Here Come the Italian Hotsteppers

Italian cuisine just got a fashionable upgrade at Tuscany, Trident Hyderabad’s speciality restaurant.

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Tuscany, Hyderabad’s best European fine dining restaurant

Chef’s Couture the ongoing special promotion, tries to blend the two most recognised elements of Italy – its food and fashion. Inspired by the runways of Milan and Florence, Executive Chef Manik Magotra and his team have tried to translate the aesthetics of glamour onto our plates and palates.

It’s a novel concept no doubt. Suede, the appetizer of wild quinoa and barley with asparagus cream was the perfect teaser to the main collection. Loved the lightness of the asparagus cream juxtaposed by the texture of quinoa. A relatively new import to Italian cuisine, the South American native quinoa, proved to be quiet a delicious cross cultural exchange.

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SUEDE –  an appetiser of wild quinoa and barley with asparagus cream

Between the styles (Off Shoulder, Pallazo, Cowl) I chose the smart option – Chic, which was a main course of slow cooked chicken with barley and crisps. Despite the sous-vide method, the chicken seemed a bit too dry for my liking, but the bed of fresh barley and cheese crisps complemented this main course quite stylishly.

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CHIC – a slow cooked chicken with barley and crisps

For me personally, the naming conventions of the dishes were a bit of a fashion faux pas. They could have been more avant garde and evocative of haute couture considering Tuscany is Hyderabad’s best European fine dining restaurant, rather than pret a porter styles which aren’t even intrinsically Italian.

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OFF SHOULDER – lemon fettuccini with pepper butter emulsion and chèvre

A case in point were the Off-Shoulder (lemon fettuccini with pepper butter emulsion and chevre) and Pallazo (pecorino ravioli with fennel cream, balsamic puree) mains which tasted way better and more exotic than they sounded on the menu.

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PALLAZO – pecorino ravioli with fennel cream and balsamic puree

The showstopper was undoubtedly the Cowl (tomato risotto with salmon and scallop and baby shoots) which not only tasted almost perfect, but also redeemed its name with a circular-fashioned plating like that of a wrap-around.

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COWL – tomato risotto with salmon and scallop and baby shoots

Dessert, a vanilla mousseline with its blue berry cream center and berry almond cake, named Boho Chic was outright decadent and sinful – the perfect grand finale to an interesting evening of fashionable fare.

 

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BOHO CHIC – vanilla mousse line with blue berry cream centre and berry almond cream

You can indulge in this gastronomic catwalk only till Saturday 12th March 2016.  So step out in style and call 91 40 6623 2323 or e-mail trident.hyderabad@tridenthotels.com to make a reservation. And if you’re in the mood to be fashionably late, that’s fine since this special menu is available only for dinner.

Buon appetito nel posto in prima fila!

 

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