Food Festivals allow us to experience Culinary Delights of different regions and most of the times they leave me elated and asking for more. I was recently invited to Singh Sahib by their most loving PR and F&B team, for Jashn-E-Fateh Food Festival. Singh Sahib commemorated the incessant victories and the legendry journey of Sardar Hari Singh Nalwa, who was the commander in chief of the Sikh empire and was famous for his valour, which led to the glory of the Sikh empire. Equally famed were the celebratory feasts that followed every successful conquest. Jashn-E-Fateh was a culinary tribute through an extravagant buffet, which celebrated the flavours from Punjab to Peshaawar. Otherwise also Singh Sahib is known for its Punjabi food from the undivided India and hence flavours from Pakistan have always been a highlight, but in this ode to Sardar Hari Singh Nalwa, the culinary delights were specially curated keeping those times in mind.
There were 3 major live cooking stations that highlighted the era and the dishes that formed the most famous part of that era. Then there was the buffet that had dishes from across the regions of Punjab and Peshawar.
Badam Milk served in a traditional way made for the welcome drink, and it was simply awesome, very flavour and refreshing.
Our culinary journey began with the region of Peshawar and Namak Mandi in Peshawar to be precise. In earlier days it used to be a trading ground for salt and hence the name. Namak Mandi, today is a famous food street in Peshawar that serves authentic food and barbecued meats are a speciality. Here at Jashn-E-Fateh, Namak Mandi Sigri served selection of meats and vegetables cooked on Sigri just the way Pashtus do.
There was Gosht Ki Chaap, Murgh Saaji, Namak Mandi Paneer Tikka and Surkh Mushroom.
Each and everything on this menu was just delicious. The muttonchops were amazing; they were so tender and tasteful. The roasted chicken also had a very unique flavour; it wasn’t anything like the regular tandoori chicken. It had very authentic taste. My son polished off the paneer tikka in no time, and he liked it so much that I had to call for a second helping. Mushrooms too were delectable and I controlled myself from not going for a second helping on this one, else I wont have been able to try the other dishes, they were so delicious.
The next dish was from Haripur, it was the Katwa Gosht. I loved the way; this live cooking station showcased the various stages of cooking this mutton dish. It is basically a mutton cry cooked in an earthen pot over slow fire and takes about 4-5 hours. It also has a particular eating tradition; the chunks of khameeri roti are dipped in the curry and served in an earthern pot to relish. I loved this dish from every aspect, the way it is cooked, the aroma, the presentation, the tradition of eating and of course the taste. 10/10 for this one.
The third live station was from Kashmir; the one in Pakistan and it showcased Kashmiri Kalaahri Kulcha. Pan grilled leavened bread and ripened cow’s milk cheese of the Dogra community; this specialty was served with spiced chickpeas. The Kulchas with their filling had a very authentic and different taste, it was mild but wonderful. The chickpeas added spice to the whole experience.
I gave the dishes in buffet a skip, as I was feeling too full with these live station delicacies. My son though tried the Handi chicken and as per the expert, it was delicious too.
The live station cooking and their delicacies were enjoyed multifolds with the live music and some ghazal singing in the background, and that makes the experience at Singh Sahib even greater.
The only thing I felt was absent, was the ambience decor, it would have added a lot of value if decor was also done keeping in mind the food festival.
I am grateful to the team at Eros for inviting me for this amazing foodie experience and I look forward to more culinary delights from the house of Eros Hotel.