Chef Shamsher Ahmed showcases some of his recipes that he would be serving at the Darbaar - e - Awadh festival currently going on at Kangan. He brings some of the mouth watering delights from his very own Dastarkhwan that you could try yourself some time if you are an Indian cuisine enthusiast.
Darbaar - e - Awadh promotion begins everyday at Kangan from 6.30 pm - 12.00 am till May 20, 2012. For reservations call +91 9765 411 032.
Share your experience and stories of the festival while dining at Kangan on
Twitter@westinpune or
Facebook.
Check in and write a review on our location based sites

Murgh Dorhari Kofta -
Ingredients:
For Gravy
Charoali seeds - 1/2 cup
Poppy seeds - 8 tsp
Clove - 2 tsp
Bay Leaf - 4 no
Royal Cumin seeds - 1 tsp
Brown Onion - 500 gm
Curd - 200 gm
Desiccated coconut - 2/3 cup
Cashew nuts - 2/3 cup
Ginger Garlic Paste - 2/3 cup
Clarified Butter or Ghee - 300 gm
Salt to Taste
For Kofta
Minced Chicken - 1 kg
Coriander leaves - 1 bunch
Green chilies - 100 gm
Green Cardamom - 4 tsp
Nut meg - 2 tsp
Chicken Tikka - 400 gm
Processed Cheese - 1 cup
Chaat masala - 2/3 cup
Salt to taste
METHODS OF PREPARATION
Kofta
1. Mix
the chicken mince with finely chop green coriander, chilly, cardamom powder,
nut meg powder
2. Cook
the chicken tikka in charcoal oven and make fine chop, mix with chat masala and
cheese.
3. Stuff
the chicken tikka mixer in chicken mince mixer and pattie.
4. Shallow fry it in the pan. Keep aside
Gravy
1. Roast
the charoali, poppy seed, desiccated coconut, cashew nut on slow fire
2. Make a
paste of the mix with brown onions
3. Heat
the clarified butter, add whole spice
and ginger garlic paste
4. Add
salt to the paste and cook on gentle fire
5. Turn
off fire, add curd and kofta till the kofta is done
6. Garnish
with dash of kewara and chilly oil
7. Serve
with pulao.
Gosht Yakni Pulao
Ingredients:
Lamb cube (small) - 500 gm
Rice - 600 gm
Nut meg - 1/2 no
Clove - 10 no
Mace - 3 no
Cinnamon stick - 1 no
Coriander
seeds - 1 tbsp
Green Cardamom - 8 no
Clarified butter or Ghee - 400 gm
Onion (sliced) - 500 gm
Green chilly slit - 8 no
Yoghurt - 300 gm
Ginger Garlic Paste - 200 gm
Brown Onion - 200 gm
Mint leaves - 15 no
Salt to taste
METHODS OF PREPARATION
1. Make bouquet
garni of nutmeg, clove, cinimon, mace and corriander seed.
2. Boil water in
deep utensil add lamb, salt and bouquet garni, cook it in slow fire till lamb
is tender.
3. Remove meat,
strain the stock and keep both aside
4. Heat ghee in
thick bottom pot and add cardamom, sliced onion
5. Cook until they
turn brown
6. Add ginger garlic
paste, lamb and yoghurt
7. Cook for few minutes,
add remaining stock and bring to boil
8. Add rice, brown
onion and green chilly with mint on top
9. Seal the pot and
cook on Dum
10. Garnish with mint
and brown onion, serve hot.