As you walk into Kangan at Westin Mindspace, the ambient lighting and the ceiling-high rows of golden and glimmering bangles across the walls set the mood for an evening worth the languid dining experience.

One can look to Chef Abdul Quddus, from JW Marriott Mumbai Juhu, who’s done meticulous research on the Arcot state history as well as their illustrious dining routines. Think Arcot and one will think of Tamil Nadu and the Nawabi and Nizami connections — as well as the tumultuous history. Bring an empty stomach, people — this food festival isn’t for light eaters. But don’t worry a glass of the digestion-friendly amber-hued Nannari Sharbat will have you pacing yourself nicely through your dinner. Known for its cooling properties and hydrating aftermath, this delicious drink will set you right.

First the team at Kangan will set a fragrant portion of Paya Shorba with onions, ginger and peppercorns and in no time, you’ll be licking the bowl clean, forgetting you’re in a five-star establishment where such is simply faux pas. Chef Abdul points out this has already been a hit, with people often requesting for a second serving. “Hyderabadis will find plenty of similarities between local food and food of the Arcot era,” he adds.

Slow cooking is the Arcot way, and it shows in their melt-in-the-mouth meat dishes. Dhungari chops are unmissable, having been cooked for eight to ten hours on a reasonable heat in a hung curd and garam masala marinade. The result is a meat which falls off the bone and teems with flavour from first bite to last. Seafood-lovers will lean into the Mahi Talko; king fish slow-cooked in caraway seeds, Kashmiri chillies and cumin. A couple of drops of fresh lemon juice will have the fish bursting back to life — figuratively, of course.

The starters feature an array for vegetarians and non-vegetarians... maybe even some for the gluten-free folk out there. I personally recommend dipping into the Phans Loung Kofta curry with the Tandoori Khatta Kulcha along with a healthy scoop of the Aloo Gosht Korma. The kulchas are very much an Arcot favourite, stuffed with aloo and dry mango chilli. Talk about bitefuls of flavour.

Don’t miss out on Lal Baigan Ande which is a curry of fried egg, tomato, cumin and chilli. Such a dish is ideal with a simple steamed rice, too.

If you have any more room in you — and aren’t in a food coma like I was — delve into the mutton biryani. Or skip straight to desserts and try the Amrit Phal, a mixture of semolina, condensed milk, saffron, almonds and rose. Utterly refreshing and delicious.

Be sure to leave some time for a conversation with Chef Abdul on his knowledge of Arcot food history as well, to round off your evening just right.