Rich heritage, diverse flavours, vibrant colours and textures. Delectable, vintage Kashmiri recipes to Souk at Taj Bengal.
MENU HIGHLIGHTS
Apple Phuchka Chef’s tribute to the city- Phuchkas filled with Kashmiri apples
Nadur monj Lotus stem fries
Rajmah Bhadarwah rajma cooked in mustard oil and ver tikki masala
Nadru Palak Lotus stem cooked with spinach
Al Hach Yakhni Turnips / dried gourd in a signature Kashmiri curd gravy
Guchi Pulao Foraged Kashmiri morel pulao
Tabakh maaz (with shorba) Mutton ribs slow cooked in Kashmiri whole spices
Chicken / Nutri Kanti Boneless chicken / soya chunks marinated, batter fried and tossed in onions and tomatoes.
Rogan Home-style mutton curry with al hach (dried gourd)
Kokur te haakh Chicken cooked with lotus roots and Kashmiri greens
Goshtaba Hand pounded minced mutton balls cooked in a yakhni (curd) gravy
Kalaadi Indigenous mountain cheese from Jammu and Kashmir, served on a lavasa
Kargili Phating Stewed Apricots from Kargil served with Pannacotta
Akhrot ka Halwa Halwa cooked with crushed Kashmiri walnuts roasted in ghee
Kahwa Spiced saffron tea with Chef’s favourite petit fours
Non Vegetarian Set Menu: Rs 4500 plus taxes. Vegetarian Set menu: Rs 4000 plus taxes.
17-19 October at Souk, Taj Bengal, Kolkata.
Whatsapp Gormei at +91 7044800150 for reservations