<p>Tucked away on Castle Street in Ashoknagar is Kungh, a cosy little place specialising in authentic Kashmiri food.<br /><br />Run by Javed and Anwar, the menu is based on Wazwan, a formal culinary Kashmiri tradition observed at weddings. <br /><br />“Wazwan is not a meal but a ceremony involving several hours of cooking and often runs into 20-30 courses. We have adapted it to a simple a la carte dining,” explains Javed. <br />Starters range from grilled paneer and Troosh Cockur (boneless chicken grilled in the tandoor). A delicacy however is Tabaq Maaz or lamb ribs served as an appetiser, delicately flavoured, crisp on the outside and softly moist on the inside.<br /><br />Saffron and yogurt are generously used in the cooking, giving the gravies a lightly spiced but light, creamy consistency.<br /><br />“We set our yogurt daily in earthen pots and a lot of our spices, dried fruits, nuts and saffron are flown down from the Valley, including the rose petals we use for extraction,” they say.<br /><br />Kashmiri specialities on the menu include Roganjosh (tender lamb shanks in a rich red gravy), Rista (soft lamb dumpling), Kungh Cockur (chicken in saffron gravy) besides a wide range of grilled kababs. The lamb dumplings are pounded by hand for three hours to give them a smooth silky texture.<br /><br /></p>.<p>One can opt for steamed or saffron flavoured rice as accompaniments or a selection of rotis and naans. Along with meal Kahwah, a green tea flavoured with saffron, cardamom and almonds is served.<br /><br />Vegetarians have good options to choose from, like Al Yakhni (bottle gourd in yogurt gravy), a delicious Rajmah (very differently made without onions and tomatoes), Chouq baingan (whole eggplant in gravy) and Headder (mushroom with spices).<br /><br />A traditional Wazwaan concludes with the Gushtaba, a special dish which is made from pounded lamb dumpling in a yogurt gravy, which is also on the menu. <br /><br />“We like the speciality desserts they serve here like Phirni, Kheer, Kubhan Meetha (apricot) and Badam Meetha. The apricots are fresh so the dish has a rich orange colour unlike the dark brown which comes from using the dried ones,” say regulars Bina and Praveen. Kungh also makes a very special lassi almost like a smoothie flavoured with saffron and rose petal extract.<br /><br />It’s closed on Mondays.</p>
<p>Tucked away on Castle Street in Ashoknagar is Kungh, a cosy little place specialising in authentic Kashmiri food.<br /><br />Run by Javed and Anwar, the menu is based on Wazwan, a formal culinary Kashmiri tradition observed at weddings. <br /><br />“Wazwan is not a meal but a ceremony involving several hours of cooking and often runs into 20-30 courses. We have adapted it to a simple a la carte dining,” explains Javed. <br />Starters range from grilled paneer and Troosh Cockur (boneless chicken grilled in the tandoor). A delicacy however is Tabaq Maaz or lamb ribs served as an appetiser, delicately flavoured, crisp on the outside and softly moist on the inside.<br /><br />Saffron and yogurt are generously used in the cooking, giving the gravies a lightly spiced but light, creamy consistency.<br /><br />“We set our yogurt daily in earthen pots and a lot of our spices, dried fruits, nuts and saffron are flown down from the Valley, including the rose petals we use for extraction,” they say.<br /><br />Kashmiri specialities on the menu include Roganjosh (tender lamb shanks in a rich red gravy), Rista (soft lamb dumpling), Kungh Cockur (chicken in saffron gravy) besides a wide range of grilled kababs. The lamb dumplings are pounded by hand for three hours to give them a smooth silky texture.<br /><br /></p>.<p>One can opt for steamed or saffron flavoured rice as accompaniments or a selection of rotis and naans. Along with meal Kahwah, a green tea flavoured with saffron, cardamom and almonds is served.<br /><br />Vegetarians have good options to choose from, like Al Yakhni (bottle gourd in yogurt gravy), a delicious Rajmah (very differently made without onions and tomatoes), Chouq baingan (whole eggplant in gravy) and Headder (mushroom with spices).<br /><br />A traditional Wazwaan concludes with the Gushtaba, a special dish which is made from pounded lamb dumpling in a yogurt gravy, which is also on the menu. <br /><br />“We like the speciality desserts they serve here like Phirni, Kheer, Kubhan Meetha (apricot) and Badam Meetha. The apricots are fresh so the dish has a rich orange colour unlike the dark brown which comes from using the dried ones,” say regulars Bina and Praveen. Kungh also makes a very special lassi almost like a smoothie flavoured with saffron and rose petal extract.<br /><br />It’s closed on Mondays.</p>
