Sheraton Hyderabad Hotel is all set to take guests on a flavourful journey through Kashmir with ‘Koushur Saal’, a special dining experience curated by Chef Rahul Wali, a Le Cordon Bleu-trained chef known for reviving traditional Kashmiri Pandit cuisine. The five-day pop-up will be hosted at Feast, the hotel’s all-day dining restaurant.

True to its name Koushur Saal, meaning “Kashmiri Feast” the event brings to Hyderabad a cuisine that’s elegant, rare, and deeply rooted in heritage. Unlike the widely known Wazwan, Kashmiri Pandit cuisine stands out for its gentle use of spices like fennel and asafoetida, and for its signature style that avoids onion and garlic. It’s a fine balance of vegetarian and non-vegetarian dishes, featuring local favourites such as Haakh, Knolkhol, Amaranth leaves, and lotus stem.

The specially designed menu offers a beautiful mix of flavours from the aromatic Rogan Josh, Mutz (minced meatballs), Qaliya, and Kabargah to vegetarian delights like Chaaman Qaliya, Dum Aloo, Mujj Gaad (fish with radish), and Nadru Yakhni (lotus stem in yoghurt curry). No Kashmiri meal is complete without Haakh and a soothing cup of Kehwa, which rounds off the experience perfectly.

Chef Rahul Wali shared his passion for bringing this culinary heritage to Hyderabad, saying, “With Koushur Saal, we’re inviting Hyderabad to taste nuance, not noise. I want to break myths about Kashmiri cuisine and help people understand that our traditional food isn’t spicy, doesn’t rely on dry fruits in every dish, and represents one of India’s oldest culinary traditions dating back to 326 BCE. The cuisine even finds mention in the Nilamat Puran, an ancient text dedicated to the Kashmir region.”

Adding to this, Chef Satya Kumar, Executive Chef at Sheraton Hyderabad Hotel, noted, “A Kashmiri Pandit cuisine pop-up is a unique experience for a city like Hyderabad. Today’s diners seek more than just food—they look for stories, experiences, and cultural connections.”

In a city known for its bold and rich flavours, Koushur Saal offers something refreshingly different, a reminder that food can be gentle, soulful, and still unforgettable. The pop-up invites diners to slow down, savour, and connect with a culinary tradition that has quietly endured for centuries.

Event Details:
Lunch: 12:30 PM – 3:00 PM |

Dinner: 7:00 PM – 11:00 PM | 

Reservations: +91 7337358581

About Chef Rahul Wali

Based in Dehradun, Chef Rahul Wali has over 24 years of experience across India and abroad. A Le Cordon Bleu graduate from Adelaide, he specialises in Kashmiri Pandit cuisine and has represented India on several international stages, including Delicious Uzbekistan 2019, where he won Silver and Bronze medals from the World Association of Chefs Societies. In 2023, he was honoured with the Historian Award by the Indian Federation of Culinary Associations for reviving this rare cuisine. Most recently, he showcased Kashmiri dishes at the Indian High Commission in Nairobi during Republic Day celebrations.