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QAMAR AND PEARL KHAN

KitchenAid brings you a Mother-Daughter duo story…from the land of shikara and roganjosh.

Started off as a Kashmiri food catering service in 2011 and turned into “Kashmiri Kitchen”. With the vision of making a wider public explore and appreciate the rich and royal Kashmiri cuisine known as Wazwan, and to make Kashmiri food a popular dining option.

Pearl Khan and her mother manage Kashmiri Kitchen, a restaurant that has become the talk of town in a very short duration. While Pearl handles the marketing activities, her mother is in-charge of food quality and operations at ‘Kashmiri Kitchen’.

Over the years, Kashmiri Kitchen has been the recipient of multiple awards . They have been recommended as “Delhi’s 50 best meals” – 2015. Recently, they catered to Naval Chiefs of 56 different countries at the Prime Minister’s dinner at the Internal Naval Fleet Review in Vishakapatnam.

Kashmiri Kitchen started in 2011. However, the culinary journey started from Pearl’s childhood. “Having always been a foodie family, food was always a favorite topic of conversation, and food itself provided engaging activities for the family.”

“Discussing different recipes, experimenting with various raw materials ( herbs, meats, spices, etc), sampling dishes, arguing over our favorite flavors, dining rendezvous’ to keep ourselves updated, planning and executing parties – an entire spectrum of engagements that has enriched our bond over the years in multifaceted ways.Whether we should serve Kashmiri Saag with red chilies or green chilies, whether we should sample food at the New Turkish restaurant or the Italian restaurant this week, what flavours of phirni to serve, which vendors to work with, whether to source locally or from Kashmir – there is always enough between us for discussion.”

“Discussing different recipes, experimenting with various raw materials ( herbs, meats, spices, etc), sampling dishes, arguing over our favorite flavors, dining rendezvous’ to keep ourselves updated, planning and executing parties – an entire spectrum of engagements that has enriched our bond over the years in multifaceted ways.Whether we should serve Kashmiri Saag with red chilies or green chilies, whether we should sample food at the New Turkish restaurant or the Italian restaurant this week, what flavours of phirni to serve, which vendors to work with, whether to source locally or from Kashmir – there is always enough between us for discussion.”
The first recipe taught by her mother was- Kashmiri Saag, surprisingly it continues to be her favorite dish till this day. It is a traditional Kashmiri dish with subtle flavors and very simple to prepare. An all time favorite. For Pearl, it has a strong association with childhood, warmth and family.

The first recipe taught by her mother was- Kashmiri Saag, surprisingly it continues to be her favorite dish till this day. It is a traditional Kashmiri dish with subtle flavors and very simple to prepare. An all time favorite. For Pearl, it has a strong association with childhood, warmth and family.

 

KASHMIRI SAAG

KASHMIRI SAAG

 

INGREDIENTS: (For 1 kg of saag)

– Green/red chilies 7-8 ( preferably long)

– Garlic cloves 7-8

– Mustard Oil – 2 tablespoon

– One onion

 

METHOD:

– Wash the saag well.

– Heat the oil in a pressure cooker and fry the onion till golden brown.

– Add whole saag leaves gradually. Add the garlic cloves and green chilies. Keep frying till entire water in saag is absorbed. Fry for another 6-7 minutes.

– Add salt as desired. Add 1 liter of water, and close the lid of the pressure cooker.

– Cook till 10 whistles.

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