Celebrate New Beginnings 2016!!

This New Years The Westin Mumbai Garden City brings to you a spread of celebration you’ll love to savour. Enjoy an odyssey to the eclectic choice of food, drink and ambience made to your liking.

EPICUREAN FEAST
This year end, wouldn't you love to be treated
like a royalty? Opt for hand crafted dining
experience at Kangan by Master Chefs as you
revel in the palette of Indian food and art.

Price: INR 4000++ per person
Venue: Kangan, Level 18
Dates: 31st December, Time: 8:00 pm onwards




EDGE OF THE PLATE 
Come discover lands whose cuisine you delight
in, and provinces you are yet to explore The
expansive buffet choice of  “World Cuisine”
and an unlimited spirits, awaits you

Price: INR 3500++ per person
Venue: Seasonal Tastes, Level 18
Dates: 31st December, Time: 8:00 pm onwards

TILL MIDNIGHT & BEYOND
Saunter into the hip and energetic vibe
at Prego. Bring this New Year with a bash
with limitless fun, music, wine & an exotic
repertoire of gourmet relishes.

Price: INR 5000++ per person
 Venue: Prego, Lobby Level
Dates: 31st December, Time: 8:00pm onwards





NEW YEARS BRUNCH 
Celebrate new beginnings & dreams with
your loved ones over a delectable brunch
filled with delicacies from around the world.

Price: INR 2500++ per person
Venue: Seasonal Tastes, Level 18
Date: 1st Jan 2016, Time: 12:30 pm onwards



For more information & reservations please contact on the below details,

Phone Numbers: 7045358914, 7045617992
Email: dining.mumbaigardencity@westin.com

Come celebrate New Year with a brilliant choice of cuisines & revelries at the eclectic restaurants in The Westin Mumbai Garden City.

Celebrate Food, Celebrate Toscana!!

Italian Food is one of the most popular fares in the world but the truth is that it is made of various regional Italian cuisines. This sunny Season The Westin Mumbai Garden City is all set to celebrate the charm of Tuscan Gastronomy through its simplicity, characterized by pure, strong flavours and fresh ingredients.

This Summer Prego brings all food lovers an authentic scrumptious Tuscan food festival that is a perfect setting for an unforgettable experience. Celebrating the original tastes of Toscana, guests can experience food innovation and artistry come alive at the fun dining Italian venue Prego from 29th May to 14th June 2015. The Tuscany region prominent for its art, scenic beauty, architecture, culture and cuisine is located in central Italy along the Tyrrhenian coast and home to some of the world’s most notable wines.



Based on the Italian idea of buon cibo Tuscan food is famed for its simplicity & peasant styled delicacies using locally sourced ingredients and wholesome flavours.


Executive Chef Rahul Dhavale and his team of talented chefs have crafted an exquisite menu comprising of high-quality ingredients that bring out the natural flavours in each dish. Well – balanced, simple, rooted in the soil, and yet a refined menu Prego pays an ode to Tuscany that captures the true essence of the native food. The menu will feature Tuscan favourites – Farm Fresh- local produce, truffles, sea food, meats, Soups, cheese, steaks, ethnic pastas & wine inclusions.




The hand-picked delicacies in the menu offer a bouquet of traditional Antipasti’s and an assortment of mains like Tuscan summer bread salad Panzanella, Pre-Cooked bread –thickened vegetable soup Ribollita, Handmade pasta ribbons with chicken liver, sage & butter Pappardelle, ethnic pasta Pici & Pasta Rustica, Ricotta and spinach dumplings with truffles Gnudi Di Ricotta E Spinaci Al Tartufo, Sea bass fillet poached in light stock &  mixed vegetable Branzino all’acqua cotta and many more scrumptious selections accompanied with delectable & admired Tuscan Wines.



End this feast with home-made Limoncello & Gelatos and mouth watering desserts like White Chocolate & Coffee Parfait with Espresso Sauce & Hazelnut Meringue and Florentine cake, balsamic strawberries salad with dark chocolate ice-cream and poached pears and notable Tuscan Home Made Jam Tarts.




Take home an authentic yet innovative dining experience from the modest kitchens of Tuscany accompanied with the finest Italian wines at Prego, The Westin Mumbai Garden City.

Jubilate the joy of the First Noel at The Westin Mumbai Garden City!!

After all the gifts are open and there is excitement in the air, come and enjoy a scrumptious merry
meal where carollers and Santa Claus make your day. Come and celebrate Christmas with your loved ones at The Westin Mumbai Garden City.

The dining venues Seasonal Tastes & Prego are all ready to ensure that all our especial guests revel in the holiday mood with a feast extraordinaire.   Seasonal Tastes has designed an elaborate array of special favorites like Turkey, Roasts, Christmas desserts, Mulled Wine, Egg Nog and many more specialties for the Christmas Eve Dinner on 24th December as well as the Christmas Brunch on 25th December along with live carol singing and Santa Claus which will recreate a beautiful traditional Christmas feast at INR 2500 AI per person.





Prego our fun dining Italian restaurant has set an exceptional A’ la carte menu filled with authentic Christmas delicacies that you can devour on Christmas Eve as well as on Christmas Day.Tantalize your taste buds with delicious Christmas Treats and traditional delicacies like Roast Chicken, Butterball Roast Turkey, and Barbeque whole suckling pig etc & desserts like orange chocolate log, cinnamon stars, mascarpone framboise, marzipan stolen and many more goodies.

Rejoice the blissful occasion of Christmas in a very special, innovative and huge way at The Westin Mumbai Garden City. Indulge yourselves to these exciting and delightful festivities this joyful season which will be cherished for a really long time.

Cook Off with Eat Drink & More Members!

Chefs at The Westin Mumbai Garden City truly believe that the art of cooking should reach out to people who relish it. In a special culinary session organized by Executive Chef Ajay Chopra and Executive Sous Chef Rahul Dhavle, the EDM patrons engaged in a cook off with some hot favorite Italian delicacies from Prego on Sunday, 29th of June 2014.

Ever vibrant team of Chefs and service staff at Prego; ensured that the guests have an exceptional experience, as the members rolled-up their sleeves behind the counter.  After a brief ‘Welcome’ and general networking session at the Westin Lounge, the members in supervision of Chef Rahul headed to the grand kitchen stepping into the domain of gourmand creators.



While the expert Chefs from Prego took the centre-stage with exciting demonstration on home-made pasta and sauces, members were enthralled to try their hands on preparation of delectable Penne Alfredo and Spaghetti Pomodoro Convendur.




The fine replaced by fun dining was a great treat for our guest giving them an opportunity to enjoy their weekend differently. To further make their weekends special, we made a promise of teaching different cuisines and speciality dishes inviting them to keep coming back for more every Sunday.

Benvenuto Chef Fabio Maiano!

Watching an Italian chef stir up a hearty meal for you while you sip on some wine at an evening, can’t get any better than this. Italian cuisine is characterized by its simplicity. With culinary traditions from Rome and Athens most of its dishes have only four to eight ingredients. It is said that Italian cooks rely on the quality of the ingredients rather than on elaborate preparation.  Ingredients and dishes vary by region. Many dishes that were once regional, have multiplied with variations throughout the country.

The Westin Mumbai Garden City introduces our Italian Chef Fabio Maiano at Prego our fun dining venue to the foodies of Mumbai.

Fabio graduated from the University of Genoa with a Degree in Arts, Music and Visual Arts with a thesis title being “the art in my kitchen”. He has done several workshops with Chef Gian Piero Vivalda, Chef Fransesco Apreda and Chef Flavio Costa, Michelin stars in the Michelin Guide and a couple of more workshops with  Chef Alex Pilas, an Executive Chef at Eataly, New York City.

Along with cooking and reading cook books, he loves travelling, watching football and playing Rugby. Fabio has visited and worked in several countries showcasing his Italian speciality where he gained his expertise towards Italian cuisine. His main speciality is the delicious Pasta and Risotto Milanese. He is looking forward to improvise on introducing more desserts and main course meals at Prego while having a mini Little Italy in the suburbs of Mumbai. 

Team Westin takes great pride in welcoming Fabio Maiano on board.

Discover stylish and classic ingredients on Prego's new menu!

The Westin Mumbai Garden city presents a dash of panache and a hint of flair at Prego with our new menu. Savor the best of ingredients, homemade sauces, hand-crafted pastas, the freshest of produce Cuisines from Lazio, Emilia-Romagna, Tuscany, Sicily and beyond.




Also the most classic of presentations including a selection of fine dishes that truly display aristocratic flavors for all those discerning taste buds await you at our Posh Prego section, encompassing the best seafood, meats and Grano Armando pastas.

Whet your appetite with Gamberi all griglia, or opt for a Pacchero ala Norma-Stuffed Pasta with Eggplant and Mint sauce. Perhaps indulge a bit further with our new wood-fired oven pizzas; additions including the XXL Godfather and most expensive pizza ‘esquitio’. Take to some deliciously innovative Zuccotto alla Cioccolato or uplift your dining experience further with homemade gelato and sorbets.
















For the gourmets on the go, we also have express menus for lunch at exciting prices.

Come celebrate a whole new level of fine dining at Prego, The Westin Mumbai Garden City.

Indulge in Wine Week at Prego!

All wine enthusiasts have a reason to rejoice as they can enjoy delectable meals paired with decedent wines at a discounted price at our Italian venue Prego.

Prego has introduced 2 new unique Degustate il vino or set menus with wonderfully wine pairings. Our impressive Italian and New world Wine selection, has been paired with scrumptious 4 course menus priced at only INR 2000 onwards. Take advantage of the 30 % discount on the wines ordered by bottle from the select list.

Prego’s ‘Wine Spine’ our certified crew of wine sommelier’s, will enthrall you with the nuances of nosing, tasting and dreaming about Mumbai’s best wine experience. You may make reservations for the balanced and energizing Wine Week through the website: www.allthingsnice.in or you may visit Prego directly.

Delight yourselves with the irresistible Wine Week until 31st August at our fun dining venue Prego.

Fun at Prego has just got happier!

There’s more to Prego then just ‘Fun Dining’. Indulge in an offer that is powerfully paired that will keep you coming back for more. The Westin Mumbai Garden City’s Italian specialty now brings you the perfect opportunity to wind down or liven up with Happy Hours from 12 noon to midnight, seven days a week.

Come be part of a revelry that allows you to sip on two drinks for the price of one. Balance your blends with the ideal combination of complimentary tidbits and delight yourselves with the artistic flavors of Italy inside this culinary art house. Recharge yourselves further with an additional selection of premium wines and discover a Prego time like never before.

Treat yourself to a truly unbelievable Happy Hour at Prego. Come live fully at The Westin Mumbai Garden City.

Premium Wines, Live Music and Flavours of Italy - Only at Prego Al-Fresco!

The artistic flavors of Italy come to life inside this culinary art house. Prego Al-Fresco is our outdoor dining area which provides a relaxing setting for a perfect meal experience. Share a bottle of premium wine for a magical journey to the hues, aromas and flavors of Italy. Whether it’s a quick meeting over a pizza or a romantic encounter over cheesy, saucy pasta, Prego fits all occasions.

When the sun is shining and you want nothing more than a refreshing drink on a warm day, this is the place for you. After all the basic ingredients are simple – sun, thirst-quenching drinks and a dash of atmosphere. It’s the perfect outdoor bar to match your mood.

Creative cocktails and comfort food until late at night help our favorite outdoor bar edge out the competition. In addition, you can enjoy our live band, the Angels from 'Sapphire Moon' who performs every Tuesday, Thursday and Saturday. Rock, retro, blues, they have an inexhaustible repertoire that has made them popular across the globe. Add to this our signature cuisine, premium wines and what you have is a truly celestial evening. Their music is divine, pulsating, as exciting and happening.

Music is the strongest form of magic. The Angels from 'Sapphire Moon' will charm you with their melodies coupled with their elegance and grace which will make you savour one more glass of wine and soak in the serene atmosphere. Come and enjoy the symphony of music at Prego Al-Fresco with 'Sapphire Moon'. Its Angel’s live!

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.

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.