Kitchens of Kangan’ returns to unravel the finest of North West Frontier Indian Cuisine!!

Authentic yet innovative, Kangan presents gourmet Indian cuisine with sublimity. Highlighting the flavors of Peshawar, this sleek restaurant gives guests a taste of the rich culinary history of the region as interpreted by world-class chefs. Westin Mumbai, Pune & Hyderabad come together to celebrate the unified glory of the modern and refined Indian delicacies at the renowned speciality venue Kangan.


‘Kangan’, one of Westin Hotels and Resorts’ first exclusive ventures in to North West Frontier speciality Indian cuisine, is set at being No. 1 in the culinary world of Indian delicacies and establishing itself by choice as the preferred dining venue. Westin brings back to you Kitchens of Kangan which is a powerful and exclusive convergence of the Kangan’s at The Westin Mumbai Garden City, The Westin Pune Koregoan Park and The Westin Hyderababd Mindspace.




Always in an endeavour to delight, Kangan is targeting gourmands from across borders to come, indulge in creations of the country’s best chefs and be mesmerized with their culinary expertise. Let the fiery flavours from the North West Frontier take over your taste buds as The Westin Mumbai Garden City unveils in its grandest style and finesse, ‘Kitchens of Kangan’ which is set to unravel Kangan in a yet another enticing and integrated avatar.

The talent pool of culinary masters will assemble their specialities in an especial menu that is all set to tempt and satiate the hungry tummies of all epicures. Succulent kebabs, freshly-baked Indian breads, and an eclectic selection of Indian spices will mesmerise everyone with the exotic flavours of the region. Some of the delicacies that one can look forward to are ‘Dora Kebab’, our rose petal-flavored lamb botis encased with lamb mince, ‘Dum Ki Bhindi’, okra stuffed with raw mango and spices cooked on dum and ‘Lahori Cherga’, a fiery, rustic chicken on bone, stir fried with bay leaves and black pepper, to name a few. The perfect blend of innovation with authenticity in the North West Indian cuisine is a usual norm in Kangan. Get ready to be amazed by the modern take of original Indian delicacies which are popular in all the three metros like the Sayadri Murg, Kalmi Champ from Westin Mumbai, Westin Pune & Hyderabad. Enjoy this scrumptious menu paired with the finest of scotch selections from our menu of world-class single malts while the music stimulates your taste buds.

Partaking in the activities will be ‘Kangan’ restaurants from Westin Hotels and Resorts properties across India with Chef Shamsher Ahmed, Chef Rakesh Kumar and Chef Narayan Salunke representing The Westin Mumbai Garden City, The Westin Hyderabad Mindspace, The Westin Pune Koregoan Park properties respectively. The ‘Kitchens of Kangan’ concept will be promoted in Mumbai from the 27 October to 9 November 2014, in Pune from 14 to 28 November 2014 and in Hyderabad from 16 January to 1 February 2015.

So brace yourselves for a true culinary journey that promises to satisfy the gourmet in you which will tantalize your taste buds, during Kitchens of Kangan at Westin Mumbai, Hyderabad and Pune.

Kangan at The Westin Mumbai Garden City 

Prost! Zum Wohl! Oktobierfest!

The Westin Mumbai Garden City is celebrating one of the Largest Volksfest (People's Fair) in the world ‘Oktobierfest’ which takes place in Bavaria, Munich at Germany. This 16 day long festival from the end of September till the first week of October is filled with fun and fervour.

Enjoy this merry festival as you sip on refreshing beer with your friends and family. Get spoilt with choices of different Domestic Beer like Kingfisher Premium, Ultra & Blue and International Beer like Heinekin, Peroni & Corona. Get surprised by the delicious flavours of the various beer cocktails Mixgetrynke which are mixed with whiskey, rum, gin, juices, fruits and many more mixers.

Irresistible packages offer Beer Buckets of 4 pints at just INR 900 on Indian & INR 1500 on International Beer and Unlimited Beer Packages with Unlimited Appetizers at INR 1800 are set to tempt all you Beer Lovers at the chic lounge. Get 1 beer bucket and 2 yummy starters free on 5 beer buckets. Take advantage of the Happy Hours on Beers from 6pm to 8pm as well as get stunned to the amusing tricks by our bartenders and win exciting prizes to the bar games.

Watch out for the mouth watering and traditional German fare like Hendl (Roast Chicken), Steckerfisch (Grilled Skewered Fish), Knodel (Potato dumplings) & Obatzda (Spiced cheese-butter spread) as well as the innovative and exotic Indian Kebabs. This enticing combination of scrumptious cuisines will surely tantalize your taste buds.

Come and feel the spirit of the popular German Beer Festival Oktobierfest at the stylish and urbane Eighteen The Lounge which is the perfect place as you enjoy a huge variety of uplifting beers accompanied with savoury customary German delights in its renewing ambience.

Kitchens of Kangan: Northwest Frontier Cuisine revived

Kitchens of Kangan proudly present a repertoire of our prized possessions.
Time travelled recipes of epic eras, sustained down the ages, reproduced with epitomes of authenticity.

Conceptualized by the masters of Northwest cuisine, Kangan delivers an innovative spin on Peshawari culinary traditions.

From juicy kebabs to freshly made Indian breads, Kangan's refined frontier cuisine captures the best of regional flavors.

Flashes of color, breathtaking views, and the subtle glow of candles married to the mouth-watering aromas of Indian spices converge at Kangan.

Succulent kebabs, freshly-baked Indian breads, and an eclectic selection of Indian spices mesmerize guests with the exotic flavors of the region with the finest scotch selections from our menu of world-class single malts.



Come and experience Kitchens of Kangan from 8th to 23rd November exclusively at The Westin Mumbai Garden City.

Bite into mouth watering Kebabs at Kangan

If the smell of kebabs entices you, while the intoxicating aroma sends you into a tizzy, you have all the reasons to come over to Kangan to enjoy our Kebab festival. The interesting and contrasting combo of sizzling hot kebabs and Chivas on the rocks is just perfect to tease any foodie.

Vegetarian or non-vegetarian, we have something to offer for everybody. The wide varieties of kebab platters served with unlimited servings of assorted breads are complete filling meals in themselves.



















Live it up this summer with some absolutely lip-smacking kebabs and mocktails at Kangan especially created for the occasion. Try out a range of innovative kebabs and iconic cuisine that go with the mood of this Summer Season!

Dil walo ki Dilli!

A city known as the capital of India is unique in its own way. People who are from Delhi will know that the city is divided into 2 parts, New Delhi and Old Delhi. New Delhi is modern and well developed whereas Old Delhi is famous for its street food like Chandni Chowk and Daryaganj. Delhi was ruled by various kingdoms and empires during the medieval era. Each part of the city represents various rulers of the past. The cuisine of Delhi is inspired by a mix of Mughal, Punjabi and Awadhi cultures. Different cuisines in Delhi make it heaven for gourmet delights.

The city has a diverse range from street chaat at Chandini Chowk to Rabri Faloodas at Giani. Enter Paranthewali Gali for Punjabi cuisine like the layered parathas with ghee, meat or egg stuffing. Visit Karim and Babu Khan for Mughlai food. Each street and place showcases different cuisines and that’s what makes Delhi, the Restaurant Capital of India.

Taking inspiration from Delhi’s diversity, we introduce a culinary journey to the capital of India, Delhi to the foodie of Mumbai. Experience Chandni Chowk’s spicy chaat or tempt your taste buds with Kulfi Falooda, indulge in old Delhi delicacies with ‘Dilli Khaas’ in our very own Kangan.

Dilli Khaas

24^th August – 9^th September 2012

7 pm - midnight

Kangan, Level 18

Kebab-ish

For all those Kebab lovers, our Chef de Cuisine Amit Suri shares with you some delicious and succulent Kebab recipes for you to try at home. Do write to us on our Facebook page and tell us how these turned out on The Westin Mumbai Facebook Page

Tandoori Gobhi

INGREDIENT                           QTY

Cauliflower trimmed               500g

Turmeric powder                      4g

Salt                                                tt            

MARINADE

 Yoghurt (hung)                        50g

Salt                                                tt            

Turmeric powder                      3g

Garam Masala powder           5g

Kasoori methi powder         3g

Roasted channa powder     25g

Cooking Oil                            10ml

Black salt                               2g

Deggi Mirch                           5g

Kebab Masala                      2g

Lemon juice                           5ml

Butter melted                        4ml

BASIC NOTE AND POINTS TO REMEMBER:

Put salt & turmeric in boiling water. Blanch the whole cauliflower. Strain & let it cool.                                   

Make a marinade with all the ingredients & coat the cauliflower with it.                                         

Skewer & roast in the Tandoor till golden brown.                                

Sprinkle lemon juice, kebab Masala & drizzle melted butter & serve hot                                           

Tandoori jhinga

INGREDIENT                              QTY

 Tiger Prawns                          360kg

(6-8 / kg, headless, shelled, deveined)                                 

FIRST MARINADE  

Ginger Garlic paste              15gm

Malt vinegar                           20ml

Salt                                          10gm

Turmeric powder                    02gm

Red chilli powder                   

SECOND MARINADE

Ginger Garlic paste                15gm

Chili powder                            10gm

Garam Masala powder          05gm

Hung curd                                  50gm

Bhuna Besan                           15gm

Ajwain                                       05gm

Lemon juice                             01no

Melted Butter                         05gm

BASIC NOTE AND POINTS TO REMEMBER:

Marinate the prawn with first marinade. Keep aside for 20 mins.                                     

Mix all the ingredients of second marinade & marinate the prawns with it. Refrigerate for 4 hrs.                                  

Skewer the prawns & grill in the Tandoor, basting in between.                                          

Once prawn cooked, remove from Tandoor and present in the kebab platter and drizzle                                 

The lemon juice & butter over the prawns. Serve with mint chutney.                                

Tandoori Mushroom

INGREDIENT                                           QTY

Mushroom Heads                                12nos

MARINADE

Yoghurt                                                    50g

Salt                                                          tt            

Roasted channa powder                      10g

Red chilli powder (Deggi Mirch)          5g

Turmeric powder                                    2g

Garam Masala powder                          4g

Cooking oil                                              10ml

Kasoori methi powder                            4g

FILLING

Mushroom stalks                                    12nos

Green chillies                                          1no

Cooking oil                                              10ml

Shahi jeera                                              1g

Garam Masala powder                          2g

Amul processed cheese                          20g

Green coriander leaves                          4g

Ginger                                                        3g

Lemon juice                                               5ml

Kebab Masala                                          2g

Melted butter                                           4ml

BASIC NOTE AND POINTS TO REMEMBER:

Sauté the stalks with all the ingredients of filling except coriander & cheese. Blend it to a paste.                                  

Mix in cheese & coriander                                     

Mix in all the ingredients of the marinade                                           

Stuff the mushroom caps with the filling mixture & stick together two caps so as to cover the filled area.                                    

Marinate the caps with the prepared marinade                                  

Skewer & cook in Tandoor.                                    

Sprinkle lemon juice, kebab Masala, melted butter & serve hot with mint chutney                                          

 TANDOORI POMFRET

INGREDIENT                           QTY        

1st Marinade         

Whole Pomfret                     350to400 gm

Hing                                        8gm

Water                                     250gm

Lemon juice                           10ml

Salt                                         4gms

2nd marination                                      

Yoghurt                                   10gms

Ginger garlic paste               5gms

Turmeric powder                   3gms

Green chili paste                  1gms

Garam Masala                       1gms

Fried curry leaf powder        2gms

Egg                                            half

Lemon juice                            5ml

Dry mint powder                    2gms

Method:

Slash the Pomfret thrice on each side.                                 

Mix hing and salt in water and dip the Pomfret in the solution and rest for 10 min.                                         

Mix together all the ingredients in the 2nd marinade.                                        

Drain the Pomfret from the water and squeeze gently                                       

Skewer the Pomfret and grill in a moderately hot Tandoor.                                

Tandoori Subz Chat

INGREDIENT                                 QTY        

Capsicum green 1 inch dice    5kg        

Capsicum red 1 inch dice        250gms  

Capsicum yellow 1inch dice   250gms  

Baby corn 1/2inch dice            200gms  

Mushroom button trimmed   300gms  

Cauliflower florets                  500gms  

Onion 1inch dice                     250gms  

Tandoori marination red        150gms  

Coriander chopped  25gms    

Pineapple cubes 1inch            250gms  

Chaat Masala                            50gms    

BASIC PREPARATION METHOD:

                                               

1. Blanch the cauliflower, mushroom and baby corn in turmeric water.                                            

2 .Mix together all the vegetables and the pineapple with the tandoori marination.                                        

3.  Put a hot plate on high flame and let it be very hot.                                       

4. Cook the vegetables on the hot plate till it gets colour and see that the marination is cooked.                                    

5. Remove from the hot plate and let it cool.                                      

6. Add some chaat Masala and check for the seasoning and also mix some coriander.                                    

7. Dish out in a platter and garnish with chopped coriander.

The Kebab Kraze!

Kebabs have long since been a favorite amongst foodies. They are a perfect choice as a succulent snack with cocktails or an accompaniment to a main meal. The versatility of kebabs enables them to be prepared with any combination of meats, seafood, fruits and/or vegetables to suit everyone’s palate. The benefit of kebabs is they can be prepared in advance so you can spend time with your guests when they arrive rather than be slaving over the kitchen stove.

Kebabs can be found in a variety of forms from on a skewer to grilled, roasted, in stewed dishes of large or small cuts of meat, or even ground meat. The adaptation of kebabs has now also moved to being served as standalone dishes to within sandwiches or pitta breads. The kebab craze has definitely caught the world over and has become part of a well recognized and accepted cuisine around the globe.

Some essential tips when making kebabs:

·         Ensure to wash all meats and seafood thoroughly before skewering

·         Once marinated, place the kebabs in a refrigerator to enable the kebabs to set and also prevent any food-borne bacteria

·         Marinating the kebabs overnight often gives that added flavor

·         Slicing the meat into uniform sized chunks will allow for quick and even cooking

·         Kebabs are best seasoned with your favorite herbs and spices

·         Cooking methods can be varied between grilled, baked or barbecued

·         A final tip – light basting of the kebabs with oil will prevent them from sticking and ensure they are turned over often for even cooking

Alternatively let us spoil you; indulge in the rustic flavors of traditional, smokey and succulent kebabs every Saturday at Seasonal Tastes.