Celebrate the Joy & Cheer of Christmas with great fervour at The Westin Mumbai Garden City!

Christmas is the perfect time to enjoy family time as we all bond with our loved ones over delicious festive fare and fun. To make it even more joyous The Westin Mumbai Garden City is offering  irresistible Christmas treats like Plum Cakes, Dundee Cake, Stollens, Christmas Pudding, Chocolates, Yule logs, Chocolate figurines, Mix Fruit Cakes, Ginger bread cookies, Christmas candies & many more cookies as well as the traditional roast meats and feasts at Pronto that will leave you wanting for more. Gift your well wishers one of the tempting Christmas Hampers which everyone will love.

Beautiful Christmas tales have been contrived by Pastry Chef Siddharth Anand and his talented team through two exquisite masterpieces which are made out of gingerbread and candies. Get amazed by the intricate designs of these unique Christmas Villages.

Inspired by a quaint Swiss winter wonderland Happyville at Pronto on the lobby level weaves out a story of art, passion, mastery and finesse.  With the trains loaded with candy, adorable figurines, church bells ringing with joy, streets singing in togetherness and the midnight lights lighting up the Northern sky;  no one can miss the magical Christmas charm felt at Happyville.

Feel the soulful spirit of this season up high on the 18th floor with the charming Christmas village Adelfti a small tribute on the iconic Delft architecture; the picturesque province in Netherlands which comes alive during Christmas with songs, art, poetry, food, wine and a lot of festivities.

The Westin Mumbai Garden City will surely keep the spirits bright this Christmas as it beams with cheer and creates magical moments for you and your dear ones.

Dil walo ki Dilli!

A city known as the capital of India is unique in its own way. People who are from Delhi will know that the city is divided into 2 parts, New Delhi and Old Delhi. New Delhi is modern and well developed whereas Old Delhi is famous for its street food like Chandni Chowk and Daryaganj. Delhi was ruled by various kingdoms and empires during the medieval era. Each part of the city represents various rulers of the past. The cuisine of Delhi is inspired by a mix of Mughal, Punjabi and Awadhi cultures. Different cuisines in Delhi make it heaven for gourmet delights.

The city has a diverse range from street chaat at Chandini Chowk to Rabri Faloodas at Giani. Enter Paranthewali Gali for Punjabi cuisine like the layered parathas with ghee, meat or egg stuffing. Visit Karim and Babu Khan for Mughlai food. Each street and place showcases different cuisines and that’s what makes Delhi, the Restaurant Capital of India.

Taking inspiration from Delhi’s diversity, we introduce a culinary journey to the capital of India, Delhi to the foodie of Mumbai. Experience Chandni Chowk’s spicy chaat or tempt your taste buds with Kulfi Falooda, indulge in old Delhi delicacies with ‘Dilli Khaas’ in our very own Kangan.

Dilli Khaas

24^th August – 9^th September 2012

7 pm - midnight

Kangan, Level 18

Free yourself, Be you!

Our Heavenly Spa concentrates on healing and maintaining a balanced lifestyle of our guests. Our therapies assist in releasing stress and bring wellness to an individual. In our Facebook Signature Spa Therapy Contest, we gave away a voucher to experience our Heavenly Spa to a winner, Ms. Rolly Sapru. She visited our Heavenly Spa for a Harmony Massage.

Ms. Rolly says, “I sincerely wish to thank The Westin Mumbai team for the great experience I had at the Heavenly Spa. My experience was - in one word - Heavenly, a perfect 10/10. I felt 10kgs lighter and 10 years younger. My most memorable moment at the Heavenly Spa was the ritual of throwing away your worries and tiredness into a basket. The ambience of the Heavenly Spa in general and the therapy room in particular was very serene and nice, just entering the quiet area of the spa gave me a feeling of complete relaxation.”

We at Heavenly Spa constantly focus on innovation and creating a memorable experience for our guests. To celebrate India’s Independence, we are offering our guest an insight into Indian spa treatments through an Independence Week Special at Heavenly Spa. Guests have the freedom to avail any one of these Indian therapies on booking a treatment with us.      

  

As we know, India has an age old belief in wellness. In India, wellness started with Ayurvedic medicines, a Hindu system of traditional medicine. Ayurveda follows the philosophy of five elements, earth, water, fire, air, and space which composes the universe. India is also nourished with various spices and herbs which are used worldwide. Spices like turmeric, cardamom, tulsi etc are good for the body and skin. Indian methodology and ethnicity is a mystery in itself which is explored by spa therapists in various treatments. Our Heavenly Spa is proud to adapt these traditions into an enhancing experience for our guests. 

Come free yourself to be you this Independence Day.

Independence Week Special

Heavenly Spa, Level 4

13^th – 19^th August

9 am to 9 pm

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 

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

Baisakhi bhangra comes to town

Baisakhi is a festival celebrated across the northern region of India, particularly in Punjab. It is an ancient festival where famers commence cutting their harvest. On this day, the people take a dip in the holy rivers at the break of dawn. This signifies ushering in of the New Year where farmers perform prayers and rejoice by dressing up in their traditional folk attire and celebrate the day with Bhangra and Gidda. It is during celebrations like these that families unite and bond where life is full of joy and merriment.

The festival of Baisakhi which has the whole of mighty Punjab in festive spirits is now here at Kangan. Experience the culinary art of the region with mouthwatering Punjabiyan delicacies like Sialkoti paneer tikka, Amritsari macchi, Khoye paneer di bhurjee and Gosht beliraam. Do not miss this opportunity to taste the irresistible and varied flavors of lassi made at our live station. A bite of Sarsoan da saag with Makki di Roti and a sip of delicious Lassi will transport you to those lush, carpeted fields of northern India. Come experience Pubjabiyan di Shaan at Sadda Kangan.