54 Praangan: A Culinary Poem by Indore Marriott
54 Praangan is a marvellous name with a poetic timbre that can influence a culinary-inspired clan. Praangan, the Indore Marriott’s latest launch that personifies the Sanskrit derivation of the word Aangan, or an open-air Nawabi courtyard, brings the ancient essence of royal dining to life. The restaurant receives its numerical inspiration from the bustling 54 scheme neighbourhood where it is located. Despite being located in one of Indore’s busiest and most affluent areas, 54 Praangan gladdens you with a quiet gastronomic feast, gently wrapped in nature.
A whiff of cool breeze welcomed me to 54 Praangan on this warm evening, gently whispering in my ears and leading me down a trail of exquisite festivities. Marriott’s attentive waitstaff escorted me to a splendid Chef’s table as I trailed around the soothing ripples of the air. By 8 p.m., the Starry Night by Vincent Van Gogh had come to life from where I was sat.
I had a fading moon and a sky full of glittering stars bowing down to me in the frame. The lovely breeze conveying the exotic aromas from the live cooking stations, on the other hand, was what enticed all of my senses.
54 Praangan provides you suaver and maybe Indore’s most exquisite dinnerware to complement the approvingly beautiful decor. The napkin holders and the golden cloche’, both gilded in an elaborate sheen, were the first to pique my interest, followed by a luxurious culinary experience for which the affluent would gladly pay a premium.
In terms of the cuisine, 54 Praangan introduced me to both their vegetarian and non-vegetarian menu. Each dish showed inventive culinary art enhanced by Indian flavours and customs; but, if you want to book the Chef’s table, this elaborately individualised feast comes at a cost. And who wouldn’t want to stroll into a storybook dinner complete with a personalised menu and butler service? Right?
54 Praangan’s mixologists served over their refreshingly signature cocktail, the Pan Maharani, as I was watching the chefs cook dinner at the live stations. This beefeater London dry gin cocktail, infused with beetle leaf syrup, was best enjoyed with enlightening conversations with Sous Chef Ajaz Qureshi (brother of Imtiyaz Qureshi), who revealed how every dish at 54 Praangan is prepared in its most authentic form by implying traditional cooking techniques. The gastronomic tour bettered forthwith as Chef Qureshi divulged details on the Indian cuisine I was about to sample!
Indian soups such as Badam Palak Shorba and Paya Ras, an anti-ageing bone broth, kicked off the indulgent menu of the day. The vegetarian Badam Palak Shorba, filled with a luscious blend of spinach, almond butter, and almond milk, was a compelling surprise. This soup, with its creamy texture, is ideal for the chilly Indian weather. Paya Ras, on the other hand, was a clear, flavorful soup made by slow-cooking a lamb’s trotters with a variety of spices and herbs. Aside from being high in nutrients, this bone broth was delicious and light on the stomach.
I was offered yet another beverage, Mojito 54 before I could begin tasting the appetisers. This herbal cocktail is the restaurant’s version of the traditional Cuban highball, and it’s produced by muddled fresh cilantro, lemon, and mint with masala lemon soda on top. With perfectly balanced citrus and herbaceous mint aromas, it’s the ideal summer cooler. The savoury dishes were unpacked on the table after a few sips. I was served Zafrani Paneer Tikka, Pothwari Bharwaan Aloo, and Peshawari Subz Shammi Kebab from the veg menu.
The Zafrani Paneer Tikka was a benign burst of flavours, but the Pothwari Bharwaan Aloo was a baked golden pleasure from the royal kitchens of Lucknow. This appetiser is more or less Shahi Dum Aloo with a twist, although slathered with hand-crushed Lakhnawi spices. The Peshawari Subz Shammi Kebabs were a fantastic gourmet choice, as if, brought directly from Peshawar’s famed kitchens. I could have eaten these all night. Chef Qureshi quickly explained that these kebabs are kept moist by a coarse blend of Peshawari spices, yoghurt, and soya.
These ingredients, when combined with vegetables, provide a soft textured mixture that is rolled into smooth, flattened Kebabs and grilled on a Tandoor or a grill. I tried the Galawati Kebab, Murgh Malai Tikka, and Fish Radoli Tikka from the non-vegetarian menu. While the mouth-watering Galawati Kebabs from Lucknow were the star of the non-vegetarian menu, the Murgh Malai Tikkas were a total contrast in flavour.
Chef Qureshi explained how Tunday-Kebabs, also known as Galawati Kebabs, was first prepared for a legendary King of Lucknow. As the storey goes, Nawab Wajid Ali Shah loved tender lamb, but as he grew older, he had to give up the temptation of racks and chops in favour of a less chewy preparation.
These delicate and delicious Kebabs were introduced to the royal menu to satisfy the King’ guilty tastes. Murgh Malai Tikka, on the other hand, was a creamy, delicately seasoned summer dish with a perfectly cooked overnight marinated chicken. According to legend, in the 13th century, Indians assimilated the Afghani Kebab culture, which is when Murgh Malai Tikka first appeared in royal kitchens. Expect the same taste with the same panache at 54 Praangan.
Finally, I enjoyed the Fish Radoli Tikka, an oven-baked dish that recited the revivified flavours of Rajasthan’s Rajgharanas. This mouthwatering culinary delight was smothered with Indian spices and drizzled with lemon juice. Radoli Fish Tikkas were, without a doubt, delicious!
In terms of the rich main course, I enjoyed Palak Methi Papad Paneer, Aloo Bukhara Kofta, Bhindi Nain Tara, Padoli Wali Daal, and Sabz Tehri with a variety of bread. Methi Papad Paneer is a Gujarati main dish made with spinach leaves and fenugreek seeds. With this unusual pairing, I was able to enjoy the crunchiness of the roasted papads alongside the paneer methi stew.
Aloo Bukhara Kofta from 54 Praangan was a hearty Shahi dish that reflected Pakistani (or Sindh) influence. The apricots were carefully stuffed before being coated in a spicy potato concoction and served with a fiery Indian sauce. This dish’s texture and creaminess were fantastic! Padoli Wali Daal, Bhindi Nain Tara, and aromatic, spicy Sabz Tehri were all excellent accompaniments.
Gosht Khada Masala, Lagan Ka Murgh, Murgh Yakhani Biryani, and Dal-e-Dum were among the non-vegetarian main courses. Each unwrapping the kingdom’s imperial provinces’ traditional flavours. The Gosht Khada Masala made with Awadhi entire spices was undeniably delicious. It doesn’t matter if you’re in Awadh or Hyderabad! This spicy, mouth-watering slow-cooked Mutton delicacy is ideal for any occasion.
Similarly, the spicy Lagan Ka Murgh, also known as Dum ka Murgh, is a Hyderabadi culinary marvel made with cashews and poppy seeds. Butter Garlic Naan or Roomali Roti are the greatest accompaniments.
Murgh Yakhani Biryani, had a distinct Kashmiri flavour, courtesy to 54 Praangan’s master chefs, who faithfully kept the spirit of the original recipe. This flavorful pot rice was presented to me, prepared the Kashmiri manner, by covering the pottery with dough. The chicken biryani was served with a side of Boondi raita and fried onions.
The final dish consisted of a smorgasbord of traditional desserts with a twist. Kala Jam, Motichoor Rabri Parfait, Kesari Rasmalai, and Thandai Mousse Cake were on the platter. Deconstructed desserts are popular right now, and at 54 Praangan, pastry chefs are constantly customising and reassembling a guest’s favourite elements into a new dessert to fit their preferences. Don’t believe me? Try it out for yourself! The night came to an end with that, as we said our goodbyes to the moonlight that had kept us company all night.
Thank you Indore Marriott for hosting me and indulging me with a variety of Royal delicacies from all around India. The regal menu at 54 Praangan’ conquered my hearty appetite, and I can’t wait to return for many more lyrical nights to indulge my tastebuds.
