Authentic Kashmiri Pandit & Wazwan food in Bangalore | Habba Kadal, Whitefield | Bangalore food tour

Описание: Habba Kadal Kashmiri Restaurant:
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This video features the exquisite cuisines of Kashmir, Both pandit's and wazwan. If you don't have an insight what they are , here is a piece of article from Indianholiday.com:

Kashmiri Pandits are the oldest inhabitants of the state Jammu and Kashmir. Through the years, many Hindus migrated into the region from other parts of north India. These Kashmiri Hindus have their own distinctive ethnic culture. This defines their lifestyle and cuisine. Kashmiri Pandit cuisine is exquisite and extensive and includes both vegetarian and non-vegetarian dishes.

Kashmiri Pandits introduced the use of yogurt, asafetida, and turmeric powder to Indian cuisine. Unlike Kashmiri Muslims, they usually do not use egg, chicken, garlic, onions, and tomatoes.

Vegetarian Kashmiri Pandit Cuisine

Vegetarian dishes in the Kashmiri Pandit cuisine include a variety of rich curry dishes with cottage cheese and a mixture of vegetables. Aubergine, potato, lotus stem, spinach, turnip, and kidney beans are some of the vegetables used. Popular vegetarian Kashmiri Pandit dishes are:

Dum Aloo (potato roasted with yoghurt and spices)
Nadier Palak (a combination of lotus stem and spinach)
Rajmah (kidney beans prepared with a variety of spices and vegetables)
Veth Tsaman (a cottage cheese preparation)
Tsoek Vaingan (sour, tangy and spicy aubergines)
Food Grains - Rice and wheat are the staple diet of a Kashmiri Pandit family. Sarvari and Bazbatta are rice-based dishes. Khameeri Puri is popular bread made of wheat in Kashmiri Pandit cuisine.

Non-Vegetarian Kashmiri Pandit Cuisine

Non-vegetarian Kashmiri Pandit cuisine is similar to its Muslim counterpart. But the taste is different because of the use of more yogurt. Also, they do not use onions, garlic, and eggs. Mutton and fish are mostly used to prepare non-vegetarian dishes. The meat is first marinated in yogurt and cooked on low heat for a long period to make it tender. There seems to be an Awadhi influence in the meat preparing technique. Some popular non-vegetarian Kashmiri Pandit dishes are:

Methi Qeema (minced mutton mixed with fenugreek)
Kabargah (fried ribs of lamb)
Rogan Josh (lamb curry with yoghurt and spices)
Tsoek Tsarvan (kidney or liver of lamb cooked delicately with assorted spices)
Syun Aloo (spicy potato and meat preparation)


and from budgam.nic.in:
Wazwan(Kashmiri: وازِوان) is a multi-course meal in Kashmiri cuisine, the preparation of which is considered an art and a point of pride in Kashmiri culture and identity. Then the traem arrive, heaped with rice, quartered by two seekh kababs and contains four pieces of methi korma (chicken or mutton flavored with a spice mixture containing dried fenugreek (methi) leaves), two tabak maaz (twice-cooked lamb ribs, initially braised with ground spices and milk, then browned in butter), one safed kokur (chicken with white sauce), one zafran kokur(chicken with saffron sauce), and the first few courses. Yogurt and chutney are served separately in small earthen pots. Up to about 20 items are served thereafter by waza (the junior cook). Seven dishes are a must for these occasions — tabakh maaz, rista (meatballs in a red, paprika-saffron-fennel spice gravy colored with dyer’s alkanet), rogan josh, daniwal korma (lamb roasted with yoghurt, spices and onion puree, topped with coriander leaves), aab gosh (lamb chunks cooked with a fennel-based spice mixture, cardamom and partially evaporated milk), marchhwangan korma (chicken legs/thighs cooked in a spicy browned-onion sauce) and gushtaba (meatballs cooked in a spicy yoghurt gravy).The main course usually ends with gushtaba. The Gushtaba is a large meatball which signals the end of the main course. After that, desserts are served. In winters, the dessert can be a hot sweet dish and in summers, it is usually something cold.

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0:00 - Introduction
0:54 - Restaurant
1:16 - Kashmiri Cultural Artifects
1:48 - Ambiance
2:34 - Kahwa Tea
3:13 - Habba Kadal Thal
4:19 - Non Vegetarian Feast
10:03 - Vegetarian Feast
15:29 - Peak into Kashmiri Pandit and Wazwan Cuisine
16:32 - Conclusion