Review: Poush

A well-known fact about me is that I am a Delhi girl living in Mumbai. While a less known fact about me is that my lineage from my Dad’s side goes all the way back to Himachal Pradesh. The reason I am taking you people down my family history is cause I love food from up north, especially Himachal and Kashmir, but since I moved to Mumbai I really haven’t had a chance to have from either places. So last week when I got the chance to visit Poush, an authentic Kashmiri food place in Mumbai I jumped at the opportunity. Poush is originally a resort situated on the Mumbai-Ahemdabad expressway. It serves authentic Kashmiri cuisine and takes inspiration from Kashmiri decor. In Mumbai it is situated at World Trade Centre at Cuffe Parade. Poush promises you the essence of Kashmir up till your door-step, atleast if you live within a 2 km radius.

Poush

The restaurant itself is a cosy two level place situated in the Arcade tower at the world trade centre. With over all very simple decor and basic simple wooden chairs and tables, the top floor does have two low seating areas where you can go with a party of six.What I loved was the absolute attention to detail in terms of certain design details. These low seated beds on the top floor are covered by colourful curtains on two sides and display Kashmiri rugs on the other two walls. They have lots of cushions with Kashmiri embroidery. The tableware is authentic Kashmiri carved copper and silver with the patron first washing our hands with a copper jug. The food is then served in silver dishes.

In terms of the taste, the food was delicious. We started with the Kashmiri Spicy Chaman, which is Paneer slices along with tomato, capsicum, onion tossed in Kashmiri red chilli and herbs. This is a dish which was often cooked in my grandparents house so something I am super familiar with and love. Then we got Rajma, which is Rajma beans stewed and cooked in Kashmiri herbs, Dum Aloo, which is boiled potato cooked in red-hot gravy. We called for Roganjosh,which is lamb cooked in its juices on a slow fire with red chili, ginger powder and cloves. This was definitely the dish of the day. The lamb was soft and the gravy was out of this world, with each flavour coming across nice and strong. And finally the Chictaba, which is an authentic Kashmiri dish, that is skillfully pounded chicken pieces made into soft, spongy meatballs, cooked in a curd based gravy and flavoured with saffron. This was the only dish on the menu which may require for you to develop a palate. Like I said I love Kashmiri food so I loved it, but my friend who was a first timer did not quite enjoy it. Oh! I have to mention, we finished our plate of rice and moved onto Tawa chapatis, which has to be the softest chapatis I have ever eaten in a restaurant. We finally rounded off the meal with an authentic Kashmiri dessert-Phirni.
The over all experience was great with the highlight being the authenticity of the Cuisine, so if you happen to be in the area I definitely suggest you stop and try the food. Like I said if you live around the area they also do home-delivery. For me, any time I plan to have an Indian party, especially over Diwali time I plan to call in for catering by Poush for an authentic experience.
Price- Rs.1,500 for a meal for two minus alcohol.
Address- shop 27,Tower 4, WTC, Cuffe Parade,Mumbai 400005
Tel:022-67431114/15.

Roganjoshdum aloo

Recipes- Roganjosh

COOKING TIME 1 1/2 HOUR
YIELD 1 KG 200 GM
INGREDIENT QTY GM QTY NUMBER
MUTTON WITH BONE 1 KG 16 PCS
OIL 267 GM
HING WATER 15 GM
LAUNG 2 GM
SALT 16 GM
GREEN ELAICHI 3 GM
BLACK ELAICHI 1 GM 2 NOS
CHILLI POWDER 67 GMS
WATER
CURDS, WHISKED 125 GMS
SAUNF POWDER 16 GM
GREEN ELAICHI POWDER 1 GM
SOONTH POWDER 2 GM
JEERA POWDER 14 GM
BLACK ELAICHI POWDER 1 GM
TEJ PATTA 1 GM 04 TO 5 PCS

Method

  • POUND LAUNG,   GREEN ELAICHI AND BADA ELAICHI. KEEP ASIDE
  • HEAT OIL IN A VESSEL
  • AFTER 8 MINS, . ADD HING WATER
  • AFTER 1 MIN, ADD MUTTON, SAUTE
  • AFTER 3 MINS, ADD POUNDED MIX, AND   SALT. CONTINUE SAUTEING.
  • AFTER 14 MINS, ADD CHILLI POWDER.
  • IMMEDIATELY ADD 250 ML WATER AND MIX
  • ADD 450 ML WATER LITTLE BY LITTLE.
  • AFTER 2 MINS, ADD CURDS
  • AFTER 2 MORE MINS, ADD 1700 ML WATER
  • CONTINUE SAUTEING.
  • ADD SAUNF POWDER, GREEN ELAICHI   POWDER, SOONTH POWDER, JEERA POWDER, BLACK ELAICHI POWDER,   BAY LEAF.
  • PUT LID AND CONTINUE COOKING ON LOW   FLAME.
  • AFTER 1 HR , REMOVE FROM FLAME.

Recipe- Dum Aloo

INGREDIENT QTY GM
ALOO 500 GM
MUSTARD OIL 50 GM
HING WATER 18 GM
CHILLI POWDER 14 GM
WATER GM
GREEN ELAICHI POWDER 5 GM
LAUNG 1 GM
DAHI 40 GM
SALT 6 GM
SOONTH POWDER 2 GM
JEERA POWDER 3 GM
BLACK ELAICHI POWDER 0.5 GM
SAUNF POWDER 10 GM

Method

  • PUT POTATOES   IN A VESSELFUL OF WATER AND COOK FOR 50 MINS TILL DONE
  • STRAIN , PEEL DEEPFRY IN OIL TILL CRISP.. 40 MINS
  • FOR THE GRAVY, HEAT MUSTARD OIL
  • AFTER 2 MINS, ADD HING WATER, CHILLI   POWDER, 50 GM WATER
  • ADD GREEN ELAICHI POWDER, LAUNG….   STIR FOR 1 MIN, ADD 120 ML WATER
  • AFTER 5 MINS, ADD DAHI, MIX.. KEEP   ADDING 100 ML WATER
  • AFTER 5 MINS ADD 100 ML WATER
  • AFTER 5 MINS, ADD SALT, SOONTH   POWDER, JEERA POWDER,GREEN ELAICHI POWDER, BLACK ELAICHI POWDER, SAUNF   POWDER
  • AFTER 2 MINS, ADD FRIED ALOO , MIX,   COVER WITH LID AND CONTINUE COOKING FOR HALF HOUR ADDING WATER   AT REGULAR INTERVALS.

500 gms aloo gives 250 gms fried aloo

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