Chor Bizarre, NOIDA – Kashmiri Pandit Food Festival

[Rating:4/5]
I’ve always liked Chor Bizarre for their consistency. It’s difficult to go wrong at Chor Bizarre just for this reason.

It was a nice surprise therefore when I learnt of the Kashmiri Pandit Food Festival at Chor Bizarre. The usual fare here focuses on Kashmiri Muslim food and as we all are probably aware, food prepared by the Kashmiri Pandit culture is different and quite delicious too! An interesting aspect of traditional Kashmiri pandits is their love of meats combined with an avoidance of garlic and onions – surprise surprise!

We tried a bunch of stuff that included Kabargah, Munji Haaq, Maaz Kofta, Mutton Yakhni, Dum Aloo, Mutton Qaliya, Gaad Nadeir, Rajma and Mutton Roghan Josh followed by Phirni for dessert and cups of piping hot Kahwa to wash it all down. The only thing I didn’t like was the Gaad Nadeir. A mixture of lotus stem and fried fish simmered in a spicy red gravy, the lotus stem wasn’t properly done and was too fibrous for my taste.

Sure I’m a confirmed carnivore and love meat, however, the star of the meal for me was the Munji Haaq. Made with Kohlrabi (gaath gobhi) as the main vegetable, Munji Haaq has a watery gravy and is simplicity personified. Served with plain steamed rice, the simple blend of spices and the succulent crunchy texture of the kohlrabi make Munji Haaq a delight to the senses. When you visit, which you must, do order a portion of Munji Haaq to go with whatever meat dish suits your fancy. I recommend the Mutton Qaliya, which again is a simply spiced gravy dish with juicy pieces of boneless mutton and goes very well with steamed rice.

To start with however, the Kabargah has no equal. Carefully selected pieces of choice mutton are chopped into the right shape, trimmed and then boiled in spices. The first boiling is followed by a second simmer in milk, which is further followed by a quick dip in hot oil. The end result is a delightfully crisp exterior, which you can peel off and munch. The crispy top layer tastes even better when you wrap a spoonful of radish, walnut and yogurt chutney in it and quaff the whole thing in one bite. It’s hard to describe the resulting flavors and textures – imagine the crisp, well seasoned skin of the mutton piece, the nutty flavor of the walnut and the cool crunchiness of the shredded white radish with the creamy texture of yogurt – all together in one delicious mouthful.

If simplicity is your thing, then do try the Rajma (red kidney beans) with some rice and maybe a dollop of yogurt. Specially flown in from Jammu, the Rajma is the small, round variety with a flavor quite different from the type available locally.

The Kashmiri Pandit food festival at both Delhi and NOIDA restaurants is only on till the 27th. Considering this type of food isn’t easily available you must visit and give the menu a quick test drive. It’s worth it.

- Sid

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