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Welcome To Poush...

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Poush means a beautiful flower in Kashmiri and the Saffron flower represents the delicacy, the beauty and the freshness of the valley.

At Poush, our vision is to bring this very essence of Kashmir by recreating the feel and the magic of this paradise on earth through our food and ambience.

Our brand name "Poush – the Essence of Kashmir" and our logo the Saffron flower is reflective of our commitment to bring the experience of Kashmir to the people of Mumbai.


Back

Welcome To Poush...

Back

Poush means a flower in Kashmiri and the Saffron flower represents the delicacy, the beauty and the freshness of the valley.

At Poush, our vision is to bring this very essence of Kashmir by recreating the feel and the magic of this paradise on earth through our food and ambience.

Our brand name "Poush – the Essence of Kashmir" and our logo the Saffron flower is reflective of our commitment to bring the experience of Kashmir to the people of Mumbai.



About Poush...

Poush had very humble beginning, and our first venture was a catering unit - "Kong Batta" that ran out of a small kitchen in Juhu. Our venture was small but our commitment was strong and we hired some of the best cooks from Kashmir to maintain the authenticity and true flavours of Kashmiri cuisine. It was an instant success within the Kashmiri community that was looking for a taste of home away from home and we managed catering for many Kashmiri marriages and family celebrations. The response was very promising and through word of mouth our client base grew from the local Kashmiri community to other food enthusiast across Mumbai. The growing success and positive feedback made us confident to follow our dreams further and in Oct 2000 we setup our first restaurant “Poush – The Essence of Kashmir” in vibrant Andheri (W) in Oberoi Complex. The food and ambience was conceptualized on our vision to recreate the essence of Kashmir.

With the growing success we saw the potential to expand but limitation of expansive space in the heart of city was a challenge and we felt the time was right to build a resort themed on the romantic and ever enchanting beauty of Kashmir. In December 2005 we inaugurated our resort "Poush- The Essence of Kashmir", the resort was situated on Mumbai - Ahmadabad Highway on a lush 4 acre of green space. The décor and food of the resort was designed to provide our guest a true culinary and cultural passage to the magic of Kashmir.

Our latest ventures is "Poush @ WTC", an outlet located in World Trade Centre Arcade catering to our patrons in downtown Mumbai & Poush @ BIG Mall Thane a 3000 sq. ft. fine-dining Kashmiri and North-West frontier restaurant catering to our guests residing in central Mumbai.

Poush has embarked on a journey to spread Kashmiri cuisine to all corners of Mumbai and rest of the world.



Cuisine...

Kashmiri cuisine has evolved over hundreds of years. The first major influence was the food of the Kashmiri Pandits, the Hindus of the valley. The cuisine was then influenced by the cultures which arrived with the invasion of Kashmir by Timur from the region of modern Uzbekistan. Subsequently, it has been strongly influenced by the cuisines of Central Asian, Persia, and Afghanistan.

There are 2 main schools of Kashmiri cookery – The Hindu style and the Muslim style. Both of them are similar in many respects, but also differ in many ways specifically around usage of minced meat which is dominant in the Muslim variation. The Muslim school of cooking cuisine is an art form(also known as Wazwaan) too has some very unique dishes such as "Goshtaba" & "Tabak Maaz". These are delights for the true meat-lover. The Goshtaba in particular is an incredibly complex process that requires specific meat type, specific amount of pre-prep and almost magical cooking skills. How else can u explain turning a ball of pure meat into a succulent morsel !!

Kashmiri Hindu's cuisine is an art form, unlike other northern Indian cuisine that is cooked using onion or garlic based gravies, Kashmiri cuisine avoids onions and garlic and the food is cooked in its own juices. The food usually uses a lot of yogurt, oils and spices such as turmeric, asafoetida (angedan / hing), dried ginger (sonth), cinnamon (dalchini) and the main ingredient is cooked in its own juices on a low heat which makes the dish rich in taste and exotic in flavor.


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Menu...

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 Kabargah 

Mutton Ribs Stewed With Kashmiri Herbs Marinated In Curd & Stir Fried.

 Sheekh kebab 

Minced Mutton Marinated With Kashmiri Herbs, barbequed & Pan Fried.

 kokur kantii 

Chicken pieces flavored with kashmiri herbs roasted & Pan fried with onion & tomato

 Tandoori kabargah 

Mutton Ribs Stewed With Kasmiri Herbs Marinated In Curd And Rosted In Tandoor.

 Kokur Sheekh kanti 

Boneless Chicken Pieces Marinated In Kashmiri Masala Rosted In Tandoor & then Pan Fried With Tomato & Onion.

 Prawns kanti 

Prawns Pieces Marinated In Kashmiri Masala And Pan Fried With Tomato & Onion




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 Nadier Palak tikki 

Lotus Steam & Palak Mixed Together Spiced & Stir fried

 Kashmiri spicey Chaman 

Paneer With Capsicum. Tomato & Onion Tossed In Kashmiri Red Chilly & Herbs




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 Chamani qaliya 

Paneer Cubes Deep Fry & Cooked In Gravy of Milk &Haldi. .

 Methi chaman 

Pieces Of Paneer Pan Fried & Cooked In Tomato & Onion Gravy With Kashmiri Spices.

 Nadier palak 

Lotus Steam & Chopped Palak Mixed Together, Cooked With Kashmiri Spices & Herbs.

 Tsok wangun 

Long brinjal pieces deep fried and cooked in red tamarind gravy

 Mushroom mutter 

Mushroom & Mutter Fried together & Cooked In Red Kashmiri Masala

 Dum Aloo 

Boiled Potatoes Deep Fried & Cooked In Red Hot Gravy On A Slow Fire.

 Ala yakhean  

Roundels of bottle gourd cooked in a yoghurt gravy .

 Gugji rajama 

Shalgam& Red Beans Cooked together in Red Kashmiri Masala

 Nadier yakhean 

Lotus Steams Deep Fried & Cooked in Curd Gravy With Kashmiri Masala

 Rajma 

Dry Beans Boiled & Cooked In Kashmir Herbs With Tomato & Onion.




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 Gosh taba 

Skillfully Pounded Lamb Pieces & Made Into Spongy Meet Balls Cooked In Curd Based Gravy Flavored With Saffron..

 Rista 

Preparation Similar To Goshtaba but Cooked in mild red gravy

 Rista palak 

Small Rista Cooked with Spinach & Kashmiri Masala

 Kokur yakhean 

Chicken Breast & Shoulder Pieces Cooked In Yogurt Gravy With Saunf Powder.

 Ruwangan Kokur  

Chicken Pieces Pan Fried & Cooked In Tomato & Onion Gravy.

 Gosht Yakhean 

Mutton Rib Pieces Cooked In Yogurt Gravy With Saunf Powder.

 Roganjosh  

Mutton Pieces Cooked In Its Juices On Slow Fire With Red Chilly, Ginger Powder, Cloves.

 Nadir kokur 

Chicken Pieces With Lotus Stems Cooked In Kashmiri Spicy Gravy.

 Marchwangan korma  

Succulent pieces of mutton cooked in a red gravy, flavored with cardamom and coriander seed

 Daniwal korma 

Mutton pieces cooked in White Kashmiri gravy and flavored with coriander




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 Kashmiri pulao 

Boiled Rice Mix With Dry Fruits Small Pieces Of Paneer & Vegetable.

 Safron rice 

Saffron flavoured basmati rice.




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 Shufta 

Minced Walnut & Radish Mix With Curd.

 Phirini 

Saffron Kaju Powder Sooji Sugar & Milk.




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 Mooli akhrot Chutney 

Dry Fruit Made In Sugar Syrup.

 Gund Chutney 

Jullian Cut Onion Mix With Vinegar & Red Chili Powder.




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 Qahwa 

Exotic herbal tea with saffron, cardamom, cinnamon and almonds.

 Shreen Qahwa 

Iced herbal tea with saffron, cardamom, cinnamon, and almonds.

 Noon Chai 

Fermented tea with salt and milk.


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Locate Us...

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 Poush At 


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17,May Fair, Oberoi Complex,
Off New Link Road,
Anderi West, Mumbai 400 053
Phone: 6699 4553 /
+91 98 2121 3232
E-mail : andheri@poushmaal.com

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S-25, 2nd Floor, Atrium 4,
Phoenix Market City, LBS Road,
Kurla West, Mumbai
Phone: +91 22 6565 4554 /
+91 982121 3232
E-mail : kurla@poushmaal.com

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BIG Shopping Centre,
Above Hypercity, level1,
Kasarvadavali, Ghodbunder road,
Thane (West)
Phone: 022 6565 4552 /
+91 9820 11 3235
E-mail : andheri@poushmaal.com











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info@poushmaal.com
inquiry@poushmaal.com




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Poushspecial...

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Gushtaba A delicacy:



Mutton Pounded in to velvety textured meatball and and cooked in a flavorful yogurt gravy .

Roganjosh:



Red and Fiery yet Succulent and Tender.Mutton Pieces Cooked In Its Juices On Slow Fire With Red Chilli Ginger Powder Cloves-(medium spicy).

Kabargah:



Mutton Ribs stewed with herbs, marinated in curd and stir fried.

Chammani Qaliya:



Paneer Cubes, deep fried and cooked in a gravy of milk and haldi.

Qahwa:



The tea is made by boiling green tea leaves with saffron strands, cinnamon bark and cardamom pod


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