Kashmiri Food Festival at Radisson Blu Hotel MBD Ludhiana to continue till Dec 21

Ludhiana, December 6, 2019: The mouthwatering Kashmiri platter will be served to foodies at Dawat E Wazwan food festival popularly known as Kashmiri Food Festival at Made in India restaurant in Radisson Blu Hotel MBD Ludhiana.

The festival will continue till December 21 st. Inside the restaurant flowers décor show nature’s bounty in Kashmir.

General Manager of Radisson Blu Hotel MBD Ludhiana, Abhay Kumar said, “The fest is headed by two in-house chefs who are doing their best to carve out the best dishes possible. Executive Chef Mohammad Asif and Sous Chef Mumtaz Ansari had curated traditional Wazwan that has 20-40 varieties of non-vegetarian and vegetarian dishes and they have tried to introduce all in platter for foodies.

Chef Asif and Ansari said, “Uniqueness of the Kashmiri food lies in the basic premise that it is prepared on slow but continuous heat, which makes the food preserve its nutrients and the aroma.

The starters, which are an array of kebabs, are simply delicious. But it is the Tabak maaz that needs a very strong palate or a palate that relishes meat that cooks in its own fat.

Chef said specialty of the festival is Shallow fried saffron infused lotus stem patty (Nadru Ki Shami), Zafrani Bharwan chhaman (Stuffed cottage cheese marinated with Indian masala, cooked in clay oven), Tabak Maaz (Kashmiri style fried lamb ribs flavoured with ginger powder, finished with gram masala), Reshmi sheek kebab (Egg white coated chicken sheek kebab, cooked in skewers) are must try in starters section .

Food and Beverage Manager Sumit Sharma said, "In the main course gravies are rich, the meats generous and chunky and the goshtaba are quite a mouthful each. He said Palak Rista, (Stuffed cottage cheese ball cooked with fresh spinach, finished with Garam masala powder), Methi Chhaman (Cottage cheese cooked with fresh fenugreek leaves) are wow for the vegetarians.

For the non-veg food lovers Ghushtaba, (Traditionally made lamb ball in local spices finished with the saffron), Murgh Dhaniwal Korma (Baby chicken cooked in yoghurt onion gravy & saffron finished with cream), Ruwagan Gadh (Local fish cooked in onion tomato gravy and finished with fresh coriander leaves) are must try. In breads one can enjoy traditional Sheermal, Bakarkhani, Khamiri Roti, Roghni Naan and Dosti Roti.

In dessert Kong Phirni Creame milk made sweet with semolina flavoured with saffron and finished with cardamom powder and Badam Halwa Sweet confections made of almond in Desi ghee, finished with green cardamom powder are really delicious.