Flavors of Kashmir: the ultimate culinary legacy in Radisson Collection

Set on the banks of the Jhelum River, Firdaus, the signature restaurant at Radisson Collection Hotel & Spa, Riverfront Srinagar, pays tribute to Kashmir’s regal culinary traditions. Named after the Persian word for "paradise," Firdaus blends authenticity with modern refinement.

Here, centuries-old recipes are elevated into fine-dining masterpieces, served in a setting where handcrafted Kashmiri tableware and soft traditional music complete the experience.

Enjoying Rogan Josh or Yakhni with the gentle river flowing outside makes dining at Firdaus more than just a meal—it’s a sensory journey through Kashmir’s culture. To end, Kahwa, the iconic saffron-infused tea, provides the perfect, aromatic touch.

At Firdaus, food is about history, passion, and connection. Acclaimed Chef Rakesh Sethi showcases two signature dishes that define Kashmir’s culinary ingenuity:

1. Al Hach Te Koker – A winter delicacy of chicken with sun-dried bottle gourd, highlighting Kashmir’s ancient preservation techniques.
2. Shufta – A Kashmiri dessert made with dried fruits, honey, cardamom, and saffron, balancing sweetness and spice.

A culinary maestro, Chef Sethi has cooked for multiple Indian presidents and contributed to a Guinness World Record-breaking team. His expertise lies in preserving authenticity while making flavors accessible to modern diners.

Join Chef Sethi on a culinary adventure as he unveils the techniques, ingredients, and stories behind these treasured dishes.

For those seeking an authentic taste of Kashmir, Firdaus at Radisson Collection Hotel & Spa, Riverfront Srinagar offers more than just dining—it’s a journey through flavors, tradition, and culture.

Book your table at Firdaus and let every dish transport you into the heart of Kashmiri heritage.

Or Try It at Home: Chef Sethi's Signature Recipes

Bring the flavors of Kashmir to your table with two exclusive recipes from Chef Rakesh Sethi.

AL HACH TE KOKER (Chicken with Sun-Dried Bottle Gourd)

Ingredients :

For Boiling the Sun-Dried Bottle Gourd :

• 65g sun-dried bottle gourd
• 4g turmeric powder
• 10g salt
• 2 liters water

For the First Cooking of Chicken :

• 1kg chicken, curry cut
• 7g turmeric powder
• 10g salt
• 15g garlic paste
• 1-liter water (or as required)

For Frying the Cooked Chicken :

• 1kg cooked chicken
• 500g mustard oil

For the Gravy :

• 160g mustard oil
• 80g brown onion paste
• 6g turmeric powder
• 20g garlic paste
• 2 liters water
• 5g fennel powder
• 2g green cardamom
• 5g ginger powder
• 15g salt
• 2g cinnamon stick
• 1 tsp red chili powder 

Method :

1. Boil the Sun-Dried Bottle Gourd:

   Combine 2 liters of water, 10g salt, and 4g turmeric powder in a saucepan.

   • Add 65g of sun-dried bottle gourd and cook until soft and almost done.
   • Remove from heat, strain the bottle gourd, and discard the water. Set aside.
2. Cook the Chicken:

   In another saucepan, combine 1 liter of water, 1kg of curry-cut chicken, 7g of turmeric powder, 10g of salt, and 15g of garlic paste.

   • Bring to a boil and cook for 5 minutes.
   • Remove the chicken pieces from the pan and set aside.
3. Fry the Cooked Chicken:
   • Heat 500g mustard oil in a pan or wok.
   • Fry the cooked chicken pieces until they are brown and crisp outside.
   • Remove the chicken onto a kitchen towel or paper napkin and set aside.
4. Prepare the Gravy:
   • In a large saucepan or pot, heat 160g mustard oil.

   Add 2g of green cardamom, 2g of cinnamon stick, 20g of garlic paste, and 80g of brown onion paste.

   • Stir and cook for 2-3 minutes.
5. Combine and Cook:
   • Add the fried chicken pieces to the gravy and stir for a minute.

   Add 6g of turmeric powder, 5g of fennel powder, 5g of ginger powder, and one teaspoon of red chili powder.

   • Stir for another minute.
   • Pour approximately 2 liters of water and simmer for 6-8 minutes, or until the chicken is fully cooked.
   • Adjust the salt and consistency as needed.
6. Garnish and Serve:
   • Transfer the dish to a bowl and garnish with a coriander sprig and green chili.
   • Serve hot with rice.

Ingredients :

For the Dish :

• 120g Cottage Cheese (Paneer), cut into small cubes
• 20g Almonds, soaked and peeled
• 20g Black Raisins (Munakka), soaked
• 20g Walnut Kernels, soaked
• 20g Prunes, soaked
• 20g Cashew Nuts, soaked
• 20g Pistachios, soaked and peeled
• 20g Apricots, soaked
• 50-70 ml Sugar Syrup
• 20g Honey
• 1 pinch Saffron
• 2 tbsp Desi Ghee (Clarified Butter)
• 2g Green Cardamom Powder
• 2g Cinnamon Powder
• 20g Fresh Coconut, reserved for garnish
• 2g Ginger Powder

1. Preparation of Ingredients :
   • Soak all the dry fruits individually in warm water for 15 minutes.
   • Remove the skin of almonds and pistachios, then cut them into two pieces.
   • Reserve some pistachio and coconut for garnish.
2. Frying the Cottage Cheese (Paneer) :
   • Heat desi ghee (clarified butter) in a pan.
   • Fry the paneer cubes until they turn golden brown to a slightly dark golden color on all sides.
   • Remove the paneer and set aside.
3. Stir-frying the Dry Fruits :
   • Add the soaked dry fruits in the same pan, followed by apricots, prunes, black raisins, and coconut slices.
   • Stir-fry in the ghee for a minute, then add sugar syrup.
   • Mix well to combine. Add honey and toss gently to mix.
4. Adding Spices :
   • Add green cardamom powder, cinnamon powder, ginger powder, and half of the saffron.
   • Stir again to mix well.
5. Combining Everything :
   • Add the fried paneer cubes to the mixture.
   • Toss for a minute or until the syrup and honey coat the cottage cheese pieces well.
6. Garnishing and Serving :
   • Transfer the dish to a serving bowl.
   • Garnish with the remaining pistachio nuts, coconut flakes, and saffron threads.
   • Serve warm or cold, as per your preference.