Beyond kebabs and koftas

The Guide caught up with Chef Shamsher Ahmed as he stirs up unique dishes from the North West Frontier at Kangan

Crossing Borders is a food fest where you can enjoy culinary delicacies from the Indian subcontinent'' northwestern states where food is not a need but part of the lifestyle. The seductive flavours range from the barbequed temptations of Kabul, Peshawar and Rawalpindi to the sumptuous secrets of the imperial dastarkhans, kebabs of the Awadh region, Biryanis from Hyderabad, sublime vegetarian repast of Jammu and the tantalising sweets from across the region.


Chef Shamsher will cook North West frontier cuisine

Chef Shamsher took us through this culinary journey himself. "Contrary to what people may think, it's a mix of veg and non-veg food that you get in this region and that's what we have prepared." He demonstrated us how to make Sabz Shikampuri, Tali Machli, Asif Jahan Kofta Curry, Koh-e-Peshawar and Gil-e-firdaus (the sweet).
Pointing out the importance of the spices he says its best if they are freshly made. For the Sabz Shikampuri, the patty is made of many vegetables and the stuffing is done with hung curd, chopped mint and chopped green chillies. Then, ghee is heated in a pan and the tikki is shallow fried till golden brown. It's then served hot with mint chutney.u00a0

For the Tali Machli, he showed us how bekti fillet has to be marinated with lemon juice, salt and 1tsp oil. And after coating the fillet with batter, it should be fried (shallow or deep fired, according to your preference. "Ajwain and peshawari chillis are used that give it its typical taste," he added.u00a0u00a0u00a0

Next, it was time to make the Asif Jahan Kofta Curry, and the main thing about it was the apricot in the centre of the kofta that was amazing. The gravy was made by heating ghee in a pan, adding bay leaf and cinnamon and frying it till golden brown.

The chicken dish Koh-e-Peshawar was what he focused on next. The chicken has to be marinated with yellow chilli powder, turmeric, and garam masala and then a paste of boiled cashew nut, onion, poppy seed, Charoli, lotus seed, pistachio, and dry coconut is added.

Finally it was time for the sweet Gil-e-firdaus. "Firdaus means heaven and this sweet actually contains pumpkin, cashew nuts, sugar, milk and soaked sago topped with silver waraq." Post the experience, it was time to go home but we can't wait to come back for seconds.

From April 7, 11 am onwards
At Kangan, The Westin, Koregaon Park Annexe, Ghorpadi.
Call 992343975
Cost Rs 850 inclusive of taxes and includes lunch