Mumbai Food: Indulge in authentic Kashmiri flavours during this pop-up

 Jasleen Marwah

Jasleen Marwah gave adult her full-time pursuit dual years behind when she wanted some-more time for herself and her 10-year-old daughter. It was while she was determining what to do with her life that conversations with friends guided her towards cooking. “I was told that it was singular to find good Kashmiri food in a city. Besides, people weren’t certain either a transport they were eating during restaurants was authentic. So, we yet of stuffing that void,” says 39-year-old Marwah.

Tabakh Maaz

She curated a menu and tested it out on her friends. It was a success and Marwah knew she wanted to take this further. This weekend, she will horde her initial pop-up meal, Zaika-e-Jannat, with Authenticook. This is Marwah’s initial sit-down meal; she has progressing finished pop-ups during a dessert concert and during a grill in Versova. The plate starts with a cooling potion of chaas. The appetiser march will underline what Marwah likes to call her specialty. “Everyone in my family has a signature dish.
Mine is a Tabakh Maaz (slowcooked mutton ribs). I’m a customarily one who attempted creation it. It’s a dry plate and customarily served during festivals or weddings. If we have to eat mutton, it’s customarily a gravy dish,” she laughs. The Tabakh Maaz is served with a mutton shorba and Muji Chetein — a radish chutney done with yoghurt, immature chillies and mint. The slow-cooked plate is initial baked in water, afterwards in a milk, saffron and gas reduction and finally, roasted in ghee. “The gas is served as a soup (shorba). The mutton ribs are a sold cut of meat, and they have to be baked immediately. Since there are equal pieces of fat and meat, when frying it, a greasy apportionment gets a good crispy touch,” she says.

Maaz Yakhni

Muts

Mutton forms a infancy of a dishes during Marwah’s meal. There’s Rogan Josh — mutton dish done with red chillies, Kashmiri spices and yoghurt, and Muts (Matschgand) — mutton kheema balls baked in a gravy of spices and dull off with yoghurt. “Both dishes use yoghurt. We aren’t too lustful of regulating lots of onions, tomatoes, haldi, coriander seeds and ginger in a gravies. Instead, we concentration on a brilliance of a mutton extended by a pulp done of red Kashmiri chillies, garlic, ginger powder and saunf,” adds Marwah, who sources her fennel seeds and ginger powder from Kashmir though creates a masalas and red chilli pulp during home. There’s also mutton in a Maaz Yakhni, done by constantly stirring yoghurt compartment it becomes a gravy and peppers it with stock, black pepper, fennel seeds powder, cardamom, cinnamon and finally, commanding it with dry packet leaves.

There is only one vegetarian plate on a menu — rajma. Marwah’s rajma is a elementary plate done with whole spices and onions; there’s no coriander, haldi or ginger, and it isn’t sautéed.

Kong Phirni

Marwah will be portion a normal Kong Phirni for dessert. Instead of rice, her chronicle is done with sooji (rawa) baked in milk, saffron and dry fruits and finished off with rose petals and pistachios. The plate ends with Kehwa, Kashmiri immature tea done with saffron, cardamom and almonds.

“The recipes have been sourced from my extended family, though we have tweaked them a bit to make them some-more flavorful and appealing to a Bombay palate,” she says.

On: Apr 8, 1 pm
At: Goregaon (W).
Log on to: authenticook.com
Cost: Rs 1,500

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