Chor Bizzare churaya ladakh and Jammu and serves it in plate in Delhi. The specially crafted cuisine by King Jigmed Namgyal, Queen Spaizes Namgyal and Ms Neha Prasada is a tasteful art. It is a blessing for people, who are always on lookout for something different to eat. Each preparation narrates the history of the region; even it is something as simple as Rajma or Dal.
Common perception for a rajma or a Black dal is that it has to be same, what different it can be made, is well challenged. Some dishes have such a strong flavor that one with a typical palate may be pushed back, however it is guarantee of authenticity.
Khameera is one such example. It looks like a poori, however the fermented taste is so strong so that one used to mild flavours will have the eyes wide open.
Fell in love with Kaladi Kulcha, it is so simple and so tasty. However, the preparation as narrated deserves a motion picture. Kaladi or Kalari is a kind of cheese, and details can be easily found and verified on internet.
Chu – Tagir, gives a feel of nutrition, with a first taste. So many vegetables, all enriched with their natural taste and flavours so mild and blissful is simply amazing.
Ti – Mok is another craftwork. To explain it in most simple way, it is like a laccha paratha ball, though it is steamed instead of baked.
Phating, a ladakhi dessert is a sun-dried apricot, soaked in Apricot syrup and complements well with a Vanilla Ice-Cream.They serve you with Kahwa at the end and it marks the completion of memorable tasteful journey.
They have a 3-course meal designed for both Ladakh and Dogri, and it is A la carte, so one is not bound. Though, we tasted almost everything from both the menus and loved it.
There is lot to explore and taste from, so don’t rely on my taste buds, go and explore yourself… 🙂
This celebration of regional taste is on from 1-5 feb 2017, and as well weekend is on, so do enjoy it.
Happy Eating… 🙂