Excelsior Correspondent
JAMMU, Dec 12: Fortune Inn Riviera, member ITC’s hotel group, is hosting a 10 day long ‘Daawat-e- Wazwan’, a Kashmiri food festival from tomorrow at Orchid, the multi-cuisine restaurant in the hotel.
The fest promises to tickle the taste buds with a spread of mouth-watering delicacies like Kanti, Mujh Gaad, Qeleeya, Lahabi Kebab, Matschgand, Dum Olav, ChoekVangan, Gogji Raazma, Nandroo Tikka, Methi Maaz, Monji Haak, along with other all time favourites like Nalli Roganjosh, Yakhni, Rista, Goshtaba and many more.
The Kashmiri delicacies would be offered on buffet during dinners on all days from December 13 to 22.
The specialties would be prepared under the expert guidance of the master chef Bashir Ahmed Wani and the executive chef P K Biswas. The Waza, chef Bashir has 15 years of culinary experience in Kashmir and has popularized Kashmiri cuisine by conducting Kashmiri food festivals in prominent hotels in different parts of the country.
“Kashmir, the land of fruits and nuts is also famous for its well-known flavor some cuisines, as much for the vegetarian as for the non- vegetarian delicacies evolved in the Valley several centuries ago and has acquired some of the scrumptious elements of the Mughal art of cooking yet retaining a distinct personality of its own,” said Rakesh Dogra, the General Manager of Fortune Inn Riviera.
“With an array of starters, main courses and desserts on the buffet along with the popular chutneys, pickles and beverage, people of the Jammu city cannot ask for more during the Food festival. Kashmiri cuisine has gained popularity as and when it has been introduced, as it is very rich in aroma, flavour and taste. Asafoetida, aniseed, dry garlic, cloves and cinnamon are some of the key flavours that you notice for most of the dishes,” said executive chef P K Biswas.
F&B Manager, Abhishek Verma further said, “Along with the finest organic ingredients from the Valley, the master chefs will prepare dishes infused with the richness of cinnamon, cardamom and saffron – the key ingredients of Kashmiri cuisines, which are a must-taste for every localite.”
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