Flavours of Kashmir - Food Promotion at Soma July 16, 2009

Flavours of Kashmir - Food Promotion at Soma. The history of rich Kashmiri cuisine can be traced back to the 15th century migration of cooks from Samarkhand to the valley of Kashmir. Referred to as 'Heaven on Earth', Kashmir is home to fine gastronomy and some of the most traditional styles of cooking in India. Soma, the Indian restaurant at Grand Hyatt Mumbai, captures the exotic flavours of this heavenly paradise in a ten-day Kashmiri Promotion that is available for dinne The Kashmiri Promotion will include a delectable spread of dishes popularly influenced by Kashmiri pundits, with a section of the menu also dedicated to dishes from the traditional thali also called Wazwan. Chef Kedar Bobde, the hotel's executive sous chef, will highlight some key ingredients. He says, 'Spices play a very important role in Kashmiri cuisine. Unlike other cuisines, the use of garlic and onions is at a bare minimum. In order to enhance the flavour of meat, Kashmiris prefer using fennel and other addictive spices, such as dried ginger and aniseed. Curd helps to enhance the taste, while the liberal use of saffron adds an amazing aroma to the pulaos and other preparations.' The Kashmiri Promotion at Soma will offer a wide selection of traditional dishes, including Tabakmaas, Nadru ke Gullar, Kashmiri Kheemey ki Seekh, Deg ki Roganjosh, Goshtaba, Kashmiri Dum Aloo and Nadar Yakhni, among others.

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