Feast on granny's special recipes at Kangan
Home is where most chefs get their first lesson from.While mothers rustled up a dish or two in their kitchens they admonished their little ones sneaking in and trying to chop vegetables or fix that sandwich. But if it’s a chef in making then the child persists and mothers teach. That’s what chefs Rakesh Singh, Yadaiah Bandaru and Srikanth Reddy tell us at the ongoing food festival ‘Indian Cuisines with Soul’ at Kangan, The Westin Hyderabad Mindspace.
Each chef presented his combination of dishes that also featured something they created from memory. Chef Yadaiah shared, “The challenge was not to alter any recipe. It was difficult but we have retained all methods, cooking time and ingredients.” He served Machhli and Khopra Ka Salan, murrel fish cooked in a gravy of coconut paste and tomatoes. It went well with Kachhe Haldi Ka Paratha. Another specialty Masala Parwal made for a nice combination with Ragi Phulka. Wax gourds were stuffed with a mix of spices and herbs, cooked in a gravy of green chillies.
We also tried chef Rakesh’s four preparations: Safed Rosemary Gosht with Baida Tamater, Murgh Nizami Purdah, Besan Barfi Kaliyan and Sarson Machhli. “I cooked the fish according to my grandmother’s recipe,” he says. We recommend Safed Rosemary Gosht, a preparation of tender lamb chunks braised in rosemary-flavoured sauce. The meat had taken the flavour of the herb. Chef Srikanth prepared Natukodi Kura, the spicy chicken curry he learnt in his family kitchen. Worth noticing is that none of the spices or herbs used overpowered the preparations. For desserts, we recommend Tandoori Pineapple with chaat masala ice cream for a tangy end to your meal.
Price for two: Rs.2,500 ++
Pics: Vinay Madapu