WELCOME DRINK
# CHAAS - Spiced Buttermilk
APPETIZER
# TABAKH MAAZ SERVED WITH MUTTON SHORBA AND MUJI CHETEIN - Mutton ribs slow cooked, first in water and whole spices and then added to a combination of milk and saffron along with a portion of the sieved water and spice broth and finally removed from the broth and roasted in ghee (clarified butter); the broth can be had as a soup and the tabakh maaz goes brilliantly with a radish chutney
MAIN DISHES SERVED ONE AFTER THE OTHER
# ROGAN JOSH - One of the mainstays of a Kashmiri Wazwan, the Rogan Josh is an aromatic mutton stew, with robust flavors from red chillies, Kashmiri spices and yoghurt
# MUTS OR MATSCHGAND - Mutton kheema balls cooked in a gravy of spices and rounded off with yoghurt; the bedrock for this one is the use of spices!
# MAAZ YAKHNI - The culinary secrets of the Valley brought to you in the form of mutton pieces cooked in a broth of spices and then finished in slow cooked yoghurt and topped with mint
# RAJMA - Lets just say very different from the Punjabi Rajma!
# ALL OF THE ABOVE SERVED ON A BED OF RICE!
ACCOMPANIMENTS
# MUJI CHETEIN - Grated radish in yoghurt with green chillies and mint
# ACHAAR - Kashmiri pickle with all the lovely vegetables and mustard oil
# ONION RINGS WITH CHAT MASALA
DESSERT
# KONG PHIRNI - Rawa cooked in milk, saffron and dry fruits
TO END WITH
# KEHWA - Special Kashmiri green tea prepared with saffron, cardamom and almonds; a great digestive!