Kheer at Roseate House celebrating the Cuisines of Kashmiri Pandits

“The diversity of food culture in India is something that cannot be ignored, and that’s why this is impossible to make everyone happy” stated Rahul Wali the renowned and experienced Chef, addressing the media. He stood in the elegant KHEER restaurant located in the beautiful Roseate House in Aerocity, New Delhi. The occasion was a week-long celebration of the exquisite Kashmiri Pandit cuisine, a rare find in the culinary scene.

Despite the Chef’s belief, the elaborate menu, crafted with utmost authenticity, showcased the unparalleled taste of the elusive Kashmiri Pandit kitchen. Combined with the exceptional hospitality of Roseate, this special event filled every attendee’s face with undeniable blissful happiness!

The cuisine of the Kashmiri Pandits, a community of Kashmiri Hindus, is a true culinary treasure that has remained hidden for centuries. However, Chef Rahul, a proud Kashmiri Pandit himself, has made it his mission to introduce this unique cuisine to the world.

The venue for this food festival was the elegant Kheer Roseate House. As guests stepped into the festival, they were immediately enveloped by the enchanting aroma of the long-lost flavours of the Kashmiri Pandit Kitchen. Chef Rahul, with his passion and extensive knowledge, guided the visitors through every dish, sharing the rich history and origins of each delicacy.

The feast began with an array of kababs, tantalizing the taste buds of the attendees. From there, the guests were treated to a sumptuous main course that included succulent mutton and chicken dishes, as well as traditional vegetarian dishes like Dam Alu and Daal. Chef Rahul’s expertise in the kitchen was evident in every bite, leaving everyone craving for more.

But it wasn’t just the food that captivated the attendees; it was the stories behind these dishes. Chef Rahul, with each mouthwatering taste, shared the preparation techniques, the origins, and the anecdotes that made the Kashmiri Pandit cuisine so special. The time spent in conversation with the chef flew by, as guests listened intently to his tales of culinary traditions.

In a conversation with Traveller’s World, Chef Rahul spoke about his fascination with the Kashmiri Pandit cuisine and his determination to spread its authentic flavours across the length and breadth of India. As a chef, he realized the importance of introducing this cuisine to a wider audience, especially those who appreciate good food and have a discerning palate. His focus was on targeting hotels and restaurants, similar to the esteemed Roseate House chain.

When asked about what sets Kashmiri Pandit cuisine apart from other regional cuisines, Chef Rahul explained that it has a history that dates back to 326 BC, making it one of the oldest cuisines in the region. Unlike the popular Kashmiri Wazwan cuisine, which incorporates onions, garlic, and tomatoes, the Kashmiri Pandit cuisine abstains from using these ingredients. Instead, it relies on a handful of spices like red chili, fennel, dried ginger powder, turmeric, and cumin powder, meticulously blended to create the perfect balance of flavors.

Chef Rahul highlighted two distinctive aspects of the Kashmiri Pandit cuisine. Firstly, the use of mustard oil, which imparts a unique flavor to the dishes. Unlike refined oil, mustard oil adds a distinct punch to the food, leaving a lasting impression on the taste buds. Secondly, the cuisine is prepared slowly, requiring patience and dedication. Chef Rahul emphasized that regional Indian cuisine should never be rushed; it is an art that demands time and attention to detail.

Chef Rahul also shared his belief that promoting the Kashmiri Pandit cuisine is not about reviving a lost heritage, but rather about spreading awareness and knowledge. Traditionally, the cuisine was never sold in the market, only enjoyed within the confines of family homes. However, with chefs like him showcasing the cuisine in restaurants and food festivals, it is slowly gaining recognition. Chef Rahul hopes that by bringing this cuisine to the forefront, future generations will have the opportunity to savour its unique flavours and preserve their culinary heritage.

The Kashmiri Pandit cuisine food festival at Kheer Roseate was an extraordinary culinary experience that transported guests back in time. Chef Rahul’s dedication to promoting this hidden gem was evident in every dish, and his storytelling added an extra layer of depth to the dining experience. It was a celebration of flavours, culture, and tradition, leaving everyone eagerly waiting for the next opportunity to indulge in this magnificent cuisine.

Where: Kheer, Roseate House, Aerocity, New Delhi

When: 20-24^th March, 2024