Tickle your appetite at Taste of Mumbai with Prego!

The internationally acclaimed series of food and drink festivals, Taste Festivals, comes to India with the launch of Taste of Mumbai. The city-based food and drink festival promises to be an eclectic selection of food, drinks and restaurants to delight food lovers at Marine Drive from 22nd to 24th March 2013.

Taste of Mumbai will not only present world famous Chefs and top restaurants but also have innovative and interactive cooking and eating sessions. The festival will feature some of the renowned international culinary experts such as Alain Fabrègues, famous for producing the finest of French Cuisine with a strong Australian influence; Margot Janse, incredibly talented Executive Chef from South Africa; Ian Kittichai, culinary specialist who has some of the most recognizable international hotels, restaurants and food companies, Jehangir Mehta, Vivek Singh and many acclaimed Indian Chefs such as Ritu Dalmia, Vicky Ratnani, our very own Executive Chef, Ajay Chopra amongst many others.

Taste Festival is a high-quality food and drink consumer event where the host city's most prestigious restaurants and celebrated chefs serve sample-sized signature dishes to visitors in an outdoor city centre venue. There will be 12 top Indian and International restaurants including exciting live demos by world-class International and Indian chefs. Over 50 food and drink producers of gourmet food products, fine wines, beer and lifestyle products. All arranged in this big food fest!

The festival will have an exclusive American Express VIP Lounge to let people take a break from tasting and shopping to relax in a private lounge with a complimentary dram of Glenfiddich over a discussion with top chefs. Other features include the Taste Theatre where culinary greats take to the stage and share their secrets, show off their skills and polish yours with a plethora of pan rattling demonstrations.

                                                                

Arola from JW Marriott, Caperberry from Bangalore, China House from Grand Hyatt, Ellipsis, Fire from The Park Hotel in Delhi, Impresario Handmade Restaurants, Kofuku, Koh from InterContinental, Olive Bar and Kitchen and Prego, The Westin are the restaurants participating in the festival. The two international 'guest' restaurants are Cinnamon Kitchen, London and Graffiti, New York.

                                         

Presenting a lineup of some of the most acclaimed and most exciting restaurants in India, one of which is Prego at The Westin Mumbai Garden City. At Prego we shall be serving our signature dishes in tasting size servings so you can sample them and relish the dishes accordingly. The artistic flavors of Italy come to life inside this culinary art house. Guests can enjoy a lively show kitchen while feasting on fresh pastas, homemade bread and delicious hand-tossed pizzas.  Lamb shank with Saffron Risotto, Spaghetti aglio olio with Prawns or Clams, Calamari Fritti are the various delicacies that will be prepared by Executive Chef Ajay Chopra. For dessert you can treat yourself with our Prego speciality; the Classic Tiramisu - a popular dessert layered with sweet cream and topped off with cocoa powder.

The festival will have two sessions every day, a day session (12pm-4pm) and an evening session (6pm-10pm). So get set to experience lip smacking cuisines and a foodie haven all under one roof, its time for The Taste of Mumbai food Festival!

East is east and west is west – join them together to make the very best!

What happens when celebrity Chef Vivek Singh from Cinnamon Group of restaurants, London meets his match in our very own celebrity Chef Ajay Chopra of Kangan? Excitement, gluttony and fireworks in the pan, it’s time for combing east with west and getting just the right fusion from it!

“Innovation today forms the basis of tradition tomorrow,” beautifully quoted by Executive Chef and CEO at Cinnamon Club, Cinnamon Kitchen, Cinnamon Soho Mr. Vivek Singh. Classically trained in India, Vivek has transformed the face of Indian cooking by drawing inspiration from age-old recipes and ideas by evolving them to create dishes 'beyond authenticity'. Most recently, Vivek launched his third restaurant, Cinnamon Soho, in March 2012 and his new cookbook, Cinnamon Kitchen The Cookbook, in November 2012.

The Executive Chef of The Westin Mumbai Garden City Ajay Chopra, of Master Chef fame, is our maestro whose culinary genius is known in the country and abroad. At The Westin Mumbai Garden City, he is responsible for the culinary operations of the hotel which includes Prego the finest Italian restaurant in Mumbai , Kangan which is acclaimed for its breath taking north west frontier food, Seasonal Taste the 24 hour multi cuisine restaurant and a huge banqueting operation.

Get ready for the exclusive combination of east and west, see what happens when two magicians wave their culinary wands. Presenting ‘East Meets West’ a gourmet evening with two of the best renowned chefs with a four course delectable meal.

The one stop shop for dining - Zomato Restaurant Guide 2013

 

The Zomato Restaurant Summit 2013, a highly awaited event which was not only the launch of the official food guide but also included discussions on many interesting topics concerning restaurateurs and foodies alike took place on Friday 8th February 2013.

There are already many city guides available in the market but Zomato does it differently. Instead of listing the entire directory, it uses ‘Occasion Based’ listings which immediately draw attention. So if you are planning to go out for a Romantic Dinner, Dining with kids, Girl's night out, Beer in a bar, the Zomato guide is the place to search the best of restaurants in its category.



Rocky, Mayur and Ajay Chopra - Excecutive Chef - The Westin Mumbai Garden City

The launch party was held at The Westin Mumbai Garden City and was preceded with a daylong restaurant summit attended by leading restaurateurs, bloggers, food critics and chefs. The prominent guests who attended the meet were Rocky and Mayur (Highway on my plate fame). The book features Seasonal Tastes with our Bubbalicious Brunch under the Sunday brunch category.

Making your dining choice much easier and giving you the right place, the right time and just the right venue, the Zomato food guide is an encyclopedia to the best of best foods.



Think Fitness Think Westin

A bright and early morning and we at The Westin Mumbai Garden City launched the Gear Lending program, yet another initiative promoting wellness. It all started with a display of the gear that we shall be providing to our guests when they think of fitness and exercise.

In order to check BMI and bloody pressure, we had representatives from Hiranandani Hospital join us for this event. Our guests were informed of the six pillars of wellness. Our inspirational and motivational chief guests of the day Mr. Naman Ojha - Cricketer Delhi Daredevils and Mr. Sangram Singh – international wrestler representing India shared their tips to fitness and the importance of wellness.

Mr Naman Ojha

Mr Sangram Singh with Mr Sushil Sharma

Young and dynamic, Mr. Naman Ojha spoke about the advantage of exercise, staying fit and encouraged our guests to take time out for working-out. Mr. Ojha’s words of wisdom motivated everyone to join us for the launch of our RunWestin 5km track at Westin Woods. The fresh morning air energized everyone’s spirits, which was proceeded by yoga - breathing exercises to relax the mind, body and soul. After the rejuvenating yoga session we had an inspirational speech from the world renowned wrestler Mr. Sangram Singh who spoke about eating well and keeping fit and healthy.  

Our guests were all rejuvenated and energized to enjoy the SuperFoodsRx™ breakfast spread crafted by Executive Chef Ajay Chopra. These delicious delicacies included healing juices, smoothies, muesli, savory selection and beverages too.

Our goal is simple, we want our guests to feel good and to feel good you need to be fit and healthy, so for a hale and hearty you, we welcome you to work out here at The Westin Mumbai Garden City. We'll deliver New Balance gear to your room to help you pack light and stay fit whenever you're on the road. So of all the things you have to leave at home, fitness needn't be one of them! For more information log onto http://gear.westinwellbeing.com/

Bring Dilli into your Kitchen

Mumbai is experiencing a food extravaganza by offering the scrumptious cuisine of Delhi. As we know Delhi is a Foodie’s paradise, we at The Westin Mumbai Garden City focuses on pampering the taste buds of all those people who crave Delhi Food. Inspired by Mughal, Awadhi and Punjabi cuisine, Delhi is well known from street food to parathas to Kulfi falooda.

Instead of going to Delhi to devour Delhi food, our Executive Chef, Ajay Chopra brings Dilli into your kitchen with mouth-watering recipes from our Dilli Khaas menu. Savor the delicacies like Peethi Waali Tikki from the streets of Chandani Chowk to Chicken Korma from Karim and Babu Khan or indulge yourself with appetizing Darbaari Ghost. Visit Dilli in your very home and share your views with us.

Peethi Waali Tikki

Ingredients                                     Quantity

For potato mixture

Boiled potato (Grated)                      500gm

Roasted chana flour                          10gm

Bread crumb                                      50gm

Corn flour                                           10gm

For stuffing

Moong dal (soaked)                          100gm

Jeera                                                   2gm

Hing                                                    5gm

Deggi mirch                                       2gm

Salt                                                      5gm

Honey                                                 5gm (1tspn)

Chopped green chilly                         5gm    

Chopped ginger                                 10gm

Lemon juice                                       5ml                 

Ghee                                                   80gm

Oil                                                       20ml

For topping

Chat masala                                       10gm

Saunth chutney                                 20ml

Whipped curd                                    50ml

Mint chutney                                      20ml

Julienne ginger                                  for garnish

Coriander sprigs                                few

Yellow chilli powder                           05 gms

Coriander powder                              05 gms

Method of Preparation:

For Stuffing

1. Heat oil and ghee together in a pan, add tempering jeera, chilly, ginger with hing sauté it.
2. Add moong dal and sauté it again to make stuffing little dry; now add rest of the above mentioned ingredients to make stuffing. Cool the stuffing and keep aside.

For Potato Mixture

1. In a bowl add boiled grated potatoes and all the above mentioned ingredients to make a mixture, rub it well to avoid any lumps.
2. Divide the mixture into 50gms and stuffed with moong dal stuffing to make tikki.
3. Heat ghee to shallow fry tikki and make it golden crisp from both the sides.
4. Serve hot in a platter with toppings and garnish with julienne of ginger.

Chicken Korma

Ingredients                                     Quantity

Chicken leg (boneless)                      250gm

Ginger garlic paste                            30gm

Turmeric                                            5gm

Coriander powder                              10gm

Ghee                                                   50gm

Chopped green chilly                         5gm

Yellow chilly powder                          5gm

Curd                                                    50gm

Brown onion paste                             50gm

Cashew nut paste                              30gm

Green cardamom powder                 3gm

Chicken stock                                     500ml

Salt                                                      10gm

Cream                                                 20ml

Garam masala powder                      2gm

Whole spice

Bay leaf                                               2nos

Black cardamom                               2no

Cinnamon stick                                  1no

Green Cardamom                             05 nos

Mace                                                   02 nos

Method of Preparation:

1. Heat ghee in a pan, put whole spices to crackle it, add ginger garlic with some water to sauté well
2. Add the turmeric and the coriander powder and cook well
3. Add the yogurt and cook till oil comes up
4. Add chicken with spices and stir it until masala cooks, thereafter add brown onion paste and cashew nut paste
5. When masala leaves fat, add yellow chilly and green chilly
6. Put chicken stock and cook until chicken becomes soft and tender
7. Add garam masala, cardamom powder and cream before cooking gets done to retain flavor
8. Finish with fresh chop coriander leaves and green cardamom powder

Darbaari Ghost

Ingredients                         Quantity

Lamb curry cut                     500 grams

Ginger garlic paste                30 grams

Desi ghee                                50 grams

Coriander powder                  15 grams

Red chilli powder                   15 grams

Turmeric powder                   05 grams

Green cardamom                  05 grams

Bay leaf                                  02 grams

Cloves                                     05 grams

Cinnamon                              05 grams

Onions, chopped                    100 grams  

Almond paste                         50 grams

Mace powder                         10 grams

Green cardamom powder     10 grams

Salt                                          as per taste

Fresh coriander leaves         50 grams

Lamb stock                             100 ml

Method of Preparation:

1. Clean and wash lamb curry cut
2. In a bowl add coriander, red chilli, turmeric powders and mix well
3. Heat ghee in a thick-bottomed kadhai or vessel, add whole spices first and cook well. Add onion and saute till golden brown
4. Add lamb curry cut and cook on high flame for 10 minutes. Add ginger garlic pastes and cook for another 10 minutes. Reduce flame and add masala mixture and cook for another 10 minutes. Sprinkle water if the spices are starting to burn.
5. Add almond paste and cook for another 10 minutes. Add lamb stock and cook till meat is tender .take out the lamb pieces and strain the sauce.
6. Return lamb pieces into the strained sauce and add green cardamom and mace powders. Check and adjust salt.
7. Finish with chopped fresh coriander.

Also visit http://chefatlarge.in/category/recipes for Dilli Khaas recipe. 

Bring out the Master Chef in you with Chef Ajay Chopra

One on one with our very own Executive Chef Ajay Chopra on Bring out the Master Chef in you.

What is an essential quality of a Master Chef?

After being the judge at Master Chef India for 2 seasons, it is a humbling fact that has come to real light, our country has got so much talent and there is a Master Chef in each home, there is a Master Chef in you. Anybody who thrives to create something tasty and put it on a plate is a chef but somebody who creates that with immense passion and does that consistently every time is a Master Chef. You have to have persistence, passion and commitment to create master dishes every time.

Your take on culinary trends in India and the evolving food industry.

The Food Industry has been ever growing but we see a huge evolution now. People are very well travelled now and they are exposed to good food and varied cuisines more than ever before. Cuisine is taking a big leap and world cuisine is taking its well deserved place in India. With regards to culinary trends, molecular gastronomy is showing itself in few spurts but the focus is on chef crafted food which is beautifully presented and is filled with flavor.

What inspires you to create new dishes and innovate?

Creating new dishes is exactly like creating a new painting. You imagine a new combination of flavors, various textures start playing on your mind and then you brush some strokes of creativity which evolves into a new dish. But having said it so melodramatically, it doesn’t just happen! The science behind the food comes into play, many trials need to be done and recipes need to be standardized before a new masterpiece is launched for the discerning palate.

Top 5 essentials one must have in their kitchen.

Love, passion, commitment, ingredients and obviously (pots, pan, fire and so on) to cook.

Your advice to those young Master Chefs who wish to take up cooking as profession.

My advice to anybody who wants to take up cooking as a profession is very simple. All that glitters is not gold. There is relentless hard work, commitment and sweat involved for anybody to reach up there. When the whole world enjoys you will have to work, these are all hard facts but the fruit of this labor is sweet. If you have the passion, commitment, drive and love for food then nothing can hold you back from shining.

A glimpse of Food and Entertainment Summit 2012

Retailers Association of India organised a Food and Entertainment Summit 2012 on 22^nd - 23^rd August at Hyatt Regency, Mumbai.

Food and Entertainment Summit 2012 focused on aspects of the retail and food industry. This summit helped in gathering minds together to understand and improve this fast growing industry.

The key objective of this summit was to create a platform and discuss the growing importance of the synergy between Food and Entertainment when it comes to consumer’s propensity to spend within the retail industry. It included a session on important aspects around collaboration and innovation strategies between Food Retailers and FMCG companies, Packaging Companies, Service Providers, Food Service Retailers, multi-outlet Restaurant Chains, the importance of real estate in developing entertainment and food zones.

The retail industry is growing and more people are now stepping out of their homes to spend quality time with their family and friends. A mall not only contains entertainment and services but plays a large part in contributing to the food and beverage industry. An entire floor is dedicated to various options of food. This shows the expanding knowledge of food and preferences of the audience.

Chef Ajay Chopra, Executive Chef, The Westin Mumbai Garden City honored the event with an interactive live cooking session named “Enhance your Tastebuds: Experience Live Kitchen by Celebrity Chefs”. The summit aired on various TV channels like CNBC TV18, CNBC Awaaz and Food Food. Our Chef Ajay Chopra prepared a delicious dish named Teriyaki glazed asparagus with sesame mushrooms and poached egg spiced with Togarashi. He also shared his experience of the food industry and how it has matured over a period of time. 

Please Click here for more pictures of Food and Entertainment Summit 2012.

Enjoy Veggi Delights of the Shravan Season

Monsoon apart from rains also invites the month of Shravan according to the Hindu calendar. Shravan month has been derived from Hindu mythology. Shravan was son to poor and blind parents. He spent his entire life in sincere service, duty and devotion to his parents. This month is very auspicious for praying to Lord Shiva. Devotes worship Lord Shiva by fasting and prayers. People who are true believers sacrifice their urge to have non-vegetarian food by turning into vegetarians during the month of Shravan.

We at The Westin Mumbai Garden City recognize the importance of Shravan and modified our menu to tantalize the taste buds with delicious vegetarian food. Our Executive Chef, Ajay Chopra has shared his recipe of Shravan dishes keeping in mind the fasting season. Make fasting more appealing with the recipes below and share your views with us.  

SHAKARKANDI CHAAT

Ingredients

500gm shakarkandi-boiled, peeled, cubed

15gm chaat masala

10gm chilli powder

15gm cumin seeds-roasted and powdered
15gm rock salt
lemon juice-to taste
2 green chillies finely chopped
Coriander leaves chopped to garnish

Method of preparation

1. Mix all the ingredients together, adjusting spices according to taste and serve.

DAHI PUDHINA ALOO

Ingredients

180gm aloo (potatoes) boiled and peeled
15gm ginger-finely sliced
 5gm asafetida
15gm cumin seeds
10gm garam masala
20gm coriander powder
15gm salt
15gm chilli powder
15gm turmeric powder
100gm yogurt (curd)
3-4 green chillies
30gm clarified butter
30gm coriander leaves chopped

 Method of preparation

1. Peel potatoes and cut into cubes and blanched.
2. Heat the ghee, add cumin and asafetida. When the cumin splutters, add ginger and sauté till slightly fried.
3. Lower the flame add yogurt at a time, stirring vigorously until all of it is well blended.
4. Add garam masala, coriander, salt, and turmeric and chilli powder. Stir a few times until well mixed, add potatoes and green chillies and cook it for 10mins.
5. Add about 2 cups water, bring the mixture to a boil, and then simmer uncovered for about 10 minutes.
6. Serve aloo dahi wale hot, garnished with coriander leaves.

SABUDANA KHEER

Ingredients

100gm Sago granules
 200ml Milk
10gm Cardamom Powder
50gm Sugar

100gm Water

Saffron for garnish

Pistachio for garnish (chopped)

Method of preparation 

1. Wash the sago granules and drain.
2. Leave aside for 10 minutes.
3. Loosen the sago grains when moisture is absorbed.
4. Heat water and add sago granules.
5. Bring to a boil. Stir constantly.
6. Slow down the flame and simmer for 5 minutes.
7. Pour milk and bring the mixture to a boil.
8. Cook for about five minutes.
9. Add sugar and cardamom.
10. Keep stirring occasionally.
11. Cook till sago becomes soft but not mushy.
12. Garnish with saffron and pistachio.

KADDU KI SUBZI

Ingredients

250gm Pumpkin (cut into 1" cubes)

3 whole Dry Red Chilies

10gm Fenugreek Seeds

10gm Cumin Seeds

10gm Turmeric Powder

10gm Red Chili Powder

15gm Raw Mango Powder

15gm Sugar

50ml Cooking Oil

Salt to taste (saendha Namak)

Method of preparation 

1. Heat the oil in a flat pan. Add cumin and fenugreek seeds and fry until spluttering stops
2. Add dry red chilies and saute for half a minute.
3. Add the powdered spices and cook for 2-3 minutes.
4. Add the pumpkin cubes, sugar and season with salt.
5. Cook until pumpkin turns soft. Sprinkle a little water only if required.
6. Serve hot with aloo pulao.

ALOO PULAO

Ingredients

100gm Samwat Rice (also known as Parsai ke chawal)

30gm Ghee

10gm Cumin Seeds

2 Cloves

2 green Cardamoms

1 large Potato (diced in small pieces)

15gm Rock Salt (saendha Namak)

100ml Water

Method of Preparation

1. Heat ghee in a pan
2. Add cumin seeds, cloves and cardamom to the oil.
3. When they give off fragrance, add potato and rice
4. Stir-fry to a light brown color
5. Add rock salt ,and water
6. Cover the pan and let it simmer on low flame for about 15 minutes.
7. Garnish with green coriander

ALOO RAITA

Ingredients

3 no Potatoes (boiled & chopped)

100gm Curd

15gm Cumin Seeds (roasted and powdered)

10gm tsp Red Chili

Rock Salt, to taste

Method of Preparation

1. Beat the curd till it turns smooth 
2. Add chopped potatoes and mix it well 
3. Add roasted cumin powder and chilli powder to potatoes.
4. Add it to potato curd mixture 
5. Sprinkle rock salt to taste
6. Keep it in refrigerator and serve along with the meal

DAL STUFFED POORI

Ingredients

120gm Wheat flour

50gm Moong Dal

1/2 tsp Cumin Seeds

2 Cardamoms

2 Cloves

5gm piece Cinnamon

100ml water

Oil to fry

Salt to taste

Method of Preparation

1. Rub 15 ml  oil into the wheat flour
2. Add 15gm salt to the wheat flour
3. Make soft dough using small amounts of water
4. Set aside the dough for 25 minutes, covered with a wet cloth
5. Soak Moong Dal  for at least one hour and grind to make a paste
6. Grind together red cumin seeds, cardamom, cloves and cinnamon and keep aside.
7. Heat 1 tbsp of oil in a fry pan
8. Add the Dal paste and the mixed masala, stirring constantly till the Dal is fried and the water is absorbed leaving it dry
9. Knead and divide the dough into 10 small balls
10. Make a cup with each ball and fill with the prepared Dal mixture
11. Seal by extending the dough over the filling
12. Flatten and roll it as a roti.
13. Deep fry in hot oil till golden brown
14. Drain and serve hot

SAABU DAANA TIKKI

Ingredients

100gm Sabudana (sago)

25gm Peanuts (roasted & crushed coarsely)

1 Potato (boiled, peeled & mashed)

5no Green Chilies (crushed)

Salt to taste (saendha Namak)

Oil to deep fry

Method of preparation

1. Wash sago thoroughly and drain excess water. Soak it for 2 hours.
2. Add all ingredients to it except oil. Mix well into a paste.
3. Keep the oil in a deep frying pan to heat. Moist hands and make small flat.
4. Slide the rounds in the heated oil on medium flame.
5. Fry till they are crisp and light brown in color. Serve hot