12, 5th A Block, Koramangala, Bangalore.
Tel: 080 49652600
Meal for two:?Rs 2,200
As Sophia Loren once observed, “Spaghetti is best eaten by inhaling it, like a vacuum cleaner.” Indeed, with all its attendant slurping and schlooping, good old spaghetti is probably one of the most sensory and pleasurable eating experiences in any culinary language. But the real secret, of course, lies in the fragrant accompanying sauce—carbonara, puttanesca, pomodoro, or whatever—each of which has a rich and storied history.
We were introduced to Chianti by Zeyn Mirza, bon vivant and gastronome. And there we debated at length between the spaghetti carbonara and the spaghetti aglio olio—and, if the latter, between the e frutti di mare (with seafood) and the con pollo e funghi (with chicken and mushrooms). Eventually, we decided on the con pollo, accompanied by grilled lamb chops and tiger prawns, Italian style. This was preceded by rounds of bruschetta, and followed by their excellent tiramisu, bomba di ciocccolato (literally ‘chocolate bomb’) and steaming espresso. It was, all in all, a most gut-gratifying meal. I must make special mention, however, of their novel concept of a ‘DIY bruschetta’: they serve you all the discrete components—roundels of toasted bread, garlic pods and the rest—and invite you to do it yourself, ritually rubbing the garlic and basil leaves into the bread, topping it with freshly chopped tomato, and sprinkling with parmesan. The sheer interactivity of the experience made us wolf down a lot more of it than was really necessary.