Best kashmiri and Dogri food in Delhi, Gurgaon, Noida (NCR)
Hello, I am Bharti, the head chef at Qyur. Originally from the city of Jammu, my formative years were spent there. The art of preparing Kashmiri and Dogri cuisine was passed down to me by my mother, opening the door to the enchanting world of cooking. While initially crafting these dishes for my family and close friends, I couldn't help but notice a void in the availability of authentic Dogri and Kashmiri cuisine in Delhi NCR. Driven by the desire to spread the joy of cooking and share the exquisite flavors of this delightful cuisine with everyone, I embarked on a journey that led to the inception of Qyur. Qyur is more than just a name; it carries a special significance, being a cherished creation of my dad. He used to prepare this delightful dish for everyone at home, creating enduring memories of my childhood. Those moments were filled with laughter and the enticing aroma of home-cooked meals — an atmosphere I am eager to share with everyone who experiences the flavors of my dishes at Qyur.
Bharti, Chef
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Kalahari Cheese Bun
Kalari, a dense cheese, originates from Ramnagar in the Udhampur District of Jammu. It is a cherished snack among ethnic Dogras, crafted to preserve milk during sweltering summer months when tribes migrate with livestock. Typically made from cow’s or buffalo’s milk, it can also be made from goat’s milk, boasting a whitish color. Traditionally, raw full-fat milk is soured, solidified, packed in leaf-made bowls (donas), and sun-dried, resulting in a dry exterior and retained moisture inside. It is sautéed in its own fat and salted when served.
Rajma ka Madra
This delectable preparation features red kidney beans (rajma) cooked in a rich and creamy yogurt-based gravy, seasoned with a blend of aromatic spices. The dish is known for its creamy texture, thanks to the use of yogurt, and the harmonious combination of spices that infuse a depth of flavor into the kidney beans.
Gulaab ki kheer
Immerse yourself in the delicate symphony of flavors as fragrant fresh rose petals infuse their sweet essence into a rich rice pudding. Crafted with care, our Gulaab ki Kheer features tender grains of basmati rice enveloped in a rich, creamy concoction, sweetened to perfection. The infusion of fresh rose petals and garnished with slivers of almonds and pistachios, each spoonful unveils a delightful crunch, adding layers of texture.
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Best Palak Panner that I ate in my entire life!
This is what I was missing in NCR, the real flavours of Kashmir !
Yummy! Best Rogan Josh and Yakhni, feels like I am in Kashmir
The best Dum aloo near me I have ever eaten!
I grew up in Kashmir & was missing the original Kashmiri flavour glad, I found this, I’m hooked !
Best Dogri food in Gurgaon
Bharti’s food is simply delicious and reminds you of being nestled in the cold of Gulmarg – having delicious piping hot hak saak, rogan Josh, dum aloo and her famous Qyur. After my trip to Kashmir, I kept searching for places that offered authentic kashmiri food and after much trial and error (and disappointment) I lucked out with Qyur. Qyur leaves your taste buds wanting for more (and going back for more) and a strong lingering emotion that takes you back to your travels to Kashmir.