Happy Feet

Move the Nation, Lead the World, Stepathlon is spreading its mantra all over the world. The movement has raised awareness about health and the benefits of every step taken by us to improve our lifestyle. The program is about keeping ourselves healthy and spreading the joy of a better quality of life. Stepathlon is about covering a minimum of 10,000 steps in a day. The Stepathletes are crossing 10,000 steps daily. The teams are motivated and energized to make their lives healthy and enduring.

To encourage Stepathletes to cover the steps, Stepathlon organized an event ‘Step out with the Leaders’, an early morning walk at Joggers Park, Bandra, Mumbai on Saturday 13^th October 2012. The senior most to junior level executives of companies participating in the Stepathlon were all present at 7.30am with their pedometres to support the initiative. The focus of the walk was to cover steps for the day and also provide an opportunity to interact with other Stepathletes. Our team from The Westin Mumbai Garden City participated with their pedometers to join the leaders.

The activity was fun as the team enjoyed meeting other people and a morning walk with a few laughs to start the day afresh. The Westin Mumbai Team is taking steps to wellness and a better life, as we say ‘a morning walk will leave you feeling energized’. Happy Feet, Happy Body, Happy You!

Step on to Stepathlon

It is said that every step counts and it takes you one step closer to your success. Step towards a goal, step towards better health and a step towards ‘Stepathlon 2012’. Stepathlon is India’s largest mass participation fitness and well-being initiative, a race around a ‘virtual world’.

Spread over 100 days, Stepathlon began on 10^th September 2012. Teams will work together to boost their daily physical activity levels at work and in their free time and compete both internally and against teams from other companies. Every participant target is to cover 100 consecutive days and motivate individuals to take 10,000 steps a day, as recommended by global health authorities.

Time saving and time wasting technologies have led to a significant decline in physical activity, resulting in increasingly sedentary lifestyles. This initiative promotes teamwork and fitness via a simple, inclusive and participative format, which delivers a happier, healthier and more productive workforce.

Each participant wears a pedometer (a step counting device) for 100 days where they enter their total number of daily steps recorded by the pedometer, directly into the online portal or via a mobile application. Participants are encouraged to walk, run, play a sport, swim and even cycle to increase their daily step count. A participant can simply enter the distance taken while doing activities such as swimming and cycling. The steps of each team are converted into kilometers and plotted on Stepathlon’s map of the ‘virtual world’.

Stepathlon will motivate employees towards embracing a fitter lifestyle in an environment that’s supportive and fun. This initiative will lead to physical and mental health benefits. Physical benefits may include improved sleep and energy levels, reduced stress, weight loss, a decrease in waist circumference, and reduced blood pressure whereas mental health benefits may include increased job satisfaction, greater self-esteem, and increased levels of confidence.

Stepathlon is the brain child of Stepathlon Lifestyle Pvt. Ltd. (SLPL), a global wellness company founded by Ravi Krishnan and Shane Bilsborough. SLPL creates an ecosystem that promotes corporate health, fitness and productivity by increasing daily activity.

Come join us and take a STEP in the right direction to being a better you!

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 

Monsoon Special – Corn with a twist

Monsoon is a time when corn is at its best! Whether it is corn on the cob or corn chat, the joy of a juicy hot corn is enjoyed most during the rains. Corn is delicious in taste and it is also rich in carbohydrates. Cooked sweet corn has significant antioxidant properties, which reduce the chances of heart disease and cancer. Folic acid and vitamin B12 present in corn help to prevent anaemia caused by the lack of these vitamins. Also, fiber content of corn helps to reduce blood sugar levels in diabetics.  We at The Westin Mumbai Garden City have given traditional corn a twist with a touch of western cuisine to create an innovative dish for you to try at home. Our Chef De Cuisine, Amit Suri shares delectable new age corn recipes.

Fresh Corn and Avocado Salad

Ingredients:

6 corns

2 cups halved cherry tomatoes

1/2 cup thinly sliced red onion

1 large avocado, cut into 1/2 inch cubes

1/3 cup chopped fresh basil leaves

2 tablespoons Champagne vinegar

1 teaspoon Dijon mustard

1/4 cup extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Method of preparation:

1. In a large pot of boiling water, cook corn until warmed through for 3 to 5 minutes. Rinse with cold water until cool.
2. Meanwhile, combine tomatoes, onion, avocado, and basil in a large bowl. In a small bowl, combine remaining ingredients to make the vinaigrette, whisking until blended.
3. Cut corn kernels off cobs and add to salad, then pour in vinaigrette and toss gently to combine.

Double - Baked Prawn Souffle with Corn

Ingredients:

Butter – soft for greasing

100g butter

100g flour

300ml warm milk

200g prawn meat – chopped

200g pureed sweetcorn

4 egg yolks

Salt and pepper

2 lemons zest and juice

5 egg whites

Breadcrumbs

1 grilled or tempura prawn per person for garnish (optional)

Method of preparation:

1. Butter 8 ramekins. Freeze and repeat 2 to 3 times.
2. Over low heat melt the butter in a saucepan and add the prawn meat. Slowly add flour to form a roux.
3. Warm the milk and add to roux to make thick sauce (Bechamel).
4. When cooked through, move to a round-bottomed bowl and add the egg yolks one-at-a-time. Check the seasoning and add zest and a little juice until you are happy with the sharpness of the lemon. Add salt to taste.
5. Whisk egg whites to soft peaks and fold into prawn mixture and pureed sweetcorn.
6. Before you put the mixture into the ramekins, coat with bread crumbs to ensure even rising.
7. When ramekins are full make sure that you tap the ramekin on a counter to get rid of any air bubbles.
8. Cook for 5min at 180ºC until risen – 12-15min.

Leek Roulade with Ricotta Corn Filling

Ingredients:

30g butter

1 medium leek, sliced

1 clove garlic, crushed

60g butter, extra

1/3 cup white plain flour

1 cup milk

4 eggs, separated

2 tablespoons grated parmesan cheese

For Ricotta Corn Filling

100g ricotta cheese

260g corn kernels, drained

1/3 cup chopped fresh chives

Method of preparation:

1. For Ricotta Corn Filling, beat cheese in small bowl with electric mixer until smooth, stir in corn and chives.
2. Grease 25cm x 30cm Swiss roll pan, line base with paper, grease paper.  Melt butter in medium saucepan, add leek and garlic, stir over medium heat for about 5 minutes or until leek is soft.
3. Melt extra butter in medium saucepan, stir in flour, stir over medium heat for 1 minute. Remove from heat, gradually stir in milk, stir over high heat until mixture boils and thickens. Stir in egg yolks and leek mixture, transfer mixture to large bowl.
4. Beat egg whites in medium bowl with electric mixer until soft peaks form, fold lightly into leek mixture.  Spread mixture into prepared pan.  Bake in hot oven about 12 minutes or until puffed and golden brown.  Sprinkle clean tea-towel evenly with parmesan cheese. Turn roulade onto tea-towel, carefully remove lining paper and spread roulade evenly with filling.  Holding tea-towel with both hands, gently lift and roll roulade from a wide side. Serve warm.

Take a break!

In between meetings, seminars, conferences, one question often comes to mind, when is the break? Sitting for hours in a meeting or seminar can be tiring and all we think of is break time. A break is time when we slowly assemble our thoughts from the meeting, it is time where we refresh our mind, it is time when we stretch our legs. We at The Westin Mumbai Garden City understand that a break is a crucial time where people want to unwind and our Chef thought of making it memorable during our recent Regional Vice President (RVP) Awards event. Out of the box thinking got a green flag and breaks got innovation and new flavor.

The RVP Awards was a two day affair, where full day seminars where conducted in our banquet venues followed by an awards night. There were collection of breaks including morning and evening tea breaks. Take a sneak peek into few wonderful theme breaks designed by our Culinary and Food & Beverage teams.

Theme 1: Marshmallows and cup cake            

Am I dreaming? 6 different flavors of marshmallow, 10 different types of cup cakes and a marshmallow tree, it surely is a dream come true. The marshmallow and cup cake theme was full of varied flavors. A choice of everyone’s favorite chocolate or classic vanilla lay in front of your eyes. The ability to savor delicious marshmallows from vanilla white, strawberry pink, to orange or mango yellow, what could be a better way than to have marshmallows and cup cakes to give you an energy boost during the break.

Theme 2: Samosa       

A twist in the break with unique samosas. Our chefs have given the normal samosa a makeover with 10 different types of stuffed samosas with an array of chutneys. Enjoy irresistible samosas with a touch of masala chai to energize you between those long meetings.

Theme 3: Donna Hay               

Inspired by the books and style of Donna Hay an inspired food stylist who emphasizes more on basic ingredients and simply prepared dishes, this theme break brings the country style alive. With complete white décor and fresh glass on the floor, this theme brought the feeling of a picnic. Our chefs created a picnic spot in pre-function area.

Theme 4: Rejuvenate               

We all want a relaxing head or shoulder massage during our break and our rejuvenate theme did just that. A quick massage session and a healthy snack and juices are the perfect way to recharge yourself before a meeting resumes. Our rejuvenate theme showcased a range of healthy juices and smoothies like Wheatgrass and lemon juice to Mango berry smoothie. This theme also included hale and hearty desserts, enabling you to jump start the meeting after a rejuvenating break!

Theme 5: Ice Cream                

You scream, I scream we all scream for ice cream. Our favorite flavors like Chocolate, Strawberry, Mango and Pista where served with around 100 condiment options. Imagination got new wings with the ability to design your own toppings and create your own ice cream.                 

Theme 6: Chaat Street             

Mumbai city is famous for its street food like pani puri, dahi vada, vada pav and the list is endless. Our guests from all over Asia experienced a street food festival like never before. This theme displayed tempting street food a perfect replica of a Mumbai Street in our very own pre function area.

The Veggie Way

A vegetarian diet is one which excludes meat, fish and poultry. Lacto-vegetarians are those who include dairy products and eggs into their diet. Vegans on the other hand eat no meat, fish, poultry, eggs or diary products. Contrary to belief, a vegetarian menu is powerful and satisfying, containing lower cholesterol levels than meat eaters, resulting in a good health and a better quality of life.

Planning a vegetarian diet, incorporating all the daily nutrient requirements is not a challenging task. Protein and iron rich foods include grains, beans and vegetables. A rich source of calcium can be obtained by including green leafy vegetables, beans, lentils, tofu, nuts and soymilk.

Come savor an array of delights every night at Kangan, for all those vegetarians out there, this is an opportunity not to be missed. The vegetarian palate is based on a wide variety of foods that are nutritious, delicious and extremely satisfying, so allow our Master Chef Ajay Chopra to spoil you with a selection of handcrafted treats from Kashmir to Kanyakumari.