Kashmir’s soulful flavours and the warmth that accompanies them are truly unforgettable. Each dish arrives layered with aromatic spices and irresistible taste. Soul on a Plate, a specially curated showcase of Kashmiri delicacies at Fairfield by Marriott, brought together a rich spread of traditional dishes. Chef Jasleen from Jonathan’s Kitchen talks to CE about the curated menu offering guests an authentic taste of the region.

Excerpts

Tell us about the food at Soul on a Plate.

We’ve added a fun twist to pani puri. Since we are known for apples, I created an apple pani puri version — it’s tangy, spicy, and sweet all at once. We also have kaladi, our local mountain cheese, which Jammu is famous for. We serve a popular street snack called Kaladi Kulcha, which is our take on a kaladi slider. From the traditional Wazwan cuisine, we have Tabak Maaz — mutton ribs slow-cooked in spices and then fried in ghee, served with pyaaz ki chutney and mooli ki chutney. We also offer tujji, which means barbecue in Kashmiri. At Dal Lake, you often find barbecue stations serving mutton, chicken, fish, and mushrooms, and we’ve recreated that experience here. We are also serving khaleji, which is mutton liver marinated in Kashmiri spices, along with traditional Kashmiri breads. For the main course, we have mutton meatballs and Kashmiri Rogan Josh in the Kashmiri Pandit style, prepared with curd, mustard oil, and Kashmiri red chilli. Guests can also enjoy our signature red chilli gravy and curd-based gravy. For desserts, we offer walnut halwa, rabdi, and kubani. Kashmir is also known for its greens. We’ve used spinach paired with fried egg, along with fresh fish cooked with vegetables such as radish and lotus stem. We serve paneer flavoured with turmeric, along with dum aloo. Our rajma is sourced from Jammu, and we use premium mushrooms that are expensive yet highly flavourful. Some ingredients, including mint powder, are sourced directly from Kashmir. The Kashmiri red chilli enhances both the colour and depth of the gravy.

What are some of your signature dishes?

Dum Aloo, Rajma, and Tabak Maaz are among our signature dishes. Rogan Josh and pulao are also personal favourites that guests must try.

How passionate are you about food?

I enjoy eating this food myself, so I understand its flavours deeply. I may not be a professionally trained chef, but this is the cuisine I grew up with. I am very particular about every dish, which helps maintain authenticity — there is no compromise on taste.

What does food mean to you?

Food is something we put into our bodies, so it must be honest, wholesome, and nourishing. That is the most important aspect of life.

This story has been written by Shreya Veronica of The New Indian Express.