Food Review: Kangan
A change in a restaurant’s menu means new dishes, new preparations and a complete revamp of the existing food items. When I heard about the new menu at Kangan, I was more than thrilled to try it out. Kangan at The Westin Pune Koregaon Park, has a reputation for serving authentic food.. in their case, Indian food. So with the new menu, we wondered if it really kept its reputation intact.
Formal is the word here, but Kangan still evokes a casual atmosphere. My friends and I loved the low lighting which made us want to sit back and relax. We saw mostly families and office-goers coming here to enjoy some Indian delights. Pleasing music could be heard and at a distance, we could see the chefs working in the kitchen.
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We were glad to speak to the executive chef – Chef Narayan Salunkhe who explained to us that the new menu tried to reflect even more variety from the country. We wanted to get started with some lip-smacking starters. Our confusion let us to get the Vegetarian Kebab Platter and the Non-vegetarian Platter. We loved the delicate flavours of Paneer Shole Kebab, while the Dastaane-e-Khumbh too was tangy and spicy at the same time. Atish-e-Aloo, with stuffed fruits, paneer and veggies, was interesting but slightly denser. The same went for Bhutta Amritsari which had paneer coated with crushed peanuts and north-west frontier spices and was barbequed. The taste was perfect for a rainy afternoon.
The Kasoondi Fish Tikka was a clear winner. This fish had a delicate kasoondi paste and mustard and was melt-in-your-mouth. We also found the Kalmi Kalandar perfect for the weather, with chicken drumstick coated in brown onion paste and spices and cooked in tandoor. Bhatti De Murgh and Pyaaz Aur Pudine Ki Ghosht Seekh were decent, but Gilawat Ke Kebab was more lumpy and not impressive. The Hari Mirch Ka Tandoori Jhinga had a neat marination of green chillies, coriander, mint and hung curd, while the prawns were cooked to perfection on tandoor.
We went on a mostly non-veg main course which was paired with Laccha Parathas. While the Ghost Baliram, essentially lamb cubes marinated in whole Indian spices and then cooked in brown curry, had a dense flavour without getting the overwhelming taste of spices, I found the Butter Chicken to be typical (with good flavour though). The chef recommended Dal Kangan – slow cooked kali daal with tomatoes and with white butter. The creamy taste, delicately cooked kali daal and spices was soulful. We finished our meals with Gulab Patte Ki Kheer. Quite sweet and with a good dose of rose petals.
The best part of going to eat at a restaurant in a five-star hotel is that you meet a well-trained staff. Polite and informed, one felt that the waiters were waiting on us and made sure that the eating experience was great. Meeting the chef and getting to know his views was an added bonus. The food took a bit of time to be served, but the quality of food served made it worth the wait.
Whenever the menu changes, one does fear that the change might be not to our taste. We were in for a surprise. Kangan at The Westin Pune Koregaon Park seems to have covered quite a bit, in terms of taste and variety. It is more about delicate flavours. The price might be out of league for some, but the good food compensates for it. Go ahead, if you can think five star.
Where: Kangan, The Westin Pune Koregaon Park, 36/3B, Mundhwa Road, Koregaon Park Annexe Time: 6.30pm-11.30pm Pricing: Rs 2000 plus taxes for two Parking and Alcohol Available