RESTAURANT
The in-house Restaurant of Hotel Pamposh generally serves Indian, Continental and Kashmiri cuisine. Rich and redolent with the flavour of the spices used –cinnamon, cardamom, cloves, saffron, etc. — food can be the simple meal of a family, or a 36-course wedding banquet called Wazawan prepared by professionals. Wazawan is usually served at weddings and parties. The most commonly served items are rista (meat balls) made of finely pounded mutton and cooked in a gravy; seekh kababs, tabak maz, or flat pieces of meat cut from the ribs and fried till they acquire a crisp crackling texture, roganjosh, which owes its rich red colour to the generous use of Kashmiri chillies. Yakhni, a cream coloured preparation of delicate flavour, is made with curd as a base. Gushtaba, which is the last item to be served in a traditional wazawan, are meatballs moulded from pounded mutton like large-sized Rista but cooked in thick gravy of fresh curd base. Dam-Aaloo and chaman (cheese) are the commonly served vegetarian dishes – to serve more than this would indicate an unseemly tendency on the part of the host to economize! The Restaurant also provides special Kashmiri tea, Kehwa and Nun-Chai (salt tea).