Chef Manish Brings Flavours of Saffron Jaipur to Kangan Westin Hyderabad Mindspace
The dinner-only pop-up, running till July 12 at The Westin Hyderabad's Kangan, features a thoughtful mix of traditional Rajasthani dishes and signature North Indian favourites, many of which are directly from the menu of Saffron, the signature restaurant at Jaipur Marriott.
There’s no denying that Rajasthani food is synonymous with a royal feast—the richness of ghee, the boldness of Mathania mirch, the hearty gravies and sun-dried vegetables that tell stories of desert resilience and royal indulgence. And now, Hyderabadis have a rare chance to experience this culinary journey, thanks to the week-long Saffron Jaipur pop-up at Kangan, The Westin Hyderabad Mindspace, curated by Chef Manish from Jaipur Marriott.
“I have brought the flavours of Rajasthan to Hyderabad,” says Chef Manish with a warm smile. “From Kair Sangri to Lal Maas, everything has been planned keeping in mind what our guests love most at Saffron in Jaipur.”
The dinner-only pop-up, running till July 12, features a thoughtful mix of traditional Rajasthani dishes and signature North Indian favourites, many of which are directly from the menu of Saffron, the signature restaurant at Jaipur Marriott. “There’s a good mix,” says the chef. “Some are purely Rajasthani, others North Indian—but together, they represent the full experience our guests enjoy in Jaipur.”
On the menu are iconic Rajasthani staples like Gatte ki Sabzi, Kair Sangri, and Lal Maas, alongside rich preparations such as Shekhawati Chicken Tikka, Machhi Ram Ghari, and Sharabi Jhinga. And yes, the legendary Kair Sangri makes an appearance, preserved the traditional way—dried, soaked in buttermilk, and rehydrated before cooking. “It’s completely organic and lasts long—even as a pickle,” says Chef Manish.
There’s also the unique Saffron Paneer—a soft, delicate dish made by blanching paneer, stuffing it with mawa and saffron, and shaping it into soft rounds using hot water and chilled ice bowls. “You won’t find this anywhere else,” says Chef Manish, proud of the technique perfected at Saffron.
The appetisers are an experience in themselves. There’s the Kadak Paneer Kebab with cornflakes crust and mint chutney stuffing, Bhutte ke Kebab, and the spicy Mathania Mirch Paneer, made using the famous fiery red chillies from the village of Mathania near Jodhpur. “It’s more pungent and gives a deep colour and spice to the dish,” he explains.
On the non-veg side, starting with Murgh Badam Shorba to Mutton Gilafi Kebab, add depth to the spread, while the beloved Lal Maas—rich, fiery, and full of flavour—remains a showstopper. “Rajasthani food is a little spicy, a little oily—we prefer ghee. People there eat Rogan with their rotis; it balances the heat,” says the chef.
Vegetarians will delight in dishes like Mawa Malai Kofta, Besan Gatta, Dal Saffron, and Mawa Sabz Biryani. Back in Rajasthan, Gatte Pulao and Kale Chane Pulao, both fragrant and packed with dried fruits and ghee are hot favourites for veggies.
The rotis served are equally special—Ulte Tawe ka Paratha, Khasta Roti, and Junglee Roti topped with onions and Rajasthani masalas. “Junglee Roti is made with besan and semolina—it’s unique to our cuisine,” says the chef.
Desserts round off the meal with flair—Malai Ghewar, Rose Kulfi give perfect finish to the sumptuous meal. Open from 7 pm to 11 pm every evening till July 12, this pop-up at Kangan is a celebration of Rajasthani royal cuisine, regional heritage, and the chef’s deep love for food.
