Kashmiri dishes have always been regarded as a specialty. Only very few chefs have mastered the art to delectably cook the rich cuisine. Sahara Star gets you a fine fare of Kashmiri cuisine till March 1. Chef Quyoom Rahi along with the master chef of Namak, chef Vishal Kunwar, brings to Mumbai the fine delicacies of the Valley. Chef Rahi will emphasise on the use of spices like cumin, clove, turmeric, fresh chilies and black pepper. On the platter are vegetarian delicacies like zaffrani kanagucchi, nadru goshtaba, tsok wangan and gogji. Meat lovers have lots to choose from — muj gard, martswangan korma, goshtaba, dum kokur, yakhni pulao and jardalo boti.

Quyoom Rahi is one of the renowned names in traditional Kashmiri cuisine known as Wazwaan. He has contributed to several food festivals and promotions to establish the Kashmiri culinary art.

Born in Srinagar, chef Rahi developed a keen interest in Kashmiri cuisine at an early age and learnt the basics under his mother's guidance. His father being in the same profession instilled discipline, professionalism and the right attitude towards the culinary art.

Serving up this culinary art for the past 21years, chef Rahi started his career at The Oberoi's Srinagar and got a chance to work and learn from various leading lights in the culinary field like Jiggs Kalra, Elias Qureshi, Shauqat Qureshi to name a few, which not only strengthened his roots in Kashmiri cuisine but also made him an expert in Awadhi and Hyderabadi cuisine.