Chef Pankaj Kumar brings the magic of seasonal blooms to the plate with his innovative take on local flavours
Dharamshala: As spring paints the Dhauladhar ranges in Kangra district of Himachal Pradesh in vibrant hues of red and pink, one of Himachal’s most iconic wildflowers — the buransh, or Himalayan rhododendron — is not just turning heads in the hills, but also tantalising taste buds at Hotel Radisson Blu Resort Dharamshala.
Bringing this seasonal bloom to the forefront of culinary creativity, Executive Sous Chef Pankaj Kumar has once again showcased his commitment to promoting Himachali local cuisine, this time with a bold and aromatic creation: Buransh seekh kababs served with a tangy buransh chutney.
Dish that blooms with local flavour
Known for his expertise in elevating traditional Himachali ingredients to fine-dining standards, Chef Pankaj has turned the humble and health-rich rhododendron flower into a star ingredient.
“This is the perfect season for buransh and I wanted to create something unique that celebrates our local produce,” he says. “Seekh kebabs are popular across India, but rarely do they feature floral ingredients. The sweetness of beetroot and raisins, the mild heat from chilies and spices, and the floral notes of buransh make this a standout vegetarian dish.”
Making of buransh seekh kebabs
The process begins with carefully washing and cleaning the buransh flowers, along with beetroot, red capsicum, ginger, garlic, green chilies and fresh coriander. To enrich the texture and flavour, raisins and almonds are soaked in warm water to soften them.
In a mixing bowl, Chef Pankaj combines grated beetroot, chopped ginger and garlic, green chilies, the soaked nuts and raisins, boiled mashed potatoes and 200 grams of fresh buransh petals.
The mixture is then seasoned with green cardamom powder, garam masala, chaat masala, cumin, coriander powder, a touch of dry buransh powder and a dash of Himalayan pink salt.
After letting the mixture rest to absorb all the flavours, it is shaped into seekh kebabs, grilled and finally garnished with fresh coriander leaves.
The kebabs are paired with buransh chutney, a tangy and refreshing accompaniment that balances the warmth of the spices and adds a floral freshness to the plate.
Sunil Chadha
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