A big fat feast or the ubiquitous Wazwan – that’s how most people identify Kashmiri food as, and not entirely without reason. Most restaurants serve this fabulous cuisine in its most elaborate form. But chef Srinivasalu A, the chef at Gurugram’s Chor Bizarre, will tell you that Kashmiri food is a lot more than its obvious grandiose.
“While the Rista and Gushtaba are undoubtedly iconic, there's a whole world of flavours beyond the Wazwan. Dishes such as the Aab Gosht, with its creamy and fragrant milk gravy, and Lahabi Kabab, a succulent kebab infused with aromatic spices, are examples of the culinary artistry that extends beyond the Wazwan. These lesser-known treasures offer a more comprehensive understanding of Kashmiri cuisine,” he says.
In Bengaluru recently to host a popup at Riwaz at The Ritz Carlton, Srinivasalu took guests through a delightful repertoire of Chore Bizarre’s Kashmiri food.
“We believed the bold, aromatic flavours of Kashmiri cuisine would resonate beautifully with Bengaluru’s discerning palate, and the menu was curated on the same lines. Our pop-up at Riwaz was a celebration of classic Kashmiri flavours. We featured dishes including the Haaq, Nadru Yakhni, Murg Dhaniwal Korma, and Gushtaba, among others. When curating the menu, we focused on showcasing the diversity of Kashmiri cuisine while maintaining its authenticity. Our goal was to introduce diners to this rich culinary experience without compromising on its core character. We believe in the cuisine's ability to resonate with diverse palates; thus, we carefully select dishes that we feel suit the region’s tastes rather than making adjustments to the traditional recipes,” he said.
The chef believes that Kashmiri food is a unique blend of flavours and techniques, which sets it apart from other Indian cuisines. “Yogurt forms the backbone of many dishes as it complements the flavours and textures of this cuisine perfectly. A distinctive spice blend, including Kashmiri red chilli powder, fennel seeds, ginger, cloves, cinnamon, and cardamom, contributes to its rich, aromatic character,” he says, describing the essence of the cuisine.
Srinivasalu’s journey into the culinary world started young but more than food itself, it was the intricacies of culinary techniques across various cuisines that pulled him. “Exploring different cuisines is always an exciting journey because there is so much to learn. Cooking Kashmiri food in particular has been a rewarding experience. Mastering the intricate techniques required for dishes like Rista and Gushtaba has been challenging but incredibly fulfilling. It's a cuisine that demands precision, patience, and a deep respect for tradition,” he says.
Needless to say, he fits into Chor Bizarre’s curious boho-kitsch desi vibe easily. "Chor Bizarre is more than just a restaurant; it's a trove of eclectic antiques collected from all over. We've created a space that feels like a museum, filled with unique objects you won't find anywhere else. The decor is intentionally mismatched, creating a one-of-a-kind atmosphere. Here, our interiors live up to the philosophy of ‘nothing matches, yet everything gels,” he says before signing off.