A taste of summer: restaurants reopen with renewed vigor and bold new flavors

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As Al Pacino wanders through Sicilian villages with his men, the audience is visually introduced to what a quaint little place it is. A walk through Shangri-La’s Sorrento in the nation’s capital would give a deeper dive than just a visual tour of Italy – an Italian treat for the taste buds.

A map tracing the borders of Italy adorns the painting of Sorrento, from the understandable name of the city in southern Italy. When we enter mini-Italy in the heart of Shangri-La, the aroma of Italian cuisine takes over and transports us to the country.

Their latest offering comes from Godfather’s own country of Sicily, as the restaurant offers a newly introduced Sicilian menu. The flavors of Sicily, mixed with the local ingredients, through a variety of salads, soups, pizzas and pastas, that’s what it’s all about.

The menu includes authentic Sicilian specialties such as tuna carpaccio, Sfincione, Sicilian pizza, risotto ai fruitti di mare with prawns, wild scallops, calamari, lobster and parsley. The main course offers roasted cod fillet with capers, grilled yellowfin tuna and duck breast with saffron risotto. One of the most popular Sicilian desserts, the Sicilian cannoli is a sweet treat that is suitable to complement the meal.

Sorrento executive chef Gagandeep Singh Sawhney said the response the restaurant has received following the pandemic has been overwhelming. “When you think of Sorrento, you think of authentic Italian food. We have tried to bring our taste closer to what we get in Italy. Many of our food products are sourced from our suppliers in Italy to keep the taste intact. That rings true While many pizza makers in the country Indianize the taste to the taste of the crowds here, Sorrento promises Italian authenticity.” Most of our dishes come from southern Italy, but to cover the whole country we We have also introduced dishes from all over the country”, adds the chef. His specialty is pasta and he likes to cook different versions of it.

But has Delhi developed a taste for authentic Italian cuisine? The chef replies: “Initially for Delhi, Italian cuisine meant pizza and pasta. There were some early challenges when we introduced authentic Italian cuisine to the people of Delhi, but we are slowly getting there. We also receive a lot of orders for home delivery. People have been open to trying new things since the pandemic hit.

What if you could eat pizza and stay healthy? What if you could swallow milkshakes and humble portions of brownies without gaining weight? The pandemic has surely changed the way we eat and that fact is reflected in the recently reopened Soul Pantry, Andaz Delhi’s modern restaurant. The restaurant which opened on March 8 this year after the pandemic with an all-female team plans to offer its visitors a variety of cuisines, but all with a healthy twist.

Be it the melted burrata or the smoked paneer or the creamy mushroom flatbread, one can choose from a variety of options. His salad bowls are neither bland nor boring, but nutritious and full of flavor. Her keto chocolate and avocado brownie is a treat for the health conscious with a craving for sugar. Whatever you choose from their menu is sure to provide a nutritional boost, but not without proving a treat for the taste buds.

The restaurant first opened to the public in 2019, shortly before the world entered the devastating two years of the pandemic. Next, Soul Pantry was about India’s forgotten beans, and the chefs had meticulously experimented to curate a menu from the lesser-known Indian beans. As preferences and tastes have changed in two years and a transition to healthy eating has become the primary focus, Soul Pantry’s chefs have also reinvented the menu to meet post-pandemic demand.
Shyantika Guha, the head chef of Soul Pantry, shares that their main concept was “eating soulful and mindful” and they got a lot of feedback for including pizza. That’s when they started experimenting with healthy pasta.

“We experimented with the dough for five to six days. I used to knead different doughs every day during the conceptualization process,” she shares, adding, “Then we included open sandwiches because they are trendy and look very Instagrammable. Many workers come into the restaurant to have a quick lunch full of nutrition at Soul Pantry and it picked up well,” adds Guha, explaining that people want to eat food that looks Instagram quaint and has small portions. healthy. .

Microgreens, cherry tomatoes and seeds used in salads are all grown in-house at Andaz and used fresh. In the fermentation process, there is kimchi for Korean food lovers and it is something that will be incorporated into the menu in the coming months, Guha reveals.

At Perbacco, the authentic Italian gourmet restaurant at Lodhi in the nation’s capital, Italian starred chef Adriano Baldassarre has recreated the magic of “la dolce vita”. Tangy beetroot tartare with sweet beetroot sorbet is a summer meal starter, evolving into hearty pizzas, pastas, creamy risottos, aromatic sauces and delicate desserts like Delizia al limon.

Keeping it simple is his take on Italian cuisine, and his menu reflects authentic Italian flavors, making the most of summer vegetables like tomatoes and eggplant. Combined with Italian cheese and herbs, the result is a mix of fresh and hearty dishes.

Michelin-starred chef Yves Mattagne brought excitement to Mumbai and Delhi this week as he cooked at the Taj Mahal Palace Hotel in Mumbai and the Taj Mahal Hotel in Delhi. The highly acclaimed and award-winning chef, specializing in seafood presentations, contemporary world cuisine and eclectic dining experiences, presented the signature flavors of La Villa Lorraine, Brussels, paired with a handpicked selection of beverages.

And even if the chef is not a fan of vegetarian cuisine, the meatless dishes are worth the detour. Watermelon combined with pickled onions, yuzu, wasabi and daikon is a taste bomb. Burnt avocado with coconut milk, fermented jalapenos, red shiso, cucumber and granny apples says summer like nothing else. Jumbo prawns are flambéed with single malt whiskey on the table, creating drama in the dining room, and paired with truffles, asparagus and fingerling potato for a hearty dish. Scallops, smoked eel, oyster maki and caviar on the seven-course menu make for a gourmet meal. Diners can expect more chef appearances at Taj hotels in the coming months.

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