It is especially known across the world for its Kashmiri dishes and was the first to bring the Kashmiri Wazwan as well as other delicacies from Kashmiri pandit cuisine, out of the valley. Chor Bizarre has taken its pop-ups across the country and the world. However, the restaurant has always been proud of the ever-changing regional favourites too on its menu.
Chor Bizarre recently hosted a pop up of Mangalorean cuisine by Chef Shriya Shetty. Prior to that, it showcased Odia cuisine by actor-filmmaker Nandita Das. Last year, it also held a pop-up featuring Purani Dilli cuisine as well as brought its sister restaurant, Hosa from Goa, for a pop up to New Delhi. Another recent pop-up featured 40 dishes from the Kashmiri Wazwan for its regulars.
Starting February 7th, Ladakhi cuisine will take centre stage at Chor Bizarre, offering a rich exploration of this unique culinary tradition in collaboration with Stok Palace, Leh. This pop-up promises to bring authentic, time-honoured recipes from Ladakh to Delhi, further enriching the culinary experience for its regular guests.
Says Stanzin Jigmed Namgyal, Prince of Ladakh,‘’We, at Stok Palace, endeavour to honour Ladakh’s culinary heritage by presenting guests with an authentic taste of the royal kitchens. We try to deliver a genuine experience, keeping the dishes simple and thoughtfully prepared. We look forward to doing the same for our esteemed guests during this weekend in New Delhi.”
At its core, Ladakhi food is comfort food—rooted in the use of indigenous, organically grown ingredients that flourish in the unique environment of Ladakh. Each region within Ladakh brings its own variation and flair to the table, with dishes that tell the story of the land and its people. For instance, Yarkhandi Pulao, a delicacy with origins tracing back to the Silk Route era, showcases the historical exchanges and influences that have shaped Ladakhi culinary traditions. Other delights on the menu include Khambir with Tangthur, a traditional sourdough flatbread; Gyathuk, a Chinese-style Thupka; O-Skyu, thumbprint pasta; Pheymarr and more, with both vegetarian and non-vegetarian options available.
Ladakhi cuisine, deeply rooted in the region’s geography and traditions, reflects its people’s resourcefulness and deep connection to nature. The food is based on locally sourced ingredients like barley, wild herbs, and apricots, prepared with techniques passed down through generations. This pop-up will showcase a variety of dishes that capture the heart and soul of Ladakhi culinary culture.
Says Chef Srinivas, Brand Chef of Chor Bizarre: “We’re thrilled to introduce Ladakhi cuisine to our guests in Delhi. This is a wonderful opportunity for our diners to discover the authentic and distinctive flavors of Ladakh, which are not often found in the city. With the culinary expertise of Stok Palace combined with Chor Bizarre’s touch, we’re excited to offer a truly memorable dining experience.”
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