Write up on DP – Three Day Kashmiri Food Fest Concludes

Dated: 17 December 2012 | Category: Press releases |

There is no love sincerer than the love of Food. Wheresa, part of the secret of success in life is to eat what you like and let the food fight it out inside.

As the temperature dips, people look forward to keeping themselves warm. What is better than something that delights the palette and make you feel warm at the same time? Kashmiri food known for its heart melting ingredients is the perfect answer for a cuisine that not only pamper the food lover in you but also gives you a reason to come back for more.

BrewMaster has brought this flavorsome cuisine to the city to delight the residents of the city with their Kashmiri Food Festival where they showcased a select section of the cuisine for three days. the festival ended on Sunday as people made sure they stopped by to get a taste of the delectable aromas and flavours of Kashmir.

The dishes that were being served as a part of the food festival were Methi Chaman, Rostaba, Gushtaba and kashmiri Yakhni. The special thing about the cuisine is that dry fruits are a special addition to the food as kashmiri food can be recognized with its ingredients.

Chef Vinay Kumar who has overlooked the preparation of the Kashmiri food said that it takes a lot of patience to cook Kashmiri food. “It took us about three to four hours for the preparation,” said Vinay. And while people in Punjab are more than happy to experiment with different kinds of foods the festival at BrewMaster assured everyone that this experiment would be a very good one.
“A lot of people appreciated the kashmiri food festival and have asked us to make these dishes permanent entries in the menu,” said Naveen Uniyal, General Manager, BrewMaster.

Kashmir, which is also known as the land of fruits and nuts is also famous for its well known flavoursome cuisines, traditional cuisine Wazwan dates back to Tughlaq dynasty when Mughal leader Timur invaded India. As a result, there took place a migration of trained weaver, woodcarvers, architects, calligraphers and cooks from Samarkand to the Kashmir valley. The descendants of these cooks came to be known as ‘Wazas’ who are the master chefs of kashmir.

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