Let me confess one thing firstly- my entire family loves Italian cuisine (even my mother). But like most of us, Italian cuisine is understood by my family by Pizza and pasta and nothing else (well almost…..). And classic Italian food is done in some of the poshest fine dining restaurants which are mostly out of reach of us common men. Well, the experience is about to change now. We were invited to taste the revamped summer menu at The Spaghetti Kitchen- Forum Mall, Elgin Road. And, how the experience was ? Hold on…..
How to go and when to go:
This is on the 4th floor at Form mall, Elgin road. Its open from 11 AM- 10 PM.
Experience:-
The interior is like that of a fine dining restaurant. With comfortable seating arrangement and huge windows, the sunlit leveled dining area is pretty good- nothing to complaint about.
We were presented with the new summer Margarita menu with their specialties like kiwi/ pomegranate etc….. We made our choice.
For starters, we had chargrilled bread with assorted accompaniments. The bread was little dry (to my personal choice) but the garlic cheese mousse stood out. Next came Fungi Fruti, which is mushroom caps filled with herbed cheese and garlic flavored spinach. Nice and crispy.
Chargrilled flat bread served with Babaganoush, bessara, labneh and garlic cheese mousse
Mushrooms caps filled with garlic spinach, herb scented cheese breaded and served with garlic dip
The next item was sweet pepper ripieni which is juicy bell peppers filled with a delightful mixture of cheese and herbs and as its Italian, the traditional ceasar salad had to be there (with a nice twist of smoked chicken breast)
Juicy bell peppers filled with a delightful mixture of cheese and herbs
A variation of original Caesar salad with smoked chicken breas
Next was sweet and smoky cottage cheese which is Spiced cottage cheese and cheddars square grilled on hot plate followed by Frito Misto D’ Mare (Assorted seafood fritters served with Burnt garlic Aioli). The paneer was surprisingly soft and juicy and was complemented by brilliantly balanced spicy cheddar filling. Seafood platter was nothing special, but was pretty wholesome with prawn, fish, squid rings and lightly deep-fried.
Spiced cottage cheese and cheddars square grilled on hot plate
Assorted seafood fritters served with Burnt garlic Aioli.
“Is there more ?” – I asked and was laughed off by the team. “The Anti Pasti section just ended sir and the main course is about to start now”. “Give me another melon and mint margarita to start again and give me a break for 5 min”- was my answer.
Next came the Pasta brigade with FUSILLI PUTANESCA (Classic Preparation with olives, cherry tomatoes , Peppers and capers in a flavored tangy tomato sauce with feta cheese) and PENNE VODKA (Penne with light cream and Imported Pomodoro tomatoes, Parmesean cheese and flamed with Vodka). I liked the Penne more with the slight burnt taste and the subtle vodka flavor.
with light cream and Imported Pomodoro tomatoes, Parmesean cheese and flamed with Vodka.
Classic Preparation with olives, cherry tomatoes , Peppers and capers in a flavored tangy tomato sauce with feta cheese.
Next came the surprise of the day- Pizza. They’ve served PIZZA ABRUZZO (An interesting combination of olives , Artichoke, asparagus and sundried tomato) and PIZZA CASABLANCA (Moroccan spiced chicken with cumin chilies , saffron and olives). If you remember, my whole family is pizza freak and how I was missing them after having the first bite. It was like first love- crispy yet tender, filling yet light, hot yet subtle. These guys surely know how to make a pizza. If you’ve tasted pizza from these take-away pizza giants, trust me on this part- you’ve not tasted a good pizza yet. I am coming here soon with my family just for a pizza treat here. Size-wise, one pizza is good enough for 2 persons.
An interesting combination of olives , Artichoke, asparagus and sundried tomato
Moroccan spiced chicken with cumin chilies , saffron and olives.
The main course was starting now. They served us CREPES ZENITH which is an assortment of crepes with creamy Mushroom, Garlic sautee spinach and tangy Ratatouille, Gratinated with cheese sauce and COTTAGE CHEESE UMBRIA (Cottage cheese topped with mushroom served with a slow cooked ginger tomato and orange glaze). Crepes was so-so but paneer again scored here- brilliant.
Cottage cheese topped with mushroom served with a slow cooked ginger tomato and orange glaze.
Assortment of crepes with creamy Mushroom, Garlic sautee spinach and tangy Ratatouille, Gratinated with cheese sauce .
The final dish was PICKLED PEPPER SCENTED CHICKEN (Roasted chicken Roulade Enhanced with red wine and orange liquor sauce and green black pepper sauce served with Mash Potato). they probably saved the best for the last. As we all know, chicken in general is bland, but somehow these guys made the Roulade with a nice wine and orange flavored and was complemented greatly by the black peeper sauce. Aesthetically also, it looked ravishing. “This will be ordered for my son the next time ” I promised myself.
Roasted chicken Roulade Enhanced with red wine and orange liquor sauce and green black pepper sauce served with Mash Potato.
WE WERE FULL. But, desserts was served and like a seasoned glutton, we again opted for it. The mango cheese cake was great, Gelato was their specialty (somehow I don’t like gelato- whoever makes it), but Tiramisu was something, which I’ll remember for a long, long time. It was like loving a matured woman, the session with it was smooth, subtle yet full-bodied….. Brilliant.
Overall, probably they should now provide us with some place for afternoon siesta after such a huge, huge spread and boy, were we full….. But will I come again ? Hell yeah !!!
The service was pretty decent and matched the food standard. The Executive Chef Indranil Bhowmik found out of our preferences from time to time and overall a nice experience to cherish for a long time.
Chef Indranil
Cost for two:- Around 2000/- with some soft drinks
Recommended ? Definitely. do yourself a favor and go taste their pizza along with other dishes- they’re brilliant.
BTW, please feel free to comment and share.
I can be reached at 9903528225 / indrajit.lahiri@ymail.com
