Fresh meats, seafood, millets, horse gram, hemp seeds, simple preparations, ample taste – the Himalayan belt boasts of some amazing cuisines using the best of nature’s produce. Recreating them at the Indian restaurant, Bidri at Hyderabad Marriott must have been a task. Yet, Chef Pawan Manhas, who is from Himachal Pradesh managed to bring a few indigenous vegetables and ingredients with him, and a few he sourced locally and managed to recreate the authentic flavours of Jammu, Himachal and Uttarakhand.
The Himalayan food trail
The main course too (served as thali) showcased the unique ingredients of the region – Alu jakhiya (Mustard seeds and potato preparation from Uttarakhand), slow-cooked Gehar Ka Daal (Horse gram preparation) from Kumaon, Bhatt ki churdkani (made of black soybeans that grow in abundance in the land), Chaa Gosht – quintessentially Himalayan chicken preparation using rice and gram flour and yoghurt, Alubokhara qorma – mutton cooked with peach and the Kashmiri fish curry Muji Gaad.
Kashmiri Shufta that is a mix of dry fruits soaked in sugar syrup, the popular khoya-based delight Bal Mithai from Almora and the extremely local Jhangora ki kheer made from a local variety of millet. The Himalayan thalis will be available at the restaurant until October 15 for dinners.