Did you know that the Kashmiri language is called Koshur? Koshur Aroma – A cloud kitchen that serves Kashmiri food and Traditional Indian and Mughlai dishes cooked up a storm and delivered right to our table. But what made it so special?

Kashmiri Cuisine

The history of Kashmiri cuisine can be traced back to the times of the Mahabharat. Given that Kashmir has been the route for various foreign travellers to reach India, the food here has gone through myriad influences. As a result, Kashmiri cuisine is a balance between vegetarian and non-vegetarian dishes. While meat, both goat and lamb is widely consumed, there are ample food options that are purely vegetarian even shunning onion and garlic.

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Rice is the staple in a Kashmiri meal. The focus is on aromatic spices and colouring agents that are locally produced. Saffron is therefore a prevalent ingredient in Kashmiri curries, desserts, and beverages. A variety of fruits such as grapes, peaches, pomegranates, and apples are also used in main course dishes. Koshur Aroma used many of these Kashmiri ingredients and yes left us drooling.

Kashmiri Food in Delhi – Koshur Aroma

We keep hearing about Wazwan and Kawa tea. Beyond that, there are not too many options for tasting Kashmiri food in Delhi NCR. We are therefore dependent on food festivals and pop-ups to try this cuisine. We tried Kashmiri dishes at the Surajkund Mela and are still smacking our lips.

When we came to know about Koshur Aroma, the online food service specialising in Kashmiri food, we went all out and ordered a feast comprising vegetarian and non-vegetarian dishes. All the dishes were finger-licking tasty. Moreover, given the generous portion size, the whole family had their fill.

Among the vegetarian dishes, the Chounth Wangun blew our mind. It was a perfect example of the strict vegetarianism followed by some Kashmiris. Made with green apple and brinjals, it was flavoured with aromatic spices sans onion or garlic. Nothing like what we have had before, it was a burst of flavours in the mouth.

We also had the Dum Aloo and Chaman Kaliya made with cubed paneer. Seasoned with aromatic spices, the sweet smell of saffron added a festive touch. And with one of us being a Punjabi, how could we skip the Kashmiri Rajma? Cooked in a thick tomato gravy, this rajma dish was very different from what we get in Delhi.

A special mention is the Kashmiri Pulao. The Basmati rice had paneer cubes and dry fruits cooked in ghee and seasoned with Kashmiri herbs. Decadent to the core, it was the perfect side to the other main course dishes that we had.

In the non-vegetarian fare, we ordered our old favourite Mutton Roganjosh. Tender chunks of mutton were cooked in a curd-based marinade and spiced with aromatic flavours. The heaviness of mutton was perfectly balanced in the light gravy and had us craving for more.

We also had Chicken Rara, a minced chicken dish, and Shaam, a minced meat surprise. Shaam was again a white gravy dish with a unique heavy flavour of Shahi Jeera.

A thoughtful addition by the kitchen was the quinoa salad. The salad provided the necessary balance of protein and fibre and helped to round off the meal. Last but not the last, the notes in beautiful handwriting won our hearts.

Is Koshur Aroma Worth?

From Kashmiri Pulav and Rajma to Rogan Josh and Shaam, it looked like Kashmir served on a platter. It was surely a carnivore’s delight but the vegetarians among us were also dancing with joy with dishes like Chounth Wangun and Chaman Kalia.

The cloud kitchen delivers all across Delhi NCR. So order today, make your weekend special, and thank us later.