Flavors of Kashmir @ Caraway, The Grand New Delhi

January 25, 2017
1,800 Comments
With winter in full force, it is
the perfect time to devour some authentic Kashmir delicacies to satiate the
palate. January 2017 opened up with a spectacular review of the ongoing Flavours of Kashmir festival @ Caraway, The Grand New Delhi.  

Caraway sets itself apart from other Indian restaurants in the city with
its glamorous vibe, theatrical open kitchen and a menu that eschews orthodox
curries in favor of small plates and grills.
The entrance rejoices in
brilliant hues on walls and aromas of the Indian spices like turmeric and red
chilies. The restaurant has a decent seating capacity. We began our culinary odyssey
with a warm cup of kahwa. The hot cuppa with dry fruits transported me to paradise.
The server served us some amazing
appetizers. The first one was Nadhur Shammi.
These fried lotus stems give the classic
French fries a run for their money. Best suited for those who love French Fries
but hate the fat.
We then tried the Talith
Chaman – a dish made with cottage cheese retained and accentuated with
spices and herbs. It was the softest paneer dish I have ever tasted. I also
loved the Talith Gaad – boneless fried fish that melted in the mouth.
My favorite was var – made with brown rice and walnuts, the warm dish is served with corriander leaves. We devoured the dish with the three dips made with raddish and curd, mint and walnuts.
The starters were heavenly but to
relish the main course, we preferred to walk around and see the beautiful
collection from Kashmir. There were interesting pieces from Kashmir like shawls
and figurines. I was awe struck by the magnificent craftsmanship of the
pashminas that echoed luxury and warmth at the same time. I tried on a white
and black embroidered jacket and loved the coziness.
A whiff of food prepared with freshly
grounded spices lured me towards the table and we resumed our review. The aroma
of the main course was invigorating.
Main course
 

The Mutton Pulao was one thing my husband simply devoured. The tender
lamb are cooked on dum which give the
perfect aroma and the flavor. I adored the Haakh.
Also known as the Kashmir Saag, this dish does not have the taste of the rich
spices and is very mild. I enjoyed my cup of kahwa that served as a tasty digestive – healthy and delicious.
We were served the Chok Wangun – The dish comprised of roasted aubergine which was
gently cooked with aromatic spices and finished with fresh mint. Another
dish that took me by surprise was Nadur
Churma. Cooked like French fries, the versatility and creativity of the
lotus stem dish was beyond words.
The Tamatar Chaman was a totally different take on the usual cottage
cheese dish. Gently tempered with whole red chilies and garlic, it is finished with coriander leaves – a work of art. The warm Indian breads, cooked at high
heat, with the charring and puffing look beautiful in appearance and tasted
delicious.
We loved the main course and were
floored even further when the chef presented before us two desserts – phirni and shufta. It was the phirni that stole my heart with the richness of
milk and saffron that tempted me to dig in the flavor.
I loved my experience and was
transported to the beautiful land of paradise called Kashmir while dining @ Caraway. Mr. Sunil Tickoo from
JG hospitality took great care of us and ensured we enjoyed our experience. The festival is on till January 30th 2017 and should not be missed!
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