Sarhad Ke Pakwaan Food Festival at The Westin Pune Koregaon Park

The Sarhad Ke Pakwan food festival at Kangan, The Westin Pune Koregaon Park is perfect foodie's attraction longing for food from Kashmir, Punjab & Rajasthan. It is on till September 30, 2016

(L-R) Rabri, Shakore Ki Phirni and Malpua

It's always a task to present food or cuisines which are as authentic as the ones at home. The Westin Pune Koregaon Park has been doing that with a bit of reinvention. They have a reputation to bringing cuisines from all around for its valued customers who throng its varied restaurants to pounce on their food offerings. This time, it is Sarhad ke Pakwan, a food festival serving northern cuisines of India at Kangan. As you guessed it, the festival is serving Kashmiri, Rajasthani and Punjabi delights in a ala carte fashion and will be available every evening till September 30.

The starters are what you call the superb starting point of the delightful food experience. One of the best starters would obviously be the Tabak Maaz which is a mild preparation of lamb ribs cooked with milk on slow flame and mildly flavored with Kashmiri spices. The meat's tenderness and slight flavored wows you and apparently it goes well with the red chutney served along. I though had it just like that. The Bhatti Ki Tangri which is chicken drumsticks marinated with bhatti ka masala is another winner which melts in your mouth on every bite. The masala is neither too spicy nor too mellow. Just right! While the Jodhpuri Paneer Tikka and Bhatti Ki Khumb are interesting, the Amritsari Fish Tikka is another option for non-vegetarians. The fresh fish becomes tangy with the slightly spiciness of the masala which has garam masala. I loved the Nadru Chorma which is lotus steam flavored with whole masalas. This Kashmiri fried delicacy with a slightly chewy consistency tastes great with the walnut chutney served along. 

Bhatti Ki Tangri

When I went over to the main course, I was already wowed courtesy the starters. I was simply intrigued of what will come next. I loved the Martaban Gosht which is pickled flavored lamb. This is another melt-in-your-mouth delicacy. Though pickled, the spices are not overwhelming. While the Baingan Ka Bharta is well-prepared. I preferred the Amrud Ki Sabzi which is a Rajasthani preparation consisting of guava flavoured with kalonji, coriander and cumin. You get suprised with the fact that guava tastes so well as a main course. The Papad Mangodi is another Rajasthani delicacy consisting of lentil flatbread and deep fried fried lentil dumpling with tomatoes. I found the turmeric dominated taste perfect. The dal selection is another winner at the food festival. I loved the Kashmiri Rajma & Maa Ki Daal which are midly flavoured with different spices and are distinct. You keep on wanting more. The Kashmiri Pulao with nuts and saffron wows you on its own and is fragrantly tasty with ghee. 

Nadru Chorma

The finishing touch happens to be  Malpua with Rabri which needs to be tried after a lovely dinner. A word of warning - this heavy sweet dish is not for the faint-hearted. The sweet pancake served with rabri of condensed milk & nuts makes you all quiet and focus on just eating. The Shakore Ki Phirni is a rice cooked sweet of milk and flavored with saffron. It has the right sweetness and does not overwhelm you. But do not mix the two sweet dishes together.

Kulchas

On till September 30, the Sarhad Ke Pakwaan food festival at Kangan, The Westin Pune Koregaon Park is a perfect offering for you and your family. Be there in the evenings to enjoy a good meal. Nothing to beat it! 

Jodhpuri Paneer Tikka

Sarhad Ke Pakwaan Food Festival at The Westin Pune Koregaon Park

The Sarhad Ke Pakwan food festival at Kangan, The Westin Pune Koregaon Park is perfect foodie's attraction longing for food from Kashmir, Punjab & Rajasthan. It is on till September 30, 2016

(L-R) Rabri, Shakore Ki Phirni and Malpua

It's always a task to present food or cuisines which are as authentic as the ones at home. The Westin Pune Koregaon Park has been doing that with a bit of reinvention. They have a reputation to bringing cuisines from all around for its valued customers who throng its varied restaurants to pounce on their food offerings. This time, it is Sarhad ke Pakwan, a food festival serving northern cuisines of India at Kangan. As you guessed it, the festival is serving Kashmiri, Rajasthani and Punjabi delights in a ala carte fashion and will be available every evening till September 30.

The starters are what you call the superb starting point of the delightful food experience. One of the best starters would obviously be the Tabak Maaz which is a mild preparation of lamb ribs cooked with milk on slow flame and mildly flavored with Kashmiri spices. The meat's tenderness and slight flavored wows you and apparently it goes well with the red chutney served along. I though had it just like that. The Bhatti Ki Tangri which is chicken drumsticks marinated with bhatti ka masala is another winner which melts in your mouth on every bite. The masala is neither too spicy nor too mellow. Just right! While the Jodhpuri Paneer Tikka and Bhatti Ki Khumb are interesting, the Amritsari Fish Tikka is another option for non-vegetarians. The fresh fish becomes tangy with the slightly spiciness of the masala which has garam masala. I loved the Nadru Chorma which is lotus steam flavored with whole masalas. This Kashmiri fried delicacy with a slightly chewy consistency tastes great with the walnut chutney served along. 

Bhatti Ki Tangri

When I went over to the main course, I was already wowed courtesy the starters. I was simply intrigued of what will come next. I loved the Martaban Gosht which is pickled flavored lamb. This is another melt-in-your-mouth delicacy. Though pickled, the spices are not overwhelming. While the Baingan Ka Bharta is well-prepared. I preferred the Amrud Ki Sabzi which is a Rajasthani preparation consisting of guava flavoured with kalonji, coriander and cumin. You get suprised with the fact that guava tastes so well as a main course. The Papad Mangodi is another Rajasthani delicacy consisting of lentil flatbread and deep fried fried lentil dumpling with tomatoes. I found the turmeric dominated taste perfect. The dal selection is another winner at the food festival. I loved the Kashmiri Rajma & Maa Ki Daal which are midly flavoured with different spices and are distinct. You keep on wanting more. The Kashmiri Pulao with nuts and saffron wows you on its own and is fragrantly tasty with ghee. 

Nadru Chorma

The finishing touch happens to be  Malpua with Rabri which needs to be tried after a lovely dinner. A word of warning - this heavy sweet dish is not for the faint-hearted. The sweet pancake served with rabri of condensed milk & nuts makes you all quiet and focus on just eating. The Shakore Ki Phirni is a rice cooked sweet of milk and flavored with saffron. It has the right sweetness and does not overwhelm you. But do not mix the two sweet dishes together.

Kulchas

On till September 30, the Sarhad Ke Pakwaan food festival at Kangan, The Westin Pune Koregaon Park is a perfect offering for you and your family. Be there in the evenings to enjoy a good meal. Nothing to beat it! 

Jodhpuri Paneer Tikka

Authentic Marwar on your table at The Westin Pune

Rush ahead to catch your table for The Flavours of Marwar – a special food festival at Kangan, The Westin Pune Koregaon Park. It is on only till July 31. Taste the authentic essence of Marwar.

Daal Baati Churma

Most would obviously think greasy but delicious vegetarian fare when we hear the words ‘Marwar Cuisine’. It is more than the typical Marwar fare you might eat at your friend’s place. It is a healthy mix of both veg & non-veg fare which can be tasted at Kangan, the Indian food restaurant at The Westin Pune Koregaon Park. The reputed five-star hotel has already started its Marwar Food Festival called The Flavours of Marwar. It is on till July 31, 2016.

Jugalbandi Kebab

A word of warning – if you are on diet, this is the best meal to break it. The appetizers just get you thinking & wanting for more. The winner is the Pathar Ka Soola which is lamb slices marinated in spices & grilled to perfection. It appears like Tandoori Chicken. But the tenderly cooked lamb just melts in your mouth and leaves a well-cooked spice flavour. The same can be said about Jugalbandi Kebab which is an interesting combo of lamb & chicken mince (yup, mouth already has started watering) treated with mild spices and cooked on skewers. While the kebab might remind you of Malai kebab, the lamb-chicken combo leaves a lasting taste due to the spice mix. I personally also loved the Marwari Seekh which again is an interesting blend of veggies and dry fruits which is then roasted in Tandoor. I loved the fact that the veggies & dry fruits could be tasted independently. Other two options – Mirchi Vada and Jodhpuri Paneer Tikka – were neat but I was too impressed by the other kebabs. What went well with the starters were the special drinks. I tried out the Kalakhatta which was more of well-made & easygoing Jeera drink.

The main course had a tough, according to me, to live up to the well-done appetizers. The winning

main courses are two, as per my view. The first is the obvious Rajasthani specialty Laal Maas or red meat gravy. I loved the well-made lamb which had absorbed the rich spicy gravy. The Achaari Ker Sangri is a twist to a special Rajasthani delicacy. The tangy taste of Ker Sangri (a typical Rajasthani vegetable) works well with the Achaari (pickle) flavour. The very popular Dal Baati Churma which is the face of Rajasthani cuisine is another winner. Well spiced Dal and Baati works well for the appetite and even better if you add the churma. Murgh Makai Soyta which is a mild preparation of boneless chicken cooked in spices might be an interesting option to choose as it does not overpower your palate. The mild preparation might not excite many as you have strongly spiced options but I loved this very aspect. The rest of the main course – Papad Mangodi (moong dal dumpling in mild yellow gravy) and Jodhpuri Gatta Curry (Bengal gram dumpling in spicy yoghurt gravy) were good but I already was wowed by other dishes.

Maave Ke Ghewar

The icing on the Rajasthan cuisine was the absolutely delightful Maave Ke Ghewar – a traditional sweet from the region but given a twist here. This sweet made from cottage cheese has milk reduction added to it and is covered with saffron & pistachios. The result is a sweet delight to die for. Not overwhelmingly sweet but just right for the sweet tooth, I loved this sweet option tremendously.

Those looking for a good Marwari food should visit Kangan at The Westin Pune Koregaon Park for their absolutely delightful The Flavours of Marwar which is on till July 31, 2016. Rush Quickly for a fabulous meal!

VENUE: Kangan, The Westin Pune Koregaon Park, Mundhwa

TIMING: 6.30 PM to 11.30 PM

CONTACT: 020 30189197

Something Veg & Interesting!

Check the special vegetarian fare at Kangan, the all Indian and quite impressive restaurant of The Westin Pune Koregaon Park

Some places make you want to visit it with pleasure... always. If it’s food, then the pleasure gets an extra sumptuous touch. Kangan, the Indian restaurant at The Westin Koregaon Park Pune, is the place one wants to be and have delicious Indian food. And a few weeks back, it has done an interesting jump by introducing a vegetarian special to already popular menu. And it was just to experience some vegetarian delights that I went to taste it one charming evening with a good friend for company.

Though much has been written about the ambience of the restaurant, I wish to throw some light on it.
Low lights enough to see the appetising meals and comfortable sitting makes you want to relax. Not to large not to small... it is the perfect size and you are not privy to other people’s conversations. Service too is apt considering the kind of restaurant and hotel Kangan & The Westin is respectively. Polite and attentive are the two adjectives apt for their work.

Our main focus is the food which turned out to be quite an interesting spread. The vegetarian spread was the highlight here. One of the first things to greet us was the Bitter Gourd Chips with Fig Chutney Relish. Bitter Gourd or Karela has to be one of the misunderstood vegetables but courtesy the chef, it turned out to be quite a treat. The crisp coating of a bhaji went well with the Karela slices which had its bitterness toned down. Of course, the tangy fig chutney completely made it a must eat.

The other rather interesting item on the menu had to be the Tandoori Artichoke. Yes, you heard it right! Tandoori marinade applied to this phoren vegetable is an acquired taste. You might like it or you will just pass it. Either way, you might want to just try it just once. 

I loved the soft Masala Garlic Naan which just well went on its own or with your main course. Even the other varities offered from the regular menu became winners. It was quite disappointing to find the Arbi Ke Tukde served with Saunth Relish and Sabj Tarkash Ke Seeth to be just about okay in taste. Paneer lovers might find the Nazboo Paneer Lababdar to be quite decently tempting. Paneer in special masala (not too much thankfully) gets your attention.

The winner of the veg fare has to be Kangan’s prized Dal Makhni which is a well-cooked kali dal in cream. The outcome is a delicate dal which melts in your mouth to leave a light creamy taste like no other. Do end the meal with the lip-smacking Gulab Patte Ki Kheer which literally is kheer with gulkand flavour in it. But it is delicately sweet which might appease even the most finicky sweet enthusiast.

The exclusive and innovative vegetarian offers are limited but not something which should be

avoided. I have mentioned just a few names from the list. The overwhelming chances of your liking it are higher. Plus, you can mix it with the regular ala carte menu offered at the restaurant. Going to Kangan, the all Indian restaurant at The Westin Pune Koregaon Park, would be quite an option to be differently vegetarian.

Photos: Sapna Sarfare

The Kitchens of Kangan Festival – The Westin Pune Koregaon Park

Achari Murgh

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 2^nd 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 28^th. 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.

Daastan-E-Kumbh

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 28^th.