MasterChef India got its first Kashmiri contestant in Rukhsaar Sayeed, a chef and food technologist who has been working towards presenting the rich culinary culture of Kashmir to the rest of the country and the world. Along with reviving Kashmir’s lost recipes and dishes, Sayeed’s work also changes how we view the Union Territory. She is helping us understand that Kashmir is beyond war and hostility. It is a beautiful land where people live, mothers cook delicious dishes for their children, and feasts unite families and friends.
“I started cooking when I was around nine years old, and my earliest memories from the kitchen would be watching my mother and grandmother prepare my favourite dishes,” said Sayeed. She also runs Khalis Foods, which delivers homemade and handmade Kashmiri snacks free of added preservatives and fit for people across age groups.
When I asked Sayeed about a recipe that is one of her favourites from the cuisine, she mentioned a walnut and mint chutney called doonè teh pudnè chyot that her maternal grandfather used to make. “He would pound fresh walnuts with mint and green chillies on a stone grinder, add just a pinch of salt, and sometimes a dash of curd,” explained Sayeed. “We got a flavourful chutney that goes well with kebabs, rice, and even Kashmiri breads.
Sayeed also mentioned that while it is a simple dish that requires minimal ingredients, it brings back a world of memories to her. “For me, it is not just a chutney, it is a memory of the summer afternoons, family meals, and a connection to him and my roots,” Sayeed concluded.
