Kangan - The Beckon of Bangles

By: Karishma Parkash Suri

 

Posted on: April 10, 2012

 

 

Just off the Western Express Highway, in the core of the business hub of Goregaon East, stands the Westin Mumbai Garden City. The jingle of bangles singing a festive melody and the significance of our ever so popular Indian culture is the imagery the name ‘Kangan’ draws up. Ask Mr Sachin Mylavarapu, Director of Food & Beverage, The Westin Mumbai Garden City and he will share that while they were creating a restaurant concept for the Westin hotels, they found the name to be apt and suitable, as every region of India can easily relate to a bangle. “The name ‘Kangan’ or a bangle is synonymous to India and symbolizes the hue and flavour of authentic Indian Northwest frontier cuisine,” he said. Yes, a multitude of Indian restaurants have passed the tests of time (ever since the time of Maharajas and maharanis), and the first thought that creeps up is: an Indian restaurant yet again? Chances are that you would visit this authentic, yet classy restaurant again and again.

 

A chic a la carte Indian restaurant, which brings the rustic Indian flavours of the North-West Frontier region of Peshawar to your table, there are many dishes that would battle it out to make their mark. Opened in February 2010, Mr Mylavarapu recognizes the niche that Kangan has created in the Mumbai market. “We are popular in the northern suburbs and are picking up good reviews from our guests who travel from South Mumbai. We are in the top three in the Indian restaurant segment in five-star hotels,” he opined. Now whether or not that is true, the best judge is you.

 

If you are not familiar with the Goregaon area, you will actually need a GPS to guide you and the odds are that nine out of 10 times that won’t help either! It is highly recommended to prepare early in time because the place is tough to find. Minimal lighting and a maze of bushy greenery may hinder your grand visit, but that’s that. With a hushed reception, there is nothing much to distract you from making your way to the elevator to go to the 18th floor, except maybe the contemporary décor of the hotel.

 

The elevator opens out to a welcome desk where the usual meet and greet is followed by you being led to your table by the hostess. Look outside the windows at the hustle-bustle of Mumbai city and you’ll quickly draw up a comparison against the serenity inside the restaurant. For those who like classy, take a look around and notice the décor which is made of wood and glass, in other words modern and elegant with a dash of traditional! From booth style dining to private dining, it is easy to feel connected as well as disconnected to the other patrons seated around you due to the precise spacing and setting of the place. As you take your seat, you will be tempted by the aromas that tease your senses and help whet up the appetite. 

 

Diners at Kangan can either choose from the fixed menu or order à la carte. Kangan’s food style incorporates the evolved richness of indigenous curries from various regions across India. “There is a unique use of time tested ingredients transformed by eclectic combinations and modern presentations by our renowned chefs to create a fresh, new repertoire,” said Mr Mylavarapu. An extensive wine list featuring an array of local and new world wines and innovative Indo-Asian concoctions, specially created to complement and enhance the robust Indian flavours, add an interesting twist to this enticing culinary journey.

 

To wet the throat, try Adam Apple, a faultless concoction of sweet and sour, but recommended for those with a slightly sweeter tooth. For those with a sour tongue and experimental in nature, try the Apple Sour which guarantees a jolt to the tongue! Being a milder brother of the Whiskey Sour, or one can call it the Whiskey Sour for vodka lovers, most will take an immediate liking to it. 

 

Browsing through the menu, you will find a variety of dishes that appeal to you, but in case you want the standard recipes that are not on the menu, don’t get disappointed as your server will be able to help you with it. As a rule you will see that there are no salt or pepper shakers on the table which exudes confidence of taste and comfort. While waiting for your food, take a peek at the open tandoor (live clay oven) and interactive kitchen which adds a theatrical element to the restaurant.  

 


Vegetarians can rest assured that there is a lot to please the taste buds. Try the Chauk ki Tikki - street style potato cakes famous in Lucknow, or the Palak ki Shammi which consists of pan-fried spinach and fenugreek medallions stuffed with cheese - great options to open up the palate. To tease the taste buds, try the Methi Makai Seekh Kebeb which was a corn pate with fenugreek, potato grilled on skewers. An all time favourite, the Peshawari Paneer Tikka and the Achari Paneer left me wanting more. For the main course I had the Dal Kangan – a Kangan specialty – which is slow cooked lentils with tomato, white butter and cream. I paired it up with Diwani Handi, which was crunchy English vegetables braised in cashew and brown onions, and Paneer Makhani, which a bit too tangy for my liking.

 

For non-vegetarians, the Kakori Kebab, a mouth melting kebab inspired from Awadh, made with tenderized minced lamb, coconut, condensed milk and whole spice, is a definite taste pleaser. If lamb is not your thing, go for the Dum ki Macchali - sole fish cooked dum style with the marination of poppy seeds, cardamom and nutmeg. My companion also had the Murg Kothmiri, a juicy chicken tikka with coriander, chili and mint which was tender, perfectly marinated and smoked. For prawn lovers, try the Jhinga Tandoori - tandoor grilled prawns marinated with hung curd, fried garlic, yellow chili powder - but wait a second! It is not advised for the faint hearted being far too spicy unless specifically requested. For the main course, go with the Makhani Chooza - tandoori chicken simmered with tomato fondue, white butter and kasuri menthe and the Bhuna Gosht Adaraki – braised lamb cooked with onion, tomato, ginger and coriander.

 

If you have a sweet tooth and any room left at all, don’t miss the Khubani Shahi Tukra -stewed Afghan apricot stuffed in warm bread pudding with saffron and rabri that is sure to pamper your sweet fetish. Other options could be the Malai kulfi which literally melts in the mouth or Gulab Jamuns which according to me were a little too hard.

 

In keeping with India’s deep rooted, age old culture, Kangan offers delectable and aromatic taste platters to entice and encourage traditional Indian food. The staff at the restaurant is helpful, courteous and jovial – side-stepping the occurrences of any bad experiences.

 

Coordinates: Westin Mumbai Garden City, International Business Park, Oberoi Garden City, Goregaon East, Mumbai, Maharashtra, India

For reservations, call: +91-22-67361830