Thursday 29 March 2012

Lighting up our lives in that hour of darkness

The constant change in the conditions of our planet have had a negative impact on the environment. As a result in the wastage of electricity, food and water, the impact of deforestation, increased levels of pollution and the methods of waste disposal, have all resulted in a surge in climatic change with an adverse effect on our planet. Increasing levels of awareness of these detrimental changes have lead to the birth of Earth Hour in 2004. Year upon year, there has been surge in the level of support across the globe to want to make a difference in saving mother earth.

Every little bit makes a difference so here are some small tips for you all to follow at home:
  • Switch of the lights and why not take the opportunity to splurge on a romantic candle lit dinner with your loved one
  • Avoid the use of electronic equipment – television, kettle, dishwasher, hairdryer, toaster, washing machine, stereo, use the time to take a walk
  • Minimize the wastage of water by switching off the tap when not needed whilst you brush your teeth, whilst washing dishes, whilst taking a shower
  • Recycle waste such as glass, plastic, cans, paper and cardboard
Here at The Westin Mumbai Garden City, we will join millions of individuals, organizations, businesses and governments across the globe to celebrate our commitment to the ongoing change for the betterment of the one thing that unites us all – our planet. We will initiate various energy-saving measures including dimming or turning off non-essential interior and exterior lighting; candlelight dinners in restaurants and bars; carpooling and using of public transport by associates thereby saving fuel and reducing carbon emissions, tree plantation activity, candle light dinner in associate dining area just to name a few.

Earth Hour this year is your chance to ‘give back’ and save our planet. Join the global movement and show your support.

Date:     Saturday 31st March 2012
Time:    20:30 – 21:30 (IST)
               
BE THERE!

Take a peak at the global movement - Earth Hour Blog

Tuesday 27 March 2012

Easter Bunnies

Easter has transformed from the traditional affair to a fun filled time to unite with friends and family over chocolate eggs, easter egg hunts and easter bunnies. In ancient cultures, eggs were seen to signify a symbol of life. This represented the resurrection of Christ and his new life. Although the decoration of eggs for Easter has minimal religious significance in today’s day and age, its seen as a enjoyable activity for children.

We at The Westin Mumbai Garden City have a treat in store for you this season. Prego Pronto is filled with Easter hampers packed with fresh baked treats, irresistible Hot Cross Buns, Easter bunnies, breads and lots of seasonal goodies. Come celebrate this Easter in style with us.

Wednesday 21 March 2012

Kebab-ish



For all those Kebab lovers, our Chef de Cuisine Amit Suri shares with you some delicious and succulent Kebab recipes for you to try at home. Do write to us on our Facebook page and tell us how these turned out on The Westin Mumbai Facebook Page











Tandoori Gobhi

INGREDIENT                           QTY
Cauliflower trimmed               500g
Turmeric powder                      4g
Salt                                                tt            
MARINADE
 Yoghurt (hung)                        50g
Salt                                                tt            
Turmeric powder                      3g
Garam Masala powder           5g
Kasoori methi powder         3g
Roasted channa powder     25g
Cooking Oil                            10ml
Black salt                               2g
Deggi Mirch                           5g
Kebab Masala                      2g
Lemon juice                           5ml
Butter melted                        4ml
BASIC NOTE AND POINTS TO REMEMBER:
Put salt & turmeric in boiling water. Blanch the whole cauliflower. Strain & let it cool.                                   
Make a marinade with all the ingredients & coat the cauliflower with it.                                         
Skewer & roast in the Tandoor till golden brown.                                
Sprinkle lemon juice, kebab Masala & drizzle melted butter & serve hot                                           

Tandoori jhinga

INGREDIENT                              QTY
 Tiger Prawns                          360kg
(6-8 / kg, headless, shelled, deveined)                                 
FIRST MARINADE  
Ginger Garlic paste              15gm
Malt vinegar                           20ml
Salt                                          10gm
Turmeric powder                    02gm
Red chilli powder                   
SECOND MARINADE
Ginger Garlic paste                15gm
Chili powder                            10gm
Garam Masala powder          05gm
Hung curd                                  50gm
Bhuna Besan                           15gm
Ajwain                                       05gm
Lemon juice                             01no
Melted Butter                         05gm
BASIC NOTE AND POINTS TO REMEMBER:
Marinate the prawn with first marinade. Keep aside for 20 mins.                                     
Mix all the ingredients of second marinade & marinate the prawns with it. Refrigerate for 4 hrs.                                  
Skewer the prawns & grill in the Tandoor, basting in between.                                          
Once prawn cooked, remove from Tandoor and present in the kebab platter and drizzle                                 
The lemon juice & butter over the prawns. Serve with mint chutney.                                

Tandoori Mushroom

INGREDIENT                                           QTY
Mushroom Heads                                12nos
MARINADE
Yoghurt                                                    50g
Salt                                                          tt            
Roasted channa powder                      10g
Red chilli powder (Deggi Mirch)          5g
Turmeric powder                                    2g
Garam Masala powder                          4g
Cooking oil                                              10ml
Kasoori methi powder                            4g
FILLING
Mushroom stalks                                    12nos
Green chillies                                          1no
Cooking oil                                              10ml
Shahi jeera                                              1g
Garam Masala powder                          2g
Amul processed cheese                          20g
Green coriander leaves                          4g
Ginger                                                        3g
Lemon juice                                               5ml
Kebab Masala                                          2g
Melted butter                                           4ml
BASIC NOTE AND POINTS TO REMEMBER:
Sauté the stalks with all the ingredients of filling except coriander & cheese. Blend it to a paste.                                  
Mix in cheese & coriander                                     
Mix in all the ingredients of the marinade                                           
Stuff the mushroom caps with the filling mixture & stick together two caps so as to cover the filled area.                                    
Marinate the caps with the prepared marinade                                  
Skewer & cook in Tandoor.                                    
Sprinkle lemon juice, kebab Masala, melted butter & serve hot with mint chutney                                          

 TANDOORI POMFRET

INGREDIENT                           QTY        
1st Marinade         
Whole Pomfret                     350to400 gm
Hing                                        8gm
Water                                     250gm
Lemon juice                           10ml
Salt                                         4gms
2nd marination                                      
Yoghurt                                   10gms
Ginger garlic paste               5gms
Turmeric powder                   3gms
Green chili paste                  1gms
Garam Masala                       1gms
Fried curry leaf powder        2gms
Egg                                            half
Lemon juice                            5ml
Dry mint powder                    2gms

Method:
Slash the Pomfret thrice on each side.                                 
Mix hing and salt in water and dip the Pomfret in the solution and rest for 10 min.                                         
Mix together all the ingredients in the 2nd marinade.                                        
Drain the Pomfret from the water and squeeze gently                                       
Skewer the Pomfret and grill in a moderately hot Tandoor.                                

Tandoori Subz Chat

INGREDIENT                                 QTY        
Capsicum green 1 inch dice    5kg        
Capsicum red 1 inch dice        250gms  
Capsicum yellow 1inch dice   250gms  
Baby corn 1/2inch dice            200gms  
Mushroom button trimmed   300gms  
Cauliflower florets                  500gms  
Onion 1inch dice                     250gms  
Tandoori marination red        150gms  
Coriander chopped  25gms    
Pineapple cubes 1inch            250gms  
Chaat Masala                            50gms    

BASIC PREPARATION METHOD:
                                               
1. Blanch the cauliflower, mushroom and baby corn in turmeric water.                                            
2 .Mix together all the vegetables and the pineapple with the tandoori marination.                                        
3.  Put a hot plate on high flame and let it be very hot.                                       
4. Cook the vegetables on the hot plate till it gets colour and see that the marination is cooked.                                    
5. Remove from the hot plate and let it cool.                                      
6. Add some chaat Masala and check for the seasoning and also mix some coriander.                                    
7. Dish out in a platter and garnish with chopped coriander.

Monday 19 March 2012

A Gastronomical Affair

For all those foodies in the city, we have good news – it is restaurant week this week and you have the opportunity to dine at Mumbai’s finest restaurant, allowing you to explore a multitude of cuisines and enjoy a unique gourmet experience.
Participating this year are nine hotels and four stand alone restaurants across Mumbai city. Our very own venues Prego and Kangan are within this elite collection so why not take this chance to wine and dine with your loved one. Reservations for restaurant week can be made at Restaurantweekindia

Come experience authentic Indian cuisine at Kangan.


Kangan
  Try the Italian flavors at Prego.


Prego


Saturday 17 March 2012

Face the Fruit

We are all told that the consumption of fruit is a must for youthful looking and radiant skin. Fruits provide a good source of fiber, vitamins, minerals, and antioxidants for our bodies. How many of you know that fruit cannot only be beneficial when consumed orally but when applied directly onto your skin? When it comes to maintaining a youthful complexion, we all make an effort to set new resolutions to eat healthier, exercise and apply a regular skin care regime. Your skin works hard to self rejuvenate by eliminating toxins and replacing dead skin cells however why not help your skin work by applying the most natural of remedies – mother nature’s very own finest anti aging cosmetic ingredient – FRUIT!


Rather than delve into the eatable version of fruit, try the new AHA (Alpha Hydroxy Acid) an absolutely natural recipe for instantly brighter and younger looking skin to reverse the effects of the sweltering heat and scorching sun this summer. Using a blend of fruits and natural oils that penetrate the upper layer of your skin to remove dead cells, this comforting remedy acts as a natural cell renewal and exfoliation process. Furthermore, the fruits also work on reducing the evidence of sun damage to get rid of your tan leaving the skin feeling softer, rejuvenated and looking ever young.
Come join us at The Heavenly Spa to harmonize your senses and nourish your skin.


Thursday 15 March 2012

The Kebab Kraze!

Kebabs have long since been a favorite amongst foodies. They are a perfect choice as a succulent snack with cocktails or an accompaniment to a main meal. The versatility of kebabs enables them to be prepared with any combination of meats, seafood, fruits and/or vegetables to suit everyone’s palate. The benefit of kebabs is they can be prepared in advance so you can spend time with your guests when they arrive rather than be slaving over the kitchen stove.
Kebabs can be found in a variety of forms from on a skewer to grilled, roasted, in stewed dishes of large or small cuts of meat, or even ground meat. The adaptation of kebabs has now also moved to being served as standalone dishes to within sandwiches or pitta breads. The kebab craze has definitely caught the world over and has become part of a well recognized and accepted cuisine around the globe.
Some essential tips when making kebabs:
·         Ensure to wash all meats and seafood thoroughly before skewering
·         Once marinated, place the kebabs in a refrigerator to enable the kebabs to set and also prevent any food-borne bacteria
·         Marinating the kebabs overnight often gives that added flavor
·         Slicing the meat into uniform sized chunks will allow for quick and even cooking
·         Kebabs are best seasoned with your favorite herbs and spices
·         Cooking methods can be varied between grilled, baked or barbecued
·         A final tip – light basting of the kebabs with oil will prevent them from sticking and ensure they are turned over often for even cooking
Alternatively let us spoil you; indulge in the rustic flavors of traditional, smokey and succulent kebabs every Saturday at Seasonal Tastes.


Friday 9 March 2012

The Veggie Way

A vegetarian diet is one which excludes meat, fish and poultry. Lacto-vegetarians are those who include dairy products and eggs into their diet. Vegans on the other hand eat no meat, fish, poultry, eggs or diary products. Contrary to belief, a vegetarian menu is powerful and satisfying, containing lower cholesterol levels than meat eaters, resulting in a good health and a better quality of life.

Planning a vegetarian diet, incorporating all the daily nutrient requirements is not a challenging task. Protein and iron rich foods include grains, beans and vegetables. A rich source of calcium can be obtained by including green leafy vegetables, beans, lentils, tofu, nuts and soymilk.

Come savor an array of delights every night at Kangan, for all those vegetarians out there, this is an opportunity not to be missed. The vegetarian palate is based on a wide variety of foods that are nutritious, delicious and extremely satisfying, so allow our Master Chef Ajay Chopra to spoil you with a selection of handcrafted treats from Kashmir to Kanyakumari.


Wednesday 7 March 2012

Holi treats

A festival of vibrant colors and family time gives us the opportunity to dabble at preparing traditional delicacies that are relished at Holi. Try these simple and sweet delicacies in the comfort of our own home to make your Holi memorable this year.



Our very own celebrated Chef Ajay Chopra recommends two of his best delectable Holi recipes that are bound to make your neighbors come running with the beautiful aroma’s being emitted from your kitchen.






Anjeer and Blueberry Roll

Ingredients
Dry anjeer                           1 kg
Sugar                                     600 gms
Ghee                                      200 gms
Cashew                                 80 gms
Pistachio                              80  gms
Stuffing
Cashew                                 1 kg
Sugar                                     800 gms
Blueberry puree               40 gms
Water                                    400 ml
Garnish                             Silver warq, Pista chop, Khus khus

Method
·         Boil anjeer in 3 ltr of water until soft
·         Strain the anjeer and make a paste in grinder
·         Add anjeer paste and sugar in kadhai and cook on medium flame
·         When sugar melts reduce the heat and cook further for 30 – 40 minutes
·         Add ghee and cook till thick; remove from heat and put it in a tray
Stuffing
·         Grind raw cashew in a mixer till grainy consistency (bread crush)
·         Add water (400 ml) in degchi add sugar and make thick syrup; add grinded cashew and mix well and cook for 10 min
·         When cool add blueberry paste and remove it in a tray


Anjeer and Blueberry Roll


Green Tea and Gulakand Pedas

Ingredients
Milk                                       5 ltr
Sugar                                     400 Gms
Green tea paste                 20 Gms (you could also use chasa green tea powder 35 Gms)
Stuffing                              gulkand
Garnish                             Pistachio, Silver warq
Method
·         Boil 5 ltr milk for 30 – 35 min or till thick consistency of mawa
·         Add green tea paste and sugar and then remove from heat
Stuffing
·         Mix together in ¼ of the above mawa with gulkand

Green Tea and Gulakand Pedas