Kashmiri food festival at Novotel Visakhapatnam brings authentic Wazwan flavours

The festival introduces Kashmiri food to those looking for something beyond familiar restaurant fare. The menu features a balanced mix of vegetarian and non-vegetarian dishes, with enough variety to sample the cuisine’s signature flavours. “Wazwan is about patience and balance.

We don’t rely on heavy spices; instead, the flavours come from slow cooking and ingredients like yoghurt, fennel, saffron and dry ginger,” says chef Rehman. I start with the Kashish paya shorba, a light mutton trotter broth that is comforting without feeling heavy. It makes for a gentle introduction to the meal.

Among the starters, the maaz seekh kebab is the standout. Tender, succulent and lightly spiced, it retains the flavour of the lamb instead of masking it.

While the Badami kukar tikka is well-cooked, it leaves me wishing the almond notes were more pronounced. The paneer kebab’s spice blend feels a touch overpowering, masking the subtle saffron and delicate flavours that are characteristic of Kashmiri cuisine.

For the mains, the rista, a signature Wazwan dish, is the highlight. A dish of hand-pound mutton meatballs simmered in a vibrant red gravy, the gravy is mildly spiced, with Kashmiri chillies lending colour more than heat. Soft, almost melt-in-the-mouth, the meatballs are delicate.

Nadur yakhni, a classic Kashmiri preparation of lotus stem in a yoghurt-based gravy, is light and delicately spiced. It is accompanied by kokur pulao, fragrant with whole spices and soft rumali roti. The meal ends on a sweet note with malai gilori and kong phirni.

The kong phirni is smooth and creamy, but the sweetness, a touch excessive. Malai gilori impresses with its creamy layers and rich nut dressing.

Festival: Dawat-E-WazwanDates: Till June 28Timings: Lunch and dinnerApproximate cost: ₹3,000-₹3,500 for two (excluding taxes).