Cool cuisine

Chef Manav Koul, Executive Chef, Sofitel Mumbai BKC unveils a selection of recipes that will keep you cool when the weather is hot

Watermelon and Feta Salad, sofitel Mumbai BKC-Fin

Watermelon and Feta Cheese Salad

150 gms watermelon cubes (deseeded)
20 gms feta cheese
10 ml classic vinaigrette
10 gms roasted almond flakes
40 gms romaine lettuce
25 gms rocket lettuce
10 gms avacado
2 gms salt
2 gms pepper
10 ml honey balsamic glaze

♦ Mix all above ingredients together except for the honey balsamic glaze. Check seasoning and add more vinaigrette if needed. Garnish with glaze.



Roasted Chilli Capsicum Shooter, Sofitel Mumbai BKC-FIn

Roasted Red Pepper Shots

1 onion, roughly chopped
15 ml olive oil
3 cloves of garlic, crushed
15 gms sugar
20 gms red pepper pesto
400 gms peeled plum tomatoes
295 gms jar of roasted red peppers
5 gms vegetable stock
Basil leaves for garnish

♦ Fry the onion in olive oil for 8-10 mins. Then add the crushed garlic.
♦ Sautee with other ingredients and blend till smooth. Chill in fridge. Garnish with basil leaves.



Quinoa Kiwi Salad, Sofitel Mumbai BKC-Fin

Quinoa Kiwi Salad

80 gms quinoa
60 gms fresh kiwi
10 gms celery
10 gms tahini paste
20 gms tomatoes (medium)
10 gms spring onions
10 ml extra virgin olive oil
5 gms arugula lettuce
20 gms cherry tomatoes
2 tsp lemon juice
2 gms salt
1 gm pepper
5 gms pine nuts
20 gms baby lettuce


♦   Soak the quinoa in water for 15 minutes. Cook using the water absorption method under slow heat. This will take about 10-12 minutes. Cover the container to create steam that will aid the process.
♦   Clean the kiwi and cut into dices. Chop the celery, the spring onions and the cherry tomatoes into quarters.
♦   For the dressing, mix the tahini paste, olive oil, salt and pepper together. Mix the rest of the ingredients except for the pine nuts and baby lettuce.
♦   To prepare sugar syrup, add sugar and water in a stainless steel vessel and allow the sugar to melt. Simmer the sugar syrup for 10-12 minutes on low medium flame. Add cardamom powder and turn off heat. Set aside.
♦   Drizzle olive oil and mix the dressing. Add pine nuts, tomatoes and baby lettuce (cut in rings) to serve.




Sumptous summer

From Executive Chef Arzooman Irani of Long & Short Gastrobar, Intercontinental, Marine Drive comes a range of tastebud-tingling salads


Pea Shoot & Apple

Pea shoot Salad

60 gms red apples
60 gms green apples
50 gms cucumber
25 gms pea shoots
25 gms sprouted beans
10 gms cherry tomatoes
25 gms rocket lettuce
15 ml sweet chilli sauce
4 ml soya sauce
3 ml  vinegar
4 ml olive oil


♦      In a bowl toss all the ingredients (except for the pea shoots) with the sweet chilli sauce, vinegar, soya  and olive oil dressing. Garnish with pea shoots.



Pomelo Citrus & Asparagus Salad with Rose petals-Fin

Citrus Salad

1 kiwi
½ a pomelo
4 asparagus spears
½ an avocado
1 prune
4 rose petals
Salt to taste
1 gm black pepper
1 lemon
40 ml olive oil


♦    In a mixing bowl toss kiwi wedges, pomelo segments, asparagus spears, avocado wedges with lemon dressing. Garnish with rose petals.



Thai Inspired Vegetarian Glass Noodle Salad with beetroot dust

Glass Noodle Salad

5 gms julienned carrot
5 gms julienned bell peppers
2 cilantro sprigs
50 gms glass noodles
4 gms julienned celery
10 ml soya sauce
5 ml sesame oil
5 ml honey


♦      Toss warm-water soaked glass noodles with julienned carrots, bell peppers, cilantro and celery with soya, sesame and honey dressing.




Summer spirits

Aspri Spirits presents a range of exotic cocktails that will leave you asking for more…and more…and more!


Adobe Photoshop PDF

Amarula Colada

30 ml Amarula
60 ml melon syrup
30 ml white rum
Pineapple slice
Ice cubes

♦     Combine all ingredients in a cocktail shaker, blender or sealed container. Pour into a deep-stemmed or Martini glass and garnish with a pineapple slice.



Amarula Dom Pedro-Fin

Amarula Dom Pedro

50 ml Amarula
150 ml vanilla ice cream
25 ml thick cream
Chocolate powder or spun chocolate to garnish

♦      Combine all the ingredients in a blender or shaker. Blend well. Pour into a tall glass and garnish with chocolate powder or spun chocolate.



elit Martini_7130-Fin

Elit Classic Martini

60 ml Elit by Stolichnaya
Splash of dry vermouth


♦     Pour a few drops of dry vermouth in a chilled martini glass and swirl to coat the inside of the glass. Dispose of excess vermouth. Gently stir Elit in a shaker full of ice. Strain into the glass. Garnish with an olive or a lemon twist.




XXX Café

60 ml Patrón XO Cafe
2 scoops coffee ice cream
1 tsp ground coffee
Freshly grated nutmeg
Coffee beans for garnish


♦      Blend all ingredients (except nutmeg) to the consistency of a very thick milkshake. Pour into chilled cocktail glass. Garnish by dusting with freshly grated nutmeg and coffee beans.




Homage to hedonism

Rohan Jelkie, Brand Ambassador, Moët Hennessy India, shares with readers recipes that incorporate the delights of Moët & Chandon


The Berry Burst-Fin

The Berry Burst (Cassis & Strawberry Spritz)

150 ml Moët Chandon Brut Rosé
10 ml Monin Cassis syrup
60 ml soda water
1 sliced strawberry


♦    Add the Monin and a splash of Moët Chandon to a glass and mix with a bar spoon.

♦   Add 3-4 cubes of ice and top with Moët Chandon and a splash of soda water.

♦   Garnish with sliced strawberries. In case strawberries aren’t available, you can add a heaped spoon of pomegranate seeds.



The Proud Pungent-Fin

The Proud Pungent (Grapefruit & Ginger Spritz)

150 ml Moët Chandon Brut
10 ml sugar syrup
1 thin slice of fresh ginger
2 thin half slices of grapefruit
60 ml soda water

♦      Add 10 ml of sugar and a splash of Moët Chandon to a glass and mix with a bar spoon. Add 3-4 cubes of ice. Top with Moët Chandon and a splash of soda water.
♦   Garnish with a thin slice of ginger and grapefruit slices. In place of grapefruit you can use orange or sweet lime slices.

Chandon Elderflower Spritzer

150 ml Moët Chandon Brut
15 ml elderflower cordial
3 orange slices (halved)
3 cucumber slices (with skin)


♦      Place 2 cubes of ice in a burgundy goblet. Add  the elderflower cordial and a splash of Moët Chandon Brut. Stir well for half a minute. Add 2 more ice cubes and add the cucumber and orange slices. Top up with Moët Chandon Brut and stir gently for one final time.

♦   Garnish with cucumber and orange.


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