From Jama Masjid to JW Marriott: Savour the Soul of Mughlai Cuisine

I recently had the pleasure of attending the DELHI-6 Food Festival at JW Marriott Pune’s Spice Kitchen, an event that masterfully transported guests to the historic lanes of Old Delhi. A tribute to the legendary Karim of Jama Masjid—renowned for its rich Mughlai cuisine since 1913—the festival was an extraordinary journey through time, flavours, and heritage.

JW's Spice Kitchen

Upon entering Spice Kitchen, I was immediately enveloped in an atmosphere reminiscent of Chandni Chowk. The restaurant’s interiors were thoughtfully transformed with vintage images and ambient lighting, capturing the essence of Old Delhi’s charm. The meticulous attention to detail in recreating this historical ambiance was truly commendable, making it feel as though I had stepped into a bygone era of royal feasts and culinary opulence.

The most captivating detail, however, was the table covers—each adorned with a beautifully printed vintage map of the walled city, dating back to the 1850s. This thoughtful touch not only elevated the dining ambiance but also served as a conversation starter, offering diners a glimpse into the historical tapestry of Old Delhi. As I traced the intricate streets and landmarks with my fingertips, it felt like a journey through time, adding an extra layer of authenticity to an already immersive experience.

A highlight of the festival was the collaboration with Karim’s culinary young experts, headed by the esteemed Chef Feroz. These masterful cooks, especially Rohil, Gohar, Saddam, Parvez and Sagar, custodians of a legacy that spans over a century, brought with them unparalleled expertise, time-honoured techniques, and deeply guarded spice blends that define the magic of Karim’s. Their dedication to authenticity was evident in every dish, ensuring that each bite carried the same depth of flavour and soulful richness that has made Karim’s an institution in Mughlai cuisine. Their presence was not just a contribution but the very heartbeat of this festival, infusing it with an unmatched culinary heritage that transported diners straight to the legendary by lanes of Jama Masjid.

The festival’s menu was a curated selection of Karim’s signature dishes, offering a gastronomic experience like no other.

To me, the show stoppers were:

Dal Makhani was a rich, velvety indulgence with deep, earthy flavours. The buttery richness balanced beautifully with the subtle smokiness, while cumin, black cardamom, and kasuri methi added warmth and depth. Every spoonful carried a comforting essence, making it both soulful and satisfying.

Nalli Nihari had unctuous, full-bodied gravy infused with the bold, meaty intensity of slow-cooked marrow. The aromatic blend of nutmeg, cinnamon, and black cardamom created lingering warmth, while hints of dry ginger and red chillies added just the right amount of heat. The silken richness of the marrow, when mixed into the gravy, made it an experience of pure indulgence.  

Mutton Aloo Keema was a beautifully balanced dish where the robust flavours of minced mutton blended harmoniously with the starchy softness of potatoes. The sweetness of caramelized onions mellowed the gentle heat of black pepper and chillies, while the rich, spiced juices soaked into every bite. A touch of ghee elevated the flavours, adding a luxurious mouth feel with a fresh, herbaceous contrast.

Veg Kofta was delicate yet flavourful, with golden-fried dumplings absorbing the luscious tomato-cashew gravy. The mild sweetness of paneer and potatoes paired wonderfully with the nutty depth of saffron with a little sugar and cardamom, while the velvety sauce offered a perfect balance of tanginess and creamy richness. Each bite melted effortlessly, leaving behind lingering warmth of spices.

Khameeri Naan was the ideal accompaniment, with its subtle tang and airy softness. The crisp, slightly smoky crust contrasted beautifully with the fluffy interior, making it perfect for scooping up the decadent gravies.  

The meal concluded with Gajar Halwa, a comforting and nostalgic finale. The slow-cooked carrots had a rich, caramelized sweetness, beautifully enhanced by khoya and ghee. The warmth of cardamom added depth, while the subtle crunch of dry fruits provided a delightful contrast. Each spoonful was indulgent yet balanced, bringing a perfect close to an exceptional meal.

Every dish reflected a deep-rooted passion for authenticity, making this festival a true homage to Delhi’s culinary heritage.  

This exceptional experience was seamlessly executed under the leadership of Executive Chef Mihir Kane, Chef Anil Duvvi, and Chef Blessica. While the talented production team at Spice Kitchen continued to present their signature, high-quality buffet spread for regular in-house and walk-in guests, their role in this grand celebration extended beyond their daily responsibilities. Their unwavering support and coordination with the visiting team of expert cooks from Delhi played a crucial part in bringing the festival to life.  

At the heart of the festival was the extended open area, where the visiting master cooks from Delhi recreated the legendary flavours of Karim’s. With their unmatched expertise, time-honoured techniques, and authentic spice blends, they crafted dishes that stayed true to their origins. The entire production team of Spice Kitchen stood as a strong pillar of support, ensuring smooth operations and logistics, allowing the guest chefs to focus on what they do best—crafting authentic, soul-satisfying Mughlai delicacies. This special collaboration turned the festival into a rare, immersive experience, giving Pune a true taste of Old Delhi’s culinary legacy in its most authentic form.

Complementing this culinary brilliance was the flawless service, which elevated the dining experience to another level. The service team, mainly Priyanka, Chenam, Prakriti, Hemant, Shubha and Deep, led by the highly proficient Restaurant Managers Rajan, Nikhil, and Abhishek embodied the essence of warm hospitality. Their attentive approach, keen eye for detail, and ability to anticipate guest needs ensured that every guest felt valued and indulged. The seamless coordination between the service and culinary teams created a perfect harmony of taste, presentation, and impeccable service, making the evening truly unforgettable.

Special thanks to Mr. Peeyush Bhushan (Director F&B), Mr. Siddhartha Tripathi (Asst. Director F&B), and Mr. Amit Negi (Director of Restaurants) for conceptualizing and bringing this remarkable festival to life. Their vision and dedication played a key role in making this an event that food lovers in Pune will remember for a long time.  

The DELHI-6 Food Festival at JW Marriott Pune is more than just a dining event; it is a cultural immersion into the rich culinary heritage of Old Delhi. Every bite carries the essence of age-old recipes, perfected over generations, bringing to life the legendary flavours of Chandni Chowk and Jama Masjid right here in Pune. The meticulous recreation of Old Delhi’s vibrant streets, the symphony of aromatic spices, and the warmth of impeccable hospitality make this festival a truly extraordinary experience. It is a celebration of history, tradition, and the artistry of Mughlai cuisine, crafted with an authenticity that is rarely found outside of Delhi’s iconic lanes.

For those who cherish great food and unforgettable experiences, this festival is a sensory delight—an invitation to indulge in the best of heritage dining. Whether it’s the rich, slow-cooked Nihari, the perfectly spiced kebabs, or the melt-in-the-mouth paneer delicacies, every dish tells a story of culinary excellence. The atmosphere, the flavours, and the passion behind each preparation ensure that every guest walks away not just satisfied, but enchanted.  

If you haven’t yet experienced the magic of Delhi-6, now is the time. JW Marriott Pune has brought an unmissable slice of Old Delhi’s soul to the city, and it’s an experience that deserves to be relished, remembered, and repeated.

By Manav Kaushik

Don't waste Food (DWF)