Kangan, a chic a la carte specialty restaurant at The Westin Mumbai Garden City, is a contemporary interpretation of rustic Indian flavors mainly from the North-West Frontier region of Peshawar. Also inspired by the authentic culinary traditions of the Middle East, Iran and Afghanistan, the food style incorporates the evolved richness of indigenous curries from [...]
Ingredients: half a cube (1/8 pound) of butter or ghee 1/3 – 1/2 oz. Of Marijuana Leaves 8 ounces of Vodka 1-2 pinches Cardamom seed honey Method: In a pan, melt the butter or ghee. Break up the marijuana leaves into the pan. Once the butter and leaves are hot and sizzling, add in 8 [...]
Ingredients: 2 cups water 1 ounce marijuana (fresh leaves and flowers of a female plant preferred) 4 cups warm milk 2 tablespoons blanched and chopped almonds 1/8 teaspoon garam masala (a mixture of cloves, cinnamon, and cardamon) 1/4 teaspoon powdered ginger 1/2 to 1 teaspoon rosewater 1 cup sugar Method: Bring the water to a [...]
Ingredients: 2cup: Sago granules 1/2 cup: Groundnut roasted 6: Green chillies 1/4 cup: Oil Coriander finely chopped Turmeric powder Salt to taste Method: Wash and drain sago/saboodana. Keep aside for one hour. Grind roasted ground nuts, chillies with some salt. Donot add water and keep the powder aside. Heat oil in a pan. Mix groundnut [...]
Ingredients: 50 gms: Tamarind 2 small: Onion 25 gms: Sesame seeds 5: Green chillies 1/2 bunch small: Coriander Salt: according to taste Method: Soak tamarind in water for about an hour. Roast sesame seeds on a plain frying pan until light brown (no oil). Grind roasted sesame seeds into powder in a mixer (little water [...]
Ingredients: 2: Sweet yam 1/4 cup: Jaggery 1/2 cup: Water 3-4: Elaichi/cardamom powder/seeds 2 tsp: Ghee Method: Wash, peel and pressure cook sweet yam for 15 minutes or till it tenders. Then cut in cubes. Take water in a kadai/pan and put jaggery in it. Keep stirring till jaggery melts down. Now add yam in [...]
Ingredients (one cup): 1 cup: Green gram 3 cups: Water 1 chopped: Onion 5-6 tbsp: Oil 1 tbsp: Mustard seeds Red chilly: according to the requirement Salt: according to taste Method: Boil green gram till its properly cooked. After boiling, keep it aside. Take a pan. Heat it and add oil. When oil heats up, [...]
Ingredients: (makes – 7 to 8 tikkis) 3 no: Large Potatoes, boiled, peeled, mashed coarsely 1/2 cup: Singhare ka atta (waterchestnut flour) 1 tbsp: Fresh coriander leaves, finely chopped 5 no: Green chilies, finely chopped 1/4 tsp: Black pepper powder 1/4 tsp: Kala namak (black salt) Oil to shallow fry Salt to taste Method: Mix [...]
Ingredients: 1 cup: Samwat /Parsai ke chaawal (washed) 1 no: large Potato, diced small 1 tsp: Zeera 1 tiny piece: Cinnamon 2 no: Chhoti elaichi 2 no: Green Chilies, chopped finely 3 cups: Green coriander for garnishing 2 tbsp: Ghee/oil 2 tsp: Sendha namak (rock salt) 3 cups: Water Method: Heat ghee. Add zeera, elaichi [...]
Ingredients: 1 cup: Fresh thick curd 1 no: Sweet potato, boiled, chopped 1 no: Potato, boiled, chopped 1 no: Cucumber, chopped 4-5 no: Waterchestnuts (singhara), boiled, peeled & chopped 1 tbsp: Coriander finely chopped 1 no: small Green Chili, finely chopped 1 tbsp: Roasted peanuts, whole 1/2 tsp: Cumin seed, powder 1/2 tsp: Cumin seeds, [...]