Before I go ga ga over the exceptionally great food, beautiful food stories and the very talented Chef at Hyatt Bangalore, lets step back a bit.
What is wazwan in the first place?
It is multi course Kashmiri food menu which is served and shared with pride and love. It is celebrated across the world and loved almost instantly.
So what makes Wazwan so special?
The formal affair consists of 36 courses. There is a plethora of beautiful heart warming meat and non meat dishes that are cooked overnight by the king of the kitchen. 🙂
What are the special spices that go into the wazwan?
From methi to lotus stem, from poultry to meat, saffron to silver vark, butter to oil, curd to sugar. It is not the quantity of the spice used but the subtlety of flavors that lifts the spirits of the wazwan.
What are some of the notable wazwan dishes?
The tabakhmas (twice cooked lamb ribs), rogan josh (the real deal with minimal spices but maximum punch), gushtaba (meatballs in yogurt gravy), Dum Aelva (Not your standard dum aalu), Nadir yakhni (lotus stem cooked in yogurt sauce), phirni and oh so much more.
So here I was on a Wednesday sitting pretty with two exceptional bloggers (Swapna and Nitin) , an Indian food historian (Suresh Hinduja ji) and a gifted chef Gautam. I have had the taste of Kashmiri food from my Bua’s kitchen but that was the end of that.
However, Let us get talking about the wazwan that Pink Poppadum, Hyatt Bangalore (MG road) has to offer.
Prices: Veg at 1250 plus taxes and non veg at 1400 plus taxes, for INR 500 you get unlimited four seasons wine and fosters and for 750pp you get IMFL unlimited.
Highlight: Ingredients flown in from Kashmir, beautiful ambiance, centrally located.
Where: The pink poppadum, Hyatt MG Road, Bangalore.
When: Dinner only. Food festival ends tomorrow.
What all will I get there:
Tender rib, Kashmir condiments gravy, shallow fried, served dry.
Boneless chicken, fresh green chilies, tomatoes.
NADRU KABAB (v)
Lotus stems medallions, shallow fried.
CHAMAN PAKODA (v)
Cottage cheese fritters, mint chutney.
GOSHT YAKHANI SHORBA.
Lamb broth with yoghurt, scented with saffron.
KHUMB AUR PISTA KI YAKHANI (v)
Mushroom & spinach stock, cooked with yoghurt & pistachios.
Kashmiri classic lamb curry, aniseed & ginger scented.
Pounded mutton dumplings cooked in curd, flavored with dried mint powder.
Chicken morsels, green coriander and saffron curry.
RUWANGAN CHAMAN (v)
Fried cottage cheese delicately prepared in tomatoes gravy flavored with Kashmiri ingredients.
NADRU YAKHANI (v)
Lotus Stems, thin yoghurt curry.
MAUNJ HAKH (v)
Stir fried kohlrabi with asafoetida.
MUTTER HADDAR (v)
Perfect match of whole button mushroom and green peas.
DUM ALOO (v)
Small fried potatoes simmered in spicy red gravy.
Red Kashmiri kidney beans cooked in mild Kashmir spicy gravy.
Raised flour bread, aniseed & cashew.
GILAFI KULCHA (v)
Naan with a filling of leavened dough.
KASHMIRI PULAO (v)
Rice preparation, nuts and whole spices.
STEAMED RICE (v)
APPLE FIRNI (v)
Flavored rice pudding, sweetened apple preserve.
Enriched with dry fruits.
ON THE TABLE.
GUND CHETIN (v)
Onion chutney with green chilies and vinegar.
DOON CHETIN (v)
Walnut chutney made in curd flavored with cumin seeds.
Kashmiri green tea flavored with green cardamoms, cinnamons and saffron.
Note: Please do not forget to ask for your gushtaba first 🙂
Do raise your glass for the chef who will be very glad to come to the table and have a chat 🙂
Address: **Hyatt Bangalore M.G. Road, 1/1 Swami Vivekanda Road, Next to MG Road, Ulsoor, Bangalore – 560008.
Phone Number:** +91 80 4936 1234.