Chef Prateek Sadhu takes Mexican chef-friend for a food trail in Srinag

Having come here all the way from Mexico City it is chef Jorge Vallejos first visit to India And to ensure that his food journey doesnt end at butter chicken and naan chef Prateek Sadhu whisked him away to Srinagar over the weekendSitting at Ahdoos a 100yearold restaurant in the Kashmir capitals Presidency Road 36yearold Vallejo mdash who runs Quintonil in Polanco district and is touted as one of Mexicos top newgen chefs mdash felt at home This act of sharing and eating together at the table is familiar Vallejo explains to us laterJorge Vallejo and Prateek Sadhu in Maharaj Ganj SrinagarAt Ahdoos they were served a nosetotail mutton experience with delicacies like kebabs and meatballs and curries made with liver intestine and chest The way Indian food is a mix of spices and colours Mexico too sees an explosion of flavours and colours and meals which for us are acts of festivity with the people you care about says Vallejo who spent the day scouting through the humble spice market in Maharaj Ganj with SadhuMallow leavesThe two go back a long way having worked together at Noma after which Sadhu returned to Mumbai to set up Masque in 2016 which has its second birthday around the corner To mark the occasion he has invited Vallejo to create a collaborative Indian anniversary menu inspired by Masques Kashmiri philosophyOf spices and foragingFor this collaboration it was important to give Jorge a firsthand experience of the Valley and its food says Sadhu who gave him a breakup of the cuisine that has both Kashmiri Pandit and Muslim influences The pandits dont use onion and garlic while the Muslims are known for their goshtaba minced mutton balls in yogurt curry and rogan josh red meat stew says Sadhulocal fernsKashmiri cooking involves heavy use of dried ginger powder Kashmiri chilli fennel powder asafoetida green and black cardamoms and shahi jeera We use a lot of yogurt to make our gravies with Kashmiri chilli as the focal spice Sadhu says The next stop of the Srinagar trip was Dachigam where they foraged for dandelions and kohl rabi greens like collard leaves and sorrelsThis is not the first time that the two are collaborating for a special menu Last year Sadhu had teamed up with Vallejo in his kitchen in Mexico and Yucatan With new ideas and ingredients the chefs are now brainstorming in the Mahalaxmi kitchen They have come back from the Valley armed with green walnuts dandelions quince fruit and Kashmiri chilliesdandelionSourcing treasuresBack home Vallejo is pushing the envelope to source ingredients from local producers and even nurtures a 15mt garden that supplies flowers and herbs for infusions and strawberries for dessert People think Mexico is too polluted to grow ingredients but it is possible Thanks to some dedicated farmers I source honey from a farm 45 minutes from the restaurant corn from Azcapotzalco and tomato from Xochimilco in Chinampa he explainsChecking out black urad dalThe aim he tells us is to represent the flavours of his city and to be a global ambassador of the countrys gastronomy The most valuable lesson I learnt was in my grandmothers kitchen not in any cooking school It was to cook with love and care When you cook it should be with a sense of feeding somebody not to show off techniques says Vallejo while admitting that Kashmir has filled him with inspirationI really enjoyed the countryside It was a reminder to be in contact with nature and to be at the very source of an ingredient nurturing and picking them he addsOn September 21 22At Masque Gala 3 Laxmi Woollen Mill off Dr E Moses Road MahalaxmiCall 9819069222Cost Rs 9800Food notes India and MexicoWhile Sadhu is keen to give his rice pancakes a tweak with corn Vallejo was amused to find quince a European fruit usually used in desserts commonly used in a sweetandsour gravy in Kashmir Since both countries have high rice consumption Vallejo plans to use it to make a horchata a Mexican drink of rice cinnamon and honey Here are some dishes that are common to both countries Unfermented flat breads Tortillas for Mexico chappatis for India Gravies Mole for Mexico curries for India Common spices cardamom chillies and cinnamon Firni and kheer for India rice pudding or arroz con leche made with rice milk and sugar for MexicoCatch up on all the latest Crime National International and Hatke news here Also download the new midday Android and iOS apps to get latest updates