with a traditional Kashmiri food festival ‘Sair-e-Kashmir” at its all day dining restaurant, Seasonal Tastes from January 22 to January 31, 2021. 

Speaking on the occasion, Chef Anurudh Khanna, Multi Property Executive Chef for The Westin Gurgaon, New Delhi and The Westin Sohna Resort and Spa said “Guests these days are seeking to indulge in exotic dishes for their palate. We are delighted to keep offering our guests a range of unique experiences based on embracing and showcasing local culture and traditional ethos. We have curated this festival to give our guests an opportunity to relish the taste of one of the most loved cuisines- Kashmiri food which is simple, full of flavours but rich in taste, with ingredients that play beautifully with your taste buds and leave an enhancing experience. Our guest Chef Tariq Ahmed is renowned for creating age-old authentic recipes; he has brought with him all his spices including dried Kashmiri chillies, dried cockscomb flower, cinnamon etc. from Kashmir, as he feels that only those spices brought from his homeland could be used to create the same taste and authentic recipes.”

Using the finest organic ingredients from the valley, the master chef will prepare dishes infused with the richness of cinnamon, cardamom, chilli and saffron, the key ingredients of Kashmiri cuisine, making the festival a must-visit. What makes the cuisine special is the preparation- which is considered to be an art with the fragrance of spices, flavours, freshness and long-lasting aromas. The uniqueness of Kashmiri food lies in the basic premise that it is prepared on slow but continuous heat, which makes the food preserve its nutrients and the aroma.

The traditional Kashmiri non-vegetarian signature dishes will include Rista (meatballs in a fiery red gravy), Gushtaba (a velvety textured meatball in white yogurt gravy), Tabak Maaz (ribs of lamb simmered in yogurt till tender, then fried), Lahabi Kabab (flattened mutton kababs cooked in yogurt), Waza Chicken (two halves or two full chicken cooked whole), Rogan josh (tender lamb cooked with Kashmiri spices), Mutton Yakhni (delicately spiced yogurt mutton curry) and much more. For the vegetarian palate, there will be dishes like Tamatar Chhaman (cottage cheese squares with tomato gravy), Chok Wangan (baingan/ eggplant in a tangy yogurt gravy), Dum Kashmiri Aloo (potatoes cooked in yogurt gravy), Nadru Yakhni (lotus root with mild aromatic spices in a yogurt gravy) etc.  

Zesty chutneys like Mooli akhrot chutney (a sharp radish and walnut chutney) and traditional Zirish ki chutney (spicy dried black currants and red chilly chutney) will add zing to the palate.  Ending the meal on a sweet note, will be the fragrant and flavourful Zafrani Phirni, a dessert made with rice, milk and saffron - certainly a feast for the senses. Guests may complete their Kashmiri journey with Kahwa, an aromatic traditional Kashmiri green tea made with cardamom, cinnamon, saffron and cardamom, that will sooth the senses and transport them to the land where heaven meets Earth - the valleys of Kashmir.