Kangan, a North Indian restaurant in Westin, Pune, has introduced Baisakhi Food Festival from April 11th, and will be serving some of the most delicious Punjabi dishes for 2 weeks. Baisakhi is a colorful festival celebrated throughout North India. Westin also took this opportunity to introduce its new chef, Chef Narayan Salunke, who believes in authentic Indian flavours through spices and freshness of the ingredients. His specialization in North West Indian Cuisines offers more colorful dishes to the restaurant. Kangan has done a wonderful job in bringing the rustic flavors of Punjab to the table. My foodie gang, Pune Foodiez and I were invited for menu tasting, and we really enjoyed it.
I loved the decor outside the restaurant which welcomed us to the festive vibe. The small counters were set up to serve welcome drinks and Baraf Gola, sweet ice on stick.
The starters were amazing. Bhutta Amritsari, corn and green pea bite, was crispy and packed with flavor.
Bhatti Da Paneer, cottage cheese marinated with Amritsari spices, was tender and aromatic. Another vegetarian delight was Palak Anardana Tiki, pan roasted patty of chopped spinach, fresh pomegranate seeds and hung curd.
Bhatti De Murgh, chicken cubes marinated with hung curd and Indian spices, was perfectly seasoned and grilled to perfection.
I particularly loved Pyaaz Aur Pudine De Ghosht Seekh, lamb minced coated with onion, mint, cooked in clay pot; it was succulent and filled with beautiful aromas. Fish Amritsari, marinated fish cubes flavored with ajwain and finished with traditional spices, was another dish you can opt for as starter.
For main course, the generous spread of delicious gravy and curry were served with Chef Special Kulcha, stuffed flatbread with spicy minced chicken tikka; Missi Roti, gram flour roti with crushed coriander seed and chili; and Makke Di Roti, corn flour bread. Sarsoo De Saag, mustard plant leave pounded and cooked with spices; Ghiya Kofta Curry, white pumpkin dumpling finished with yellow rich gravy; and Paneer Lazzt,cottage cheese with bell peppers in tomato gravy, were packed with vibrant flavors. They’re well seasoned and weren’t too overwhelmed with spices. I found Dhabewali Dal, black dal cooked overnight finish with Makhani and cream to be rich and tasty. Pindi Choley, chickpeas cooked with grounded spices and herbs, were a little spicy, but Dhaba Wali Kukkad Curry, chicken cooked in onion and tomato gravy with garam masala, and Puran Singh De Mutton Curry, motton cooked with traditional Indian spices, were very impressive.
For dessert, we were pampered by the rich and beautiful delights like Peele Chawal, sweet rice; Gulab Patee De Kheer, sweetened flavored condensed milk and rice and rose leaf served with saffron; Subza Falooda Aur Kulfi, sweet aromatic Indian ice cream made with milk and cream; and Rabhi Boondi, sweetened flavored condensed milk with boondi served with saffron. It was a beautiful ending note to the wonderful Baisakhi Food Festival.
Check out Baisakhi set menu now at Kangan, Westin Koregaon Park, Pune. The price are varied, depending on the number of dishes in your course meal. The food are delicious, and the setting are beautiful, it’s totally worth the experience.
Tes (tweet to me at @Testerfly)