Mix@36 attracts the upwardly clout of people with the ideal blend of luxurious unwinding and a soothing ambience. It also helps turn back time and bring alive the yesteryears — swinging 60s, the hippie 70s and the disco 80s under one roof.
The stylish lounge overlooks the Mula-Mutha River and plays Retro music taking you down nostalgia lane. The ambience includes standing tables, cushy sofas to enjoy an informal chat, a snooker table and open-air seating.
Talking on the revamping of Mix@36, Anuraag Bhatnagar, General Manager, The Westin Pune Koregaon Park, said, “The party scene in Pune has grown tremendously over the last few years and what’s amazing is that it’s not one genre that keeps the buzz alive.
It’s a beautiful amalgamation of genres from Rock to Pop to Lounge, Jazz and Retro which finds appeal. We are proud to announce the revamping and unveiling of Mix@36 as a Retro lounge”.
Chef Santosh Jori pointed out that they have cocktails and starters that go with the theme. “I am sure that people who come here will enjoy it a lot. There will be some items for main course but we have stressed more on the starters and drinks.”
Mix@36 gives Retro music lovers a reason to party even harder. The Lounge offers a provocative mix of styles, tempos and eras throwing together a number of influences to produce an eclectic mix of sounds. The gleaming blue lights lends a cool contemporary look to the inside section, providing a majestic ambience of the lounge where one can enjoy music and groove through the night.
The lounge also offers hors ‘d oeuvres or quick finger foods with an Oriental twist. Live counters on the open air bar deck also add extra spunk in the ambience.
To give you a taste of what to expect we offer you these two chef’s special preparations (alongside).
CRISPY MUSHROOM IN BLACK PEPPER SAUCE
140 gm Mushroom button
40 gm Corn flour
20 gm Flour
10 gm Baking powder
15 gm Garlic
15 gm Oyster sauce
10 ml Dark soya
07 gm Pepper corn crushed
15 gm Coriander leaves
7 gm Chilli green chopped
1 Spring roll skin 40 ml Oil
METHODS OF PREPARATION
> Make a thick batter of refined flour, corn flour and baking powder.
> Take 10-12 mushroom, wash them and fry them using the above batter.
> Heat the wok, add oil, chopped green chili, garlic & crushed peppercorn.
> Add little water, oyster sauce, dark soya and some corn flour to thicken the sauce.
> Add fried mushroom to the sauce with chopped coriander. Toss well and serve hot.
PINEAPPLE HAWAAIN SATAY
15 gm Cherry tomato
20 gm Capsicum green
20 gm Capsicum yellow
20 gm Chilli bean
20 gm Sambal olek
30 gm Plum sauce
10 gm Honey
05 gm Chilli green
08 gm Garlic
METHODS OF PREPARATION
> Cut equal size dices of pineapple, yellow bell peppers and green capsicum.
> Insert these dices along with a cherry tomato on a skewer.
> Make a marinade using chopped green chili, garlic, chili bean, sambal and plum sauce with few drops of honey.
> Marinate the above dices of vegetables in the marinade.
> Put the skewers on the griller and grill it on all sides making sure its cooked from all sides.
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