When you happen to the presence of a popular chain of 5-star hotel, you invariably get a taste of flavours from all its outlets. The Westin Pune Koregaon Park is making sure all Punekars get the flavour of their popular Indian food restaurant. They have brought together their best chefs from all the Westin Hotels in India to give a taste of some great culinary delights via the ‘Kitchens of Kangan’. This interesting concept has great signature dishes from the 3 chefs from Mumbai, Pune and Hyderabad. This happens to be the 2nd edition of the festival and serves some amazing North West Frontier cusine at their very Indian restaurant, Kangan. It will be open for the interested people till November 28th. The chefs involved are Chef Narayan Salunkhe from The Westin Pune Koregaon Park, Chef Rakesh Anand of The Westin Hyderabad Mindspace and Chef Shamsher Ahmed from The Westin Mumbai Garden City.
The vegetarian starters has dishes like Kale Chaney Ke Kebab (black gram patties stuffed with mint and chilli yoghurt), Bhutta Amritsari (crisp fried spicy tender corn & green peas bites), and Hare Masale Ka Paneer Tikka (cottage cheese marinated in herbs & cooked in tandoor). I tried the Paneer Palak Ke Sikke which were subtly done seasoned spinach sandwiched with picatta of cottage cheese. The rather tangy taste of Daastaane-e-kumbh consisting of char grilled mushroom marinated with tandoor masala, cheese and pepper, will be a more popular (and tasty option). But one felt one could give the Subz Tarkash Ki Seekh a miss which has assorted veggies cooked in Indian spices in clay oven. Amidst Non-veg Starters like Murgh Siya Masala (Chicken sautéed with onion and tomatoes, spiked with crushed black pepper), Murgh Kalmi Masala (tandoori chicken leg with cheese, chilli and marinated with home made garam masala), Tala Gosht (baby lamb leg marinated with ginger, garlic, chillies) and so on, I really liked the very desi Bhatti De Murgh (spicy chicken marinated with secret spice mix and dried mint) and the delicate flavours of Soofiyana Tandoori Jhinga (tiger prawns marinated with fresh fennel leaves, laced with seasoned egg white, finished in clay oven). Many might opt for Tandoori Nalli which is well-prepared baby lamb in cinnamon, vinegar and spices. The tender meat came off easily and the spices did not overwhelm each other.
|Sarhad Ki Fish Curry|
The vegetarian main course has some interesting options like Nazbu Paneer (Roulade of stuffed cottage cheese gratinated with basil flavoured tomato gravy), Subz Noorani Korma (Seasonal mixed veggies flavoured with carom and nigella seeds), Guncha Meethi Matar (cauliflower tempered with fresh fenugreek & indian spices) and Peshawari Chole (slow cooked chickpeas with Peshawari spices). For me, Subz Aashiyana worked just okay as it meant eating mix veggies in traditional spices, cheese, spinach and cream. Lovers of rajma might love the Rajma Dum Biryani. I am a big fan of Kangan Pune’s signature dish – Dal Kangan which is black lentil cooked overnight and cooked with tomato, fresh cream and butter. The smooth and slightly tangy flavour stays with you and despite the cream content, you want to keep on eating. The non-veg section is filled with dishes like Murgh Benazeer (chicken drumstick flavoured with tomatoes & feneel seeds and cooked on dum), Nalli Gosht (lamb shanks cooked in Indian spices in brown curry), Musafir Ka Adlah (slow cooked lamb in spices, red onions, ginger-garlic and Peshwari chillies) and Sarhad Ki Fish Curry (fish cooked in a special masala).
While there are some interesting daals and rice dishes to entice you, get the Masala Garlic Roti and Kacche Haldi Ke Parathi which is layered bread infused with raw turmeric and carom seeds.
From the desserts section, I personally felt the delicate flavours of Gulab Patte ki Kheer is the clear winner. The Shahi Khubani Tukda might be heavy for some.
All in all, going to Kangan at The Westin Pune Koregaon Park might be a good option to eat like a king. The Kitchens of Kangan beckons you to eat heartily till November 28th.