Koushur Saal: Discover Rare Kashmiri Pandit Cuisine with Chef Rahul Wali at Sheraton Hyderabad

A Taste of Kashmir's Hidden Heritage

This November, Sheraton Hyderabad Hotel invites discerning diners to experience 'Koushur Saal', a five-day celebration of Kashmiri Pandit cuisine at Feast, its signature all-day dining restaurant. Curated by Chef Rahul Wali, a Le Cordon Bleu-trained culinary master from Dehradun, this exclusive pop-up runs from November 19 to 23, 2025, bringing to Hyderabad a cuisine rarely explored yet deeply rooted in India's rich gastronomic heritage.

Flavours of Nuance, Not Noise

While the famed Wazwan defines the popular perception of Kashmiri food, Koushur Saal unveils another side: subtle, soulful, and steeped in spiritual simplicity. Kashmiri Pandit cuisine is celebrated for its refined use of fennel, asafoetida, and curd-based gravies, eschewing onion and garlic, yet delivering layered complexity. Similar to The Kashmiri Rhapsody at The Ritz-Carlton, Bangalore, this pop-up celebrates the authentic flavors of Kashmir. Expect an elegant interplay of leafy greens like Haakh and Knolkhol, lotus stem curries, and slow-cooked meats - all harmoniously balanced and delicately spiced.

The menu is an ode to culinary restraint and authenticity. Guests will savour traditional dishes such as Rogan Josh, Mutz (minced meatballs), Qaliya, Kabargah, Dum Aloo, Chaaman Qaliya, Nadru Yakhni, and Mujj Gaad (radish and fish curry) - all rounded off with the signature Kashmiri Kehwa, aromatic and soothing like the valley breeze.

Chef Rahul Wali: Reviving a Lost Culinary Legacy

"With Koushur Saal, we're inviting Hyderabad to taste nuance, not noise," shares Chef Wali. "Our cuisine is among the oldest documented in India, dating back to 326 BCE, mentioned even in the Nilamat Puran. It's time the world tasted this gentler side of Kashmiri cooking."

From representing India at international competitions to winning Silver and Bronze medals at the 'Delicious Uzbekistan' culinary event, Chef Wali's journey is a testament to his mission - to preserve, modernize, and celebrate the timeless art of Pandit cooking. His commitment to celebrating India's diverse regional culinary traditions makes this event even more special.

A Cultural Feast at Eternal Feast

Chef Satya Kumar, Executive Chef at Sheraton Hyderabad, describes the pop-up as "a rare opportunity for Hyderabad's diners to discover stories through flavours - experiences that linger beyond the plate."

In a city known for its fiery palate, Koushur Saal arrives like snow on cedar - quiet, pure, unforgettable. For those who have enjoyed regional culinary experiences like Nizami cuisine or authentic Punjabi flavours, this Kashmiri Pandit culinary journey promises an equally enriching experience.

Event Details

• Venue: Feast, Sheraton Hyderabad Hotel, Financial District
• Dates: November 19–23, 2025
• Lunch: 12:30 PM – 3:00 PM | ?2,600 (all-inclusive)
• Dinner: 7:00 PM – 11:00 PM | ?2,800 (all-inclusive)
• Reservations: +91 7337358581
• Tickets: Available via direct booking at Sheraton Hyderabad
• Marriott Bonvoy Members: Earn and redeem points while dining

About Chef Rahul Wali

Based in Dehradun, Chef Rahul Wali is an award-winning culinary expert specializing in Kashmiri Pandit cuisine. A Le Cordon Bleu, Adelaide graduate with an advanced degree in Gastronomy, Chef Wali's accolades include the Historian Award (2023) from the Indian Federation of Culinary Associations for reviving the lost art of Pandit cooking. He has represented India at prestigious international events, most recently at the Indian High Commission in Nairobi for Republic Day 2025. For food enthusiasts who appreciate authentic regional food festivals celebrating India's culinary diversity, Chef Wali's Koushur Saal is an unmissable gastronomic journey.