Dhabas are an inseparable part of road journeys. If you’re craving Kashmiri food or Kanyakumari roadside delicacies, this is the place for you. A food festival called NH44 is on by J Hind at GRT GRAND, featuring the best roadside delicacies from Kashmir to Kanyakuymari. Feast with vibrant colours everywhere, a picturesque background for your social media handles, and a colourful printed screen for private dining. The seating is comfortable and nothing we could complain about with soothing music that didn’t interrupt our conversations. Each of the spaces hereis designed in a way that makes you feel as though you were in the Mughal era.
As this buffet is scheduled for a few months, the dishes are different from the Ala Carte menu. The dishes served here show a combination of cultures. Every dish is both authentic and nutritious. We started our meal with Amuse Bouche which was a Hot Kashmiri Kahwa tea with Gulkand Spheres and Biscotti Top-up that prepared our body for the meal. The Tentuk veg Himalayan clear soup with vegetables makes for a perfect start. Live counter of Dahi Papdi chaat arrives on wheels and makes us drool. Veggie starters include Vadai garnished with flax seeds, coconut dumplings, Paneer Tikka, and Nadur Monjvor, which is lotus stems cooked in Kashmiri style.
A variety of non-vegetarian starters are available here, including Mustard Prawns, Kebabs, and Mutton Chops that are grilled in a blow torch and have a distinct smoke flavour. Obviously, it’s time for the main course, Coin parottas served with traditional clay pot chicken, Kashmir’s Ghost curry served with Bakarkhani bread, and Kanyakumari’s kattu soru, with rice folded in banana leaf stuffed with fish, mutton, and eggs. Kashmiri style filet fish with lotus stems. Kesar Thandai ice cream is made right in front of you with just two ingredients: Kashmiri saffron-flavored ice cream and edible rose freeze-dried on top. There is also Phirni and Karupatti Halwa served with tarts. Each dish is garnished with micro-greens, and the quantity is small since the idea is to try all the dishes. Cooking methods used here include smoking, searing, blowtorch roasting, and nitrogen freezing, which is quite interesting to see
Must Try Dishes
Himalayan veg clear soup with vegetables
Kachcha Kelle Ka Chaat Mela
Special Raw Banana Chips with Chat Mixture made by Nitrogen Freezing.
Boneless with Mughalai Spices cooked in a clay pot and seared using blowtorch
Kashmiri Style Gosht Curry served with special bakarkhani bread
Kashmiri Muji Gaad
Kashmiri Style Fillet Fish with crispy Lotus Stem
Kesar Thandai Ice Cream
Kashmiri Saffron Flavoured Icecream made by nitrogen freezing.