The Ultimate Sin

A gift for the gods. A symbol of wealth and luxury. Bonbons, Hot fudge, Candy bars, for thousands of years, humans have been fascinated with the delicious phenomenon that we call ‘chocolate’.

We at The Westin Mumbai Garden City bring to you the ultimate chocolate jungle with ‘Chocolicious’. Plunge into a sweet experience, engage all your senses and set off to a chocolate treat you’ve never thought of before.

Chef Shubham Paliwal, Pastry Chef has endeavored to push the creative boundaries and showcase all that can be done with chocolates and is ready to unveil the most delicious, mouth-watering chocolate fantasies in the form of chocolate art!

Some of the signature dishes to look out for are, Strawberry and balsamic truffle, Goat cheese, Cognac and ginger truffles, all made of sinfully delicious dark chocolate. If eating chocolate is not enough, then drink some too from an array of beverages including Marshmallow and almond hot chocolate, Hazelnut mousse on the rocks, Bitter hot chocolate with caramel crunch.

Devour in the ultimate sin with ‘Chocolicious’ at Prego.

“Life is like a box of chocolates … you never know what you’re gonna get.” – Forrest Gump.

Secret behind delicious pizza

We all love pizza’s whether it is thin crust or thick crust. Pizza is a dish where we can experiment various types of combination. Our Executive Sous Chef Rahul Dhavale gave a sneak peek into making delicious pizza. Try this at home and let us know your views.

How to knead the dough

Ingredients: (for 20 pizzas)

Refined Flour             18oo gm

Olive oil                      250 ml

Sugar                          5 gm

Dry Yeast                    10 gm

Salt                              30 gm

Water                          900 ml

Method of preparation:

1. In a small bowl take some water and dissolve the dry yeast and sugar together and keep it aside till froth is formed on the surface.
2. Now take refined flour in a mixing bowl, add salt and olive oil to it along with the yeast mixture.
3. Slowly add water and start kneading the dough either in a dough kneader or if it’s a small batch you can knead using your palm of hand.
4. If using a dough kneader keep on slow speed initially and gradually increase the speed so that all the ingredients are mixed thoroughly to form dough.
5. Dough is ready when it no longer sticks to the mixing bowl.
6. Keep the dough for resting for 30 minutes before use.

How to make the sauce

Ingredients:  (for 1 liter)

Fresh Tomatoes         2kg

Chopped garlic           100 gm

Chopped onion           80 gm

Chopped leeks            80 gm

Chopped celery          80 gm

Fresh basil                 30 gm

Fresh Oregano           30 gm

Olive oil                     100 ml

Salt                           10 gm

Crushed peppers       10 gm

Method of preparation:

1. Take a pan and heat olive oil over a medium heat.
2. Now sauté garlic, onion, leeks and celery.
3. Cut the tomatoes into quarters and add to the pan.
4. Allow the tomatoes to cook and stir it frequently to avoid it sticking at the bottom.
5. Season the tomato sauce as per your taste and let it cook till all the water evaporates.
6. Add sugar to cut the acidity in the sauce.
7. Cook the sauce till it becomes thick.
8. Add basil and oregano and blend to form a smooth paste.

Toppings for Pizza:

Vegetarian:

Onion, sliced olives, sliced bell peppers, Mushrooms, baby corn, broccoli

Non vegetarian:

Chicken cubes, prawns, pepperoni, salami, sausages, ham

Tip for Pizza toppings:

It is always advisable to cut the toppings in small size and cook the toppings before putting it over a pizza. This will avoid the pizza getting moist due to water content in the toppings.

How to make a pizza if you do not have an oven at home

If you don’t have an oven at home use a flat non stick pan instead. 

First half cook the pizza base on both the sides.

Then apply the sauce, cheese and the desired toppings on top of the pizza.

Place the pizza on non stick pan and cover it with a lid.

Keep it on medium heat and let the pizza cook slowly.

Remove it once the cheese melts. Cut it and enjoy.

How to make a pizza if you do not have an oven at home

If you don’t have an oven at home use a flat non stick pan instead. 

• First half cook the pizza base on both the sides.
• Then apply the sauce, cheese and the desired toppings on top of the pizza.
• Place the pizza on non stick pan and cover it with a lid.
• Keep it on medium heat and let the pizza cook slowly.
• Remove it once the cheese melts. Cut it and enjoy.

A few tips for making pizzas at home

To make pizza at home you can either use a microwave oven or you can even cook it on a flat non stick pan.

Keep it simple and do not over load the pizza with lot of toppings as it will make pizza soggy and you won’t enjoy all the flavors.

PIZZA RECIPES

Pizza Margherita

Ingredients: (for 1 pizza)

Pizza dough                            100 gm

Pizza sauce                            80 ml

Shredded mozzarella cheese    80 gm

Fresh basil leaves                  2 leaves

Method of preparation:

1. Prepare the pizza dough as per the recipe mentioned above.
2. Take around 100 gm of dough and roll it on a working table using a rolling pin.
3. In the mean while Pre- heat the oven to 300 deg Celsius.
4. Dust the pizza base well at the bottom so that it doesn’t get stick on the table.
5. Using a ladle pour the pizza sauce on the base evenly leaving an inch from all the side.
6. Sprinkle the grated mozzarella cheese on the sauce and place it gently in the pizza oven.
7. While it gets cooked turn it around so that the pizza is cooked evenly from all sides.
8. Let it cook for 4-5 minutes or till the cheese starts to melt.
9. Remove from the oven and put fresh basil over the pizza.
10. Cut it into 8 pieces and serve hot.

Tips:

If you don’t have a pizza oven you can cook it in a domestic gas oven using a baking tray.

Pizza Primavera

Ingredients: (for 1 pizza)

Pizza dough                            100 gm

Pizza sauce                            80 ml

Shredded mozzarella cheese    80 gm

Sliced onions                          30 gm

Sliced bell peppers                 30 gm

Sliced mushrooms                  30 gm

Black olives                           30 gm

Method of preparation:

1. Prepare the pizza dough as per the recipe mentioned above.
2. Take around 100 gm of dough and roll it on a working table using a rolling pin.
3. In the mean while Pre- heat the oven to 300 deg Celsius.
4. Dust the pizza base well at the bottom so that it doesn’t get stick on the table.
5. Using a ladle pour the pizza sauce on the base evenly leaving an inch from all the side.
6. Sprinkle the grated mozzarella cheese on the sauce similar to Pizza Margherita
7. Now sprinkle sliced onion, bell peppers, sliced olives and mushrooms on top of the pizza and place it gently in the pizza oven.
8. While it gets cooked turn it around so that the pizza is cooked evenly from all sides.
9. Let it cook for 4-5 minutes or till the cheese starts to melt.
10. Remove from the oven.
11. Cut it into 8 pieces and serve hot.

Pizza Diavola

Ingredients: (for 1 pizza)

Pizza dough                            100 gm

Pizza sauce                             80 ml

Shredded mozzarella cheese    80 gm

Sliced Pepperoni                    80 gm

Sliced red bell peppers          30 gm

Red chili flakes                      10 gm

Method of preparation:

1. Prepare the pizza dough as per the recipe mentioned above.
2. Take around 100 gm of dough and roll it on a working table using a rolling pin.
3. In the mean while Pre-heat the oven to 300 deg Celsius.
4. Dust the pizza base well at the bottom so that it doesn’t get stick on the table.
5. Using a ladle pour the pizza sauce on the base evenly leaving an inch from all the side.
6. Sprinkle the grated mozzarella cheese on the sauce similar to Pizza Margherita
7. Arrange the sliced pepperoni all over the pizza along with sliced red bell peppers and place it gently in the pizza oven.
8. While it gets cooked turn it around so that the pizza is cooked evenly from all sides.
9. Let it cook for 4-5 minutes or till the cheese starts to melt.
10. Remove from the oven and sprinkle chili flakes on the pizza.
11. Cut it into 8 pieces and serve hot.

A delicacy like no other..

As the city enjoys the arrival of the Seafood season, fishermen all over are on a fishing spree to find fresh seafood from the treasures of the ocean. We at The Westin Mumbai Garden City are in the midst of a Crab Carnival to entice the taste buds of seafood lovers. Each venue will feature signature recipes in consonance with its cuisine specialty. Crab meat is delicious and can be made into dainty nibbles, tasty appetizers, a snack or even as an entree. Relish the mouth-watering fare.

Our Executive Sous Chef Rahul Dhavale gives an insight into the fascinating world of crab delicacies and has shared some appetizing recipes of various crab dishes. Try these recipes in your very own kitchen and share your experience with us.

Tagliolini con granchio                                                                          

(Tagliolini, whole mud crab, cherry tomato, capers)

Recipe serves: 01 portion

Ingredients                                      Quantity

For Tagliolini dough (04 portions)

(Tagliolini is thin ribbon shaped long pasta and due to use of only egg yolks the pasta will be yellowish in color.)

Refined Flour                                     500 gm

Olive oil                                               10 ml

Egg yolks                                             20 nos

For sauce

Mud crab                                             1 whole

Olive oil                                               10 ml

Chopped onions                                10 gm

Cherry tomatoes                               10 gm

Capers                                                  5 gm

Bisque or seafood stock                  80 ml

Salt                                                        To taste                               

Pepper                                                  To taste

Lettuce arugula                                10 gm 

Method of preparation:

To make Tagliolini dough

1. Break 20 eggs in a clean bowl and separate egg yolks from them. Reserve egg whites separately.
2. Sieve refined flour in a mixing bowl, make a well in the centre, add olive oil and egg yolks to it.
3. Start to mix the ingredients slowly. Knead the dough with hands or a dough mixer.
4. Once the dough is ready, cover the dough with cling film and keep it for resting for approximately 30 minutes in refrigerator.
5. Make tagliolini with the dough using a pasta machine.

To make Tagliolini con granchio

1. Put a pot of water for boiling enough to immerse the mud crab.
2. Once the water starts to boil, cook the live mud crab in the boiling water for 20 minutes.
3. Remove the crab from water and shell it. Leave the claws for garnish at the end.
4. Remove rest of the crab meat from the crab carefully ensuring the crab shells don’t get mixed with the meat.
5. Now over a medium flame, heat olive oil in a pan.
6. Sauté chopped onions and allow it to sweat. Add capers and put the crab meat to the pan along with bisque/stock.
7. Prepare the sauce adding cherry tomato halves to the pan.
8. In the mean while cook a portion of tagliolini in salted boiling water (ensure the pasta is cooked a la dente, (firm to the tooth, just about 3 – 4 minutes).
9. Once the crab sauce is ready, season it and add the cooked tagliolini to the sauce.
10. Toss the pasta well ensuring the pasta is well coated with the sauce.
11. Finish it with fresh arugula lettuce and olive oil. Check and adjust seasoning.
12. Place it gently on a serving plate and garnish with the crab claws.

Crab salt and pepper

Recipe serves: 01 portion

Ingredients                                                      Quantity

Crab, cleaned and shelled                            350 gms

Corn flour                                                            60 gms

Green capsicum, chopped                            10 gms 

Red capsicum, chopped                                 10 gms

Yellow capsicum, chopped                           10 gms

Green chili, chopped                                       10 gms

Spring onion, chopped                                   10 gms

Ginger, chopped                                               10 gms

Garlic, chopped                                                 10 gms

Oil vegetable                                                     for deep-frying +20 ml

Chicken broth powder                                    5 gms

Salt                                                                        to taste

Powder white pepper                                     to taste

Black peppercorns, crushed                         to taste

Wine cooking Chinese (optional)               20 ml

Method of preparation:

1. Coat Crab meat with corn flour, deep fry until cooked and strain on absorbent kitchen paper.
2. Heat 20 ml oil in a wok/kadhai, sauté all chopped vegetables.    
3. Add fried crab meat pieces & seasonings, toss well with chopped vegetables. 
4. Finish with Chinese wine (optional).  

Crab Masala

Recipe serves: 01 portion

Ingredients                                                                      Quantity

Crabs cut into halves (with shell on)                        250 gm
Garlic pods, crushed                                                       10gm
Ginger, chopped                                                                5gm
Green chilies, (slit)                                                          2 no
Tamarind pulp or paste                                                 10ml
Tomato, (chopped)                                                          2 no
Onions, chopped                                                              2 no
Curry leaves                                                                       1 sprig
Dry red chilly                                                                     1 no
Garam masala powder                                                   1 tsp
Turmeric powder                                                              1/2 tsp
Chili powder red                                                               1/2 tsp
Salt                                                                                        to taste

Oil vegetable                                                                     15 ml
Water                                                                                    300 ml
Coriander leaves                                                               to finish

Method of preparation:

1. Heat oil in a pan; add curry leaves and red chili, Add ginger and garlic and sauté.
2. Add chopped onions and cook until translucent, add green chilies, turmeric and salt, stir and cover for 2 minutes on a slow flame
3. Add tamarind pulp and cook for 2 min.
4. Add the chopped tomatoes, crab pieces and mix well, add water to cook on low heat for 30 minutes, until the crab is cooked. Adjust seasoning.
5. Finish with Garam masala and garnish with chopped coriander leaves.

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.