SOHMCT organised a speciality workshop on Kashmiri Pandits Cuisine held at the Training Kitchen Lab. The event was coordinated with renowned Chefpreneur, Chef Rahul Wali, with 18 years of expertise, served as the workshop’s resource person. The cuisine of Kashmiri Pandits is celebrated for its exquisite flavors and expansive repertoire, featuring vegetarian and non-vegetarian delicacies. Core to their culinary ethos are ingredients like yogurt, 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 package of starters and beverages.
