The Great North: The Cuisine of Jammu & Kashmir
May 26, 2012, 6 p.m. onwards
Location: Disclosed to pre-paid diners only.
The first in our summer of 2012 series is a journey to explore the rich and decadent cuisine of Jammu and Kashmir. Menu includes dishes reserved for festive gatherings that showcase regional favorites and cultural influences on the cuisine.
Lamb Yakhni Shorba: A clear lamb soup with bay leaves, cloves and pepper.
Tomato Fennel Shorba: A creamy soup, made with vine-ripened tomatoes, seasoned with fresh fennel.
Served with ‘Aloo Bukhara’ or fresh Plum Chutney and Cabernet Sauvignon
Lamb Kebabs: Spice Marinated Lamb Kebabs.
Mint-Paneer Kebabs: Mint-Marinated Paneer Kebabs.
Served with basmati rice pilaf and red radish raita on the side, and Pinot Noir.
Nadier Palak: Delicious fried Lotus roots cooked in a spinach sauce.
Gogji Razma: A hearty entrée of red kidney beans cooked down with turnips, caramelized onions and spices.
Lamb Rogan Josh: A fragrant, decadent entrée made with pan-fried lamb meat, served in a spicy saffron yogurt sauce.
Mushrooms and Paneer Rogan Josh: A fragrant, decadent entrée made with pan-fried crimini mushrooms and paneer chunks, served in a spicy saffron yogurt sauce.
Savari: a lemony basmati pilaf with seasoned chick-peas.
Modur Pulao or Sweet Kashmiri Rice: Tender fragrant Basmati rice cooked with saffron, spices, nuts, and a touch of cream, sweetened with cane sugar.
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