Crownit, a social app that allows users cash-back on restraunts, spas and other offers, recently hosted a bloggers table at the ongoing Peshawari Food Festival at Kama, Radisson Blu, Kaushambi. For a foodie like me, food festivals are an opportunity to try authentic cuisines within the comfort of my city. This was my first time at Radisson Kaushambi and there I learnt that they keep doing these food festivals quite often and bring the tastes of different regions for their clients. The current food festival focuses on delicacies of Peshawar and continues till the 4^th of September.

The experience began with a combination of a welcome drink and a snack bite. It was Buttermilk along with Anjeer and Potato Cutlet topped with Prune Sauce. The buttermilk was good and so was the cutlet, but I found the sauce a little too sweet for my liking, I would have preferred mint chutney to it.

For drinks we were served Florina, which was a refreshing mixed fruit mocktail. The presentation of starters was amazing; we were served Suleyamani Murg ke Kebab, Peshawari Paneer Tikka, Tandoori Phool and Peshawari Raan. Out of all the things served I loved the Raan; I haven’t ever eaten meat so tender. In fact mutton is something I usually don’t eat outside, I am basically a chicken person, but oh my ghosh, this mutton was mind blowing. You simply have to try it out to believe. The next best was the Tandoori Phool, which were florets of cauliflower marinated in tandoori masala and roasted to perfection. The Paneer Tikka and Chicken were good too, but the raan and tandoori phool were clear winners.

Soups were brought in post the starters; there was Paaye Ka Shorba and Chana Pudina Ka Shorba. I opted for Paye Ka Shorba, though I have never really tried it and was a little apprehensive too, but I thought of giving it a shot. Paaye Ka Shorba aur Kharode Ka Shorba as its popularly called is made by boiling animal bones in water with a little bit of vinegar. The valuable nutrients are literally leached out of the bone marrow. After two to 48 hours of simmering, the liquid is retained and the bones discarded.

Cartilage found in animal joint areas such as chicken feet, beef or lamb knuckles, trachea and ribs, hooves and skin, tend to yield the most nutritious broth. It contains cartilage (gelatine), bone marrow, amino acids and minerals. The end ingredient is a broth that contains all the valuable nutrients that are found in animal bones.

I couldn’t really accustom to the taste, I found it little oily, sticky and salty. It’s a kind of taste that one needs to develop over a period of time and may be cant appreciate in first instance. My mother who happened to accompany me tried the Chana Pudina Ka Shorba and highly recommended it.

The main course comprised of Dumpukht Murgh, Meat Kofta Curry, Paneer Handi Korma, Subz Gulbahar, Peshawari Choley, Yakhani Biryani, Maash Pulao, Qatlama and Khamiri Naan. Except the Peshawari Choley, which I missed by chance I tried everything and also I opted for normal roti in place of Khamiri Naan (never really liked them). The Dumpukht Murgh had a thick gravy and was delectable, but again for a change I loved the Meat Kofta Curry more. Though the koftas were little too big and also a little dry, but the gravy was awesome. Paneer Handi Korma and Subz Gulbahar will surely make a vegetarian very happy, even I liked them being a hardcore non-vegetarian. The Maash Pulao was a type of vegetarian pulao made with lots of green sprouts, a healthy option but surely not for me, especially when the aroma of Yakhni Biryani was pulling me towards it. The Yakhni Biryani served with Raita and Salan was just yumm, this is a must try and I am sure you will love it as much as I did. The most surprising dish was the Qatlama and I am sure no one can wildly guess with the name what it can be. Qatlama was like a desi version of pizza and is very popular in the Peshawar region. It was basically the khamiri naan, topped with vegetables and melted cheese just like a normal pizza and it tasted as awesome.

Desserts are the last part of any course and sometimes it’s really true that best things are saved for last. Badam Nariyal Ki Kulfi and Sheer Korma were the real delights. The badam kulfi with hint of nariyal in it was really awesome, and I loved the faluda, which was coloured orange with the use of saffron. The combination of white kulfi on the bed of orange faluda was not only tempting to the eyes but a feast to the taste buds as well. Sheer Korma was no less, it was like the traditional meethi sevaiyan loaded with dry fruits and was very very tasty.

Special mention for Chef Vishal Nigam and Chef Devi Lal who prepared these delicacies not just with expertise but also with lot of affection, passion and love.

Overall my experience at Kama was worth every moment spent there and I am feeling bad that I missed out on visiting the place earlier, but better late than never. I look forward to many more culinary experiences at Kama in time to come.

Do visit the Peshawari Food Festival at Kama, Radisson Blu, Kaushambi

From 18^th August to 4^th September