Sarposh Kashmiri restaurant in Bengaluru ranks 47th among Times 50 Finest Restaurants

Bengaluru-based restaurant celebrates Kashmir’s culinary heritage as owner Azmat Ali Mir receives recognition in Mumbai

Srinagar, October 14: Sarposh, a Kashmiri restaurant in Bengaluru, has secured the 47th position on the Times 50 Finest Restaurants list, bringing recognition to Kashmir’s culinary heritage and traditional cuisine.

Its owner, Azmat Ali Mir, who belongs to the Mir family of Pandrethan in Srinagar, received the recognition at an event held at the Grand Hyatt Mumbai.

In a message following the award, Mir described the achievement as a deeply meaningful moment, particularly because Sarposh was recognised alongside restaurants she considers among the finest in the country.

She attended the ceremony wearing a traditional Kashmiri pheran, paired with a pashmina shawl, choosing to represent her cultural identity at an event attended by leading figures from the restaurant industry.

“I wouldn’t have had it any other way,” Mir wrote, reflecting on her decision to wear traditional Kashmiri attire at the ceremony.

She said Sarposh had been guided by the belief that Kashmir, its people, food and culinary heritage deserved recognition without having to compromise their identity.

“At the heart of everything we do at Sarposh is a very simple belief. That Kashmir, its food, its people, its extraordinary culinary heritage, deserve to be seen and celebrated without having to become anything other than what they are,” she wrote.

Mir described the ranking as an important milestone for the restaurant, adding that she hoped to build on the recognition and further develop Sarposh’s work.

She also acknowledged the contribution of her team and the support of customers and well-wishers who had backed the restaurant.

“Kashmir, we have a seat at the table,” she wrote, summing up the significance of the recognition.

The achievement places a Bengaluru-based Kashmiri restaurant among the establishments featured on the Times list, offering wider visibility to the region’s distinctive culinary traditions.