Koshur Wuribal: Celebrate flavours of Kashmir with chef Rahul Wali at Roseate

Roseate Hotels & Resorts is hosting a five-day Kashmiri Food Festival, curated by renowned Chef Rahul Wali at Roseate House New Delhi’s Indian cuisine restaurant ‘Kheer’.

At Koshur Wuribal, the Kashmiri food pop-up, guests can experience the timeless symphony of tastes, textures and spices of Kashmir. At the Pop-Up at Roseate House New Delhi, Chef Rahul Wali will present some of his signature dishes.

Talking about how Roseate House is being promoted as a destination for such food pop-ups, Mr Kush Kapoor, CEO, of Roseate Hotels & Resorts, said, “We are delighted to bring Chef Rahul Wali and his Kashmiri cuisine to Roseate Hotels & Resorts. We strive to offer unique dining experiences that cater to the preferences of our sophisticated guests while promoting sustainable food practices. We regularly host Indian and international chefs for limited-time events, which our devoted patrons eagerly anticipate and we shall be bringing many more chefs in the coming months.”

These include Buzith Chaaman, cottage cheese marinated in Kashmiri Spices, grilled in a tandoor; Nadur Kebab – flavoured lotus stem and potato cakes; Buzid Gaad, fish marinated in Kashmiri spices, grilled in a tandoor; Kabargah, mutton ribs stewed in spices and fried for appetisers. Some of the main course dishes include Gucchi Yakhni, Kashmiri morels cooked in yogurt-based curry, Haakh Collard, greens cooked in heeng (asafoetida) based curry; Palak Nadur, lotus stem and spinach cooked in aromatic Kashmiri spices; Havan Daal – moong daal cooked with aromatic kashmiri spices flavoured with ghee; Rogan Josh- Mutton cooked in Kashmir red chili based curry; Kokur Rogan Josh- chicken chunks cooked in Kashmiri red chilli based curry; Muji Gaad, fish and white radish cooked in aromatic Kashmiri Spices. In desserts, there is Saffron Phirni – milk and semolina pudding; Apple Kheer, apple-flavoured rice kheer. Of course, there will be Kahwa too.

Born in Srinagar, Jammu and Kashmir, Chef Rahul Wali grew up in Srinagar, Mumbai and Pune. After completing a Bachelor’s in Hotel Management from Pune, Chef Rahul gained extensive experience across renowned brands in India. Taking his culinary passion a few notches up, he went on to pursue an advanced Graduate Degree in Gastronomy from Le Cordon Bleu, Adelaide Australia which gave him a new outlook towards food. In February 2023, Chef Rahul won the Historic Chef Award for his contribution to the revival of lost and regional cuisines in India from the Indian Federation of Culinary Association (IFCA), a National-level Chef governing body. A true believer of food science, medicine, art and history he has also conducted workshops for many educational Institutions, culinary institutes and Hotels across India, to equip the youth with adept knowledge on eating the right food with a special focus on regional cuisines of India.