The idea of the festival brewed when Exec.Sous Chef Gaurav Anand, Chef Shadab and Chef Harpal were just having a casual chat of any kind of food festival. Suddenly, they realised Chef de cuisines,Westin have are the best in the town and they can showcase their skills, as Chef Shadab specialises in Lucknowi, Kashmiri and Rajasthani while Chef Harpal is expert in Punjabi cuisine. That makes states covering border and hence, Sarhad Ke Pakwan. Loved the concept and the idea of inculcating different cuisines under one roof – Kangan. I am sure, meal at the place will be one memorable one.
The menu is A-La Carte and trust me you will be spoilt by the choices they have to offer. Here are the glimpses of their signature dishes, one can relish...
Starters::
Nadru Chorma
Jodhpuri Paneer Tikka
Bhatti ka Kumbh
Bhatti ki Tangri
Amritsari Fish Tikka
Tabak Maaz
Mains::
Tamatar Chaman
Amrud ki Sabzi
Baigan ka Bharta
Papad Mangodi
Haaq Saag
Bikaneri Murgh
Martaban Gosht
Sigri ki Machhi
Kashmiri Rajma
Maa-Ki-Daal
Wadi ka Pulao
Kashmiri Pulao
Desserts::
Shakore ki Phirni
Malpua with Rabri
To start with Nadru Chorma, a kashmiri speciality of lotus stems deep fried and tossed in whole spices, coupled with radish and walnut chutney, was quite addictive. The chutney was super duper delicious. Highly recommended!
Jodhpuri Paneer Tikka, rajasthan's authentic delicacy, a cottage cheese preparation marinated in spiced yoghurt and cooked in clay oven. Paneer was succulent and the spices were perfectly balanced. Highly recommended!
Another dish from Kashmir, Tamatar Chaman, a cottage cheese preparation in oh so delicious fresh tomatoes, ginger and fennel gravy. It had piquant flavour and aroma, quite tangy and bit sweet.
Amrud ki Sabzi, was one of my favourite from Rajasthan. Strong flavour of achar especially kaloji, coriander and cumin. Raw Guava with mild spices was giving a 'khatta-meetha' effect.
Baingan ka Bharta, a punjabi delicacy of roasted aubergine was presented beautifully. Bharta, a mash of roasted aubergine and fried with onions, tomatoes and garlic, was served into hollow brinjal. Wonderful! Taste wise, it was very good.
Papad Mangodi, have been eating it since childhood, its a rajasthani delicacy of lentil flatbread and deep fried lentil dumplings with tomatoes. Tastefully done authentic preparation!
Kashmiri Rajma, Maa-Ki-Dal were fantastic and went well with the naans and paranthas. We also tried Cheese Tomato Naan, which was delish!
Wadi ka Pulao is a rice based preparation with punjabi spices and lentil dumplings. Tasted like normal pulao but had crunch of wadi to it. Superb! Kashmiri Pulao was equally delicious, rich in flavours of nuts and saffron.
Our desserts started with Shakore ki Phirni and Malpua with Rabri. Basically Shakore is clay pot and phirni is sweetened mixture of milk, rice and flavoured with saffron. Thick in texture with mild sweetness, phirni is just perfect for me.
Our desserts started with Shakore ki Phirni and Malpua with Rabri. Basically Shakore is clay pot and phirni is sweetened mixture of milk, rice and flavoured with saffron. Thick in texture with mild sweetness, phirni is just perfect for me.
Malpua with Rabri is an overdose of calories and sweetness. Super, duper delicious sweet pancake made of refined flour and served with condensed milk and nuts. Loved it to the core. Crunchy Malpua and Rabri makes a great combination.
What: Sarhad ke Pakwan
Where: Kangan, Westin, Koregaon Park, Pune
When: 20th September 2016-30th September 2016; Dinner only.
Cost: A La Carte
Where: Kangan, Westin, Koregaon Park, Pune
When: 20th September 2016-30th September 2016; Dinner only.
Cost: A La Carte
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