Kashmiri Food Festival @ Indyaki Radisson Blu Paschim Vihar

Transport yourself to the beautiful lands of Shikaaras through the culinary delights curated and prepared by Master Chef Sanjay Raina and his magical recipes to take you on an exotic food journey like never before.

Indyaki invites you on Karshmiri Food Fest in the 10 days long Festival on from  6th October until the 15th October 2017 at Indyaki Radisson Blu, Paschim Vihar. The Cuisine will be a harmonious blend of special ingredients, suspiciously selected and cooked to the perfect degree. The aromatic cuisine reflects the lip smacking and diversified taste.

Savour the delectable and mouth-watering traditional food from the paradise on earth, redolent with aromatic flavours.

VENUE :  Indyaki, Radisson Blu, Paschim Vihar, New Delhi

DATE : 6th Oct –  15th Oct 2017

TIME : 7:30 PM – 11:30 PM

PRICE : 1299 Plus Taxes per person 

From Kashmir with Love

Soup Kashmiri Maaz Yakhni Shorbe’

Mutton based fennel flavoured soup made with yogurt and select traditional Kashmiri spices.

Ruwangan Shorbe – Coriander flavoured tomato shorba

Starters :-

Tabakmaaz – Shallow fried ribs of lamb simmered in yogurt

Chicken kanti – Chicken pieces flavoured with herbs, roasted and stir fried with onions and tomatoes

Nadru Churma – Lotus stem, Potatoes & spices, shaped like a patty & fried

Vaer Masaale Tujj – Paneer tikka marinated in a traditional Kashmiri spice mix

Mains :-

Rista – Finely pounded mutton balls cooked in a saffron flavoured gravy


Signature dish of Kashmiri Muslim Cuisine, finely pounded mutton balls cooked in aromatic yogurt gravy.

Kokur Dhaniwal Korma –  Chicken cooked in yogurt based gravy and garnished with coriander.

Chicken Yakhni – Lamb cooked in a cardamom & ginger flavoured yoghurt gravy with Kashmiri spices

Roganjosh – Signature mutton dish of Kashmiri Pandit cuisine, brimming with flavours of fennel, asafoetida, ginger with a striking red hue

Bhadarwahi Raazma – Red beans procured from the Bhadarwah district and cooked Kashmiri Pandit style

Nadru Yakhni:- 

Lotus stem cooked in a cardamom & ginger flavoured yoghurt gravy with Kashmiri spices

Tsaman Kaliya – Paneer cooked in turmeric with a predominant cardamom flavour.

Dum Aloo :-

Thrice cooked potatoes in a spicy gravy flavoured with red chilli & fennel

Haakh – Sautéed and steamed collard greens stew flavoured with vaer masala

 Saffron Naan, Girda & Lavaasa & Chutneys

Dessert :-

Kesari Phirni – Saffron flavoured rice pudding with authentic Kashmiri dry fruits, served cold

Shufte – Melange of nuts and dry fruits with cubes of fried cottage cheese, simmered in saffron flavoured sugar syrup, served warm

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