Westin organises interactive cooking session

An interactive cooking session was held at The Westin Dhaka in the capital on Monday, where Cristiano Marrosu, Chef De Cuisine of Prego demonstrated the preparation of a few items from their newly launched Bistro menu at the Prego restaurant. According to Marrosu, the new menu consists of lightweight bistro dishes that are healthy and low in calorie.
Selina Momen, the Director of PR and Liaison at The Westin Hotel said, “We want our restaurant to be more accessible for everyone and therefore, the prices offered in the new menu are catered accordingly.”
The first dish that chef Marrosu prepared was their lightweight Cobb Salad and he requested a volunteer from the audience to lend him a hand. The salad is a delicious combination of grilled chicken, avocado, fresh lettuce, boiled eggs, tomatoes and of course cheddar cheese, “You can add any cheese you want and still it will be a lightweight meal,” says Marrousu.
He then went on to prepare a mouth-watering calamari curry and said that it is a fusion dish suited for Asian taste buds. A second volunteer from the crowd stepped up to take part in the preparation of the dish. The main ingredients of the curry are shrimp, calamari and capsicum seasoned and pan fried to perfection. It is a considerably easy dish to prepare and the oil used is extra virgin olive oil keeping health benefits in mind. For seafood lovers, this dish is a perfect combination of hot and spicy calamari cooked to perfection and has a salty aftertaste.
The next two dishes prepared in front of the crowd were a sumptuous and succulent double patty burger called the Prego Special Two in One and a dainty looking dessert called the Black Sesame Pear Cake. The burger patty is pan-fried without any oil and fresh lettuce, tomatoes, butter and cheese are added to put it together. A sous chef showed how the dessert dish is prepared and the presentation techniques displayed were quite impressive.
All in all, it was a pleasant session where guests got to see and get a firsthand experience of how an efficient kitchen works. l

Westin organises interactive cooking session

An interactive cooking session was held at The Westin Dhaka in the capital on Monday, where Cristiano Marrosu, Chef De Cuisine of Prego demonstrated the preparation of a few items from their newly launched Bistro menu at the Prego restaurant. According to Marrosu, the new menu consists of lightweight bistro dishes that are healthy and low in calorie. Selina Momen, the Director of PR and Liaison at The Westin Hotel said, We want our restaurant to be more accessible for everyone and therefore, the prices offered in the new menu are catered accordingly. The first dish that chef Marrosu prepared was their lightweight Cobb Salad and he requested a volunteer from the audience to lend him a hand. The salad is a delicious combination of grilled chicken, avocado, fresh lettuce, boiled eggs, tomatoes and of course cheddar cheese, You can add any cheese you want and still it will be a lightweight meal, says Marrousu. He then went on to prepare a mouth-watering calamari curry and said that it is a fusion dish suited for Asian taste buds. A second volunteer from the crowd stepped up to take part in the preparation of the dish. The main ingredients of the curry are shrimp, calamari and capsicum seasoned and pan fried to perfection. It is a considerably easy dish to prepare and the oil used is extra virgin olive oil keeping health benefits in mind. For seafood lovers, this dish is a perfect combination of hot and spicy calamari cooked to perfection and has a salty aftertaste. The next two dishes prepared in front of the crowd were a sumptuous and succulent double patty burger called the Prego Special Two in One and a dainty looking dessert called the Black Sesame Pear Cake. The burger patty is pan-fried without any oil and fresh lettuce, tomatoes, butter and cheese are added to put it together. A sous chef showed how the dessert dish is prepared and the presentation techniques displayed were quite impressive. All in all, it was a pleasant session where guests got to see and get a firsthand experience of how an efficient kitchen works. l