Demystifying #PalmyraLaunch At The Bristol...

The Bristol, Gurgaon is hands-down, the most legendary property when it comes to hotels in NCR. Marketed as a Luxury Business stopover, it attracts both leisure and business travelers.

Recently, their all-day dining multi-cuisine restaurant Palmyra underwent a revamp which led to its re-launch thanks to a change of hands on the managerial level.

Palmyra, as the in-house coffee shop, has undergone a sea change with their re-done interiors and a re-designed menu comprising Buffet and Ala Carte options spanning multiple cuisines as well.

Palmyra is well-lit during the day and offers indoor as well as outdoor seating provision. 

Present on the occasion were the CEO of The Bristol, Dr. Amit Modi, and VP of The Bristol, Mr. Mehul Sharma, who shared their insight on how Palmyra's relaunch was in keeping with The Bristol's attempt to enhance the F&B experience provided to patrons at The Bristol.

Dr. Amit Modi (L) and Mr. Mehul Sharma

The unveiling was complemented by an exclusive with Palmyra's Executive Chef Anil Dahiya who went ahead to showcase a fusion of Indian and International cuisines on the palate by whipping up a 'Southern Spiced Risotto'.

Chef Dahiya

Thereafter, a delectable buffet spread spanning Indian as well as International cuisines was laid for attendees to relish.

The signature dish for the day being Chef Dahiya's 'Southern Spiced Risotto'.

For those of you who are wondering how elegantly Chef Dahiya brought forward a fusion of Indian and Italian cuisines on the plate, here is a visual account of the MasterClass presented by Chef himself. Do take notes if you wish to replicate the preparation! :)

On the whole, The Bristol has set the right step forward as far as an overhaul of the F&B experience at the property is concerned. 

Cibo Buono At 28 Capri Italy...

What if I told you that a culinary sojourn to Italy was possible in the heart of Delhi? That too, to a place boasting of a solid foundation of a decade and more?

I am referring to 28 Capri Italy situated in Defence Colony, which once used to be Little Italy. I had a chance to try the authentic Italian fare offered by them recently. I found its brand name similar to 38 Barracks, where the number hints to the location of the outlet.

The outlet is spread over a spacious two floors - second and third - former moderately lit while the latter has natural lighting and a well-designed balcony with provision for outdoor seating as well, with cages retaining fairy lights.

The Menu has a touch of Italy too, and why not, it being a restaurant that caters solely to Italian Cuisine, though going beyond just Pizza and Pasta. Each dish is also explained in a verbose two-liner for patrons to garner what they should expect when the dish arrives at the table. 

Here's what would be some of the must-try dishes from an extensive variety elucidated in the Menu. 

Soups: 

Minestrone is a classic with veggies and pasta going into its making and was done just right.

Zuppa Di Pomodoro Basil, which translates to the classic tomato and basil broth, was served alongside a portion of garlic bread.

Meat Ball Soup had a creamy texture and herbs to complement the meat balls.

Appetizers: 

Chicken Involtini was a Chef's Special with a cheese stuffed chicken skewered, garnished with bell peppers and served alongside French Fries.

Prawn Chraime was tangy and a bit spiced served with a portion of Cous Cous salad and fries.

Fungi Trifolati had sliced and sauteed button mushrooms served with Creme Di Fungi broth.

Pizza: 

Half 'n' Half Pizza was the best of both worlds with Go Crazy Crazy (V) and Seafood (NV). It was prepared well and had ample, flavorful toppings.

Risotto: 

Broccoli and Spinach Risotto was creamy and garnished with sliced baby tomatoes.

Main Course: 

Cottage Cheese Medallions were grilled nicely and topped with an in-house tomato sauce garnished with olives and served with garlic bread.

Grilled Panko Crusted Pesce was prepared well, and had a Mushroom Risotto and lemon herb sauce on the side. Quite a burst of flavors there.

Desserts: 

Tiramisu is the classic Italian 'Dolci' though the rum was a bit overpowering in its preparation.

Creme Caramel was the perfect conclusion as a stellar custard. This one can be praised with eyes closed.

On the whole, 28 Capri Italy comes across as a nice option to relish some fantastic Italian delicacies with family or friends. :)

Snacking On Pizzas at NYC Pie...

Pizzas are a universal favorite when it comes to Italian Cuisine, and it comes as no surprise that they would be a hands-down winner among all age groups. However, as much as we would love indulging in all that melted cheese and decadent toppings, all those calories are capable of taking a toll on the body in the long run.

Quite recently, I came across NYC Pie which appears to offer healthier alternatives for the calorie-conscious folks. I decided to do a takeaway from them on a friend's recommendation.

NYC Pie markets wood fired thin crust pizzas and patrons are spoilt for choice as far as the base and size of the pizza are concerned. I opted for two 12" pizzas on a whole wheat base.

Must I remark that their packaging was up to the mark with the items duly named and marked as veg or non-veg.

Here's what comprised my order...

Appetizer:

Chicken Wings were abundant with their flavorful sauce and were crisp enough.

Pizzas: 

Both of them were liberal with their toppings and delivered steaming hot. I liked their method of preparation which is a bit different from the monotonicity of the usual ones.

Canal Street (V) was an extravaganza of bell peppers, olives, mushrooms, artichokes, and sweet corn.

Tribeca (NV) sported chicken chunks, artichokes, zucchini, cherry tomatoes, and red onions.

Pasta: 

Penne Chicken Pesto retained the authentic creamy pesto sauce flavor and chicken chunks were appreciably large in size.

NYC Pie attempts to make a breakthrough in the way we perceive Pizzas and I believe that they succeed in doing so to quite a great extent. :)

Oven Story Redefines Love For Pizza...

Last weekend at home was Pizza Weekend. Though Pizza has lost me as a fan because of not-so-great preparations being done by the regular names in the market, I had heard a lot about a new home-delivery-only joint in my vicinity going by the brand name - Oven Story - a brand which believes that Pizza emulates life, and thus decided to give it a try.

How is Pizza = Life? Thus opines Oven Story's Pizza Pedro:

"Flour, butter, veggies and cheese, if not put through grueling heat and tests of time, they will never become a beautiful pizza. On the other hand, we’ve often seen people find the completion of their story, in a warm pizza. In life-like situations like these, how can the only variety be that of toppings?

At Oven Story we know how your pizza resonates your story, so we’ve got you our 4 signature cheese bases- one for each of your mood. From alive and hearty Peri Peri and beautiful mellow roasted 4 Bell Pepper to hot Chipotle and el-Classico - a classic cheese spread that’s perfect for all.

So go ahead, choose a flavor that completes your story."

This particular analogy seemed interesting enough for me to go ahead and craft a story at Oven Story. From their impressive range of Pizzas, Garlic Bread, Bruschetta, and Dessert, I decided to opt for Pizza and Dessert to form my first impression of their brand.

From their quad bases, I opted for El Classico, Chipotle, and Peri Peri. Going by their About Us, I already had a feeling that Oven Story would be a class apart from run-of-the-mill Dominos or Pizza Hut, and I was proved right.

My order placed with them consisted of the following:

• Chipotle Gourmet Veggie (V)

• Peri Peri Big Western (NV)

• Classico Picante (V)

• Sicilian Red Velvet Cake 

Not only were their 9" pizzas thin, crisp, steaming hot, fresh and light on the palate, but also they were loaded with life-size chunks of respective toppings and melt-in-mouth cheese that went without saying. I finally got rid of my gradual aversion to Pizza because of the other well-known brands having degraded their name in the market by utilizing ingredients/toppings just for namesake, as Pizza had just become mere refined flour and cheese for me over the passage of time. 

Not the case with Oven Story, though. These people impressed me and how! Also got to know that they had partnered with Faasos for their delivery operations, hence handling the logistics like a pro. 

 I also observed that their bases were not just flour, but also some herbs were visible on the underside of all the three bases. Poking holes in the pizza base also proved to be a good idea for even cooking, thus making the pizza soft, crisp, and flavorful. :)

However, the star of the meal was their Sicilian Red Velvet which was a delicious cross between a regular Lava Cake and an aesthetic Red Velvet. The cake was topped with nuts, which were the icing for me. This dessert is my must-have when ordering from Oven Story.

Oven Story as a brand has been present in other major metro cities of the country and Delhi is their newest arena. I am sure that with such mastery in their preparation, presentation, and delivery, Oven Story will steal hearts all across the capital city. :)