Kangan, The Westin Mumbai Garden City’s Indian Specialty restaurant Launches a New Menu
Published on April 15, 2019
COCKTAIL RECIPES:
LAVENDER VODKA SPRITZER ( easter cocktail )
Vodka – 90 Ml
Lavender Syrup – 25 Ml
Lime Juice – 15 Ml
Soda – To top up
In a pre chilled wine glass , pour lavender syrup . Shake vodka and lime juice and pour in glass . Top up with soda . Garnish with Blueberries .
ROSEMARY INFUSED SPICED JACK DANIELS ( easter cocktail )
Jack Daniels – 60 Ml
FOR SPICED SYRUP
Whole Indian spices – 20 GMS
Rosemary – 3 twigs
Hot Water – 90 Ml
Honey – 25 Gms
To make syrup – Add all ingredients and let it sit for 3 days .
To make cocktail – Add Jack Daniels and 10 Ml of syrup over ice cubes in boston shaker . Shake well and serve in brandy balloon . Garnish with rosemary twig
CLASSIC SCOTCH EGGS:
Scotch Eggs
Ingredients:-
(Ingredients for 4 Servings)
5 eggs
200 grams minced chicken
1/4teaspoon chopped coriander leaves
Black pepper powder a pinch
1/4 teaspoon chopped parsley
Salt as required
2 tablespoon milk
50 grams all refined flour
1 tablespoon English mustard
1/4 teaspoon mace powder
100 grams panko breadcrumbs
Vegetable oil for frying
Preparation:
DESSERT:
VANILLA PANNACOTTA
Ingredients Quantity
Heavy cream 500 ml
Castor Sugar 60 grams
Vanilla pod 1 bean
Gelatin 8 grams
Mango Agar
Mango Puree 250 ml
Castor sugar 30 grams
Agar agar 2 grams
Method:
Bloom the gelatin in ice cold water.
Bring the cream, sugar and vanilla pod in a pan to boil.
Let it sit for few hours to infuse.
Bring it again to boil.
Add the gelatin and strain the mix.
Set aside to cool.
Pour onto bowl and refrigerate to set.
Scoop the centre and place the passion agar.
Mango agar
Bring all the ingredients in a pan to boil.
Pour the mixture onto the mould and allow to set aside.