Roseate Hotels & Resorts is hosting a five-day Kashmiri Food Festival, curated by Chef Rahul Wali at Roseate House New Delhi’s Indian cuisine restaurant ‘Kheer’.

At Koshur Wuribal, the Kashmiri food pop up, guests can experience the timeless symphony of taste, textures and spices of Kashmir. Begin with Buzith Chaaman, cottage cheese marinated in Kashmiri Spices, grilled in a tandoor; Nadur Kebab – flavored lotus stem and potato cakes; Buzid Gaad, fish marinated in kashmiri spices, grilled in a tandoor; Kabargah, mutton ribs stewed in spices and fried for appetisers.

For the main course. dishes include Gucchi Yakhni, Kashmiri morels cooked in yogurt based curry, Haakh Collard, greens cooked in heeng (asafoetida) based curry; Palak Nadur, lotus stem and spinach cooked in aromatic kashmiri spices; Havan Daal – moong daal cooked with aromatic kashmiri spices flavoured with ghee; Rogan Josh- Mutton cooked in Kashmir red chili based curry; Kokur Rogan Josh- chicken chunks cooked in Kashmiri red chilli based curry; Muji Gaad, fish and white radish cooked in aromatic Kashmiri Spices.

To end on a sweeter note, you should have the Saffron Phirni – milk and semolina pudding; Apple Kheer, apple flavored rice kheer, and of course ending with Kahwa too. The Kahwa is a powder of tea freshly made by the chef.

Talking about how Roseate House is being promoted as a destination for such food pop ups, Mr Kush Kapoor, CEO, Roseate Hotels & Resorts, said, “We are delighted to bring Chef Rahul Wali and his Kashmiri cuisine to Roseate Hotels & Resorts. We strive to offer unique dining experiences that cater to the preferences of our sophisticated guests while promoting sustainable food practices. We regularly host Indian and international chefs for limited-time events, which our devoted patrons eagerly anticipate and we shall be bringing many more chefs in the coming months.”