L' EXQUISITE FEBRUARY AT THE WESTIN MUMBAI GARDEN CITY!!

This month of love we indulge you to glossy soiree's of vibrant revelries, food, drinks & atmosphere in our eclectic eateries.

 


PRE - VALENTINE PARTY
Get ready for an unconventional Pre-Valentine Party.  Tap your feet to the serenading live music & DJ's beats. Be a part of the fun soiree filled with music, dance, scrumptious food & party your way into "San Valentino".

Venue: Prego
Date: 13th February 2016
Time: 20:00 pm onwards







AMORE MONDAYS
Drink, eat & save every Monday! Begin your week with exciting deals and offers, as you treat yourself with a delicious Italian dinner at Prego.

Venue: Prego
Day: Every Monday from 8th February onwards
Time: 18:30 pm onwards








VALENTINE'S DAY DINNER
Pop Sugar Valentine!!
This Valentines Day, dine in the special buffet at Seasonal Tastes or choose from the custom-crafted Italian experience at Prego. Revel in the palette of Indian hand crafted food along with soulful Ghazals at Kangan.

Venue: Seasonal Tastes, Prego & Kangan
Date: 14th February 2016
Time: 20:00 pm onwards






ASIAN NIGHTS
Asian delicacies every Friday!
Make Friday nights even more enjoyable with a special themed menu inspired by a continent of cuisines - from Asia. Indulge in culinary treats like khowsuey, Donbouri live stations, peking duck & more

 Venue: Seasonal Tastes
 Day: Every Friday Night
 Time: 07:00 pm to 11:45 pm






Come by The Westin Mumbai Garden City for exquisite evening of delectable cuisines, personalised services and experiences this February at Prego, Seasonal Tastes and Kangan. 

Fine Scottish Whisky meets Rustic Indian Flavours at Kangan!

Kangan the specialty Indian venue at The Westin Mumbai Garden City played host to a curated evening providing its Starwood Preferred Guest® (SPG®) members with an unforgettable whisky appreciation session by none other than Sandeep Arora, India’s only certified Whisky Ambassador. Sandeep along with Executive Chef Ajay Chopra crafted a special menu paired with the finest Glenlivet single malts that complemented the robust flavors of Indian food.




The Starwood Preferred Guest (SPG) program is an innovative, award-winning frequent traveler program uniting each of Starwood’s 9 distinctive hotel brands across the world. SPG is creating a series of Whisky appreciation sessions across Starwood Hotels in Bangalore, Chennai, Hyderabad and Mumbai offering its valued members an opportunity to interact with Sandeep Arora and  enjoy the coming together of the finest Glenlivet with robust flavors, in a way that connoisseurs do.

Sandeep Arora enlightening the guests on Whiskey 

Connoisseurs of Whisky and gourmet lovers braced themselves as the evening commenced with appetizers like Sigdi waali boti served with pineapple chutney and bharwan bhavnagri mirch, Crisp amristsari red mullet served with raw mango and onion puree kedgree. This was followed by Five spice duckonfit for the main course among other dishes, concluding the revelry with Cardamom and orange chocolate molleux as dessert. Each of these courses was paired with the perfectly aged Glenlivet whisky ranging between 12, 15 and 21 years to further enrich the flavors and tantalize the taste buds. 

A perfect culmination to an eventful week was this perfectly curated soiree at Kangan on 26th April 2014 at The Westin Mumbai Garden City which was indeed a delight.

Nishant Agarwal, Sandeep Arora, Stephanie D'silva, Chef Ajay Chopra and Vibhore Saraswat

Delight yourselves with the uplifting Parade Brunch at The Westin Mumbai Garden City!

The Westin Mumbai Garden City is all out to celebrate Republic Day on 26th January at Seasonal Tastes from 12.30 hrs onwards. Experience the spirit of being India this Republic Day as we bring you a refreshing and patriotic brunch featuring a variety of traditional delicacies across India.


Take your taste buds on a journey of all our dynamic and versatile regions with authentically prepared kebabs and curries that will leave you wanting more. Elevate your experience further with an exceptional selection of innovative blends of traditional drinks with unusual twists. Indulge in the mouthwatering Indian specialties with different spirits from alcoholic to non alcoholic at The Westin Mumbai Garden City. Unwind yourselves to our patriotic theme brunch at Seasonal Tastes.

Come and celebrate the constitution of India with a delicious Republic Day brunch at The Westin Mumbai Garden City!

Rubaiyat @ The Westin Mumbai Garden City

This 31^st December 2013, for an Indian touch, we have the well-known Ustad Saral Roshan to set the mood for “Rubaiyat”, as he mesmerizes the Indian palate with his Ghazals, Kavwalis & bollywood blockbusters at our well-known venue Kangan. Ustad Saral Roshan is the winner of Amravati Idol and has had his learning’s from the renowned Ustad Ali Hasan in Allahabad.

 You can pamper your senses with the perfect setting of blue and white colors while we recreate heaven for you at “Kangan” with our exclusive heavenly cocktails such as Aab-E-Anarkali and Jashn–E–Jannat paired up in a lavish experience of countless kebabs with premium alcohol and non alcoholic beverages for only INR 14,000 inclusive of taxes for a couple.  Not to forget the exquisite secret recipes of the North West frontier fare, Chef Shamsher Ahmed unleashed at this poetic discourse. There after enjoying a balloon drop countdown at midnight in Eighteen The Lounge.

So end your wait here and contact our festivity desk on + 91 22 6736 1030/50 or + 7738593888 or email dining.mumbaigardencity@westin.com. Alternatively log onto www.facebook.com/thewestinmumbaigardencity and now follow us on Instagram http://instagram.com/westinmumbai

Kitchens of Kangan: Northwest Frontier Cuisine revived

Kitchens of Kangan proudly present a repertoire of our prized possessions.
Time travelled recipes of epic eras, sustained down the ages, reproduced with epitomes of authenticity.

Conceptualized by the masters of Northwest cuisine, Kangan delivers an innovative spin on Peshawari culinary traditions.

From juicy kebabs to freshly made Indian breads, Kangan's refined frontier cuisine captures the best of regional flavors.

Flashes of color, breathtaking views, and the subtle glow of candles married to the mouth-watering aromas of Indian spices converge at Kangan.

Succulent kebabs, freshly-baked Indian breads, and an eclectic selection of Indian spices mesmerize guests with the exotic flavors of the region with the finest scotch selections from our menu of world-class single malts.



Come and experience Kitchens of Kangan from 8th to 23rd November exclusively at The Westin Mumbai Garden City.

From Howrah to Amritsar, The Westin Mumbai Garden City brings you Grand Trunk Road!

Paturee

This March, Kangan takes you on a journey through the cities of India, all the way from the swarming lanes of Dhaka to the arid lands of Kabul. Discover the desi foodie in you by gorging on delicious ancient Indian cuisine. Savour some of the most heavenly and flavorsome dishes from major cities like Kanpur, Delhi and Benaras.

The Grand Trunk Road has been a path to knowledge, realms and trade since the 3rd century BC. Broadening all the way from Chittagong in Bangladesh till Kabul in Afghanistan, it passes through seven Indian states. Join us as we recreate the most important culinary milestones that flourished with the voyage of time.

Kosha mangsho

The menu comprises of best of the best from Kangan - specialties including Frontier Peshawari Murgh, Chappli kebab, Lawrence road de Tawey ke tikkey and in vegetarian delicacies Kandahar se seekh kebab, Palak anjeer ki tikki and much more. The mains include mouth watering dishes like Murgi gota moshla, Kosha Mangsho Rogani Macchi, Nadr yakhani and Panipat ke achari Gobhi aur shalgham.

It’s a journey in culinary history, a route that till date remains the lifeline of India. Traversing through seven states, amalgamating flavors and aromas that have evolved over centuries. We welcome you to come aboard on this momentous journey along with celebrity Chef Ajay Chopra and experience the history of an ancient route on your plate.

Relive the nostalgia and get engrossed in each and every bite you have, only at Kangan, The Westin Mumbai Garden City from 7 pm onwards, 8th March to 24th March 2013. 

Global Indian with Chef Ajay Chaudhary

One on one with our very own Chef De Cuisine – Kangan, Ajay Chaudhary on Global Indian.

People across the world are now craving for Indian food. What is your view on this?

A lot of Indians are travelling within India and abroad thereby getting exposed to different cultures and with liberalization of the economy many foreign nationals are visiting India for business and tourism.  As a result, the awareness of Indian food has spread. The most important reasons that an expatriate gets drawn to Indian cuisine are because of the use of various spices within a particular dish that imparts flavor and vast vegetarian repertoire of recipes.

What are the main ingredients in Indian food which make it so tasty?

Spices and local abundance of ingredients. Most regional Indian cuisines rely on locally sourced ingredients. For example, coconuts are used throughout coastal recipes but souring agents vary from limes in Maharashtra to toddy vinegar in Goa to fish tamarind in Kerala etc. Indians are spoilt for choice for freshly grown and locally sustained ingredients.

The variety of spices used in India is unmatched anywhere else in the world and its pairing with other ingredients is not only meant to induce taste but also has medicinal and nutritional values. Different spices are used for different purposes. Each spice has a particular effect on the body. Cardamom has a cooling effect; turmeric has antiseptic and anti-carcinogenic properties and so forth. Almost all spices are aromatic and some even lend color to food in which it is used.

Which is your favorite Indian dish and why?

Dal Makhani. It was upon tasting Dal Makhani that I knew I had to be able to make this dish and hence decided to be a chef.

Do you believe that we need to modify traditional Indian dishes to suit the western palate?

Certainly! Indian cuisine is a riot of flavors on the palate due to use of various spice compositions coming together and creating a harmony of flavors in a particular dish. In comparison, western cuisines might just include one or two dominant flavoring ingredients that stand out.

This makes it slightly difficult for expatriates to adjust to Indian flavors initially. However, if certain spices and use of chillies and sharp flavors are toned as well the use of ghee/butter kept in check, Indian cuisine can have a wide appeal.

As a chef with focus on Indian cuisine, I would feel immensely proud if our cuisine is appreciated and sought after globally. More people eating Indian food the world over just means that its popular, affordable and easily acceptable just like Chinese food which you can get in almost any civilized country.

A tip to make delicious Indian food at home?

Keep flavors simple, use fresh ingredients. Of course having said that, nothing makes food so delicious than company of friends and dear ones and at times, a glass or two of wine or fine Scotch.

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 

The Modernist Indian Cuisine - By Harilein Sabarwal

Take a peek at Harilein Sabarwal's views on the modernist indian cuisine at Kangan

Kangan

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