Travel + Leisure India & South Asia — October 2017

Last month, Travel + Leisure India & South Asia in association with The Westin Hyderabad Mindspace rolled out

a Masterclass in North-West Frontier cuisine at Kangan, the Indian restaurant at the hotel. Executive Chef Rakesh Singh

took guests through a live demonstration of chicken rann, nazbu paneer, and peshawari biryani, which was followed by

a sumptuous lunch spread. As the afternoon drew to a close, we bid them adieu with a curated box of Indian spices that

included The Westin’s unique blend of peshawari masala, and custom-made bangles.

MASTERCLASS IN NORTH-WEST FRONTIER CUISINE

FOOD•W

INE•FLAVOUR

S•PLACES•CONV

ERSAT

IONS

Masterclass

TOP^ CH

EFS•WORLD^ C

UISINES•GREAT

HOTELS

Executive Chef Rakesh Singh in action.

Chefs prepare nazbu paneer for the guests.

Guests get a hands-on lesson at the Masterclass.

Ingredients prepped for cooking

at the start of the Masterclass.

T+L India’s Publishing Director Simon Clays, hands

the Certifi cate of Recognition to Chef Rakesh Singh,

Mr Rohit Dar, General Manager, The Westin Hyderabad

Mindspace and Astuti Singh.

A serving of nazbu paneer, peshawari biryani, and chicken rann. The team of chefs and guests at the Masterclass.

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on our upcoming

Masterclasses on

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