Candle-lit warm interiors done up in rich shades is what signifies Kangan, the in-house Indian restaurant at The Westin. As you enter the restaurant, you are greeted by a bangle maker who makes lac bangles in preferred colours that arrive at your table by the time you are done with your meal. It is these small gestures, and more, that leave a lasting impression on you.
Serving mostly North-Western frontier food, the restaurant has just launched its new menu which incorporates elements of local spices and cuisines. Executive Sous Chef Rajesh Singh Anand, the brain behind the menu, says, “A lot of research and development went into the menu. Taking feedback from the clientele and the tasting panel, we have come up with this menu which mixes local spices with northern dishes. So you will see a lot of currypatta, fenugreek seed paste, etc.” For one familiar with the old menu, you will see a variety of new starters like Tandoori Broccoli, Murgh Chandi Tikka, Galawati Kebab and Murgh Duheri tikki to name a few. Non-vegetarians will like the succulent Murgh Baghdadi Seekh which is covered with crisp chicken on the outside and uncooked chicken mince on the inside, and is very lightly seasoned. In vegetarian starters, we considered the delectable Palak Anardana Tikki as the winner hands down. Filled with hung curd and pomegranate seeds, it melts in your mouth. But worth mentioning is the lightly roasted Peshawari Paneer Tikka, marinated fresh cottage cheese cubes with a twang of sweetness, owing to the raisin filling.
Diners will also love the yummy Musafir Ka Adlah which is slow cooked lamb in the entrees as well as the tender lamb slightly tangy to the taste in Gosht Tamatar Qaliyan .
Dahi ke kofte in the vegetarian entrees is absolutely delicious and light. Although, the Dal Kangan and Lahori Aloo which comes with skins intact, were just middling.
Savour these dishes with a variety of breads like the conventional Laccha Paratha or the yummy and spicy garlic naan. Rice-eaters can enjoy the steaming hot scrumptious Murgh Tikka biryani.
However, do keep some space for the desserts as on the menu are Kulfi Falooda, Phirni and Khubaani Ka Meetha. The conventional Kulfi Falooda tastes just right and is the right amount of cold when served and is liberally garnished with cubes of kulfi and seeds of basil. If the saccharine level is too much for you, balance it out with the perfectly made apricot compote Khubaani Ka Meetha or the Phirni which will delight your senses.