Chef Parvinder Bali, the corporate chef of The Oberoi of Centre of Learning and Development, is presenting a unique Kashmiri culinary offering at Frangipani at Trident Nariman Point, Mumbai.
‘The Taste of Paradise’ will be offered from February 13 to February 21, 2021.
A native of Baramulla in Kashmir, Chef Bali is one of the only three chefs in India to have been professionally certified by CIA and American Culinary Federation.
Through this new culinary experience, the chef tries to highlight the true essence of Kashmiri food which is mild in taste and rich in flavour with high use of hot spices like cardamom, fennel, ginger, cinnamon, cloves and saffron.
On offer are delicacies such as gadh munjh (fish simmered with knol khol, a typical preparation of Wazwan); kokur marchwangan Korma ( chicken cooked in a gravy of Kashmiri chillies, fennel, cinnamon and coriander); roghanjosh (curry of spiced lamb, unique of its kind with red chillies, yoghurt, cinnamon and fennel); gushtaba (pounded lamb meat balls in a yoghurt gravy with spices); rista (pounded lamb meat balls flavoured in cinnamon and red chilli gravy) and shabdegh (lamb koftas, lamb shanks and boti braised with turnips, saffron and brown onions simmered overnight in sealed pots.
Menu selection available as following:
- Lunch: A la carte/Thali
- Dinner: A la carte/Set menu
Time:
- Lunch: 1230 hours to 1500 hours
- Dinner: 1930 hours to 2330 hours
To make a reservation, call Frangipani at 022 6632 4343.
