Baisakhi Food Festival – Kangan, The Westin — Reviewed!

The Vaisakhi also called as Baisakhi is the celebration of harvest in India especially in Punjab. lt marks the establishment of the Khalsa Panth and start of the New Year in the Nanakshahi solar calendar. On this day, Sikhs celebrate Baisakhi by singing hymns from a sacred book of Guru Granth Sahib along with their traditional dance like Bhangra, Giddha, sing and enjoy kada prasad, a sweet preparation. Celebrations and festivities are there and we don't talk about food is not possible!

Kangan, The Westin, Koregaon Park has organized a Baisakhi Food Festival till 17th April 2016 offering traditional Baisakhi recipes curated and prepared by Chef Sadab Qureshi. One can relish some delicacies like Sarson Ka Saag & Makke Ki Roti, Bhatte Da Murgh, Gosht Shalgam, Gehu Ki Kheer and so much more! Attendants can be seen wearing ethnic dresses. The whole set-up is designed accordingly.

Chef Sadab hails from Lucknow and his passion for cooking is evident by any cuisine he prepares. The tradition of authentic cooking is passed on from generations, says Sadab. Taking us back to his earlier years, he shared, how he used to walk to the narrow lanes of Lucknow, to see the authentic cooking, with his grandfather, who was also a chef.

We also had a candid conversation with Chef Anurudh, executive chef, about the ongoing festival. "The motive to arrange the food festival is the showcase the strengths of cuisine and bring the festival spirits to be rooted to our traditions and celebrations," says Chef Anurudh.

For the Baisakhi Food Festival, Kangan has a set Veg (Rs.1600+taxes) and Non-Veg (Rs.2000+taxes) menu with three starters, five-six main course and desserts.
Bhatti De Murgh Tangri
(Char grilled young chicken leg, and tandoori masala with marinade
Amritsar Fish)
(Marinated fish cubes with amritsari spices cooked in deep fryer)
Kache Ambi Aur Gosht Ki Seekh
(Hand pounded spiced lamb kebabs, raw mango on skewers – char grilled)
Main Course:
Methi Murgh
(Boneless chicken with fresh fenugreek leaves cooked in a traditional Punjabi gravy)
Gosht Shalgam
(Mutton Lamb Curry with Turnip in slow cooked with homemade spices and finished coriander leaf on top)
Mahi Dum Anari
(Marinated fish fillets embellished with pomegranate sauce, garnished with ginger and coriander)
Sarson Da Saag
(Mustard plant leave pounded and cooked with spices)
Rajma Masala
(Slow cooked red kidney bean with onion tomato and traditional Punjabi spices)
Punjabi Kadhi Pakodi
(Gram flour dumplings with tempered butter milk)
Steam Basmati Rice/ Dal Wadi Mutter Pulao
Assorted Indian breads
Jalebi With Rabri
(fried dessert which is poured in the sugar syrup and then served thick, creamy and sweet liquid made of milk)

We tried Veg set menu and our culinary journey started with a shot of Kairi panha, much needed to beat the heat. Then on the table came huge Karari Roti, a crispy thin roti topped with spices, tomatoes, onions and coriander. A perfect and an addictive snack which one can't keep hands off!

Lucknowi chef and Kebabs are a deadly combo! Rajma Shami Kebab were melt-in-mouth. First bite and the flavours burst in mouth and remains on the palate for long. Highly recommended!

Char Grilled Achari Bharwa Mushroom
marinated in Cream cheese and garlic were delectable. Mushroom lovers...You have some great food here!

Yellow chilli marinated cottage cheese steaks coated with roasted sesame, named Bhatti de Paneer was awesome. It had slight tangy and achari taste. Paneer was succulent with perfect marination. 
Dahi Shingdana ke Kebab was absolutely brilliantly made, crunchy coating with hung curd and spices for filling!

Main course was punjabi tadka with well made Sarson ka Saag, perfectly spice missi roti, Makai di roti and delectable Paneer Tikka Masala.

Kadhi Pakoda
was unbeatable, slightly crunchy onions in curry was adding the taste. Aloo Wadi Rassa is my personal favourite and tasted best with naan. 
We were totally stuffed but could not resist to try Dal Wadi Pulao, a rice preparation with wadi to top and give crunchiness.

Absolutely hands down to chef for everything especially desserts and specifically Shahi Tukda, thankfully its available on their regular menu as well. Beautiful presentation and made to perfection, the bread was not too crunchy nor too soggy with right amount of sweetness. Coated with rabdi and silver warq, dry fruits, garnished with rose syrup, the taste lingers all over in palate. Highly recommended!

Gehu ki kheer
is a regional dish, served in festival, made with broken wheat, quite healthy and tasty.
Aam ki Phirni is a seasonal delicacy and prepared with a topping of mango cubes to the regular phirni.

I am glad to be invited and taste the delectable dishes by the magician chef Sadab! A wonderful experience.