Chef Mohammad Faisal Qureshi, Chef De Cuisine, Kangan, The Westin Mumbai Garden City, shares two signature dishes that showcase authentic Awadhi and North-West Frontier flavours with Nichola Marie.
Kangan, the award-winning Indian specialty restaurant at The Westin Mumbai Garden City, is renowned for showcasing the rich culinary heritage of North India, with a special emphasis on Awadhi and North-West Frontier cuisine. Guided by a philosophy of preserving traditional recipes and time-honoured cooking techniques, Kangan combines authentic flavours with warm Indian hospitality. Signature favourites include the Kakori Kebab, Galouti Kebab, Dum Biryani, Dal Kangan and Subz Ki Shikhampuri.
Inspired by age-old royal recipes and regional culinary traditions, these dishes reflect Kangan’s commitment to preserving authentic flavours. Chef Mohammad Faisal Qureshi shares two signature recipes that celebrate time-honoured techniques, premium ingredients and aromatic spices, bringing the rich heritage of Indian cuisine to your table.
SUBZ KI SHIKHAMPURI
Ingredients
For the kebabs
5 kg lauki, peeled and chopped
800 gm chana dal, soaked for 30 minutes
30 gm salt
5 gm turmeric powder
5 gm yellow chilli powder
5 gm whole spices
30 gm coriander roots
5 gm deggi mirch
300 gm onion, finely chopped
50 gm ginger, finely chopped
30 gm green chilli, finely chopped
30 gm roasted chana powder
Ghee, as required
For the filling
250 gm hung curd
60 gm mint, finely chopped
Salt, to taste
Method
1. Wash, peel and chop the lauki into mediumsized pieces.
2. Cook the lauki and soaked dal with the salt, turmeric powder, yellow chilli powder, deggi mirch, whole spices and coriander roots until completely soft.
3. Drain any excess water, discard the whole spices and blend into a smooth purée.
4. Heat a little ghee in a heavy-bottomed pan. Add a pinch of turmeric and yellow chilli powder, then stir in the purée. Cook over low heat, stirring continuously, until the mixture thickens and leaves the sides of the pan. Cool completely.
5. Mix in the roasted chana powder, onion, ginger and green chilli to form a smooth, firm dough.
6. For the filling, combine the hung curd, mint and salt until smooth.
7. Divide the lauki mixture into 85 gm portions. Flatten each portion, place a spoonful of filling in the centre and seal the edges to form slightly flattened tikkis.
8. Refrigerate for 15–20 minutes.
9. Shallow fry the tikkis in ghee until golden on both sides, or bake in a preheated 180°C oven until lightly coloured and heated through
10. Serve hot with mint chutney, tamarind chutney and pickled onions
KAKORI KEBAB
Ingredients
2 kg lamb chunks
800 gm lamb fat
400 gm raw papaya paste (galawat)
200 gm browned onion
200 gm browned cashew nuts
15 gm Lucknowi garam masala
18 gm potli masala
25 gm salt
8 gm yellow chilli powder
5 gm red chilli powder
3 gm rose petal powder
2 gm clove powder
2–3 gm khushbu masala
2 gm cinnamon powder
10 ml kewra water
30 gm roasted chana powder
20 gm maida
30 gm ghee
Method
1. Trim the lamb, cut into small pieces and mince with the lamb fat eight times until smooth and silky.
2. Mix in the raw papaya paste and refrigerate for 30 minutes to tenderise.
3. Blend the browned onion and browned cashew nuts into a smooth paste.
4. Add the paste to the minced meat along with the garam masala, potli masala, salt, chilli powders, rose petal powder, clove powder, cinnamon powder and khushbu masala. Mix well.
5. Add the ghee, roasted chana powder and maida, mixing gently until smooth. Finish with the kewra water. Cover and refrigerate for two-three hours to allow the flavours to develop.
6. Divide into equal portions and shape around seekhs using wet hands.
7. Grill over charcoal or cook in a tandoor over medium heat, basting lightly with ghee, until cooked through and lightly charred.
8. Carefully slide the kebabs off the seekhs and serve immediately.
