By Mewati Sitaram
Taj Santacruz has announced the commencement of its week-long Kashmiri food festival, Flavours of Kashmir, at its all-day dining restaurant Tiqri. The festival, which will run from December 6 to 14, brings together an extensive repertoire of traditional dishes curated by Kashmiri culinary specialist Chef Sunil Mattoo.
Presented as an exploration of the Valley’s gastronomic heritage, the festival showcases an array of signature preparations such as Rogan Josh, Gushtaba, Rista, Tabak Maaz, Nadru Yakhni, and Haak. The menu also features region-specific breads, rice dishes, and desserts that form an essential part of Kashmiri culinary culture.
Hotel representatives stated that the initiative aims to preserve the authenticity of Kashmiri cuisine while presenting it within a contemporary dining environment. Emphasis has been laid on traditional slow-cooking methods, the use of aromatic spices endemic to the region, and recipes passed down across generations.
Chef Mattoo, who has been closely associated with promoting Kashmiri gastronomy across India, described the festival as an opportunity for diners to experience the “distinctive harmony of flavours that defines the food of the Valley.” According to him, the curated dishes reflect both ceremonial cuisine and everyday home-style fare found across Kashmir.
To complement the culinary offerings, the restaurant has incorporated elements of Kashmiri décor and table presentation, creating an immersive dining setting. The festival will be available for dinner service only throughout the duration of the event.
Nitin Minocha, Executie Chef Taj Santacruz said, “The Kashmiri Food Festival is our way of bringing the Valley’s rich culinary traditions to Mumbai. We’ve stayed true to authentic flavours, local spices and classic techniques so guests can experience Kashmir exactly the way it is meant to be tasted.”
Editor in Chief : Mewati SItaram
