No End in Friend!

A friend is the one who walks in when the whole world walks out.

We human beings are very social and at each stage of our life, we need people to be with us. These people are called ‘friends’. We meet them in every path of our life. We call them friends because our interests, hobbies and thoughts are aligned.

Friends are those with whom we have fun travelling in a school bus, friends are those with whom we study together during class, friends are those with whom we share our lunch, friends are those with whom we watch movies, friends are those with whom we play games all day long. From spending time together to sharing a secret, they are with us always. With them you are yourself, no pretense, just the real you.

Friends know you better than you know yourself. Friends are like clay, they will mould themselves to stand beside you. They will be your critics when you need guidance, your admirer when you look good, your parents when you make mistakes, your teacher when you need help and your savior when you are in trouble. Their role varies over a period of time. Some friends enter our life, so some friends leave and some friends stay with us forever.

It is a strong relationship developed with time. Our friends help us to create all those beautiful memories. Whether it is skipping class together or enduring punishment together, a mischievous laugh or a tear for a broken heart, playing cricket or watching movies, a friend was, a friend is and a friend will always be the best chapter of our life.  

  

As we laugh together, we cry together and we celebrate together. Indulge in scrumptious food and spend quality time with your buddies. It’s the mammoth Friendship day spread, as large hearted as your friendship!

Friendship Day Brunch

Seasonal Tastes, Level 18

Sunday 5^th August 2012

12:30 pm – 4 pm

Picture Perfect Monsoon!

With Monsoon comes the air of freedom, thunder of change, cloud of new beginnings and raindrops of happiness. As we drench ourselves in nature’s manifestation and realize the symphony of god’s creation, a feeling of tranquillity and bliss erupts. Sitting near the window, watching the city soak in the rain as the aroma of food entices the taste buds to fulfil your heart’s desire and make a dream come true.

Special moments and beautiful memories are created when you spend time together with your loved ones, when the weather demands you to take time off from your hectic lives or taking a break over a cup of hot tea. We at The Westin Mumbai Garden City wish to capture such moments at our special Monsoon theme brunch. We encouraged our guests to share their poetic side with us through ‘one liners’ about monsoon and food on our Facebook page. We were amazed to see the response, the world is god’s creativity and every human being is part and heart of that creativity. Imagination is the key and our contest was an avenue to showcase originality. Some of the wonderful one liners to reach the depths of your thoughts.

Chintan Vasani Have found my key to happiness. Pure Nirvana !

Suman Lakkimsetty Privileged to enjoy grandeur of nature along with widespread delicious food at Seasonal tastes...

Meena Chhichhia Burgers and fries,

They are the one that stifles my hunger cries...Smoothies and milkshake,

They all go great with a nice chocolate & rain...Ice cream and whip cream,

Why couldn’t I get you out of my dream?

Shyla Bhadwal The single line which will come to mind in such a situation is may this go on and on and on ....... and never end....ultimate heavenly bliss

With thick strokes of ink the sky fills with rain.

I pretend to run for cover but secretly praying for more rain.

Over the echo of the water drops, I hear a voice saying my name.

The sky is a bowl of dark water, rinsing my face.

I am a dark bowl, waiting to be filled.

If I open my mouth now, I could drown in the rain.

I hurry home as though someone is there waiting for me.

The night collapses into your skin. I am the rain.

Chintan Shah As the heaven cleanses the earth and the soul immerses itself in this sacred purification, my heart dances to the tune of delectable cuisines and my mind experiences a complete rejuvenation - A prefect recipe from God's kitchen.

The winner Ms Meena Chhichhia received a couple’s voucher to relish our Monsoon Brunch. Capture the moment this season, sync with your friends and family at Monsoon Brunch on 22^nd July 2012 at Seasonal Tastes from 12:30 pm to 4 pm. Do not forget to bring your umbrella as you will get soaked with monsoon delights.

The Real Hero

Dad, our strength, our advisor, our protector, our admirer, he played many roles throughout our life. From the moment of our birth, dad plays a crucial part in our lives. Whether it is walking, riding a bicycle, helping with studies or planning a career path, our dad is always there. He tosses us in the air to give us the feeling of flying, he carries us on his shoulder to make us feel on top of the world, he catches us every time we fall to keep us safe and secure, our achievements are his pride, our smiles are his power, our sadness was his greatest pain.

We needed dad when we learning to swim, horse riding, playing cricket, flying a kite or even simply the comfort of his company whilst watching TV. Dad has always been there to support us, encourage us and motivate us to be our best. He pushed us so that we reach our potential. He taught us so that we obtain a good quality education. He pacified us when we failed. There is not a single moment where our dad was not with us when we needed him.

Our dad was a hero to us. When we were kids, dad’s shoulders were the highest point; our dad’s hand was strongest; our dad’s anger was fatal; our dad’s smile was unforgettable. All those moments and memories are a crucial part of our life. A birth connection, an unbreakable bond and a deep relationship, it stays with us throughout our lives. Even if our dad is not present with us, he is still with us in our heart. His soul never left us, it is with us forever.

We would have not been who we are today without our dad. Dedicate an afternoon to his constant effort and encouragement to coach us into what we are today. Indulge in a delectable buffet spread to show our love and care. Join us on our Father’s Day Brunch on 17^th June 2012 at Seasonal Tastes and relive the emotion with your dad.  

Ancient secret now in your kitchen!

Rajasthan with its varied culture and tradition has always been an intriguing place for travelers. The state is well known for its history, people, palaces, forts and cuisine. The land of princes is a place for fine gastronomy, cooked up by the 'Khansamas' (the royal cooks). It was a place for cooks to show their culinary skills to the royal family. The cuisine is spicy in flavour, rich with ghee, rustic in nature and delicious in taste. The recipes passed from generation to generation, making Rajasthani delicacies one of the most renowned cuisines in the Indian subcontinent.     

It is a myth that Rajasthani food consists solely of vegetarian offerings. Very few people know that Rajputs were non-vegetarian unlike the Marwaris who were vegetarian. The food is made with less water and contains more milk and buttermilk making it rich in taste. Apart from Dal bati, which is a famous Rajasthani dish, there are many dishes depicting an age old era of warriors. Our Chef De Cuisine – Kangan, Ajay Chaudhary, dipped deep into the Rajput kitchen to bring authentic recipes for you to try in your very own kitchen.  

Jodhpuri mirch paneer

Ingredients:

Paneer                         200gm
Tomatoes                    80gm
Onions                         50gm
Green chillies             50gm
Cumin seeds              10gm
Ginger julienne         10gm
Garam Masala          10gm
Ghee                           50gm
Salt                             10gm

For paste
Ginger                         20gm
Garlic                          20gm
Dry red chillies           15gm

Method of preparation:

1. Cut the paneer into cubes and deep fry and keep aside.
2. Chop onions, tomatoes and slit whole green chillies and keep aside.
3. Heat ghee in a pan, crackle cumin seeds and fry onions until slightly brown.
4. Add the ginger julienne, ground paste, tomatoes and whole green chillies and cook it.
5. Cook until the masala leaves the sides of the pan; add salt and garam masala powder.
6. Add paneer and cook for another 5 minutes.
7. Garnish with coriander leaves and serve.

Bhuna kukda

Ingredients

Chicken                                   250gm
Curd                                        80gm
Garlic                                      40gm
Red chilli whole                     40gm
Green Cardamom                 5gm
Cinnamon                               5gm
Clove                                       5gm
Mustard Oil                           50ml
cumin Seeds                          10gm
 Turmeric powder                10gm
Coriander leaves                   50gm

 Salt                                        10gm  

Method of preparation:

1. Clean and wash chicken and keep it aside.
2. Soak red chillies in lukewarm water for 30 mins. Grind everything garlic, red chillies, cloves, green cardamoms, cinnamon and turmeric powder to a fine paste.
3. Apply the prepared masala and salt to the chicken and keep it to marinate for 2 hours.
4. Heat oil in a kadhai, mix cumin seeds, when they crackle mix in the marinated chicken and stir fry on a high flame.
5. When all the moisture has evaporated, mix in beaten yogurt and a little water and continue cooking on high flame heat.
6. Stir fry till all moisture has evaporated and chicken has cooked.
7. Check for seasoning and stir fry till the masala coats the chicken.
8. Serve hot and garnish with fresh coriander leaves. 

Maas ka bootha

Ingredients

Lamb piccatta                                   5no

Lemon juice                                       25ml

Ginger garlic paste                           30gm

Raw papaya paste                            15gm

Hung curd                                         80gm

Brown onion paste                           50gm

Desiccated coconut paste                10gm

Red chilli powder                              15gm

Salt                                                     10gm

Ghee                                                   50gm

Method of preparation:

1. Rub lamb piccatta with lime juice, half of the ginger garlic paste, salt and raw papaya paste and keep it aside for 30mins.
2. Rub hung curd till it becomes into a smooth paste, add the remaining ginger garlic paste, brown onion paste and desiccated coconut paste red chilli powder and salt into it.
3. Marinate lamb piccatta with the above paste and keep it in the refrigerator overnight.
4. Cook marinated lamb piccatta in a pan over sigri.
5. Serve hot with garlic and onion chutney.

Royalty at its best!

Rajasthan pre 1949 was termed Rajputana. The name originated from Rajputs, a royal warrior. The word Rajput formed from the Sanskrit word Raja-Putra means Son of King. Rajputs rose to prominence between 6^th to 12^th centuries and owned the majority of the princely states of Rajasthan. There were 23 princely owned states, Jaipur, Jodhpur, Udaipur, Ajmer to name a few. Rajasthan is eminent for palaces and forts. The region has a rich cultural history.

Rajasthani cuisine is influenced by war-like situations and also based on the availability of ingredients. Due to war, the food was cooked in a way that it can be preserved and eaten after 2 days without heating. Rajasthani food contains less water and green vegetables. Ghee is an essential part of Rajasthani cuisine. Rajputs are tough warriors and their diets also reflect this persona. Rajputs eat what they hunt. Food tends to be spicy and caters more towards the vegetarian palate. Rajput cuisine is more rustic in nature and there are no desserts in their cuisine as Rajputs devour sweets throughout the meal.     

Foodies who like to explore rich culture and tradition, would surely visit the land of Rajputs and from such land we bring the Rajputana food festival to savor exquisite delicacies of an age old era. Tempt your tastes buds with delights such as Sangri ke kebab, Kaer saangari, Laal maas with Ghewar and moon dal halwa. Come join us as we re-live history the royal way!  

Flavours of Rajputana,

Kangan, Level 18,

1^st – 15^th June 2012, 7 pm – midnight

For reservation, please call 022 6736 1830

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.

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)