Mumbai: Kashmir, a paradise on Earth, is renowned not only for its breathtaking landscapes but also for its exquisite cuisine. A harmonious blend of flavours, Kashmiri food is a delightful journey for the senses. Its subtle yet rich character, a result of carefully balanced spices, has captivated food lovers worldwide. Recently, The Orchid Hotel hosted ‘Dawat-e-Kashmir’, a vibrant food festival curated by the masterful Aparimita Sapru.
A Taste of Kashmir in Mumbai
The ambience at The Orchid Hotel was meticulously crafted to evoke the essence of the valley, creating an immersive experience.
Kashmiri cuisine is a symphony of tastes – subtle yet robust, luxurious yet comforting. From the invigorating Kashmiri Kahwa, a perfect blend of spices, saffron, and almonds, to the tantalising kebabs – the culinary journey was nothing short of extraordinary. The Kabargah, a masterpiece of marinated mutton chops, was a standout, its golden exterior concealing a succulent interior.
Vegetarians were equally delighted by the array of options – from shorbas and kebabs to curries and pulaos.
Dawat-e-Kashmir food festival
The main course was a gastronomic crescendo. The rich, aromatic Rogan Josh, the tender Yakhni, and the creamy Gushtaba were a testament to the home chef’s expertise. The inclusion of classic Kashmiri Dum Aloo further enriched the experience.
Dawat-e-Kashmir food festival
The Yakhnis, available with nadru, mutton, or chicken, were a revelation of delicate flavours and aromatic spices. There was a notable variety for rice lovers too. The Mutton and Chicken Yakhni Pulao were a must-try along with the Mutton Rista. The culinary experience concluded on a sweet note with the creamy Phirni and the aromatic Modur Pulao.
Meet Aparimita Sapru
The mastermind behind this culinary extravaganza, Aparimita Sapru, is a passionate guardian of Kashmiri cuisine. Born and raised in a Kashmiri Pandit family, she carries the flavours of the valley in her heart. As they say, you can take a Kashmiri out of Kashmir, but not Kashmir out of their hearts.
Aparimita Sapru grew up immersed in the region’s flavours and aromas. Her deep-rooted connection to her heritage is evident in her culinary creations. She fearlessly experiments with flavours while staying true to the essence of Kashmiri cooking. Her presence at the festival added an authentic touch, allowing guests to interact with the culinary genius behind the dishes.
While talking to news9live.com, Sapru described the philosophy of Kashmiri cuisine as “minimum spices, maximum flavours.” Her love affair with food led her to share her passion with the world. Finding authentic Kashmiri cuisine hard to come by outside the valley, she decided to carry on the legacy and keep introducing people to its authentic taste.
Home chef Aparimita Sapru
She also talked about unexpected combinations like Kashmiri Green Apple and Brinjal Curry or Kashmiri Khubani Kofte. As she explains, Kashmir’s abundance of fruits and dry fruits inspired these unique pairings. The local palate, accustomed to a diverse range of flavours from mutton to fruits, naturally evolved towards these intriguing combinations. Sapru’s creativity is a testament to her deep-rooted love for Kashmir and its culinary heritage.
Dawat-e-Kashmir was more than just a food festival; it was a cultural immersion. The event successfully introduced Mumbai to the nuances of Kashmiri cuisine, challenging preconceived notions and fostering a newfound appreciation for this culinary treasure. The impeccable hospitality complemented the extraordinary food, making the entire experience truly unforgettable. Aparimita Sapru’s dedication to bringing authentic Kashmiri flavours to the city is commendable, and the culinary world eagerly awaits her next endeavour.
The Orchid Hotel recently hosted a vibrant Kashmiri cuisine festival, a true flavourful expedition. Dive into the highlights and savour the memories of this culinary celebration. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
