The Lodhi, New Delhi Presents Poshmaal: A Garland of Kashmiri Pandit Cuisine

New Delhi, March 2024 – Elan, the distinguished dining destination at The Lodhi, New Delhi is thrilled to unveil its latest culinary offering – an exclusive showcase of Kashmir’s delightful flavors by renowned Chefs Rahul Wali and Sidakpreet Singh Kalra from 11th to 17th March.

Chef Sidakpreet Singh Kalra

The pop-up presents a comprehensive experience that vividly revives the rich culinary legacy of Kashmir. Hailing from Srinagar, Jammu & Kashmir and a lifetime member of many Indian Regional and International Chefs Associations, Chef Rahul Wali will craft traditional delicacies, offering guests a truly distinctive and immersive epicurean encounter.

Chef Rahul’s journey spans various culinary hubs like Mumbai and Pune. Fuelled by an insatiable passion for culinary arts, he serves as a committee member of the Chef Guild of India under the Indian Federation of Chefs Association (IFCA) and holds the position of joint secretary at the Chef Association of Five Rivers in Punjab. He has won several accolades including Silver and Bronze medals for India in the International Culinary Competition ‘Delicious Uzbekistan’ and the prestigious ‘Historic Chef Award’ from the Indian Federation of Culinary Association.

Promising a hearty experience, the menu is a celebration of the Kashmiri Pandit heritage with specialties like Nadur Kebab (flavored lotus stem and potato cakes, fried), Buzith Gaad (fish marinated in Kashmiri spices, grilled in tandoor) and Kabargah (mutton ribs stewed in spices and fried). Moving on to the main course, guests can indulge in signature dishes such as Chaaman Qaliya (paneer cubes cooked in turmeric and milk-based curry), Gucchi Yakhni (Kashmiri morels in yogurt-based curry), and Rogan Josh (mutton in Kashmir red chili-based curry). Dals like Rajma and Havan Dal accompany fragrant rice options like Maaz Pulao (with aromatic spiced mutton chunks). Freshly made bread like Lavaas and Saffron Naan are served alongside classic chutneys such as Dyon Chetin (walnut chutney) and Dean Chetin (dry pomegranate chutney). To conclude the meal, guests can enjoy desserts like Saffron Phirni and Apple Kheer. Completing the experience is a cup of Kahwa, a classic Kashmiri green tea infused with green cardamom, cinnamon, and saffron, leaving guests with unforgettable memories of this culinary adventure.

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