Meet the Custodian of Kashmiri Food - Nalini Sadhu

If Kashmiri Pandit cuisine is today recognised in its own capacity, a lot of the credit must be given to Nalini Sadhu and her family.

Nalini's journey with Kashmiri cuisine began when she got married and inherited age-old family recipes from her mother-in-law. Together with her husband Surender, she dedicated herself to showcasing Kashmiri Pandit cuisine.

Encouraged by friends and family who loved their food, Nalini went on to curate menus for the Hilton Bahrain and the Raffles Hotel in Singapore. In 2016, she began offering Kashmiri cuisine from her home. Eventually, her dream of opening a restaurant became reality with Matamaal in Gurugram.

Things You Need to Know About Kashmiri Food

Kashmiri Pandit cuisine is traditionally cooked without onions, garlic and ginger, giving it a unique flavour profile. It relies heavily on aromatic spices - Kashmiri red chilli powder, fennel seeds, cinnamon, cardamom, cloves and saffron.

A wide assortment of fresh vegetables graces the thali. The community holds a special affection for haak (leafy greens), nadru (lotus stem), muji (radish) and wangun (eggplant).