Slow food, Kashmiri style - most expensive restaurant dishes in the world

Kashmir is an important stop on the ancient Silk Road, known for growing the world's most expensive spices.
Saffron, of course.
Dishes that make up the legendary wazwan.
Despite the fact that Mumbai has a fairly large Kashmir community, it is difficult for us to get into kusing in the state.
City food lovers now have the opportunity to experience this rich cuisine in the "unsavoury Kashmir" pop music
Planned by Mealability's Sanjay Raina-
The smell of mustard in Kashmir continues.
I caught up with Raina in the preview tasting of his menu.
Born in Mumbai, Raina is a famous stage performer and pop singer.
Along the way, he became an ambassador to his food culture.
Today, he is synonymous with authentic Kashmir cuisine.
Centered on the menu in Kashmir, wasabi began its series of pop music
Local food from all over India.
Punam Singh, one of the owners of this restaurant, said, "We are firmly committed to showing the culture through mustard cooking.
Our goal is to showcase regional culture on platter and bring all aspects of a variety of delicacies to Mumbai, and even the most stubborn gourmets may be surprised.
We sat down and ate all kinds of bowls.
I noticed a bowl of sparkling rice with dried fruit and raisins embedded on it, and Raina said, "This is meetha pulao in the Pandit community of Kashmir, and it is considered auspicious to start dining with it.
"I tasted the best Basmati's crispy, soaked grain, and I was blown away by saffron --
The scent is coming.
I looked through the menu that was beautifully placed.
It has a story of Kashmir cuisine on one side and a selection of dishes on the other, from classic to secondary
There are famous dishes and street snacks to choose from.
Appetizers and more Kashmir dishes are traditionally not appetizers, but Raina has retuned some of the traditional dishes to smaller ones.
Nadir Maunj or lotus root cutting block is a street food, we use a subtle spicy Muji Chetin (chutney)
There is also a spicy mustard oil.
There is also Tujji, typically a spiced lamb or chicken skewer exchanged between Raina and mushrooms.
The juicy meat selection is as follows: Mucch, a soft, delicate spiced skewer usually served as a gravy dish.
The resistance of the appetizer is Tabak Maaz.
Usually part of the main course is a lamb chops cooked twice.
Add milk and spices slowly, and then add butter slowly.
Until the outside is crispy and juicy inside.
This is the perfect start to our meal.
In discussing Kashmir cuisine, showstop perswe moved to the main course, which has evolved into a happy marriage of spices, meat, dairy products, vegetables and fruits for centuries.
It has two branches, Kashmir panda and Kashmir Muslim.
Root vegetables are common, but they are different depending on certain ingredients.
Fennel powder, chili is very common, but the food in Kashmir
By the way, this is one of the few countries in India to eat meat
No onions, tomatoes and garlic.
On the other hand, Muslims generously use garlic and onions, "Raina shared.
For this festival, Raina shows both because it is, in his view, the real "Kashmir Quays ".
"The taste and texture of the food comes from the slow cooking of spices with ingredients until they release the inherent juice and fat and blend together.
Raina continued and offered me the dish.
"Kashmiri Damaro is not authentic unless it is slowly cooked in spices and absorbs all the flavors.
The main line also shows Nadir Yahin-
Lotus root in yogurt gravy, one of Kashmir's most famous dishes.
There is also the legendary Haak or collard greens, the staple food that is rarely seen outside in the valley.
Especially during this festival, they will be flown in and then added with mustard oil and seasoned with Kashmiri ver tikki masala.
Layered cooking "if you close your eyes and imagine Kashmir you will see a relaxed, slow
The rhythm of life that makes you happy.
The food here is very similar to that here.
It takes a lot of time, every dish has some small details, almost every dish goes through multiple processes and requires more than one form of cooking.
It's hard and rewarding, "said a smiling Raina.
Goshtaab and Riste are a good example of the two dishes that feature meatballs.
Because their unique texture is very challenging, these are rarely found outside the Valley.
The sheep must be slaughtered fresh, and the meat is smashed before stiff.
There is also Maaz Kaliye, tender lamb cooked with turmeric and cardamom, a lovely Rogan Josh and Mujj Gaad, a fried fish and raddish.
The meal ends with a sweet note from Kaung Phirin, a simolina pudding with saffron and Shufen, a dried fruit and saffron honey
The last cup of kava, I made an exciting cup of green tea with saffron and almond slices.
My stomach feels like heaven.