Delhi’s Chor Bizarre brings flavours of Kashmir to Mumbai for a weekend and it was amazing | see pics

1 / 8Traditionally, a Kashmiri Wazwan comprises 36 courses. Wazwan is derived from ‘waz’ which means chef, a person who possesses rare culinary skills that are passed on through generations, and ‘wan’ means the shop with its abundant supplies of delicacies and meats. Other than special occasions, it is seldom that all 36 courses are laid out. However, it is common in Kashmiri homes for around a dozen courses to be consumed on a regular basis. Diners at the Chor Bizarre pop up were served an enjoyable meal packed with the authentic flavours from the Valley. It was refreshing to see how the Kashmiri cuisine does not rely on garlic and onion for flavours. The local ingredients and spices are what make each dish unique.2 / 8At the Chor Bizarre pop-up, the first course in the vegetarian menu comprised the ‘Nadroo Akhrot Tikki’ (above). It is a lotus stem patty with walnut and cumin. The non-vegetarian menu comprises ‘Tabak Maaz’, deep fried ribs of lamb. Both were served with a yogurt-based ‘muje chutney’, comprising radish and walnut.3 / 8The second course was served in a ‘tarami’ or a large plate. It was heaped with ‘Gucchi Pulao’ and topped with ‘Al Yakhni’ – bottle gourd, yogurt spiced with aniseed and cardamom (left), ‘Nadru Palak’ – lotus root, spinach, chilli (top), ‘Tamatar Mirch Chutney’ – a tomato, chilli, garlic, ‘Bhaderwah Rajmah’ – red kidney beans from Kashmir made with Kashmiri spices (middle). The second course was the same for both, the vegetarian and non-vegetarian menus. Each dish was concentrated with flavour and was also surprisingly light.4 / 8The third course in the vegetarian menu comprised ‘Chuk Wangun’ – egg plant, cooking apple, tamarind and Kashmiri spices (left), ‘Paneer Kaliya’ – cottage cheese, fennel flavoured milk-based gravy (right) and ‘Dum Aloo’.5 / 8The third course in the non-vegetarian menu comprised ‘Goshtaba’ – velvety lamb moulded in spheres, cooked in a cardamom-flavoured yogurt gravy (left), ‘Kashmiri Roganjosh’ – lamb cooked in a gravy made with Kashmiri red chillies and spices (right) and ‘Dhaniya Kokur’ – chicken cooked with coriander and fennel.6 / 8Dessert was served in the fourth course. It comprised ‘Shoofta’ – dry fruits, dried coconut, cottage cheese, simmered in sugar syrup (left) and ‘Phirni’ made from milk, semolina and saffron.7 / 8The meal ended with a piping hot cup of ‘Kahwa’, the traditional green tea, served from a Samovar.8 / 8To conclude, the Chor Bizarre pop-up in Mumbai was extraordinary. And when in Delhi, a visit to Chor Bizarre in Daryaganj for a hearty meal is now a necessity.

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