Do you like Kashmiri food?

Kashmiri food is one of the great cuisines of our country, with two related but distinct versions – that of Kashmiri Muslims and of Kashmiri Pandits. Kashmiri Pandit cooking is a bit of a paradox in that they don’t use onions or garlic in their food, restrictions we usually associate with strict vegetarianism, yet are enthusiastic about and indeed do a great job with non-vegetarian dishes, usually made with chicken and mutton in a variety of ways.

Holiday Inn-Mayur Vihar, just as they did last year, brought in a Kashmiri food specialist, Mrs. Rajni Jinsi, who worked alongside the chefs at Cafe on 3, the property’s all day dining restaurant, and churned out a variety of foods. Sid Khullar visited and we put a bunch of conversations and pictures and video clips together into this collage that we hope you’ll like.

Sid Khullar

Sid Khullar is the founder of Chef at Large, a blog that began in 2007. He enjoys cooking, writing, travelling and technology in addition to being a practising Freemason. Health and wellness is a particularly passionate focus. Sid prefers the company of food and animals to most humans, and can be reached at sid.khullar@chefatlarge.in.