There is something magnetic about kitchens in every household that they form an integral domain for any budding chef. Infact these are the places where most chef’s get their first lessons from. The ongoing food festival “Indian Cuisines with Soul” at Kangan, The Westin Hyderabad Mindspace is an ode to the various recipes that Chef Rakesh Singh, Chef Yadaiah Bandaru and Chef Srikanth Reddy have recreated from their homes.
We started off the evening with Chef Rakesh’s preparations – Sarson Machhi, Besan Barfi Kaliyan, Murgh Nizami Purdah, and Safed Rosemary Gosht with Baida Tamatar. “Sarson Macchi is cooked as per my grandmother’s recipe,” says Chef Rakesh as he showcases the dish. I thoroughly enjoyed the Safed Rosemary Gosht where the tender lamb chunks were braised in rosemary sauce and it was definitely the star of the evening.
Chef Yadiah showcased Kalchina Mamsam – a dish from Telangana which was quite flavorful. Lamb chunks in spicy marinade is grilled on charcoal giving it some superb smoky flavors. The Machli aur Kopra Ka Salan went deliciously well with the rice and Ragi Phulka so did the Masala Parwal – stuffed wax gourds cooked in green chilies.
Among the dishes showcased by Chef Srikant, Natu Kodi Kura was an instant hit – would’ve loved it to be paired with Raggi Mudda. Gosht Peshawari Qaliyan was good in its own different league from the North Western Frontier that complemented the Taftaans pretty well. The Multani Aloo – a Pakistani dish also featured on the menu.
For the desserts – a platter of Malai Bati, Tandoori Pineapple with chat masala flavoured ice cream and Elaichi Dahi was on offer. Highly recommend the Tandoori Pineapple with Chat masala which was one of its kind.
The festival is on untill 3rd September, 2017 and is on A-la-carte.
PS: I was invited by The Westin Hyderabad Mindspace to review the Indian Cuisines with Soul promotion at Kangan. The opinions expressed in the review are honest and unbiased.