By AryAA
Kashmiri cuisine has always been less about spectacle and
more about soul. It is a cuisine where spices whisper instead of shout, where
slow cooking is a form of reverence, and where every dish carries the warmth of
tradition passed down generations. Rooted in Wazwan, the culinary
heritage of Kashmir celebrates balance—between aroma and restraint, richness
and refinement, indulgence and elegance.
One evening, WHAT’S HOT IN MUMBAI didn’t travel
to the snow-clad valleys of Kashmir. Instead, Kashmir came to us—unfolding
gently at The Kashmir Table, a special food festival hosted
at Saffron, nestled within the luxurious confines of JW
Marriott Mumbai Juhu.
Saffron: Where Regional Indian Cuisine is a Quiet Luxury
Saffron has long been celebrated for its
unwavering commitment to showcasing India’s regional culinary
treasures with finesse. The restaurant’s ethos is clear—honour tradition,
respect ingredients, and present Indian cuisine in its most elegant form.
The interiors mirror this philosophy. Warm amber lighting
bathes the space in a soft glow, plush seating invites lingering conversations,
and the ambience whispers luxury rather than declaring it. It feels curated,
not crowded—intimate yet expansive. Dining here is never
hurried; it’s an experience designed to be savoured.
To check the video, click HERE
The Kashmir Table: A Culinary Sojourn, Not Just a Meal
The Kashmir Table food festival is less a
menu and more a narrative—one that unfolds course by course, aroma by aroma.
Each dish we sampled felt deliberate, authentic, and deeply rooted in Kashmiri
culinary heritage.
Kokur Dudhiya
A dish of understated elegance, this fennel-flavoured
chicken is enriched with dry fruits and slow-cooked to creamy perfection. The
gentle sweetness of fennel flirted beautifully with the richness of the gravy,
creating a plate that was both comforting and courtly. Subtle, soothing, and
impeccably balanced.
To check the video, click HERE
The unmistakable jewel of Kashmiri cuisine. These famed
pounded mutton orbs arrived bathed in a cinnamon-kissed red chilli
gravy—robust, regal, and resonant. Each bite carried the gravitas of
centuries-old tradition, reminding us why Rista holds such an
esteemed place in the Wazwan repertoire.
Kukur Palao
The crescendo of the evening. This authentic Kashmiri
chicken pilaf was fragrant, refined, and flawlessly executed. Each grain of
rice stood distinct, infused with saffroned stock and the quiet
patience of slow craftsmanship. Elegant without excess, this dish lingered
long after the last spoonful.
Khubani Ka Halwa
Just when we thought the narrative complete, came the
epilogue of indulgence. This apricot halwa, enriched with generous chopped dry
fruits, was silken, sumptuous, and deeply satisfying. A dessert
that didn’t overpower but embraced—leaving behind a sweetness that
felt like a fond farewell.
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Service That Elevates the Experience
The service at Saffron deserves special
mention. Prompt, polished, and perceptive—staff members were attentive without
intrusion and knowledgeable without verbosity. Hospitality
here isn’t performative; it’s instinctive. The kind that
enhances the meal rather than interrupting it.
Our Verdict
⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐
Ten stars. Not five. Ten.
For the authenticity of flavours, the elegance of execution,
the warmth of service, and the sheer joy of experiencing Kashmir on a
plate—this festival is nothing short of exceptional.
To check the video, click HERE
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