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Preserving Indian heritage one meal at a time

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GULAB Jamun. / PHOTOGRAPHS BY WRENN SANCHEZ FOR THE DAILY TRIBUNE

Before K-Pop, there was Bollywood. The Indian culture effortlessly made a mark on the globe with its extravagance. From movies to sartorial sensibilities, India is perpetually stunning. More than these key aspects, however, it is India’s cuisine that can easily sweep every foodie’s heart.

Right now, you might be thinking about sumptuous Indian meals, but you must wonder where to get a legitimate one in the metro.

In the middle of the bustling Bonifacio Global City (BGC) lies Kashmir — an authentic Indian restaurant that has been winning hearts of Filipinos since 1975.

PANEER Makhani.

From the genius of three sisters Situ, Kamla and Indra, Kashmir has catered to generations of Indian food connoisseurs. And now it is in the hands of restaurateur Leon Araneta, the tradition goes on while keeping Kashmir in with the times.

In a conversation with Daily Tribune, Leon highlighted two things in keeping Kashmir: Preserving Indian heritage and introducing modern takes on Indian favorites.

BEST Indian food pairings at Kashmir.

From the furniture and utensils up to the staff, Leon kept Kashmir. And since he is a co-owner of handcrafted burger joint, Buns & Bros, he introduced Indian-styled burgers which is a must-have for every customer.

Aside from innovation, Leon also elevated the Kashmir originals by adding a vegan menu.

For Hummus lovers, you can get the chickpea or get the spinach variant called Palak Paneer. Pair it with Masala Dosa stuffed with savory potato filling and now you have an appetizer dish.

KASHMIR owner Leon Araneta / PHOTOGRAPHS BY WRENN SANCHEZ FOR THE DAILY TRIBUNE

You can also have Samosa, the baked pastry with savory filling for appetizers. It often has chicken in it but Kashmir made a vegan option where every piece has generous vegetable content.

And when talking about Indian food, curry shouldn’t be amiss. You can have either Chicken Tikka Masala  or Chola Masala to mix with your plain or vegetable Biryani.

Combining Dhal Cana, Cucumber Raita and Punjabi Dhal with Biryani is also a must-try, according to Leon. He also suggested that these dishes be eaten with one’s hands.

VEGAN Samosa.

“In India, eating begins with your eyes, smell, your touch because you have to imagine a cold mountain place then you come to a meal. And the first thing you touch is hot food, the food starts to warm you. The spices and all that starts to enter you through your mouth,” Leon said.

Having these altogether will certainly make any foodie satisfied but always leave room for Kashmir’s dessert, Gulab Jamun — milk-based sticky balls drizzled with ice cream.

Waiting is not an option in trying Kashmir. Try their al fresco dining at level three One Bonifacio High Street or contact them at +63 917 531 6023.

 

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