The Chor Bizarre is a
restaurant located in the Broadway Hotel in Old Delhi. While it's menu covers food from all
over India, it specializes in Kashmiri food. The highlight of Kashmiri food is the Wazwaan, a
multicourse meal (36 courses to be exact) consisting of a lot of meat
preparations. The food is served on a large, ornamental metal platter called ‘Tarami’ and
is meant to be shared communally. This gem of a restaurant has been in the capital for 25 years and is a bit of an icon. I can't believe I've never visited! Just shows you what a novice I am when it comes to food :)
To commemorate their 25th year,
Chor Bizarre has organized a Pop up in Drift, in Epicenter, Gurgaon, (running
for a limited time, until 30th September) and I was lucky enough to
be invited to sample some of the delicious fare on offer. The Pop up was
curated by Mr Rajiv Kumar Malhotra , executive
Chef at Old World Hospitality and an expert in understanding the minor nuances
that differentiate the Kashmiri Pandit
and Kashimiri Muslim styles of cooking. The
food celebrates the culinary traditions of both the Pandit and Muslim
communities of Kashmir.
I am not at all knowledgeable about Kashmiri
food, so for me the chance to get even a small understanding of this style of
food was an incredible experience and one that I will cherish
for quite a while.
Nadru Churma or crispy fried lotus stem
For starters we were served Nadru Churma or
crispy fried lotus stem with a mooli (raddish), yogurt and walnut chutney
called Munj Chatin. I normally despise mooli, but I loved this dip where the mooli was so subtle and the walnuts added a nice crunch and richness. We also had some Kashmiri mutton sheekh kebab which just melted in
the mouth, and was one of the highlights of the meal.
Kashmiri Mutton Sheekh Kebabs and Nimbu
Murg Tikka flavoured with lemon grass
After a few more starters, we were presented
with a traditional Kashmiri Thali or Tarami. Courses included haaq (a green leafy
vegetable from the mustard/cabbage family), Gushtaba (hand pounded meat balls),
Roganjosh, Rajma, Tabakmaaz (style grilled lamb ribs that are so tender they fall of the bone), Nadru Yakhni (lotus
stem cooked in a thin yogurt gravy with mild spices like cardamom, ginger and
clove and dried mint), Dum aloo, Khatte Baingan and Mutton Yakhni. The platter consists of a few of the courses all served on a bed of fragrant, steaming rice and covered with an ornate dome shaped metal lid. Other courses are served as the meal progresses which ensure that one gets to savour the meal and each course slowly.While I enjoyed the flavors of the delicious
food in front of me, I remembered a meal I had years ago in a home of a
Kashmiri friend of mine. One of the best things about good food is that just a
tiny mouthful can take you back in time to a moment in the past and it seems
like you are experiencing that moment all over again.
The Tarami
The meal is quite filling so you must go on
an empty stomach, and remember to keep some space for some traditional Kashmiri
dessert and Kahwa tea, a traditional Kashmiri tea flavoured with saffron and almonds.
Shoofta, Phirni & Kulfi
Kahwa tea
The Chor Bizarre Pop up is at Drift, Epicenter until
the end of September and you must visit to experience some of their signature
dishes and to get a taste of Kashmir. Enjoy the delicious, simple food, that is
subtly spiced and flavored and cooked with lots of love and attention.
[All images by Shalini Pereira. Please do not use without prior written permission]
