Tag Archives: pulao

Dastarkhwan par excellence at Kangan

 

Indian food when dining out is usually my last choice, even though, I am passionate about the flavours of Indian food of every region. It is the greasy curries, oily biryanis, heavy kababs that scare me. Else, Indian food is food for my soul and I relish its flavours with pride. But home cooked food Indian food is what I hanker after.

A new menu tasting session with Chef Mohamed Danish, the new Chef de cuisine at Kangan, Westin Mumbai Garden City, sounded exciting and naturally the gourmand and writer in me wanted to explore it, so I set out, albeit with a bit of trepidation.

Chef Danish, I learnt, is a Lucknow born and bred Chef and naturally then, his culinary legacy is rich and varied. Of a pleasant demeanour, soft spoken and extremely confident of his food and skills, he demonstrated that in ample measure over a lunch experience that spanned three hours. No, it was not only about endless dishes, but conversations and stories around the food that made time simply fly and kept us engrossed.

Awadhi cuisine was what we were primarily being treated to, as those are the highlights of the new menu, which will of course contain other dishes too, to wow many a palate for dinner.

The culinary gems one can expect in an Awadhi meal are unmatched, especially delectable meat dishes including biryani, Nalli nihari, kakori kababs and more.

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Greatly influenced by Mughal cooking techniques, Awadhi food bears similarities to the cuisines of Persia, Kashmir and Hyderabad. The richness of Awadhi cuisine also lies in liberal use of ingredients like mutton, paneer and rich spices including mace, cardamom and saffron.

Slow cooking with the finest ingredients, magically bound together, is the cooking style that is popular and Chef Danish strictly adhered to that.

Some of the major spices that go into the legendary spice mixes in this cuisine are – black and green cardamom, cinnamon, bay leaves, black peppercorns, cumin, nutmeg, mace and cloves. The rakabdars or gourmet cooks, had their spice mixes, which were a closely guarded secret. In the past, all these spices were added in proportions that were easy on the stomach.  Meat typically used to be marinated in curd and spices. This helped to soften the taste and texture, as well as remove any strong odours.

Innovation was constant in the kitchens, as Nawabs were very easily bored and thus demanded constant innovation from their cooks, who obliged. Chef Danish seems to have inherited this trait as he is inventive to the extent of experimenting without altering the classics.

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We started with the aromatic and creamy, Murg zafrani shorba, but sans any cream. Flavourful as it was slow-cooked, it boasted of spices and the caramelised onions imparted a unique flavour.

 

The Kangan tandoori chicken came next, with a lot of fanfare, being served to us fresh on our table. The aromas wafted through the air and made us hungrier, than we were. A bite into it and the smoky and well-balanced flavours, wowed my palate.

 

The refreshing lemon grass shikanji, I thought was an apt and interesting combination for this summer heat and refreshing, as nothing else.

The Kakori kabab was one of the best ever, as it was completely melt-in-the-mouth, well-spiced and yet, nothing overpowering.

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The dudhiya kabab made with grated paneer and dry spices, was for me, the piece de resistance. The melange of textures and flavours, so distinct, set it apart. I had never tasted anything like this before. Carnivores would gladly give up meat if this is served to them. The vegetarian variety on the new menu is abundant. The firdausi bharwaan aloo is equally a palate pleaser.

Each dish looked as good as it tasted, as Chef Danish displayed his mastery over his craft. The andaaz of balancing the spices in this cuisine is an art and intrinsic to the flavours and Chef Danish has got it right.

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For mains, we sampled the quintessential favourite – dal Kangan, murgh Begmati, nalli nihari, murg Jahaangiri raan, papad and sev ka paratha, multigrain roti and more. The fragrant gucchi pulao with stuffed morels was an unparalleled treat. For once, with a heavy heart, I skipped the biryani.

We rounded off our meal with the delectable shahi tukda, made with in-house saffron infused bread.

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In keeping with the Lucknawi tehzeeb and adab, none of the dishes had whole spices that one needed to remove. Apparently, that is how the Nawabs liked it – well-spiced food, prepared with a plethora of spices, but all removed after the cooking process before being served.

Having tried multiple dishes, albeit small tasting portions, I did not experience the discomfort and uneasiness I was anticipating. That itself was the acid test for me. Quite literally.

It was an enjoyable afternoon, where humne shauq farmaya, and we experienced lazeez food with lajawaab hospitality. Oops! I am beginning to sound Lucknawi is it? That is was this food and culture does to you, I guess.

If you remotely love Indian food, this new menu at Kangan, is a must try. Allow Chef Danish’s culinary treats to pamper your taste buds.

Rating : 4/5

 

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Fresh and Flavoursome

A huge fan of freshly cooked food, I like no short cuts and especially no packet, packaged and processed for me, as far as I can help it. Of course once in a while we all get lazy and give in but this is the exception in my home rather than the rule.

Thus, I was reluctant to try the range of products from Freshway Foods, a Vadodara based company, when a friend urged me too.

The packets arrived and looked attractive and the instructions easy to follow. In fact utterly simple.

Their unique freeze-dry technology, which is accepted worldwide as the best food preservation process, fascinated me. The colour, flavours and freshness of the food is preserved without affecting its nutritional value.

What’s more, their food is preservative free, which ensures it is as healthy as home-cooked food.

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The Palak Paneer, which I tried first, blew me off completely. The palak was delicious and the paneer soft. It was well-spiced, was bursting with fresh flavours and I could not believe it had been created in minutes out of a packet merely by adding boiling water.

The daal makhani was equally a surprise. A laborious dal, otherwise to prepare, this one was tasty all the way and ready in minutes.  The consistency was right and the flavours reminiscent of home food.

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From pulao kadhi to paneer bhurji and Veg Biryani to Moong Dal sheera, Freshway Foods offers them all. A complete vegetarian range, they have a lot of Gujarati delicacies apart from the universal favourites from all over India.

Freshway products pass through stringent quality standards and microbial tests at every stage of freeze-drying. Their strict hygiene and housekeeping regime ensures that every product is packaged with utmost hygiene and minimal wastage, keeping intact its nutritional values. That is perhaps what sets them apart.

Reasonably priced, the portions are decent too. This is the perfect solution for days when one is feeling lazy and does not want to cook and yet not order an expensive and oily takeaway. Bachelors, single working professionals and harried women can make use of their wide range.

One can order online and the packets get delivered to your doorstep.

I have actually heaved a sigh of relief now that there is a healthy food solution at hand, in terms of Freshway ready-to-eat meals. At last a brand that lives up to its promise of delivering fresh food.