Kashmiri Food Festival @Nook-Aloft, Cessna Business Park, Bengaluru


Aloft  hosted bloggers table for their ongoing Kashmiri Wazwan food festival. Chef Sandeep Kumar and his team of chefs from kashmir Abdul Halem and Reyaz have curated a wonderful menu. The festival will end on the 24th January 2016. 

Every single dish starting from the kababs to curries and biryani, I tasted was prepared to perfection the quality and service is always consistent. Aloft is Located at Cessna Business Park, Sarjapur-Marathahalli Outer Ring Road, Kadubeesanahalli, Bellandur Post, Bangalore.

Chef Sandeep Kumar and his team of chefs from Kashmir Abdul Halem and Reyaz.


Entrance display at the kashmiri festival featured vegetables, spices, dried mushrooms, dry fruits and masalas from the region. The boat which was on the display is called as shikara which is used to transport vegetables and daily needs for people who live on boat houses in Kashmir.

Closer look at dried mushrooms called gucchi and spices...

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About Aloft: 
Aloft Cessna Business Park, is a perfect confluence of leisure and business featuring 191 spacious, loft – like rooms, an urban design aesthetic, live music performances and an active social scene.

From its high-tech work space with complimentary hi-speed 70 Mbps of wireless internet access to entertainment amenities like plug & play docking stations and a one-stop connectivity solution for multiple electronic gadgetry like PDAs, cell phones, mp3 players and laptops all linked to a 42” LCD TV, Aloft Bengaluru Cessna Business Park has everything India’s next generation traveler seeks in best hotels in Bangalore.

Main Buffet

Once all of us settled down a bit we started indulging in lip-smacking starters and few welcome drinks: my drink was a mint and ginger infused lemon soda...

Kababs and Salads

Starters Counter: From the starters we tasted mirchi bajji, tbak maaz, muttar galouti kabab, murgh tikka, paneer pasanda and crumb coated basa.

Live Station: Chefs preparing tabak maaz and galouti kababs...


Salads: Black chickpea salad, pineapple salad, Salsa and chips, macaroni pesto salad...


Noon Chai: traditional Kashmiri Chai prepared with cardamom and saffron.



Chutney for Kababs and Biryani: Raddish chutney, Garlic Chutney, Imli( Tamarind and chilly chutney, ginger chutney, onion chutney, chilly and sesame chutney,  coriander and apple chutney and mint chutney...


Tabak Maaz: This starter was packed with flavors. Tender ribs of lamb marinated in kashmiri masala and fried in pure ghee literally melted in my mouth.


Shammi Kabab: Meat mince cooked with chickpeas and 15 different spices ground till smooth paste and shallow fried in ghee this kabab needs no explanation it was too good with chutney.



Bohri Fried Lamb Chops: Lamb chops cooked in special garam masala and then grilled on coals the taste was spicy with a hint of tang perfectly matched with biryani.


Muttar Ki Galouti: Peas and paneer kabab the flavors and taste was subtle and very creamy texture.


Tasaman Warimasala Paneer Tikka: Grilled cubes of cottage cheese in a chilly and spice blend was grilled on coals the cheese was soft and very creamy.



Chicken Tikka: This is a must try here at aloft nook. I enjoyed this tikka and always like this preparation at aloft matches perfectly with naans and biryani.

Kachumber salad


Kashmiri Naans very different compared to regular naans. These breads are stuffed with assorted nuts and khova (milk solids) every bite of this naan with the spicy curry matched really well. These naans very crispy on the out and soft in the center excellent with the curries.

Fragrant curries and biryanis, I would love to indulge into all day! Tosh Wagan: a brinjal yogurt curry, Gucchi Matar Pulao: Dried Mushroom Pulao, Rawagan Gad: Fish Curry, Gosht Mirchi Korma: Tender pieces of lamb simmered in spicy curry, Murgh Dhaniwal: Chicken simmered in spicy yogurt gravy. 

Gogji Haak: turnip and meat simmered in a spicy spinach gravy same version for vegetarins was paneer and palak, Mutter Tasman: Mushy pea gravy with chicken, Kashmiri Rajma: kidney beans cooked in red gravy, Lasooni Dal: blend of three dhals cooked and simmered with garlic and garnished with garlic tempering.



Kashmiri Murgh Biryani: I liked the biryani meat was flavorful very tender and the rice was cooked to perfection. Enjoyed this biryani with 2 different chutneys garlic and chilly.

Dessert Counter


Shofta: dry fruits custard, Mirchi ka Halwa: chilly pudding and Zarda Rice: saffron scented sweet rice  were unique and traditional desserts displayed to amaze guests.


Overall the buffet spread was too good, every dish was lip-smackingly delicious. Hats off to all the efforts by Aloft and Chefs team. We enjoyed the tasting session. 

Three picks from the tasting session is the tabak maaz fried lamb literally melted in my mouth, kashmiri murgh biryani, rice and meat was packed with flavors I happen to have three servings of this biryani. Finally the shofta warm and soothing halwa has always been my favorite.

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