An eatery that has hit a century and going strong!
Buttered toast, mutton and chicken kantis (Kashmiri version of tikkas) and a teapot of nun chai — this is the favourite order of most Kashmiri locals as they step in Ahdoos, a 101-year-old restaurant set up near Residency Road in Srinagar. These are also the signature items of this eating joint, which started as a bakery in 1918 under the rule of Maharaja Hari Singh. “The location of the bakery was a little away in Polo View Market, but butter toast and kantis were available for locals even then,” says Hayat Bhat, the owner of the restaurant. “My grandfather Hazi Mohammad Sultan had started this bakery which was taken over by my father Hazi Gulab Hasan and now I am the third generation,” he says.
Buttered toast, mutton and chicken kantis (Kashmiri version of tikkas) and a teapot of nun chai — this is the favourite order of most Kashmiri locals as they step in Ahdoos, a 101-year-old restaurant set up near Residency Road in Srinagar. These are also the signature items of this eating joint, which started as a bakery in 1918 under the rule of Maharaja Hari Singh. “The location of the bakery was a little away in Polo View Market, but butter toast and kantis were available for locals even then,” says Hayat Bhat, the owner of the restaurant. “My grandfather Hazi Mohammad Sultan had started this bakery which was taken over by my father Hazi Gulab Hasan and now I am the third generation,” he says.
Chicken patties and walnut fudge were the other favourite items of the bakery and they still exist. The bakery venture transformed into a full-fledged restaurant within two to three years and since then the menu has not changed. This is according to the history of this restaurant, which has been displayed at the entrance along with the black and white pictures of the restaurant since pre-independence era. “We focus on Kashmiri Wazwan dishes rather than the traditional north Indian dishes. Gushtabas are large meat balls cooked in curd-based sauce, Ristas are the smaller and marginally spicier version, Methi Maaz is organ meats combined with dried fenugreek leaves and Tabak Maaz is pan-fried ribs. All are traditionally eaten with steamed rice and washed down with Kahwa or green tea,” Bhat explains.
The fading carpets and geometrical patterned Kashmiri ceilings were renovated first in 1985 and over the years some minor changes have been done in the wood work. The entrance wall shows photographs - one of them highlights as to how the head gears of the Kashmiri Pandits and the Muslims used to be the same. Other pictures showcase snowfall in Polo View market, Residency Road alongside one of the Chinar trees that cannot be missed.
Tailpiece.
Had got up half an hour late, went through the chores and dropped Suma kunjamma at the private bus stand where she boarded the first available bus to Thrissur for her onward trip to Thiruvananthapuram. Her train was delayed by over three hours because of the derailment of a goods train on the Alappuzha line. She finally had fetched up at her house by a half past 9!
Meanwhile, Jaya - Ramadasan kochachhan's daughter and folks - had checked into the rooms, at the Gopika Regency - that I'd booked sometime back by sunset time. Tomorrow is her grandson's 'annaprashnam'.
Today's 'hartal' did not made any dent to the normal life in the state, as I understand and for that, I would express my gratitude to the organisers.
Tailpiece.
Had got up half an hour late, went through the chores and dropped Suma kunjamma at the private bus stand where she boarded the first available bus to Thrissur for her onward trip to Thiruvananthapuram. Her train was delayed by over three hours because of the derailment of a goods train on the Alappuzha line. She finally had fetched up at her house by a half past 9!
Meanwhile, Jaya - Ramadasan kochachhan's daughter and folks - had checked into the rooms, at the Gopika Regency - that I'd booked sometime back by sunset time. Tomorrow is her grandson's 'annaprashnam'.
Today's 'hartal' did not made any dent to the normal life in the state, as I understand and for that, I would express my gratitude to the organisers.
No comments:
Post a Comment