<p>Indians are known to be big foodies and experimental too when it comes to different cuisines and various dishes. The only thing prevalent in their mind is food.<br /><br /> While the Muslim, Bengali and Punjabi cuisine of Delhi is hugely celebrated, adapted and adopted by the rest of the country, the equally significant Kayastha food has been given a miss. Few are aware that Kayasthas love their food and have some really deliciously special dishes.<br /><br />The Kayastha community’s cuisine is a unique blend of Muslim and Hindu cultures. In fact, talking about its historical significance, because of the Mughal influence, even the vegetarian Kayastha cuisine is distinctly rich. The meats and the vegetables are treated to elaborate cooking methods and exotic spices make for a distinct experience of flavour. <br /><br />Rajiv Bajaj, General Manager of The Village Restaurant Complex shares his stint with Kayastha food for his Indian restaurant Colours ‘N’ Spice. “Kayastha food is quite prevalent in Northern India, Bihar, Kolkata and Jharkhand.</p>.<p> I went through a rigorous reserch for my Kayastha menu. It was really facinating to know the history of this lesser known cuisine. Kayastha food goes back to the Mughal era where prominently gosht was cooked. But, unfortunately like other cuisines, Kayastha food has not yet able to establish itself.”<br /><br />With a list of handpicked dishes served on your plate, the menu begins with robust and flavourful non-vegetarian items like Ghar ka Mutton, Macher Jhol, Mutton Kosha followed by the intense and aromatic vegetarian dishes like Taka Paisa, Begun Bhaja, Paneer Laung Latta, Kathal Biryani, Luchi and Radha Ballavi. <br /><br />The mouth watering list of sweet delicacies like Cham Cham, Sondesh and Mishti Doi clearly leave the foodies craving for more. Though associated more with Bangla cuisine, the Kayastha foodie also identifies with these delicacies since they share similar traits. Moreover, a welcome drink of Masala Sattu and starter like Paalak Ki Chaat are other dishes to enhance one’s appetite. <br /><br />According to Rajiv, they had sent their chefs to respective Kayastha families to learn the authentic preparation of Kayastha foods. <br /><br />“The USP of Kayastha food is the way it is cooked along with the spices. The meat and veggies are never over-cooked and retain their original flavour. The oil content is also less, as is fat and cream.” <br /><br />When it comes a staple food, mutton rules their kitchen. Delicacies from the Kayastha community are found in states of Uttar Pradesh, Bihar and West Bengal. <br />As the traditional Kayastha cuisine is hard to find outside homes and seldom available at generic Indian restaurants, the Village Complex has taken up the initiative to bring it to the people of Delhi.<br /></p>
<p>Indians are known to be big foodies and experimental too when it comes to different cuisines and various dishes. The only thing prevalent in their mind is food.<br /><br /> While the Muslim, Bengali and Punjabi cuisine of Delhi is hugely celebrated, adapted and adopted by the rest of the country, the equally significant Kayastha food has been given a miss. Few are aware that Kayasthas love their food and have some really deliciously special dishes.<br /><br />The Kayastha community’s cuisine is a unique blend of Muslim and Hindu cultures. In fact, talking about its historical significance, because of the Mughal influence, even the vegetarian Kayastha cuisine is distinctly rich. The meats and the vegetables are treated to elaborate cooking methods and exotic spices make for a distinct experience of flavour. <br /><br />Rajiv Bajaj, General Manager of The Village Restaurant Complex shares his stint with Kayastha food for his Indian restaurant Colours ‘N’ Spice. “Kayastha food is quite prevalent in Northern India, Bihar, Kolkata and Jharkhand.</p>.<p> I went through a rigorous reserch for my Kayastha menu. It was really facinating to know the history of this lesser known cuisine. Kayastha food goes back to the Mughal era where prominently gosht was cooked. But, unfortunately like other cuisines, Kayastha food has not yet able to establish itself.”<br /><br />With a list of handpicked dishes served on your plate, the menu begins with robust and flavourful non-vegetarian items like Ghar ka Mutton, Macher Jhol, Mutton Kosha followed by the intense and aromatic vegetarian dishes like Taka Paisa, Begun Bhaja, Paneer Laung Latta, Kathal Biryani, Luchi and Radha Ballavi. <br /><br />The mouth watering list of sweet delicacies like Cham Cham, Sondesh and Mishti Doi clearly leave the foodies craving for more. Though associated more with Bangla cuisine, the Kayastha foodie also identifies with these delicacies since they share similar traits. Moreover, a welcome drink of Masala Sattu and starter like Paalak Ki Chaat are other dishes to enhance one’s appetite. <br /><br />According to Rajiv, they had sent their chefs to respective Kayastha families to learn the authentic preparation of Kayastha foods. <br /><br />“The USP of Kayastha food is the way it is cooked along with the spices. The meat and veggies are never over-cooked and retain their original flavour. The oil content is also less, as is fat and cream.” <br /><br />When it comes a staple food, mutton rules their kitchen. Delicacies from the Kayastha community are found in states of Uttar Pradesh, Bihar and West Bengal. <br />As the traditional Kayastha cuisine is hard to find outside homes and seldom available at generic Indian restaurants, the Village Complex has taken up the initiative to bring it to the people of Delhi.<br /></p>
