Archive · 30 Aug 2026
Traditional Kashmiri Pandit Cuisine Showcased at Delhi Food Festival
A hotel in New Delhi is holding a festival about Kashmiri Pandit food.
The festival is called “An Ode to Kashmir.”
Chefs Anupurna Kaul and Umesh Singh prepared the menu.
Visitors can try dishes made with traditional recipes and regional ingredients.
Vegetarian choices include potato, black kidney bean and lotus stem dishes.
Meat and fish choices include mutton yakhni, radish with fish and mutton liver.
A pumpkin dessert called Dodh aal is served at the end.
The festival celebrates Kashmir’s food culture and ends on September 3.
Novotel New Delhi City Centre is hosting the “An Ode to Kashmir” food festival.
Chef Anupurna Kaul curated the festival with executive chef Umesh Singh.
The menu features traditional vegetarian dishes including Dum aloo, Warimuth and Nadru tikki.
Non-vegetarian offerings include Mutton yakhni, Mujh gaad and Tchok tchawaran.
The festival concludes on September 3 with the pumpkin-based dessert Dodh aal.
- Who
- Chefs Anupurna Kaul and Umesh Singh, with Novotel New Delhi City Centre, are presenting the festival.
- What
- “An Ode to Kashmir” is showcasing traditional Kashmiri Pandit cuisine, including vegetarian and non-vegetarian dishes.
- When
- The festival was reported on August 30 and is scheduled to conclude on September 3.
- Where
- Novotel New Delhi City Centre in New Delhi.
- Why
- The festival aims to celebrate and connect diners with Kashmir’s culinary heritage, traditions and regional flavours.
- Festival
- “An Ode to Kashmir”
- Venue
- Novotel New Delhi City Centre
- Curator
- Chef Anupurna Kaul
- Collaborating chef
- Umesh Singh, executive chef at Novotel New Delhi City Centre
- Vegetarian highlights
- Dum aloo, Warimuth and Nadru tikki with doon chutney
- Non-vegetarian highlights
- Mutton yakhni, Mujh gaad and Tchok tchawaran
- Closing date
- September 3