An Italian Brunch at a plush restaurant overlooking the ecstatic view of waterfall, lush greens and pigeons luxuriating in a long dip – can you ask for more!! Well, not me.
So when my friends Sukhdeep Bahra and Gunjan Kar invited me for an Italian Sojourn with the new Head Chef, Prego at Westin Gurgaon, Alassandra Braddo, I chose to transform from the nocturnal to an early bird and drop by, almost, in time for this Cooking Session.
Sitting with our respective lattes, we saw Braddo stir up Italian wonders, indulge in light conversations and be receptive to queries and doubts.
P:S we have been awarded the Participation certificates that asserts our culinary credence.
The entire new menu at Prego from the 1st Nov. Is based on the concept of ‘fresh, healthy and light’, says Braddo. He adds, “people want to eat light so they can resume work post lunch and not sleep on the couch. There’s a trend that’s catching up world over of fresh and light food. People who come to the hotel like to have salads, soups or even if they want to try the fried stuff, they press on very small portions so it gets limited only to basic starters.”
Talking of food, Italian and Indian amalgamation and his favourites, we tried the first dish and that was the Salad…..fresh and crunchy, light as feather, it was so refreshing I could eat that everyday. The tomato&basil Bruscettas were scrumptious – fresh ingredients make any dish standout and this was one such dish. Aromatic topping of freshly he hopped tomatoes with infused basil bands garlic beautifully complimented the bread.
Next was the Capesante alla griglia con asparagi grigliati e maionese allo zafferano which is basically Roasted scallops, grilled asparagus and saffron mayonnaise – innovative and full of flavours.
Spaghetti in Parsley Sauce was so simple, yet so delicious – the beauty lies in simplicity and this fish is suggestive of such finery.
The best was saved for the last – Millefoglie sfogliato – Crush mille feuille, Chantilly cream and chocolate sauce…reminiscent of the Indian cream rolls, this flaky pastry desert was a winner hands down in terms of inventive genius.
Braddo wants to open up a restaurant of his own and when that happens, it would be a fusion, hybrid – where he could experiment mixing two incongruous styles of cooking, traditions and creat something ingeniously unique. In India, he loves the Butter Chicken (no brainer) and maybe at Prego, we could sometime, try the Butter Chicken Pasta. Like how David Rocco had stirred up the Dal Makhni Pasta at Maurya Shereton, a few months ago.
It’s the time to cut out on complexities of cooking and making your own version, taking a hint from here and an ingredient from there.
Toast to the future that is owned by this amalgam!!