Tag Archives: spices

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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Aabar Khabo : Once is not enough

My connection from Kolkata, actually erstwhile Calcutta, is from birth. Yes, I was born and brought up in the City of Joy which I still sorely miss. Naturally then, Bengali food is my comfort food and I thoroughly enjoy the cuisine and all its nuances.

To visit the MoMo Cafe at Courtyard by Marriott Mumbai to try The Kolkata Konnection, Bengali food festival was a trip down memory lane for me.

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Curated by Executive Chef Avijit Deb Sharma and his team, including a chef from JW Marriott Kolkata, it was indeed a spread any gourmand would look forward to. The Bengali dishes were a part of the buffet spread, which of course offered other cuisines too, catering to wide palate. There was a separate counter with phuchka Kolkata’s version of pani puri) and jhal muri, the quintessential street food of Kolkata. And of course a separate section serving the lip-smacking Bengali starters, chicken cutlet, fish fry, vegetable chop et al.

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I bit into the fish fry and memories came flooding. I have grown up enjoying this delicacy in South Calcutta where I grew up at several places, but Mukherjee sweets in Ballygunge Place, being my all time favourite. This one was close. The fish fillet wrapped in spices, coated with breadcrumbs, was fried to perfection. Comforting and familiar flavours. The dhonepatta  bhaja or coriander fritter was spicy and fragrant. The chicken cutlet with chicken mince was delightful as was the vegetable chop with the characteristic beetroot, potatoes and groundnuts. I was off to a great start and was enjoying every morsel with kasundi or the mustard dip.

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The mains were a feast fit for the kings. The thaal or a huge thali with several katoris or vaatis was a treat for the eyes. Kosha mangsho or the onion based slow-cooked mutton preparation, cholar dal, alu posto, ilish or Hilsa fish, malai chingri or the creamy prawn curry, begun bhaja, kodaishutir kochuri or green peas puri and of course the pulao, fragrant with ghee and roasted nuts and raisins, was what my meal comprised. The lebu (lemon) chatni, tomato chutney and aamer (mango) chutney were also served along, as no Bengali meal is complete without these.

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The dishes were simple and cooked home-style. The flavours were authentic replete with the Bengali spices and ingredients (mustard oil, paanch phoran, gobindbhog rice, gondhoraj lebu) and the melange of textures, absolutely delightful.

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Not only was the meal delicious in terms of its taste and flavours, but equally a nostalgic one for me as I sat recounting endless occasions when I had sampled those dishes at home or with friends and family.

Rosogulla and aamer (mano) sandesh was what I finished my meal with.  Both got my vote. But of course there were other Bengali desserts on offer too.

I left MoMo Cafe happy and satiated, stuffing a Kolkata meetha paan in my mouth, with the smile not leaving my face.

On till June 24 for dinner, this Bengali food festival is a must try for those who relish Bengali food and others keen to experiment.

Rating : 4/5

 

 

 

 

 

A little British, a lot Bengali

The majestic grandeur of The Sahib Room & Kipling Bar at St. Regis, Mumbai, replete with a colonial feel is unmistakable. The aura this place exudes, befits the kind of food that is served here.

Currently running a special British Raj menu available for lunch and dinner till 31st May, the offerings celebrate Anglo-Indian cuisine, albeit with Chef Gopal Krishna’s twists. From JW Marriott Kolkata, this chef’s menu naturally leans heavily on Bengali cuisine, so he is serving the Anglo Indian cuisine of Bengal.

Anglo Indian cuisine may have common roots, but differs subtly in each state in terms of spices and the usage of local ingredients, incorporated over a period of time. Being from Kolkata myself, I was of course not complaining.

The Anglo-Indian cuisine which evolved in the Dak bungalows, Army canteens (Mess), gentleman’s clubs and the Indian Railways kitchens has been faithfully included in this menu.

The Daaber Jol which was nothing but fresh coconut water, rejuvenated me, as we settled down. Later, with my meal, I relished the Gondhoraj lebu shorbot – a refreshing cooler made with lemon and sugar, for which I have a tremendous weakness.

A Yellow lentil soup with apple, curry powder and cream, was what I began my meal with. A creamy texture, yet one, which offered a bite. It was absolutely comforting and a great way to begin a meal. There was an option of the celebrated Mulligatawny Soup too.

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Kumro phool bhaja aka Crisp Fried Pumpkin flower, Dimer Devil Crumb or fried potato filled eggs, Betkir Paturi Mustard, poppy and coconut flavoured steamed Bhekti fish, were some of the starters, characteristic of Bengali food, that I sampled.  The essence of the flavours was captured to perfection. The dimer devil boasted of the right amount of masalas in the crust, just as the way it should be.

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What blew me off completely was the simple, but fragrant Dak bungalow chicken curry, a mildly spiced chicken curry from Anglo Indian cuisine. It was the quintessential Anglo Indian curry, I have grown up eating in erstwhile Calcutta. It opened a floodgate of memories for me. The only thing missing was simple steamed rice. Rotis and parathas don’t do justice to this preparation.

Dimer Dalna – an Egg curry with potato and spices, was equally authentic and well-made. Balanced flavours all the way.

Vegetarians need not despair. Mochar ghonto or Banana flower cooked with potato and coconut, is delightful and mildly flavoured. The core ingredient was intact and nowhere overpowered by spices. There are several other dishes to choose from as well.

The menu also includes few of Sahib’s signature dishes like the Satwar piste ka shorba  orToasted pistachio and asparagus cream soup, starters  like Broccoli dak bangla  and kasundi mustard.

We rounded off our meal with Bengali desserts like the Ledikeni – a cottage cheese dumpling fried and soaked in sugar syrup, Mishti Doi or the Jaggery flavoured homemade yoghurt.

A meal I would not describe as strictly Anglo-Indian, but inspired by the cuisine nevertheless. What struck me as praiseworthy was Chef’s tribute to the flavours of Bengal in an authentic manner. And I was pleased as punch at having savoured one of my favourite cuisines- Bengali.

Rating : 4/5

 

 

 

A Patiala Peg of Royal Flavours

For us ordinary mortals, the food cooked and served from the Royal kitchens in India is always a subject of mystique and intrigue. One often wonders, what is it that they eat, how is it cooked, what are the secret ingredients that set their food apart and so on. After all royalty and food have always been an interesting but typical combination.

Fortunately, as a food writer and a passionate foodie, I have travelled and have been fortunate enough to sample food from some of the Royal Kitchens and yet, the unknown ones, continue to fascinate me.

Rajkumari Sarvesh Kaur from the Royal family of Patiala curating a food festival titled Royal Kitchens of Patiala sounded exciting enough. Add to that Chef Amninder Kaur, whose die-hard fan I am and thus sampling a meal at Masala Bay, Taj Lands End was the most obvious thing to do.

Chef Amninder Sandhu, Taj Lands End along with Rajkumari Sarvesh Kaur  had created a menu which could plunge any food lover into a coma. Executing the royal recipes  Chef Amninder had served Mutton Yakhni Shorba, Teekkha Kebab, Murg Kibiti, Shahi Paratha, Paani de Haath di Roti, Halwa Behzai and Shahi Phirni.

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The recipes were all from the Royal family which had generously been shared, which I thought was a wonderful thing to do.

The setting was perfect, the table befitting a royal meal. The only time in my life I have felt close to royalty, I must confess!

The Mutton Yakhni shorba arrived. The aroma was evident and the flavours subtle but distinct. I was off to a great start. The Teekha kabab lived upto its name, fiery it was and perked up my taste buds instantly.

Locally sourced ingredients and cooking methods are what are intrinsic to this cuisine and Chef Amninder had executed these to perfection. Most of the dishes were slow cooked, one could easily tell the difference, as the flavours were pronounced and the spices, subtle.

The main course was a melange of flavours with unique textures teasing our palates. Cocktails using traditional Indian spices were cleverly paired with each course. The chutneywali masoor dal struck me as unique, although I still prefer the basic one myself. My vote went instantly to the creamy gobi or cauliflower, swathed in cream but decadent, nevertheless.

The shahi paratha again was a treat. Bursting with a sinful filling, it paired well with the rich gravies and dry preparations alike.

The kofta roganjosh was delicious, with a soft and creamy texture and the right hint of spice.

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What can say about the mutton aloo bukhara? Yes with dried plums wrapped in masala and inextricably co-mingled with the mouth-watering mutton this dish was the piece de resistance for me. Cooked to perfection, the mutton simply melt in the mouth. Luscious flavours enveloped my palate and I was satiated. So much so that I skipped the halwa behzai, which I had all along been looking forward to.

The food boasted of unique flavours, with no spice overpowering the core ingredients. Yet, the food was rich and heavy, expectedly so. The cuisine is meat intensive and does not make use of too many vegetables.

Being a Punjabi myself, sampling this food from the royal kitchens of Patiala was a revelation, but one that I will always cherish.

 

Guilty Pleasures in Winter

Winter foods can be such a delight for the palate and one does not mind giving into one’s guilty pleasures in this season. After all, one needs more calories to keep oneself warm. So indulgence is allowed this cold season. Warmth is  a must of course, but comforting foods are what the body and soul need.

Spices and nuts should be a part of one’s meal, as should be meats, including lamb. Ghee, ginger, seasonal vegetables like turnips, brussel sprouts, raddish, peas, broad beans, carrots are a must-have to help the body fight infections and remain warm.

As the temperatures drop, one also likes to indulge in hot and delicious grilled foods. There is nothing more enticing than the aroma of slowly grilled meat, fish and vegetables.

Makki ki roti and sarson ka saag tops every foodie’s list. Not many know that sarson ka saag being rich in beta carotene and vitamin C, that are important antioxidants and a significant amount of iron, is ideal for winter.

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Beetroot is rich in minerals and helps in increased blood flow in the body, essential to keep one warm. Jaggery or gur is a great winter food too. It aids in digestion, purifies blood and keeps the skin free from acne. The best way to enjoy Gur is to eat it with make ki roti and white butter.

Interestingly, every region in India celebrates this season with typical dishes. If North India relishes their sarson ka saag and Kaali Gajar ki Kaanji, Gujaratis cannot do without their oondhiyo. It is eaten in winter because the main ingredients like papadi, tuar Dana, Lilua, for Oondiyo are available in this season.

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Nalli Ghosht and Paya shorba are popular winter dishes in most households in Hyderabad. Bengalis enjoy their Kosha mangsho a mutton preparation and also several leafy vegetables and sweets made from nolen gur or new jaggery.

So make sure you gorge on all the right foods this season and relish seasonal favourites, which are healthy for the body and equally comforting too as you beat the chill.

Drinks for the festive season

The spirits during this season are high and there isn’t any reason, why we can’t enjoy the festive season, without consuming any spirits. Is that possible? Of course it is… in fact, there are plenty of delightful seasonal beverages that can help you ring in the yuletide festivities without compromising on your desire to go alcohol free or risking the fact of getting drowned in alcohol.

If you want to sample a few of my favourites, to keep you cheery, check out this quick menu.
Cinnamon Laced Double Chocolate: Make a cup of deluxe hot cocoa, dissolve a piece of bitter chocolate cube to give the added double chocolate effect and sprinkle with powdered Cinnamon.
Hot Toddy with apple cider: In a pan combine apple cider, cinnamon, star anise and cloves, bring to boil. Remove from heat and allow the spices to steep for 10-15 minutes, strain spices stir in honey till dissolved serve with sliced apples, lemon, cinnamon sticks and star anise.
Spiced tea: In a big mug place tea bag and honey, add enough boiling water to fill the mug add cinnamon and lemon, steep for 3 minutes and remove bag, sprinkle lightly with nutmeg and serve.
Virgin Fruit Muddle: Take a bowl full of diced mixed winter fruits, muddle them, add half cup of orange juice, a dash of lime, and top it with room temperature Apple Juice. Serve in a beer glass or brandy balloon.  
If you are out on the streets you could try the many variants of Café Coffee Days’ Magical brews.
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And if you neither want to take the trouble of making your own brews that I offered nor do you want to step out at Café Coffee Day’s offerings, you could try the four variants of Gold Fogg’s latest offering, which includes: The Gold Fogg Energy Drink, Mish Mash – Fruit Kiss made of apple, strawberry, mango, peach, guava, grape and passion fruit all packed in one.
So compliments of the season and go on for a non-alcoholic drinking spree !

Shaan-e-Awadh @Jeon

A seemingly complex cuisine like the Awadhi, when simplified, in terms of flavours, can only be an achievement, attributed to a great chef. Chef Chandan Singh at Jeon, Hotel Sea Princess Juhu Mumbai, has manged to do just that. Without a doubt, the Awadhi Food Festival which begins here tomorrow is bound to find favour with foodies of all age groups.

This aromatic rich cuisine, replete with dry fruits, nuts and spices is famed for certain dishes. Nalli Nihari, Biryani, Taftan, Dal Makhani are a must, in a menu offering this cuisine. And Chef Chandan Singh along with fellow chef Amit and Executive Chef Jersen Fernandes has put together a menu, which showcases the best of Awadh.

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The gajar and annanas ka shorba aka carrot and pineapple shorba that we started with, swept me off my feet. The amalgamation of two diversely flavoured ingredients, was done to perfection. One could actually taste the sweetish fresh pineapple as well as the carrot, both immersed in subtle spices.One of the best shorbas I have ever had. It actually left me craving for more. For once, the Murg dhaniya shorba, which was also delicious, seemed plain.

The galouti kebab, the hero of Lucknawi cuisine was as expected, melt-in-the-mouth. The aroma and flavours of spices were pronounced, but not overpowering. The chicken seekh struck me as extraordinary, in terms of the flavours and texture. The seekh was firm and soft, not mushy or chewy as it often tends to be at some restaurants. The meat, laced with herbs and spices, was an interesting bit of innovation.

In the mains, the fish tikki – rawas fillet in a tangy and well-spiced tomato based gravy, got my instant vote. The use of authentic Awadhi spices was a testimony of the chef’s mastery over his craft. No compromise here.

What can I say about the dal bukhara? For a minute, I thought I was at the ITC hotels. Chef Chandan Singh has clearly figured out the secret behind this coveted dish and has done full justice to it.

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The Nalli Nihari was mildly flavoured, but the spices and richness of mutton, teased the palate just a wee bit. The accompanying, sweetish taftan was the perfect pair. Everything else paled in comparison.

The murg biryani was again a treat and perked up my taste buds as I tasted the first spoonful. Well-marinated, the chicken pieces were moist and succulent and meshed seamlessly with the flavoured rice, cooked in dum style. The aroma filled my nostrils as the purdah was removed and the biryani served.

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The shahi tukra was every bit royal. A perfect finale to a great meal. The creamy and rich rabdi wrapped around the deep fried bread laced with nuts and dry fruits was delectable and decadent. The phirni in comparison was a tad bland and disappointing, although the texture was just right.

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The meal overall, was overwhelming and had actually surpassed my expectations. Being used to some Awadhi meals with dishes doused with kewra and rose water and rich and greasy meat dishes, this one was a welcome change. Simple, authentic flavours, true to its Nawabi origins. Yet, nothing in the meal made one feel heavy or caused discomfort.

I left Jeon with a happy smile, almost having made a trip to Awadh.

The Awadhi food festival is on from Nov 5 till November 15 and is a treat, food lovers should not miss.

Rating: 4/5