Enter the culinary world of SPG Restaurants and Bars

Starwood Preferred Guest Restaurants and Bars give you the opportunity to enjoy great benefits with even greater dining experiences. The SPG Restaurant and Bars website allows you to go through all the various venues serving cuisines from around the world including Japanese, Thai, Indian to Italian and many more. The website also showcases information about various promotions on offer from all SPG restaurants allowing you to get the best deal. Members are entitled to a 15% discount at more than 500 restaurants and bars and earn Starpoints on every dollar spent. Being a part of SPG gives you the chance of accessing VIP culinary journeys like no other with world renowned chefs.  Along with the benefits you also have a chance to win the ‘Around The World In 5 Meals’ offer, a dream culinary experience across the globe featuring five unique destinations, five unique chefs for you and a friend on us. So turn a night out into a weekend away by joining SPG and earning Starpoints with every meal and experience, a culinary delight like no other. Log onto SPG restaurants and bars for more information.

Live and exclusive with celebrated Chef Ajay Chopra

Master Chef Ajay Chopra is the front man of the culinary team at The Westin Mumbai Garden City. His latest delicacies and skills in the kitchen can best be displayed at Kangan, the chic Indian dining venue located in The Westin Mumbai Garden City. Before his claim to fame as Masterchef , Ajay built on his skills at the Oberoi Center for Learning and Development (OCLD) and emerged a gold medalist. He began his career by being assigned as chef at Kandahar, the Indian specialty restaurant at the Oberoi New Delhi where he put his own culinary twist on the Indian cuisine there. Ajay then moved to the J.W Marriott in Mumbai where he led operations at Saffron as the Chef de Cuisine and the Lotus Café. Moving along his culinary journey, Ajay then found himself in London where he became the Executive Head Chef of the acclaimed Mint Leaf chain of restaurants. During his tenure in London Ajay took Mint Leaf to new heights in Indian cuisine and was also voted as among the top eight best Indian Chefs in London. Ajay prides himself on his modern take on classical Indian dishes with a tantalizing twist.

A sneak peek into the one on one ‘rapid fire round’ with our Executive Chef offering an insight into his experiences and path to success:

What do you enjoy doing in your leisure time?

Playing the guitar, being with my family, playing with my son

What are your pet peeves?

Hate people who are dishonest, red-tapism,

What inspires you?

Very innovative thoughts by different people, people who are on the edge, I take inspiration from day to day interactions

One thing you wish to change.

Me not being so fat

Food For Thought

Cooking is not difficult. It’s an expression and your heart and your palate.

What’s your favorite food?

Chinese, Bar-b-que pork dim-sum

Ajay Chopra, Executive Chef, The Westin Mumbai Garden City

Refreshed Naturally

AHA (Alpha Hydroxy Acid) is our secret to keep you feeling young and fresh all the way through the summer. The natural blend of pure Aloe Vera, freshly extracted fruit juices, fruit pulps and cut fruits with essential oils will have your skin glowing like never before. Choose from a variety of fruits including Oranges, Kiwi, Papaya, Cucumber, Grapefruit, Green Apple and Banana. Each of the fruits having its own unique therapeutic qualities to help you replenish your skin. Right from the therapy to the scrub, facial and wrap you will experience pure bliss from the start.  

Here are some thoughts from our guests who have experienced AHA:

Mr. Watsav: “I would come back to India only for the treatment”

Mrs. Aarti: “Amazing treatment, very natural and you can feel the fruit juices. A completely different type of treatment.”

Mrs. Sarita: “Kitchen ingredients were lovely, the scrub was beautifully organized and the body feels amazing.”

Mr. Chakrovarty: “Complete fruity experience.”

Some come give your skin a special treat this season at the Heavenly Spa.

Punjabiyan di Shaan

Punjab is home for mouth watering curries, tandoori tikkas, kebabs, roshan goshts, machili dishes and much more. Punjabi cuisine originated in northwestern India and eastern Pakistan, certain influences can even be traced back to the time of the Mughals. The cuisine of Punjab has an enormous variety of delicious vegetarian as well as non vegetarian dishes. When it comes to food, each region in Punjab has an entirely different preference though the famous dishes like matar paneer, dal makhani, parathas, tandoori chicken, murg makhani are popular all over India. Food is cooked in a range of masalas, pure desi ghee with liberal amounts of butter and cream. Wheat is the staple food of Punjab though rice is cooked on special occasions where delicacies such as Kheer are prepared.  No meal is complete without Lassi or fresh curd. Punjabi cuisine is characterized by rich flavors and tantalizing spices that make it so unique from any other. The food is like the Punjabis themselves, simple, sizeable, hearty and full of life. For those of you who wish to try some of our special dishes at home please follow recipes as seen below prepared by our very own Chef de cuisine Kangan, Ajay Chaudhary.

Bhatti da murgh

Ingredients
1kg (5 pieces) chicken legs (boneless)
50g ginger-garlic paste
150ml malt vinegar
250g fresh coriander
50g green chillies
20g garlic cloves
20g ginger
50g coriander seed
Salt to taste
50g mint leaves
20g black pepper (crushed)
5-6 lemons
20g Amchoor powder
20g roasted cumin (whole)
100g hung curd
10g turmeric
10g garam masala
5g clove powder

Method or preparation:

1. Marinate chicken legs with ginger-garlic paste, malt vinegar and salt keep aside for 15min.
2. Make paste of fresh coriander, mint leaves, garlic, ginger, cumin seed, green chillies, and lemons.
3. Take hung curd in a mixing bowl and whisk till smooth; add rest of the ingredients and whisk to a smooth paste.
4. Mix the coriander paste and yoghurt mixture together and put the marinade aside.
5. Press the pieces of chicken gently to squeeze out the excess liquid from first marinade.
6. Add the chicken to the marinade and leave it for 2 hours (overnight will be better).
7. Put the chicken on skewers and cook on a sigri or a open char grill over glowing embers (at home it can be cooked by sealing on a tawa and cooked in an oven for about 15min at 160 degrees C)
8. Serve it with mint chutney and laccha onions

Dal Makhani

Ingredients

1kg black urad dal

300 gm ginger garlic paste

1kg tomato puree

50 gm salt

1kg white butter

500gm milk

30gm Deggi mirch

10gm kasoori methi

Method of preparation:

1. Take the lentils in a clean sanitized container and wash the lentils in running water and scrub them simultaneously till water runs clear.
2. Soak the lentils , put the lentils in a heavy vessel and cook overnight on a slow tandoor
3. Next day change the water of the lentils and wash them again.
4. Add the ginger garlic water and the tomato puree.
5. Cook till dal becomes pulpy and smooth
6.  Add the Kashmiri red chili powder, milk and the butter.
7. Cook till it thickens. Finish with cream and sweet fenugreek powder /kasoori methi.
8. Remove and store in refrigerator for further use.

Rajmeh di tikki

Ingredients20gm Yellow chilli powder
20gm garam masala powder
20gm Deggi mirch powder
100ml desi ghee
02ml rose water
50gm brown onion paste
30gm chopped onion
20gm chopped green chilli
30gm chopped fresh coriander
40gm roasted chana flour
20gm salt
10gm green cardamom powder
05gm clove powder
10gm mace powder
05gm peppercorn powder
05gm cinnamon powder
03gm nutmeg powder
200gm Rajma

Method of preparation:

1. In a clean sanitized container soak the red kidney beans overnight in water.
2. Boil the kidney beans in salted water.
3. Pass the boiled red kidney beans through the mincer.
4. Add yellow chilli powder, garam masala, Kashmiri red chilli powder, brown onion paste, onion chopped, green chili Chopped, coriander chopped, and roasted gram four to the minced kidney beans and mix well.

Kharodey Da Ras

Ingredients
200ml   refined oil

500gm onion

2kg lamb trotters

1kg lamb shank

200gm ginger garlic paste

Salt

200gm yoghurt

5gm Clove

2gm Cinnamon

2gm Bay leaf

5gm Green cardamom

3gm Black cardamom

200gm Sliced onion

500gm Brown onion paste

5gm Deggi mirch powder

50gm coriander seeds

2 litre lamb trotter stock

150gm Desi ghee

Julienne of ginger

Method of preparation:

1. On a clean sanitized green chopping board slice the onions.
2. In a big handi put lamb trotter and boil once then after change water. Refill water again with whole spice ginger, garlic coriander seeds and slice onion boil until all trotters get cooked.
3. Heat refined oil in clean sanitized lagan fry the onions till golden in brown color add lamb shanks and ginger garlic paste, whisk yoghurt and brown onion paste and add to the lamb.
4. Add the dried spices to the lagan and let it cook
5. Keep on adding the lamb stock while cooking.
6. Once the lamb shanks are cooked strain the sauce.
7. And finish the gravy with refined flour and as in a roux.
8. Serve hot with ginger julienne.

Maah choliyan di daal makhan de naal

Ingredients
200gm black urad dal
100 gm chana dal
100gm rajma
100 gm chopped onion
20gm chopped ginger
30gm chopped garlic
10gm chopped green chilli
05gm Deggi Mirchi powder
02gm turmeric
100gm White butter
200gm tomato puree
10ml Lemon juice
5gm fresh Chopped coriander
50gm ghee
05gm Fenugreek leaves
5gm Asafoetida

Method of preparation:

1. Take the lentils in a clean sanitized container and wash the lentils in running water and scrub them simultaneously till water runs clear.
2. Soak the lentils (black urad and rajma),put the lentils in a heavy vessel and cook overnight on a slow tandoor
3. Next day change the water of the lentils and wash them again.
4. Add chana dal.
5. Add the ginger garlic water and the tomato puree.
6. Cook till dal becomes pulpy and smooth
7. Heat ghee add chopped onion, garlic, ginger and green chillies to make a strong tempering
8. Add the Kashmiri red chilli powder and turmeric here after adds butter.
9. Finish with cream and sweet fenugreek powder /kasoori methi. 

Ambi wale jhinge

Ingredients
250gm prawns
20gm ginger garlic paste
50gm yoghurt
50gm garlic
5ml Lemon juice
50gm raw mango puree
5gm Fenugreek (kasoori methi)
5gm salt
10gm Green chilli paste
10gm Roasted chana flour
5gm Punjabi garam masala
Oil for basting

Method of preparation:

1. Take the lentils in a clean sanitized container and wash prawn and devein it.
2. Make a first marination with lemon juice, salt and ginger and garlic paste to mix prawns.
3. Make second marination with yoghurt, roasted garlic, mango puree green chilli paste and roasted chana flour with kasoori methi and Punjabi garam masala.
4. Arrange the prawns on skewers cook on a sigri or a open char grill over glowing embers (at home it can be cooked by sealing on tawa and cooked in oven for about 10min at 180 degree c.
5. Serve hot with mint chutney.

Gucchi aur mattraan de chawl

Ingredients

500 gm Basmati rice

100gm Green peas

5gm Crushed coriander seeds

2gm Cumin (jeera)

100gm Desi ghee

50gm Yoghurt

2gm Deggi Mirchi powder

10gm Salt

50gmMorels (Gucchi)

50gm Onion

50gm Ginger and garlic paste

2pcs Bay leaf

2pcs Clove

3pcs Green cardamom

10gm Julienne of ginger

10gm Fresh coriander leaves

Method of preparation:

1. Soak the basmati rice in a clean and sanitized vessel and in other bowl soak the morels overnight.
2. In pot heat ghee add bay leaf, clove, green cardamom and cumin with crushed coriander seeds to temper with sliced onion and ginger and garlic paste and slit green chillies.
3. Add green peas and morels with spice and yoghurt to cook.
4. Add basmati rice and salt to mix well all ingredients.
5. Cook on dum in a pot to conserve nutrients and get fragrance and aroma.

What a score! 1000+

Congratulations to all our fans! It is with great pleasure and joy that we announce achieving a fan base of over a 1000 on Facebook. The Westin Mumbai Garden City was launched on the 1^st February 2010 and since then we have come a long way. The Westin Mumbai Garden City was awarded ‘Hotel of the Year’ in the best Luxury/Upscale Hotel category at HICSA and 1^st runner up in the category of ‘Best Business Hotel for Women’ by Travel and Leisure. Our fun dining restaurant Prego was awarded ‘Best Noteworthy Newcomer’ by the Times Food Guide in 2011.The Heavenly Spa won the prestigious Pevonia Asia Spa award for ‘Best New Spa’. We have achieved a number of milestones but are always looking forward and striving for more.

Our Facebook page consistently features our promotions always keeping our fans in the loop for the best offers at hand. The Visitors Book and Picture Gallery let you know what has been happening at the hotel and also which celebrities are visiting us. Our Tip of the Day ranging from health, food and beverage, shopping and well being is made especially to let us help make your day better. Whether it is business meetings, weddings, spa days or just the weekend getaway, The Westin Mumbai Garden City is always glad to host you.

We take this opportunity thank everyone who has been part of this wonderful journey making The Westin Mumbai Garden City one of the most preferred five star hotels in Mumbai suburbs.

Continue to follow us on Facebook

Baisakhi bhangra comes to town

Baisakhi is a festival celebrated across the northern region of India, particularly in Punjab. It is an ancient festival where famers commence cutting their harvest. On this day, the people take a dip in the holy rivers at the break of dawn. This signifies ushering in of the New Year where farmers perform prayers and rejoice by dressing up in their traditional folk attire and celebrate the day with Bhangra and Gidda. It is during celebrations like these that families unite and bond where life is full of joy and merriment.

The festival of Baisakhi which has the whole of mighty Punjab in festive spirits is now here at Kangan. Experience the culinary art of the region with mouthwatering Punjabiyan delicacies like Sialkoti paneer tikka, Amritsari macchi, Khoye paneer di bhurjee and Gosht beliraam. Do not miss this opportunity to taste the irresistible and varied flavors of lassi made at our live station. A bite of Sarsoan da saag with Makki di Roti and a sip of delicious Lassi will transport you to those lush, carpeted fields of northern India. Come experience Pubjabiyan di Shaan at Sadda Kangan. 

 

WHO supports YOU!

The World Health Organization (WHO) was founded in 1948 and has been celebrated religiously every year on 7^th April. The annual theme varies but the fundamentals of World Health Day remain the same – a worldwide movement supporting a single health issue with global impact. This is our opportunity to give back to society, through collective action enabling the protection of people’s health and well-being.

This year WHO focus upon the ageing population and highlight the importance of individuals focusing upon their health throughout their lives. WHO supports you – will you reciprocate? Join the WHO campaign for 2012“Good health adds life to years”. For more information, log onto Facebook or review their Website.

Egg-a-licious Easter Brunch

Easter is here and is an ideal time for families to unite and bond over a meal that symbolizes love, togetherness and the start of a new season. It is the perfect opportunity for families to grow closer together.

Celebrate Easter this season at The Westin Mumbai Garden City, where we have a whole host of treats in store for you. From roast turkey, sausage and leek stuffing, herb marinated roasted leg of lamb with mint sauce, potatoes and artichokes, honey glazed ham, shawarma, scotch eggs with caesar salad, sundaes with waffle cones and a whole lot more….

Every care has been taken in crafting our Easter Brunch where there is something for everyone. Whilst the adults tantalize their taste buds over the lavish buffet spread, with live stations to choose from, the kids recreate magic in the play area specially designed for the occasion. The icing on the cake is the Easter Egg hunt for the kids to walk away mesmerized.

Also don’t forget to pick up your surprise gift on departure as a memorabilia of your Egg-a-licious Easter Brunch.

So let the bubbles flow this Sunday at the Bubbalicious Easter Brunch specially designed for you only at The Westin Mumbai Garden City because you know we care!