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Updated: May 23, 2014 19:27 IST
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A slice of Italy

OSAMA JALALI
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Artusi is the perfect example of a successful attempt at bringing regional and traditional cuisine on a global platform.
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Artusi is the perfect example of a successful attempt at bringing regional and traditional cuisine on a global platform.

The recently launched Artusi restaurant in Greater Kailash serves dishes from Italy’s Emilia Romagna region

After my visit to the recently launched Italian restaurant, Artusi, in M Block Market of Greater Kailash Part II in New Delhi, I was quite happy to note that Delhi continues to see mushrooming of niche restaurants. Restaurants based on concepts which are beyond regular stuff and restaurateurs who are focussed on bringing out the hidden regional delicacies.

Artusi is the perfect example of a successful attempt at bringing regional and traditional cuisine on a global platform. Artusi is named after the father of Italian cuisine Pellegrino Artusi who wrote the first pan–Italian cookbook, “La scienza in cucina e l’arte di mangiare bene.” (The science of cooking and the art of eating well). Brainchild of a couple, Gurpinder and Oscar Balcon, Artusi presents food from the region of Emilia Romagna which is known for its famous Parma ham, cheese and balsamic vinegar.

On a recent visit, I found the menu extensive. So leaving it to Chef Romina Lugaresi seemed the best option to me as she is the native of the region and has flavours imbibed in her genetics.

She began by offering me Ferro, a nice refreshing salad having baby spinach, grapes, pears and goat cheese finished with toasted pine nuts and balsamic vinegar. Though the salad was good, I found balsamic vinegar slightly underdone. As the restaurant is in its initial stages, consistency of the vendors supplying fruits and veggies needs to be taken care of too.

Another salad, Pollo Tiepido, was really flavourful. Sliced oranges went well with the chicken breast and balanced out the dryness of the breast portion with its juices. Worth a mention was also the sun dried tomato pesto which complimented the breads really well. Homemade Piadina was tasty and had that comfort feeling of a community food.

The chef also served a stuffed version which acted as a perfect finger food starter. But it was the pasta at Artusi which impressed me the most.

As soon as I tasted Cappelletto, the texture was so perfect that it would really be a challenge for Chef Romina to replicate it every time. Even the green and white angel hair pasta in pink sauce was delicious.

As I moved to my main course, the level of cooking also elevated. Lamb chops with a drizzle of pistachio lemon oil made all the difference to the flavours of the perfectly grilled chops. Though the flavours of my whole course were good, the panna cotta served in the end just erased everything on my palate and left me with a great aftertaste.

Artusi

M 24, Greater Kailash Part II

Meal for two: Rs 3500

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