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“Poush” promise
just visit our place once & you will be delighted. As
you enter the restaurant, you see Shikaras (wooden boats in
which you can sit and eat) placed all over, curtains blowing
gently with the breeze. The elevated architecture of the restaurant,
for which craftsmen were brought all the way from Kashmir,
resembles that of a traditionally done up Houseboat, with slanted
pinewood shingling in typical Kashmiri style. Traditional Krewel-embroidered
wall hangings and Kangdis used as flower vases and Kashmiri
music in the background create the perfect Kashmiri ambience.
A special thing to mention is the Khutumbandi ceiling inside,
perhaps the only one of its kind in Mumbai. A Shikara by the
side of the restaurant, crafted to provide you that ’surfing
effect’ while you have your meals the Kashmiri style
adds beauty to the whole conception. As you remove your footwear
and settle in one of them, Kashmiri folk music takes you to
another world. There are tables and chairs too. |
| Hukkah : |
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You can always
try the flavored
Hukkah which comes in green apple, strawberry,
coffee and many more flavors as you wait for the main course. |
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| Intro with Kashmiri Menu
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Let our Vaza (Chef) introduce
you with our Veg & Non Veg dishes: |
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Non Vegetarian |
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Gushtaba : |
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Gushtaba Called
by Kashmiris as 'Dish of Kings', Goshtaba is famous for its
flavor and taste. It is served as the last meat dish in a
Wazawan feast, before the dessert. The main ingredients of
this gravy dish are meatballs, ghee, onion, and garam masala.
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| Roganjosh : |
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Roganjosh is an
aromatic curry dish. Rogan means clarified butter in Persian,
while Josh means hot or passionate. Rogan Josh thus means meat
cooked in clarified butter at intense heat.
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| Tabakh Naat : |
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Tabakh Naat, Mutton
Ribs stewed with herbs, marinated in curd and stir fried.
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& Many Many More... |
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| Vegetarians
Delight : |
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Vegetarians
need not despair. Even the most
devout Jain of Mumbai is assured that the vegetarian food
is cooked separately and devoid of onion, garlic and tomato.
One cannot miss the famed Kashmiri Dum Aloo. You can also
try Monje Nadier- thin sliced knol knol and lotus roots
pan-fried and cooked in red gravy and Chamani Pulav - cubes
of paneer cooked in basmati rice and flavored with saffron.
Here, too, you have a choice of Dai Batta Thal comprising
Paneer Qaliya, Veth Chaman, Dum Aloo, Nadier Yakhean, Nadier
Churma, Mutter Palak, Rice, Chutney, Raita, Sweet Dish
and Qahva. |
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| Nadier Palak Tikki : |
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Chammani Qaliya : |
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Chammani Qaliya, Paneer
Cubes, deep fried and cooked in a gravy of milk and haldi. |
Qahwa : |
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Qahwa, The
tea is made by boiling green tea leaves with saffron strands,
cinnamon bark and cardamom pods. |
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& Many Many More... |
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Just login
to "Poush" Essence of Kashmir" & explore
the aroma & savor |
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