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 31^st March 2012

Time:    20:30 – 21:30 (IST)

               

BE THERE!

Take a peak at the global movement - Earth Hour Blog

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.

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.

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



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.

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.

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.

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