Poshmaal Cuisine is More Therapeutic Than Masaledar: Chef Rahul Wali
Exploring Kashmiri Pandit Cuisine With Chef Rahul Wali at Westin Hyderabad Mindspace
Chef Rahul Wali, who was in Hyderabad to showcase Poshmaal cuisine popup at The Westin Hyderabad Mindspace, shares his expertise on Kashmiri Pandit cuisine, highlighting its unique flavours and traditions, while dispelling common misconceptions. He discusses the significance of food festivals like Poshmaal in preserving and promoting India's diverse culinary heritage and shares his experiences and future plans for promoting Kashmiri cuisine.
1. Why did you think Poshmaal, a celebration of Kashmiri Pandit cuisine, would appeal to guests visiting The Westin Hyderabad Mindspace?
It will be a very unique experience in respect to flavours and textures. Since we don't use any onions, garlic, and tomato in our entire cuisine so it's very different then regular food around.
2. Which dish from the Poshmaal menu do you think best represents the essence of Kashmiri Pandit cuisine and why?
Rogan Josh for meat lovers and Dum Aloo for vegetarians. They have both been actually sold the most in the name of Kashmiri food at different places, and these 2 are the most misunderstood dishes as well.
3. How do you believe food festivals like Poshmaal can help preserve and promote India's diverse culinary traditions?
I believe doing events and showcasing your culture, beliefs, and trust through flavors builds a bridge between the unknown and myths. At the same time, it preserves the traditional recipes that we cherish at home.
4. Can you share a memorable experience from your culinary journey that has significantly influenced your approach to cooking?
My birth and upbringing have been around the hospitality and tourism industry. I am not influenced, but I am inspired by them to work every day.
5. What common misconceptions about Kashmiri cuisine would you like to dispel, and how do you think Poshmaal can help change these perceptions?
I am here to break myths. We do not add dry fruit to everything and anything and call it Kashmiri food. Our food is not spicy at all. We don't use saffron in everything. Our food is therapeutic than maslaedar.
6. Could you tell us what have you gon your menu in terms of both veg and non-veg?
Few of Our signature dishes are -
Non veg-- Roganjosh, Mutton Yakhni, Chicken Qaliya, Kabargah (Mutton ribs).
Veg- Chaaman Qaliya (Paneer), Dum Aloo, Tsok Wangun (Brinjal ), Havan Daal (Moong daal),
Dessert + Kong phrirni, Apple kheer.
7. What's next for you in terms of culinary projects or initiatives that you are passionate about, particularly related to Kashmiri Pandit cuisine?
- I am right now focusing on promotion with different hotels, institutes, .companies and much more , across the globe to educate and uplift the kashmiri pandit cuisine among the popus of the globe.