Chef Rahul Wali On Traditional Flavours Of Kashmiri Food

Apart from snow-capped mountains, green valleys, and vibrant culture, Kashmiri is also known for its flavourful cuisine and aromatic spices.

Chef Rahul Wali, who grew up in Srinagar, Pune, and Mumbai crafted a special menu for guests attending a food festival in Delhi so that they enjoy the melange of Kashmiri spices and flavours. “Kashmiri cuisine has a unique blend of complex spices that contribute to the distinct flavours and vibrant colours of dishes,” added Chef Wali.

Kheer, Roseate Hotels & Resorts, is where the Kashmiri Cuisine Food Festival is celebrating the dishes from the valley. Chef Gagandeep Singh Bedi, director of culinary at the luxury hospitality chain in India, said that masses connect Kashmiri cuisine with wazwan. “There is a prominent presence of Kashmiri Pandits who have a cuisine of their own. No one is better at promoting that cuisine than the master of it,” he said while referring to Chef Wali.

He said that people are not yet aware of the delectables from Kashmiri cuisine. It needs to be explored more. He added, “The food is not complex at all, cooked with a few spices and curd as the base. It makes it stand out as one can taste the flavours of star ingredients.