Who knew that one could embark on such a delightful culinary journey through Afghanistan without leaving Delhi? Jashn-e Noor turned out to be a wonderful opportunity to discover the lesser-known vegetarian side of Afghan cuisine, and every dish had a story to tell!
Recently, I had the pleasure of attending Jashn-e Noor at the Goethe-Institut in New Delhi. What made this festival particularly special was the opportunity to experience authentic Afghan flavours beyond what one usually encounters at Afghan restaurants in Delhi, where the focus is largely on non-vegetarian fare.
An equally heart-warming aspect was that all the food stalls were managed by women, most of them home chefs. It was wonderful to see these talented women bring their culinary traditions, family recipes and cultural heritage to the forefront.
My culinary exploration began with Qaimaq Chai, a rich, creamy Afghan tea crowned with clotted cream. It was an indulgent introduction to the flavours of Afghanistan.
The Mazar Vegetable Samosa was a delightful start to the day, with its crisp pastry exterior and flavourful spiced vegetable filling.
Soon it was time for lunch and Shorwa-e Tarkari was comfort in a bowl. This aromatic Afghan vegetable soup was warming, wholesome and packed with flavour.
Ashak was one of the highlights of the lunch. These delicate dumplings, filled with scallions and generously topped with yoghurt and lentil sauce, offered a beautiful combination of textures and flavours.
Ay Khanum brought something different to the table with its layered pastry parcels, making it an interesting addition to the spread.
Bolani was another standout. This golden, pan-fried Afghan flatbread, stuffed with spiced potatoes and herbs, was wonderfully crisp on the outside and deliciously flavourful within.
Borani Banjan deserves a special mention. Tender braised eggplants, layered with a rich tomato sauce and garlic yoghurt, made this dish an absolute treat for the palate.
To complement the meal, we had Dogh, a refreshing traditional Afghan yoghurt-based drink that provided a perfect balance to the spices.
The dessert course was equally exciting. Gosh-e Fil, literally resembling an elephant’s ear, was a crisp, delicate pastry dusted with powdered sugar and pistachios.
Gulak introduced me to another traditional Afghan sweet, adding yet another dimension to this culinary exploration.
Later in the evening, Sherbrenz, a comforting sweet milky rice pudding, made for a wonderful dessert. Its creamy consistency and gentle sweetness were truly satisfying.
And finally, Shor Nakhod, a tangy chickpea and potato salad tossed with onions and chutneys, offered a refreshing burst of flavours and was a delightful way to round off the experience.
What I particularly loved about Jashn-e Noor was that it was much more than a food festival. It was an opportunity to discover Afghanistan through its vegetarian culinary traditions, appreciate the skills of women home chefs and experience a culture through the warmth of its food.
Some culinary journeys are remembered not just for what we eat, but for the stories, traditions and people we discover along the way. Jashn-e Noor gave me a delicious glimpse into Afghanistan’s rich vegetarian food heritage, reminding me that the best way to understand a culture is often through its kitchen. I returned with a happy palate, new culinary discoveries and a little piece of Afghanistan in my food memories!
Love discovering the vegetarian side of Afghan cuisine.