Workshop on Kashmiri Pandit Cuisine

SOHMCT organised a speciality workshop on Kashmiri Pandit cuisine at the Training Kitchen Lab. The event was coordinated with renowned chefpreneur Rahul Wali, who has 18 years of expertise and served as the workshop’s resource person. The cuisine of Kashmiri Pandits is celebrated for its exquisite flavours and expansive repertoire, featuring vegetarian and non-vegetarian delicacies. Core to their culinary ethos are ingredients like yoghurt, asafoetida, and turmeric powder, which infuse their dishes with distinctive depth and aroma. The workshop aimed to deepen students’ understanding and appreciation of the diverse array of Kashmiri Pandit cuisine. The menu included a complete selection of starters and beverages.