There is more to mango than a fruit!

The much awaited season of Mangos is here and we are tantalizing our taste buds with delicious Aam Raas, Mango cake and much more. We at The Westin Mumbai Garden City strive to give our guests mouth-watering cuisines from across the world by blending the seasonal fruit into everyday cooking.

Our chefs have not just created mango desserts but incorporated mango into Indian and Continental dishes as well. Our Chef De Cuisine – Kangan, Ajay Chaudhary shares his secret to recipes with an Indian touch.

CHEMEEN MANGO CURRY

Ingredients

200gm                        Prawns

50gm                          Raw Mango

50gm (chopped)         Onions

10gm (chopped)         Ginger

10gm (chopped)         Garlic

10gm (chopped)         Green Chilli 

10gm                          Curry leaves 

5gm                            Turmeric Powder 

10gm                          Chilly Powder 

5gm                            Coriander powder 

20ml                           Coconut Oil 

100ml                         Coconut milk 

10gm                          Salt

Method of preparation

1. Make fine paste of onion, ginger, garlic, green chillies and curry leaves.
2. In a clean pan, combine cleaned prawns, coconut milk, above paste, turmeric powder, chili powder, coriander powder, raw mango and salt. Cook on medium heat.
3. Let it boil for 6 - 8 minutes or until prawns are soft and cooked completely.
4. In a tadka pan, heat coconut oil and add remaining onions, curry leaves and chop raw mango. Saute well till it becomes golden in color.
5. Add this to hot prawns curry and combine well. Cook it for another 5 minutes.
6. Serve hot Chemmeen mango curry with Kerala rice.

MANGO RICE

Ingredients

150ml                         Mango (ripened) puree
200gm                        Cooked basmati rice
10gm                          Turmeric
5gm                            Red Chilly Powder
50gm                         Coconut grated
10gm                          Mustard
25ml                          Coconut oil

Method of preparation

1. Grind the grated coconut and chilly powder with salt to a fine paste.
2. Mix the rice and mango paste.
3. Heat coconut oil in a pan and add mustard seeds, when they crackle, add above paste, turmeric powder and red chilli powder and sauté it well for 5 minutes.
4. Add Basmati rice and toss it well.
5. Check for seasoning and serve hot with any curry.

After a delectable Indian cuisine, it’s time for some continental food. Our Chef De Cuisine – Seasonal Tastes, Amit Suri shows us how to make continental dishes with a mango twist.

MANGO, AVOCADO, CHICKEN SALAD

For Salad

2                                  Medium, firm but ripe mangoes

2                                  Avocados (riped)

300-350g                    Smoked chicken breasts

200g                            Mixed salad leaves

2 tbsp                          Pine nuts, toasted (optional)

Squeeze of lemon juice

For Dressing

2 tbsp                                     Orange juice

2 tbsp                                     Lemon juice

1 tbsp                                     Wholegrain mustard

2 tbsp                                     Extra virgin olive oil

2 tbsp                                     Avocado oil (or olive oil)

Sea salt and freshly ground black pepper

Method of preparation

1. Peel the mangoes and cut the flesh away from the stone into thin slices. Arrange on four serving plates.
2. Halve the avocados and remove the stone. Peel off the skin and slice the flesh into strips. Squeeze over a little lemon juice to stop the avocado flesh discoloring, then arrange over the mango slices.
3. Cut the chicken into thin slices and divide between the plates. Neatly pile the salad leaves in the middle of each plate.

For the dressing

1. Whisk the ingredients together in a bowl, seasoning with salt and pepper to taste.
2. Spoon the dressing over the salad and serve, topped with a handful of toasted pine nuts.

THAI CHICKEN WITH MANGO

Ingredients

2-3                            Chicken breasts cut into 2 inch-long pieces

1                                Red bell pepper

1/4 cup                      Oil for pan-frying

1 cup                         All-purpose flour mixed with 1/2 tsp. salt

1/4 cup                      Fresh coriander

1                                Mango, cut into chunks (to finish the dish)

3-4 Tbsp                    Coconut milk or water

Mango sauce

2                                  Fresh ripe mangos, fruit scooped out

1                                  Red chili, de-seeded and diced

1 tbsp                           Rice vinegar 

1and 1/2 tbsp               Soy sauce

2 tbsp                          Fish sauce

1/2                               Lime juice

1 tbsp                          Brown sugar

1                                 Small piece galangal, sliced

3 cloves                       Garlic

1/4 tsp                         Turmeric

Zest of 1 lime

Method of Preparation

1. Place all 'Mango Sauce' ingredients in a food processor or blender. Process well, until more or less smooth.
2. Taste-test the sauce. The goal is to reach a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chili. If not salty/flavorful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Set aside.
3. Stir the flour and salt together and place in a mixing-type bowl. Add the chicken pieces and turn or gently stir them to coat.
4. Heat a frying pan over medium-high heat. Add the oil, and then begin frying the chicken pieces. Fry 3-5 minutes per side or until light golden brown and cooked through. Remove chicken from pan and set on paper towel, or a clean surface.
5. Wash out the frying pan. Set over medium-high heat and add the mango sauce plus red pepper. Bring to a gentle boil, and then reduce to a simmer. If sauce becomes too thick, add 3-4 Tbsp. water or coconut milk. Simmer 3-4 minutes, or until pepper has softened slightly but still retains some crispness.
6. Add the fried chicken pieces, gently stirring them in to cover with sauce. If desired, add chunks of mango too. Simmer briefly, just until everything is hot.
7. Do a final taste-test for salt (tasting the sauce together with the chicken). Add a little more fish sauce or chili if desired.
8. Transfer to a serving dish. Sprinkle with fresh coriander and serve with plenty of Thai jasmine-scented rice.

TripAdvisor crown The Westin Mumbai Garden City

We, The Westin Mumbai Garden City, are proud to receive a TripAdvisor 2012 Certificate of Excellence award. The accolade is given to only those establishments who consistently achieve outstanding traveler reviews on TripAdvisor. Approximately 10 percent of accommodations listed on TripAdvisor receive this prestigious award.

The criteria for the qualification of Certificate of Excellence is maintaining an overall rating score of 4 or higher out of possible five as reviewed by travellers. Also the number of reviews received within the last 12 month is an additional qualification.

The Westin Mumbai Garden City is conveniently located close to the international and domestic airports and easily accessible from the Western Express Highway. Each of our 269 spacious and contemporary guestrooms and suites offers our Heavenly Bed^® and Heavenly Bath^®, high-speed internet access, refreshment center, ergonomic workstation, in-room safe and an enhanced range of amenities. Located on levels 19 to 32, the floor to ceiling windows energize the rooms with natural daylight and offer panoramic views of the cityscape or the lush forest landscape.

 “TripAdvisor is pleased to honor exceptional businesses for consistent excellence, as reviewed by travelers on the site,” said Christine Petersen, president of TripAdvisor for Business. “The Certificate of Excellence award gives highly rated establishments around the world the recognition they deserve. From exceptional accommodations in Beijing to remarkable restaurants in Boston, we want to applaud these businesses for offering TripAdvisor travelers a great customer experience.”

The Westin Mumbai Garden City has succeeded in creating an environment of calm and rejuvenated senses through outstanding services, leaving our guests renewed and refreshed. Consistent feedback from our patrons has motivated us to provide heavenly experiences and wellness throughout their stay and beyond.

We pride ourselves in offering a personal and instinctive service, and a sensory – rich environment that evokes a feeling of tranquility and well-being, nourishing your soul within a bustling city like Mumbai. We look forward to welcoming you back to The Westin Mumbai Garden City in the near future - keep sharing your experiences on TripAdvisor.

http://www.tripadvisor.com/UserReviewEdit-g304554-d1656756-a_placetype.10023-The_Westin_Mumbai_Garden_City-Mumbai_Bombay_Maharashtra.html

Mangolicious

Our chefs ensure that our guests experience the favorite fruit of the season – the almighty, king of all fruits - MANGO!

Our Pastry Chef, Shubham Paliwal, a culinary expert in the world of desserts, designed a special menu just for all those mango lovers. Varieties ranging from mango cakes to mango gelato, Chef Shubham created mouth watering desserts which you cannot resist!

So try these delicious mango based desserts at home and share your experience with us.

Mango Cheesecake with Oreo Graham Crust

Ingredients:

Crust

1 cup                Graham cracker crumbs

1/2 cup            Crushed Oreo cookies

1/4 cup            Ground almonds

1/4 cup            Coconut

1/3 cup            Melted butter

3 tablespoon   Sugar

1/2 teaspoon  Cinnamon

Filling

8 ounce           Cream cheese, softened

3/4 cup           Sugar

4                       Eggs

1 teaspoon      Vanilla

1 cup                Sour cream

1 1/2 cups       Mashed fresh mango  

2 tablespoon   Orange juice

Method of preparation:

1. Set oven to 150 degrees.
2. For Crust, combine all ingredients and press into bottom of a 9 or 10 inch springform pan.
3. Bake at 150 degrees for 10 minute then increase the oven temperature to 160 degrees.
4. For filling, beat cream cheese and sugar until it gets smooth.
5. Blend in eggs one at a time.
6. Add remaining ingredients and mix it well.
7. Pour the batter into pan.
8. Bake at 375 degrees for 10 minute, then lower temperature back to 350 degrees for 35-40 minute, or until lightly golden.
9. Cool it for 5 hours, and then refrigerate 8 more hours or overnight.

Mango leche y avellana with milk and hazelnut

Method of preparation

Almond Dacquoise

Ingredients:

1200ml          Egg white      

600gms         Almond powder

180gms         Castor sugar  

200gms         Flour

400gms          Icing sugar

Method of preparation:

1. Beat the egg white with sugar until stiff in a clean and sanitized mixing bowl.
2. Fold the stiff egg white in the almond powder, icing sugar and flour mixture.
3. Spread the batter on the lined baking tray at 200c. 

Mango mousse with milk chocolate

1.200ml         Elle & Vire cream                             

640gms         Mango pulp                           

1024gms       Milk chocolate                                   

16gms            Gelatin powder

Method of preparation:

1. Melt the milk chocolate couverture at about 40/45c.
2. Separately heat approximately 100gm mango puree in a sanitized saucepan and dissolve the hydrated gelatin in it.
3. Add the rest of the mango puree.
4. Mix the mango puree with the couverture in order to emulsify.
5. Add the semi-whipped cream when at 35/40c.

Crunchy hazelnut praline

Ingredients:

70gms             Unsalted butter                                 

100gms           Milk chocolate                                   

430gms          Pralinosa                               

200gms          Croquant hazelnut

Method of preparation:

1. Melt the covertures and separately melt the butter.
2. Combine both; add in the hazelnut praline and finally the croquant hazelnut.
3. Prepare very thin disks and store in freezer before inserting into the cake.

Come and indulge in mango surprises at our venues. Whether its le Mango mistral, Mango Terrine or Ecstasy (Mango pudding, fresh mangoes and coconut jelly), enjoy the fruit of the season with a twist in the taste.



Mango baked Cheese Cake, Cream Cheese, Blue Berry Compote & Mascarpone Ice-Cream


 

Ecstasy (Mango pudding, Fresh mangoes and coconut jelly)



Route to flavorsome delicatezza Italiana



Chef Rossano Renzelli



 Chef Rossano Renzelli started his culinary career in Germany as the Demi-Chef de Partie in 2 independent Italian restaurants. He spent eight years in Germany and it was here that he explored his entrepreneurial side by opening his own restaurant, Ristorante Roma in 1995. He travelled around the world and worked in countries like England, Kuwait, Jamaica and Indonesia. Soon he moved to India and joined as Executive Sous Chef in The Westin Mumbai Garden City. Chef Rossano is the front face for Prego, a fun dining Italian restaurant.

Chef Rossano says that his secret to delicious Italian food is good flavor blended with fresh ingredients. With the ‘Eat-aly on a platter’ promotion in Prego, Chef Rossano was happy to share his recipe to mouth watering Italian dishes. Share your thoughts on and successful attempts to replicate this recipe at home with us.

Pomodori con riso e formaggio caprino fresco di Napoli

Baked tomatoes stuffed with rice and goat cheese



Pomodori con riso e formaggio caprino fresco di Napoli

 Serve: 4

Ingredients

500g      Tomatoes

100g      Parmesan cheese

20ml      Extra virgin olive oil

100ml    Béchamel sauce

20g        Herb parsley fresh

50g        Lettuce lollo rosso

50g        Lettuce arugula

20ml      Balsamic dressing

5g           Salt

5g           Crushed black pepper

 

Method of preparation 

1. Preheat the oven at 180˚ c.
2. Take 8 tomatoes of even size and scoop it and season it with olive oil, salt and pepper.
3. Bake all tomatoes till they are cooked and then keep it aside.
4. In a clean pan add extra virgin olive oil and sauté garlic and onion and add risotto rice and then deglaze it with white wine and then cook on a slow temperature.
5. Keep adding vegetable stock in it and check seasoning. Add tomato sauce and let it cook.
6. Once rice is cooked finish it with goat cheese, parmesan cheese, butter and some chopped parsley.
7. Stuff tomatoes with this rice and bake it for 5 minutes at 180˚c.
8. In a pan take some béchamel sauce, heat it up and add some parmesan cheese and add chopped parsley before serving.
9. On a plate put this sauce and plate baked tomatoes with some mixed herb salad.
10. Drizzle extra virgin olive oil on it.

Risotto alla Milanese                                                                                        

Saffron risotto with vegetables

Risotto alla Milanese   

Serve: 4

Ingredients

400g               Arborio rice

100g               Parmesan cheese

20ml              Extra virgin olive oil

150ml            Vegetable stock

20g                 Herb parsley fresh

50g                 Green peas

200g               Butter

50g                 Zucchini

50g                 Carrot

50g                 Broccoli

5g                    Salt

5g                    Crushed black pepper

50                    Asparagus

Method of preparation

1. In a clean pan heat some extra virgin olive oil and some garlic and then add risotto rice and deglaze it with white wine and add some vegetable stock and saffron.
2. Adjust seasoning and cook on a low flame.
3. In a pan add some clarified butter and sauté diced vegetables for risotto. Adjust seasoning and before serving add chopped parsley.
4. When risotto is cooked take off the flame and finish it with butter and parmesan cheese.
5. In pasta plate put this creamy saffron risotto and put sautéed dice vegetables and parmesan shavings.

Pizza Gran Sasso dall’Abruzzo                                                                                 

Pizza with baby spinach, pork sausage, chili, garlic, cherry tomato and goat cheese

Pizza Gran Sasso dall’Abruzzo   

Serve: 4

Ingredients

420g               Pizza dough

100g               Goat cheese

100g               Mozzarella cheese

150ml             Tomato sauce

20g                 Cherry tomatoes

10g                  Garlic

400g               Pork sausage

500g               Baby spinach

10g                  Oregano

10g                  Salt

5g                    Crushed black pepper

Method of preparation

1. Take pizza dough and roll it.
2. Put tomato sauce, mozzarella cheese, pork sausage, cherry tomatoes and sautéed baby spinach in garlic and sprinkle goat cheese all over.
3. Bake it till it becomes crispy and serve it with fresh oregano.

Spigola alla griglia di Bari                                                                                         

Grilled sea bass with vegetable sautéed in butter, garlic and pumpkin mash

Spigola alla griglia di Bari  

Serve: 4

Ingredients

600g               Sea bass

300g               Pumpkin mash

20ml              Extra virgin olive oil

100ml                        Carrot

20g                 Herb parsley fresh

100g               Broccoli

100g               Baby corn

50g                  Lettuce lollo rosso

50g                  Lettuce arugula

20ml              balsamic dressing

5g                    Salt

5g                    Crushed black pepper

100g               Butter

Method of preparation

1. Marinate sea bass with olive salt pepper and garlic and grill it nicely.
2. Finish cooking it in the oven at 180˚c temperature.
3. Roast pumpkin in oven at 180˚c and once cooked pass it through sieve.
4. In pan take pumpkin mash and flavor it with rosemary flavored butter adjust seasoning and finish it with butter and serve this warm as fish accompaniment.
5. In a pan, sauté baby vegetables with garlic, extra virgin olive oil and add seasoning to it.
6. In a bowl mix lettuce and toss it with balsamic dressing.
7. In a pan take vegetable stock and add lemon juice and when it starts boiling add frozen butter in it so that it will be thick in consistency.
8. Serve grilled sea bass with lemon butter sauce.