“What are you doing at a Wazwan?” is the baffled response from Neela Dhar, a Kashmiri friend. I had called her to clarify something about the cuisine and she is worried that vegetarian-me will return disappointed and hungry. Her fears are unfounded, I am happy to say. The spouse and I drive off to the Kashmiri food festival at Fairfield by Marriott after many calls to the Food and Beverage Manager S Bharath, seeking assurance that there will be vegetarian fare too.“We have plenty to offer,” smiles the fresh-faced Chef Milap Singh Jamwal who has come all the way from Srinagar to curate this festival. The husband, who served for many many years in J&K, immediately gets into a huddle with the Dogri chef and they exchange notes about little-known towns and villages, discuss threadbare the vales and mountains and exclaim about the Jammu-Baramulla railway line. Finally, we begin to eat. The heart leaps as I recognise some of the favourites Neela has cooked for me and Raju all those years ago. There is the Haak Saag, I spot shalgam (turnip) in a pulao (brings back a rush of memories of a diet consisting almost entirely of that vegetable when… Read full this story
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From the hills and vales; at the Fairfield by Marriott’s Kashmiri Food Festival in Coimbatore have 294 words, post on www.thehindu.com at February 14, 2020. This is cached page on CuBird. If you want remove this page, please contact us.