What was intended as a typical review lunch turned into an engrossing conversation with Azmat and her team, thereby resulting in this rare two-part Gourmet On The Road episode. Hope you enjoy part one. Subscribe and hit the bell to stay tuned, Take care; stay safe and strong. Happy eating! If you'd like to support our work, please join our UA-cam membership community using the 'join' button below or on our channel home page, or visit our Patreon page at www.patreon.com/foodloverstv More options to support in description below. Follow us on Instagram for more on delicious food @kripalamanna instagram.com/kripalamanna/ or @foodloversindia instagram.com/foodloversindia/ 😋
Thank you so much for providing such a fantastic platform to express my thoughts on the true, unfiltered, and authentic representation of Kashmiri culinary heritage. There's so much I've always wanted to say about this cuisine and the nuanced aspects that make it truly special. My team at Sarposh and I are incredibly grateful for this opportunity.
The sign of a good "food lover" is that they know when to talk and when to listen, it's very evident in this video that Kripal wanted to learn about the food, cooking and the culture behind the Kashmiri cuisine from the host, he dint interrupt her even once while she was narrating the whole story with such passion. Kudos to you Sir!! Unfortunately here in Hyderabad, we are subjected to some self proclaimed "foodies and experts" with lakhs of subscribers who just keep on interrupting the host or the chef while they explain about the food or the cuisine. It's soo irritating and annoying.
Hi it was amazing but there is a distinct difference between Kashmiri wazza food and Kashmiri pundit food. Hats off to the owner . Hope she can also introduce Kashmiri pundit,food as well. I am a Kashmiri Pandit . It’s not political statement , but a genuine request.
The best episode so far. The lady is so passionate about Kashmiri food and she is so thorough. She speaks so well and you just want to run to their restaurant and try their food. Great job Azmat. You are brilliant
She's so passionate about her Culture and the Food. Love to see this, after all the negativity that we've heard about Kashmir 💜 Would love to visit Kashmir someday if all's well. Beautiful People.
After a while , this is one of best episodes from Krupa ji. It's is very difficult to put together a wazwan in a city out of Kashmir . From the sheer enthusiasm, hard work , getting artists ( that's what wazwan embellishment workers are ought to be known) , the ingenuity of creative artworks from Kashmir which people can buy has added to Sarposh 's diners excitement On Wazwan Waza' literally means cook and 'Wan' means shop; 'Wazwan' means setting up a feast in the host's courtyard. In 1398 when Taimoor invaded Hindustan, he brought with him cooks (Waza) from the land of Samarkand (Uzbekistan). And these Wazas amalgamated the Persian, Turkish and Afghan techniques to develop the Kashmiri cuisine. In a wazwan at least 2kg of mutton and chicken is served per person is easier for Kashmiris to digest all the meat because of the strong mineral content of the Valley's water which helps in faster break-down of food. Most of the Wazwan dishes are red in color, the red color is obtained from either the cockscomb flower locally known as “Maval” or Kashmiri Red Chillies. Saffron is a key ingredient of Kashmiri wazwan, Methi Maaz - Minced sheep Tripe Curry flavoured with Methi (fenugreek leaves, the first dish set in Tream). * Daniwal Korma - Mutton Korma cooked in coriander and Ghee with yogurt-based gravy. * Sabz Haakh - Spinach-like leafy greens cooked in mustard oil with chilly, without which Wazwan is incomplete. * Rogan Josh - Shoulder meat cooked in Praan paste, mawal flower essence, curd, and Kashmiri mirchi diluted essence. Rogan means fat and Josh means to cook on high heat. * Goshtaba - Meatballs with cheesecake-like texture minced with fat and dipped in mutton broth, with gravy based on curd, cardamom, dry ginger, and fennel. * Marchwagun Korma - Fiery hot Kashmiri chilly korma; three-quarters of the chilly used in the entire wazwan is singularly used in this dish Doon Chetin - Walnut chutney flavored with yogurt and Kashmiri chilies - a Kashmiri staple that will take your breath away, literally! * Masheid Al Chetin - Chutney made from pumpkin, dates, cardamoms, dried nuts and honey - to bring solace to your fired taste buds! * Kashmiri Pulao - Basmati chawal cooked in milk and ghee with saffron and dry fruits and kishmish separately roasted in ghee. * Tabakh Maaz - Glossy ribs cooked in ghee then simmered in yogurt till dry. * Aab Gosht - Mildly flavoured sheep ribs cooked in milk gravy with cardamoms and saffron. Kashmir, most of these cooks seem to be conversing in their own secret language for all of these years, a language that is hard to decipher Most names of the dishes in Wazwan have been derived from the Persian language anyway, but this is something different. The head cook, who is usually referred to as ‘Waza’ or ‘Aash Paaz’ outside, is called ‘Koulur’ in this secret language, Rice becomes ‘Raang’, Kebabs are 'Ashgund', gravy is ‘Mooa'th’, Tabakh Maaz is ‘Taieye’, Rista is ‘Chuwei’. Rogan Josh (Raizei), Gushtaba (Tass) . guests, Musann Weil chicken, Utensils , ‘Du Zung’ ‘Tamein’, chicken Best wishes to Sarposh !
@@JustMe54328why ,do you ? Wazwan is cuisine which is not known outside of Kashmir. The artists who prepare this are a rarity and obviously have a classic way of conversing when blending the ingredients and preparing the wondrous wazwan.
@@biggles4705 no, I was curious about the secret language, I just have a thing for linguistics. I wanted to know what it’s related to, maybe Turkish or Persian or something. R u from the family of wazas, can u understand the language?
Sir....in this vlog.....you are talking very less & she is very excited to explain Kashmiri Culture....Great feeling....All The Very Best To SARPOSH & Team....
This is the authentic Roghan Josh👌🏾👌🏾🤟🏾….true to its land of origin , Kashmir and Gilgit ….all the Mughalai versions I’ve eaten so far are poor copies …It’s good to see that Bengaluru has an authentic Kashmiri restaurant after so many years …I think there was one 40 years ago, called Mezbaan on Residency Road, sadly it closed many years ago .
I remember Mezbaan. Good food and visited regularly. There was another place, between Cash Pharmacy and St. Joseph's which specialised in NWF / Afghani cuisine (forgot the name). Very good too.
Wow. So much effort has gone into the making of the restaurant and food. Shes so passionate, its evident. Thanks Kripal for introducing this new culture...great job, well shot.
What a great episode. The lady is so passionate about Kashmiri cuisine and culture , and so well spoken --- she is bound to go places ! 👌👌👍👍 I do not stay in Bengaluru and was wondering if she serves Harisa, the meaty breakfast with a pouring of hot ghee and oil .... especially during winters. Looking forward to the next one.
Looking at the passion of this eloquent lady, am sure the food at Sarposh would be authentic and super tasty. Best wishes to her for a bright career ahead👍👍
Amazing insight into kashmiri cooking..never have i ever before known or seen so much in detail! Thank you Mr.Amanna & thanks to the hostess & owner. Looking forward to the 2nd part.
Sir, 70 s v were touring Kashmir loverly people. V had our food in a small village of 20 houses. They prepared yummy dish. I love saffron in their food preparation
Wow, Azmath is completely engulfed in a delightful mix of culinary wonders, cultural exploration, and enchanting Kashmiri stories. Her exceptional knack for adding splendor to everything around her is truly extraordinary. Azmath now be ready to handle the crowd at your restaurant.
Very interesting and intriguing conversation. You not only got to know the details and nuances of the cuisine but also about the Kashmiri folk art, culture and customs. The lady knows her Kashmir very well.
Hi Kripal.... I am a great fan of your channel.... In love with Sarposh and loving the way she is explaining her Restaurant insights..... Feeling like in Kashmir.... Great stuff and love all your videos😊
Kripal food connects people as you say interesting cuisine and practices followed in Kashmir. thank you for showcasing this vlog and big thank you to the owner who did a wonderful job of detailing their culture and eating style. Truly Amazing and a Great Country to be in where culture greets people :-) 🙏🙏🙏🙂
@@Vikramaditya_108Mughal culture can actually only be seen or feeled in Shahjahanabadi Delhi, at Lahore, at Agra (even if it's fading there). Not in Kashmir.
Kripal sir was waiting for your blog on kashmiri authentic food blog's many bloggers have shown kashmiri cuisine but the way u show and describe food is exceptional hat's off to u 💖
Wonderful episode and journey to kashmiri cuisine. Great job kripal sir and azmat ali. This was an interesting conversation. As a vegetarian waiting for more veg options.
She is v passionate abt kashmiri food. lot of kashmiris are so much passionate abt their valley and food and culture. (however sometimes it becomes a bit of closed mindset too). but generally they are good ppl. but extremely business savvyZchot or girda can be had with salted butter and regular tea. i invented my own ways of having zchot while in kashmir. for example i make cucumber, tomato, onion sandwiches out of girda or have some simple tomato based curries and a tad amount of melted cheese over it or with onion raddish cucumber raita.
this is one of the best videos I've seen,azmat have an immense knowledge in Kashmiri foods and spices, the way she is explaining every thing made me to glue to this video. Loved the video n waiting for the next, will visit this restaurant n try the Kashmiri delicacies soon, tq mr. kripal for exploring such a wonderful restaurant n tq azmat for explaining in a unique way n exploring the culture n delicacies of our kashmir..
Hi @FoodLoversTV & Kripal, I was wondering when would you visit Sarposh and try their lip smacking delicious Kashmiri cuisines. I am sure you must have loved ever bite. I had been here with my whole family and we all truly loved the entire experience. Because we were large group we were lucky to try their authentic “Sath Seyn Trami” where we got to taste most of their dishes. Every dish had a different taste as informed by Azmat in this video and were delicious. My mom is a vegetarian and the vegetarian dishes were also great. Overall it was a fabulous experience for my entire family. Thanks to Azmat to bring the authentic Kashmiri experience and culture here in Bengaluru and to you & your @foodloverstv to bring it in front of all Bengalurians. A must visit for those who love to try different cuisines and in love of meat 😊
This restaurant is indeed unique in itself and coupled with your deliciously flavoured comments the entire experience online adorns and furthers the experiential narrative. Although, the unique food transports the flavours of the Kashmir valley to south of our country there are a few points which could be considered: One - the food consists of fat and ghee other than the meat which could be a bit heavy on the GI tract of people in the southern state, considering the weather conditions compared to the extremely cold ones in the valley even during the summers. Two - I have been a consistent viewer of your videos and there have been the smallest of eateries in and around Bangalore which you have visited that serve non-vegetarian food. You have visited the kitchens as well and they have all been spotlessly clean compared to the butchering of the meat as depicted in this video of ‘Sarposh’. At this point, I may be bending more towards a more critical approach however I did find this stark difference between the kitchen of the current restaurant and the kitchen of the smallest of South Indian eateries catering non-vegetarian food and which I couldn’t miss at all.
Appreciate that you’ve been a consistent viewer of our videos and enjoy our narrative. Thank you. However need to point a few errors of observation in your comment. Firstly, there is no butchery of the animal that happens in the kitchen. The carcass is procured and processed in the kitchen, in a separate dedicated area. This is also the approach followed in many other restaurants, across cuisines and regional, including local, where the menu is meat centric. And there’s nothing wrong in that. So to single out this restaurant would be unfair. What you may not have seen in any of our other videos is the pounding of the meat by the wazas, as shown here. This process is integral to the authenticity of the resultant meat dishes, which is why it was depicted. In a local restaurant too, the meat is procured and then minced, either by machine or hand chopped to make a khaima unde or meat ball. And to make things like the boti, kaal soup, etc. there’s a fair bit of handling of the meat that’s involved. So again, picking this restaurant on this count is unfair. Last but not the least, the hygiene and sanitation in the kitchens here are comparable to what one sees elsewhere. I think watching the meat being beaten seems to have perhaps clouded your judgement and resulting opinion of the place. Yes, I will grant that some of the dishes can be rich in the fat and ghee, like the tabak maaz, but then it’s only a part of the entire meal. Happy eating!
Thanks a lot for taking so much time in responding to my comment. I have much better understanding now. ❤. This place seems to offer some tempting delicacies.
Kripal, do you think kitchens will be cleaner than usual, staff more dedicated to their work much more so than usual when you visit with the camera? Asking to know whether the food we get in restaurants is made with the same care as you get to taste and enjoy. Not asking for this restaurant in particular but in general.
Good question! I see many staff at many restaurants wear hair nets whenever there is a camera. But I don't think that's the case on regular days. But I don't think Kripal/his team will know about that.
Loved this episode. Got to learn so much about kashmiri cuisine and what goes into making each dish. So interesting. The artifacts and handicrafts, the culture and everything that was explained and shown was so informative and now I'm sure a lot of people would want to visit Sarposh and taste their lovely food. I'm definitely going to try when I'm home in Bangalore next
Hi Kripal, Please do try food at "Hotel Madeena - Gurappanapalya (Bannerghatta Road)" for Authentic Muslim Cuisine.. I'm Damn Sure the Taste will Blow away the Taste Buds. Please do try it once.
Kripal hi one request to you. Please mention the area , road and if possible any landmark nearby of the eatery you are about to review. You give an opening talk and straight away you are at the doors of the eatery. Why should the viewer find out the address from the description etc. As the video begins the viewer must cine to know the name of the area
Kashmiri wazwan and culture in general is mostly influenced by Afghan ,Irani and Tajiki culture coz of Muslim rule in Kashmir for a considerable period of time and trade with central Asia through silk route before 1947...
somewhere I don't feel this like this is authentic Kashmiri food. Kashmir was filled with Indian padit's and the food they eat were pure veg cuisine, now after the Muslim invasion the actual Kashmir cuisine is lost n people are taking these Muslim food recipes and claiming it to be Kashmir's..... offo !
What was intended as a typical review lunch turned into an engrossing conversation with Azmat and her team, thereby resulting in this rare two-part Gourmet On The Road episode. Hope you enjoy part one.
Subscribe and hit the bell to stay tuned, Take care; stay safe and strong. Happy eating!
If you'd like to support our work, please join our UA-cam membership community using the 'join' button below or on our channel home page, or visit our Patreon page at www.patreon.com/foodloverstv More options to support in description below.
Follow us on Instagram for more on delicious food @kripalamanna instagram.com/kripalamanna/ or @foodloversindia instagram.com/foodloversindia/ 😋
Thank you so much for providing such a fantastic platform to express my thoughts on the true, unfiltered, and authentic representation of Kashmiri culinary heritage. There's so much I've always wanted to say about this cuisine and the nuanced aspects that make it truly special. My team at Sarposh and I are incredibly grateful for this opportunity.
Azmat you are just amazing.... keep your passion going like this to reach great heights.... All the best 👍
Kudos to her culinary knowledge and English, at last someone closely matching kripal word for word
Aptly Put Sir 👌
Homework bro
The sign of a good "food lover" is that they know when to talk and when to listen, it's very evident in this video that Kripal wanted to learn about the food, cooking and the culture behind the Kashmiri cuisine from the host, he dint interrupt her even once while she was narrating the whole story with such passion. Kudos to you Sir!! Unfortunately here in Hyderabad, we are subjected to some self proclaimed "foodies and experts" with lakhs of subscribers who just keep on interrupting the host or the chef while they explain about the food or the cuisine. It's soo irritating and annoying.
Haha.. True.. 😅
Hi it was amazing but there is a distinct difference between Kashmiri wazza food and Kashmiri pundit food. Hats off to the owner . Hope she can also introduce Kashmiri pundit,food as well. I am a Kashmiri Pandit . It’s not political statement , but a genuine request.
Kashmiri veg and non veg food recommended good suggestion congratulations
Kindly check my comments sir
The best episode so far. The lady is so passionate about Kashmiri food and she is so thorough. She speaks so well and you just want to run to their restaurant and try their food. Great job Azmat. You are brilliant
She's so passionate about her Culture and the Food. Love to see this, after all the negativity that we've heard about Kashmir 💜
Would love to visit Kashmir someday if all's well. Beautiful People.
Her passion shows in the entire video .. almighty bless her 👍🏼
I haven't tasted the Kashmiri food but this one is included in my future visits as the food seems really tasty 😍😍😍😍
Loved the owner's demeanor & general vibe. Lovely video!
After a while , this is one of best episodes from Krupa ji.
It's is very difficult to put together a wazwan in a city out of Kashmir .
From the sheer enthusiasm, hard work , getting artists ( that's what wazwan embellishment workers are ought to be known) , the ingenuity of creative artworks from Kashmir which people can buy has added to Sarposh 's diners excitement
On Wazwan
Waza' literally means cook and 'Wan' means shop; 'Wazwan' means setting up a feast in the host's courtyard.
In 1398 when Taimoor invaded Hindustan, he brought with him cooks (Waza) from the land of Samarkand (Uzbekistan). And these Wazas amalgamated the Persian, Turkish and Afghan techniques to develop the Kashmiri cuisine.
In a wazwan at least 2kg of mutton and chicken is served per person
is easier for Kashmiris to digest all the meat because of the strong mineral content of the
Valley's water which helps in faster break-down of food.
Most of the Wazwan dishes are red in color, the red color is obtained from either the cockscomb flower locally known as “Maval” or Kashmiri Red Chillies. Saffron is a key ingredient of Kashmiri wazwan,
Methi Maaz - Minced sheep Tripe Curry flavoured with Methi (fenugreek leaves, the first dish set in Tream).
* Daniwal Korma - Mutton Korma cooked in coriander and Ghee with yogurt-based gravy.
* Sabz Haakh - Spinach-like leafy greens cooked in mustard oil with chilly, without which Wazwan is incomplete.
* Rogan Josh - Shoulder meat cooked in Praan paste, mawal flower essence, curd, and Kashmiri mirchi diluted essence. Rogan means fat and Josh means to cook on high heat.
* Goshtaba - Meatballs with cheesecake-like texture minced with fat and dipped in mutton broth, with gravy based on curd, cardamom, dry ginger, and fennel.
* Marchwagun Korma - Fiery hot Kashmiri chilly korma; three-quarters of the chilly used in the entire wazwan is singularly used in this dish
Doon Chetin - Walnut chutney flavored with yogurt and Kashmiri chilies - a Kashmiri staple that will take your breath away, literally!
* Masheid Al Chetin - Chutney made from pumpkin, dates, cardamoms, dried nuts and honey - to bring solace to your fired taste buds!
* Kashmiri Pulao - Basmati chawal cooked in milk and ghee with saffron and dry fruits and kishmish separately roasted in ghee.
* Tabakh Maaz - Glossy ribs cooked in ghee then simmered in yogurt till dry.
* Aab Gosht - Mildly flavoured sheep ribs cooked in milk gravy with cardamoms and saffron.
Kashmir, most of these cooks seem to be conversing in their own secret language for all of these years, a language that is hard to decipher
Most names of the dishes in Wazwan have been derived from the Persian language anyway, but this is something different. The head cook, who is usually referred to as ‘Waza’ or ‘Aash Paaz’ outside, is called ‘Koulur’ in this secret language,
Rice becomes ‘Raang’,
Kebabs are 'Ashgund',
gravy is ‘Mooa'th’,
Tabakh Maaz is ‘Taieye’,
Rista is ‘Chuwei’.
Rogan Josh (Raizei),
Gushtaba (Tass) .
guests, Musann Weil
chicken,
Utensils , ‘Du Zung’
‘Tamein’, chicken
Best wishes to Sarposh !
Secret language? Are you a kashmiri cook ? Or you come from their family?
@@JustMe54328why ,do you ? Wazwan is cuisine which is not known outside of Kashmir. The artists who prepare this are a rarity and obviously have a classic way of conversing when blending the ingredients and preparing the wondrous wazwan.
@@biggles4705 no, I was curious about the secret language, I just have a thing for linguistics.
I wanted to know what it’s related to, maybe Turkish or Persian or something.
R u from the family of wazas, can u understand the language?
Her dedication and hard work is definitely commendable!
Excellent. This episode is more about art than just food! Very interesting.
Really like ,when people take so much effort and passion to transport cuisine from one place to another
Sir....in this vlog.....you are talking very less & she is very excited to explain Kashmiri Culture....Great feeling....All The Very Best To SARPOSH & Team....
This is the authentic Roghan Josh👌🏾👌🏾🤟🏾….true to its land of origin , Kashmir and Gilgit ….all the Mughalai versions I’ve eaten so far are poor copies …It’s good to see that Bengaluru has an authentic Kashmiri restaurant after so many years …I think there was one 40 years ago, called Mezbaan on Residency Road, sadly it closed many years ago .
I remember Mezbaan. Good food and visited regularly.
There was another place, between Cash Pharmacy and St. Joseph's which specialised in NWF / Afghani cuisine (forgot the name). Very good too.
Wow Bangalore is so diverse.
I love watching all the different foods from around the world and how there all made. It’s amazing!
Same here 😊
She is very cute and Talkative....😊😊
Wow. So much effort has gone into the making of the restaurant and food. Shes so passionate, its evident. Thanks Kripal for introducing this new culture...great job, well shot.
What a great episode. The lady is so passionate about Kashmiri cuisine and culture , and so well spoken --- she is bound to go places ! 👌👌👍👍 I do not stay in Bengaluru and was wondering if she serves Harisa, the meaty breakfast with a pouring of hot ghee and oil .... especially during winters. Looking forward to the next one.
Looking at the passion of this eloquent lady, am sure the food at Sarposh would be authentic and super tasty. Best wishes to her for a bright career ahead👍👍
One of the best Food Lover episode..... The lady here is extremely passionate about food...
Absolutely awesome awesome... She is too good.Very inspirational 👌👏. Thanks kripal for this lovely video
Amazing insight into kashmiri cooking..never have i ever before known or seen so much in detail! Thank you Mr.Amanna & thanks to the hostess & owner. Looking forward to the 2nd part.
Sir, 70 s v were touring Kashmir loverly people. V had our food in a small village of 20 houses. They prepared yummy dish. I love saffron in their food preparation
Kashmir to Kanyakumari ....Kripal Amana is everywhere
Wow, Azmath is completely engulfed in a delightful mix of culinary wonders, cultural exploration, and enchanting Kashmiri stories. Her exceptional knack for adding splendor to everything around her is truly extraordinary.
Azmath now be ready to handle the crowd at your restaurant.
Very interesting and intriguing conversation. You not only got to know the details and nuances of the cuisine but also about the Kashmiri folk art, culture and customs. The lady knows her Kashmir very well.
Hi Kripal.... I am a great fan of your channel.... In love with Sarposh and loving the way she is explaining her Restaurant insights..... Feeling like in Kashmir.... Great stuff and love all your videos😊
Awesome Dhanu...! Really.. I am completely with you..!
Kripal food connects people as you say interesting cuisine and practices followed in Kashmir. thank you for showcasing this vlog and big thank you to the owner who did a wonderful job of detailing their culture and eating style. Truly Amazing and a Great Country to be in where culture greets people :-) 🙏🙏🙏🙂
I liked the lady's enthusiasm in explaining the Kashmiri Culture!
Kashmiri or Mughals culture mate 😂
@@Vikramaditya_108Mughal culture can actually only be seen or feeled in Shahjahanabadi Delhi, at Lahore, at Agra (even if it's fading there).
Not in Kashmir.
Kripal sir was waiting for your blog on kashmiri authentic food blog's many bloggers have shown kashmiri cuisine but the way u show and describe food is exceptional hat's off to u 💖
Masha Allah
Divine pleasure to watch. Indeed it's a heavenly experience.
Kashmiri people are soo fluent in there communication skill
Thank you for putting women owned businesses into focus ..
Wonderful restaurant. Awesome presentation. Absolute Jannat.
Wonderful episode and journey to kashmiri cuisine. Great job kripal sir and azmat ali. This was an interesting conversation. As a vegetarian waiting for more veg options.
She is v passionate abt kashmiri food. lot of kashmiris are so much passionate abt their valley and food and culture. (however sometimes it becomes a bit of closed mindset too). but generally they are good ppl. but extremely business savvyZchot or girda can be had with salted butter and regular tea. i invented my own ways of having zchot while in kashmir. for example i make cucumber, tomato, onion sandwiches out of girda or have some simple tomato based curries and a tad amount of melted cheese over it or with onion raddish cucumber raita.
All your videos are amazing but this is the only one which has equal passion from both sides. What an amazing story teller Azmat is!!!
Enjoyed this particular video ❤🎉 hat's off to her dedication 😊
Excellent effort, god bless.
LOVELY Kashmiri cuisine...😊
That episode was Wonderful!
this is one of the best videos I've seen,azmat have an immense knowledge in Kashmiri foods and spices, the way she is explaining every thing made me to glue to this video. Loved the video n waiting for the next, will visit this restaurant n try the Kashmiri delicacies soon, tq mr. kripal for exploring such a wonderful restaurant n tq azmat for explaining in a unique way n exploring the culture n delicacies of our kashmir..
Very nice...feels like I visited little part of Kashmir ❤...
Kashmiri culture and tradition cousin
Mind blowing episode sir
Krupal at his best with knowledgeble host . Loved it Sir.
Loved that explaination.
The lady is a great orator for sure brother 😅
Hi @FoodLoversTV & Kripal, I was wondering when would you visit Sarposh and try their lip smacking delicious Kashmiri cuisines. I am sure you must have loved ever bite. I had been here with my whole family and we all truly loved the entire experience. Because we were large group we were lucky to try their authentic “Sath Seyn Trami” where we got to taste most of their dishes. Every dish had a different taste as informed by Azmat in this video and were delicious. My mom is a vegetarian and the vegetarian dishes were also great. Overall it was a fabulous experience for my entire family. Thanks to Azmat to bring the authentic Kashmiri experience and culture here in Bengaluru and to you & your @foodloverstv to bring it in front of all Bengalurians. A must visit for those who love to try different cuisines and in love of meat 😊
This restaurant is indeed unique in itself and coupled with your deliciously flavoured comments the entire experience online adorns and furthers the experiential narrative. Although, the unique food transports the flavours of the Kashmir valley to south of our country there are a few points which could be considered: One - the food consists of fat and ghee other than the meat which could be a bit heavy on the GI tract of people in the southern state, considering the weather conditions compared to the extremely cold ones in the valley even during the summers. Two - I have been a consistent viewer of your videos and there have been the smallest of eateries in and around Bangalore which you have visited that serve non-vegetarian food. You have visited the kitchens as well and they have all been spotlessly clean compared to the butchering of the meat as depicted in this video of ‘Sarposh’. At this point, I may be bending more towards a more critical approach however I did find this stark difference between the kitchen of the current restaurant and the kitchen of the smallest of South Indian eateries catering non-vegetarian food and which I couldn’t miss at all.
Appreciate that you’ve been a consistent viewer of our videos and enjoy our narrative. Thank you.
However need to point a few errors of observation in your comment. Firstly, there is no butchery of the animal that happens in the kitchen. The carcass is procured and processed in the kitchen, in a separate dedicated area. This is also the approach followed in many other restaurants, across cuisines and regional, including local, where the menu is meat centric. And there’s nothing wrong in that. So to single out this restaurant would be unfair.
What you may not have seen in any of our other videos is the pounding of the meat by the wazas, as shown here. This process is integral to the authenticity of the resultant meat dishes, which is why it was depicted. In a local restaurant too, the meat is procured and then minced, either by machine or hand chopped to make a khaima unde or meat ball. And to make things like the boti, kaal soup, etc. there’s a fair bit of handling of the meat that’s involved. So again, picking this restaurant on this count is unfair.
Last but not the least, the hygiene and sanitation in the kitchens here are comparable to what one sees elsewhere.
I think watching the meat being beaten seems to have perhaps clouded your judgement and resulting opinion of the place.
Yes, I will grant that some of the dishes can be rich in the fat and ghee, like the tabak maaz, but then it’s only a part of the entire meal. Happy eating!
Thanks a lot for taking so much time in responding to my comment. I have much better understanding now. ❤. This place seems to offer some tempting delicacies.
Such a fascinating and interesting episode. Real eye opener on Kashmiri culture and cuisine. Looking forwarding to dining here at the earliest.
Agree with the lady at 19:54 ! The pounding of the meat has to happen in the absolute right manner!
Amazing ambience &best information regarding food🎉👏
Kripal, do you think kitchens will be cleaner than usual, staff more dedicated to their work much more so than usual when you visit with the camera? Asking to know whether the food we get in restaurants is made with the same care as you get to taste and enjoy. Not asking for this restaurant in particular but in general.
Good question! I see many staff at many restaurants wear hair nets whenever there is a camera.
But I don't think that's the case on regular days. But I don't think Kripal/his team will know about that.
You have to watch their q & a episodes for the answer.. they are about 2 years old now. But I'm sure Kripal sir practices the same.
Such an amazing episode❤.... If they are going to open in Hyderabad I will be the first customer....
The way kripal says Namaste 👌 even tho chefs there didn’t reply lol
Bud 22:30 that boii could actually be an primear movie actor 😂 litrally uff
Loved this episode. Got to learn so much about kashmiri cuisine and what goes into making each dish. So interesting. The artifacts and handicrafts, the culture and everything that was explained and shown was so informative and now I'm sure a lot of people would want to visit Sarposh and taste their lovely food.
I'm definitely going to try when I'm home in Bangalore next
Interesting food, good to see it in Bangalore!
Owner i explained everything extremely well
Awesome !! So informative.
Hope this restaurant is a hit
Gr8 episode got to know a about kashmir cusine
Kripal amannaji really nice you covered this on 1st floor, and ground floor you might noticed it's Khanposh, for non vegetarian, I liked it very much
Hi Kripal,
Please do try food at "Hotel Madeena - Gurappanapalya (Bannerghatta Road)" for Authentic Muslim Cuisine.. I'm Damn Sure the Taste will Blow away the Taste Buds. Please do try it once.
Thank you Kripal,for Kashmiri food & way to make. I definitely want to visit this place. 😅
Happy eating for when you visit them.
Do you have a book on the foods served in kashmir.
❤from goa sir u speak nice marathi and kanadaa i saw ur video in goa speaking in marathi even I know kanadaa.
In kashmiri the head bread maker is known as kandur waan.
Nice vloggggggg😍😍😍😍😍😍😎😎😎😎
I would be happy if you open one kasmiri rest in pune.
Beautiful job madam 🌷🌷🌷🌷🌷🌷
Kripal hi one request to you. Please mention the area , road and if possible any landmark nearby of the eatery you are about to review. You give an opening talk and straight away you are at the doors of the eatery.
Why should the viewer find out the address from the description etc. As the video begins the viewer must cine to know the name of the area
Wow, this was very informative..
She is more than a hotelier... Lucky husband..
Kashmiri wazwan and culture in general is mostly influenced by Afghan ,Irani and Tajiki culture coz of Muslim rule in Kashmir for a considerable period of time and trade with central Asia through silk route before 1947...
The curiosity of Kripal when he sees the ingredients in kitchen 😅
Nice, for sure will try.
One whole episode is for exploring the restaurant only. There's so much here. 😛
Hello sir nice to see you
I'm your well wisher 👌🤗
Visit an udupi ruchi hotel good tasty food you will get opposite of Sapthagiri medical college.
Can someone open a Darshini in Kashmir too ?
In 70 s v had masala dosa in madras cafe near Kashmir receiption counter.
Well I guess it would be a hit! The dosa, upittu and idly in jammu dosent taste good at all.
😂
Giid question..
He came to taste food & she showed whole Kashmir, and promoted other business..
Super Food Sir 🍗🍗🍗
NAMASKARA.
🙏🙏🙏🙏🙏🙏🙏
Kripal himself is more gora than the pounding workers 🥹
First comment 🎉🎉🎉
Almost! 😀
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How conviniently Azmat forgets the islamic invasion and barbarism brought into Kashmiri Hindus.... Pure hypocrisy...
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Quite educational as well apart from entertaining
🙏❤ Namaskara kripal sir 💟 🙏
Namaskara, enjoy the episode.
Sir where is rate card
somewhere I don't feel this like this is authentic Kashmiri food. Kashmir was filled with Indian padit's and the food they eat were pure veg cuisine, now after the Muslim invasion the actual Kashmir cuisine is lost n people are taking these Muslim food recipes and claiming it to be Kashmir's..... offo !
Man she is not allowing kripal to speak... 😂
Karmakanda
Hope to see some Kashmiri pandit dishes too.
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It's better to promote Kashmiri Pandits rather than promoting the predators of Kashmiri Pandits.