Krustys – Now also in Kharadi

Krustys, a popular European bistro & bar has now opened another outlet in Kharadi. Sapna Sarfare reveals more about this new outlet.

The interiors of Krustys in Kharadi

Krustys has become popular European bistro & bar for Punekars for the last few years. Still in Kothrud, it has now opened on another outlet in Kharadi and has the look and feel of a fine dining in a bistro style atmosphere. This could be considering the crowd coming to Kharadi is now more up-market with big salaries & readiness to try. Of course, regular crowd too hang out here. When I entered Krustys at Kharadi for a blogger’s table, I found it had a generally relaxed setting with well-spaced tables.

Smoked 3 Pepper Cheese & Balsamic Onion Tortellini
with Cherry Tomatoes & Sage Beurre Noisette

Since it’s just launched, alcohol licenses are in process but will come in no time. Meanwhile, I sipped on the cool & delicately flavoured Pomegranate Iced Tea with hints of the fruit to set the mood.

Shepherd’s Pie

I love being cheesy (pun intended). I dug into the Chicken, Bacon & Cheddar Croquettes with Honey Mustard Dip which I call a pretty neat starter. The well fried Croquettes’ stuffing of chicken, bacon and cheddar created a mouthful of cheesy surprise. Being an okay fan of salads, I found the Watermelon Black Grape & Feta Salad (Candied Walnuts, Arugula, Romaine, Green Mango shavings and Passion Fruit Vinaigrette) to be pretty decent affair. Salads are something I rarely pick.

And then I discovered the Smoked 3 Pepper Cheese & Balsamic Onion Tortellini with Cherry Tomatoes & Sage Beurre Noisette. Buttery without being too buttery, the subtle dish lets you taste all ingredients without any crushing the other. The Philadelphia Cream Cheese & Buttered Onion Chicken Breast with Red Wine & Shallot Jus (Herb Mash Potatoes, Sautéed Vegetables) was a delight though I personally was more for the Tortellini dish and Croquettes. The cream cheese and buttered onion stuffed chicken was pretty low-key and went well in the jus, potatoes and veggies. The crowning glory of the main course was the Shepherd’s Pie which co-owner Rohhan Joshi said was something of a family recipe. Well-cooked mashed potato crust with mildly spicy meat gravy below… just drive the worst mood away.

Madagascar Vanilla Panna Cotta
with 3 Berry & Blood Orange Coulis 

Krustys is known also for its equally delicious desserts. Though decent, the Madagascar Vanilla Panna Cotta with 3 Berry & Blood Orange Coulis just did not add up for my tastebuds. But I fell in love with the Centre-filled Apricot & Coconut Mousse Dacquoise. Rightly sweet, this dessert cake had apricot centre and coconut combination which made the mousse just heavenly. You have to eat it to believe it.

Krustys from outside

Overall, Krustys in its rather lush (yet comfy) premise has the right attitude towards food and offers a twist without losing the taste. It’s classy yet massy. Check in here if you happen to be in Kharadi.

ADDRESS: Ground Floor, City Hub - Tower 3, World Trade Center, Kharadi, Pune

FOR BOOKING & MORE, CONTACT: 020 30162209

TIMING:  12.30 – 11 PM

MEAL FOR TWO: Rs 1, 400 approx. with service charges extra

Truffle Food Festival at Bene

 Truffle lovers can visit Bene, the newly launched Italian restaurant at Le Meridien Pune where the truffle festival is on till October 15. Be delighted with Italian food with a touch of truffle.  

Tagliatelle with Prawns and Truffle

How many of us are really aware of truffles? Not many! That is where the Italian restaurant Bene belonging to Le Meridien Pune (soon to be Sheraton Grand) comes in the picture. They are holding the Truffle Festival where truffle expert Silvia Landucci has come to remove any truffle confusion. Her family-owned company Boscovivo has been dealing with truffles for quite some time. The newly launched restaurant is also holding a food festival where Chef Roberto Boggio will create Italian truffle dishes as an ingredient till October 15 in the evening from 7.30-11.30 PM.

Zuppa Di Patate E Porri

Silvia reveals that there are around 5 different & major kinds of truffles to be found in Italy. Considered to be god’s gift, the valuable truffles were gifted as a mark of peace. “Prices keep fluctuating daily and can start from as much as 6000 Euros.” While the black truffle has a long season and has a huge harvest, it is the white truffle which is quite famous. Most restaurants depend on Carpaccio or thin slices due to the expensive rates.

Silvia adds, “Truffle is an acquired taste. It is quite a different product in terms of growth. You cannot grow in polluted land. Although some truffles can be grown in the mountainous areas of Italy, it can be mostly found in the other areas.” It takes around 5-7 years for a truffle to grow once found. Interestingly, the biggest truffle found in the world was in the region of Tuscany.

Pollo Arrosto Al Tarufo

Each truffle is a different story. They work best when paired only with the best ingredients. She

suggests, “Try using it with ingredients that can absorb its essence. Always combine it with fat as it absorbs the truffle’s taste. You can try it with eggs & rice. Risotto is also a good example. After making a dish, you can then store it.” Fish like salmon also works well.

Pesche Al Forno

Now that the truffle information is absorbed, we go over to the food festival served by Chef Roberto. His Italian delights with truffle truly are enjoyable. The antipasti - Tagliatelle with Prawns and Truffle – had a slight truffle touch to it which was quite delightful and not at all overwhelming. That was a good sign as truffles can have that tendency. Well-cooked Tagliatelle was slightly spiced with herbs & prawns were cooked to perfection. The soup – Zuppa Di Patate E Porri – was a winner. Smooth was the taste of potato & leeks and the truffle oil when mixed with the soup added to the smoothness. It was somewhere between filling and lightness. The main course was the well-made roast chicken with truffles called Pollo Arrosto Al Tarufo. Simple was the word for this dish. I ended the meal with the master touch – a dessert called Pesche Al Forno – a chocolate peach dessert. Chocolate was baked with peach and topped with custard. I was in seventh heaven with each bite of this melt-in-your-mouth sweetness. The dishes were paired well with Sula wines.

The set menu has the price for the main course while you get to select dish each from the antipasti, soup, salad and dessert. So, get your 5 course meal at the price of one. A perfect deal! Visit the Truffle Festival created by Chef Roberto Boggio at the newly launched Italian restaurant Bene at Le Meridien Pune (soon to be Sheraton Grand). Visit till October 15 in the evening from 7.30-11.30 PM. 

Truffle Food Festival at Bene, Le Meridien Pune

 Truffle lovers can visit Bene, the newly launched Italian restaurant at Le Meridien Pune where the truffle festival is on till October 15. Be delighted with Italian food with a touch of truffle.  

Tagliatelle with Prawns and Truffle

How many of us are really aware of truffles? Not many! That is where the Italian restaurant Bene belonging to Le Meridien Pune (soon to be Sheraton Grand) comes in the picture. They are holding the Truffle Festival where truffle expert Silvia Landucci has come to remove any truffle confusion. Her family-owned company Boscovivo has been dealing with truffles for quite some time. The newly launched restaurant is also holding a food festival where Chef Roberto Boggio will create Italian truffle dishes as an ingredient till October 15 in the evening from 7.30-11.30 PM.

Zuppa Di Patate E Porri

Silvia reveals that there are around 5 different & major kinds of truffles to be found in Italy. Considered to be god’s gift, the valuable truffles were gifted as a mark of peace. “Prices keep fluctuating daily and can start from as much as 6000 Euros.” While the black truffle has a long season and has a huge harvest, it is the white truffle which is quite famous. Most restaurants depend on Carpaccio or thin slices due to the expensive rates.

Silvia adds, “Truffle is an acquired taste. It is quite a different product in terms of growth. You cannot grow in polluted land. Although some truffles can be grown in the mountainous areas of Italy, it can be mostly found in the other areas.” It takes around 5-7 years for a truffle to grow once found. Interestingly, the biggest truffle found in the world was in the region of Tuscany.

Pollo Arrosto Al Tarufo

Each truffle is a different story. They work best when paired only with the best ingredients. She

suggests, “Try using it with ingredients that can absorb its essence. Always combine it with fat as it absorbs the truffle’s taste. You can try it with eggs & rice. Risotto is also a good example. After making a dish, you can then store it.” Fish like salmon also works well.

Pesche Al Forno

Now that the truffle information is absorbed, we go over to the food festival served by Chef Roberto. His Italian delights with truffle truly are enjoyable. The antipasti - Tagliatelle with Prawns and Truffle – had a slight truffle touch to it which was quite delightful and not at all overwhelming. That was a good sign as truffles can have that tendency. Well-cooked Tagliatelle was slightly spiced with herbs & prawns were cooked to perfection. The soup – Zuppa Di Patate E Porri – was a winner. Smooth was the taste of potato & leeks and the truffle oil when mixed with the soup added to the smoothness. It was somewhere between filling and lightness. The main course was the well-made roast chicken with truffles called Pollo Arrosto Al Tarufo. Simple was the word for this dish. I ended the meal with the master touch – a dessert called Pesche Al Forno – a chocolate peach dessert. Chocolate was baked with peach and topped with custard. I was in seventh heaven with each bite of this melt-in-your-mouth sweetness. The dishes were paired well with Sula wines.

The set menu has the price for the main course while you get to select dish each from the antipasti, soup, salad and dessert. So, get your 5 course meal at the price of one. A perfect deal! Visit the Truffle Festival created by Chef Roberto Boggio at the newly launched Italian restaurant Bene at Le Meridien Pune (soon to be Sheraton Grand). Visit till October 15 in the evening from 7.30-11.30 PM. 

It’s all Italiano!

Going to Prego, The Westin Pune Koregaon Park’s Italian restaurant is a must with its new chef Eraldo Collazzo. Sapna Sarfare checks the place and comes out all pleased.

It’s Italian cuisine reloaded at the much-loved and acclaimed Prego, the Italian fine dining restaurant at The Westin Pune, Koregaon Park. While their Italian specialties have always been attracted foodies from all around Pune, they were in search of a new head chef to lead its troop for a few months. And the wait got over with renowned Chef Eraldo Collazzo who has take over as the new Italian chef at Prego. His 38 years experience from all around the globe serving celebs & commoners alike will come in handy here. From May 5^th 2016, his new and well-researched menu will be served to all hungry and interested Punekars visiting The Westin.

At a sneak preview, I got a hang of what will surprise everyone. It’s going to something different from the last chef as Chef Eraldo is more about going all natural with ingredients, a touch of authenticity and a twist. I found that out with the simplicity of the food he served at the preview. And you will love this touch. Originally, from Rome, the food from that region can be seen here. You will find chef’s signature dishes like Spaghetti Sofia Loren, Big Bang Seafood Salad, Cacio e Pepe to name a few.  

Freshly Baked Breads

First, we were served two types of freshly-baked breads typical to the region – the rye bread and Focaccia which just had us reaching out to it every time. The breads combined with some salsa (quite surprising) made our taste buds go wild.

Insalata Itaca

We then tried the Amuse Bouche that was tempura zucchini with balsamic sauce, which was light and delectable thanks to its easy flavours. What made me go crazy was a perfect salad for summers consisting of watermelon, feta cheese and mango. The combination amazed with me as I realised how easily they complimented each other. The Insalata Itaca which was a salad made of lettuce, feta cheese, olive, onion, pepper and sundried tomatoes was another winner thanks to it light dressing and good combination. Cheese lovers will go made over the Burrata Cheese with Tomatoes, which combined a dollop of Mozzarella cheese over tomatoes and just perfected the simple taste. The other previewers and I were won over by the amazing salads while we sipped on assorted drinks. I loved being served the 5-year-old red wine that was light enough to appreciate the rest of the meal.

Chef Eraldo Collazzo

We shifted to the main course, which began with the Penne Norma, which combined aubergine, basil tomato sauce, and mozzarella, was likable. The prominent basil tomato sauce surprisingly did not overwhelm the other flavours especially the bite size pieces of aubergine. Mozzarella cheese was sprinkled with ease but it was not too cheesy. I personally rated the Salmon Pasta as one of the winning recipes from the kitchens of Chef Eraldo. I loved the delicate flavours of salmon combined with the pasta and sauce which melted in your mouth. Chicken lovers would like the Pollo Genova that is chicken fillet in sweet basil pesto, pine nut and served with salad and potato wedges. The fillet was well-made and again, the basil pesto with pine nuts gave the chicken delicate flavour. Though the Beetroot and Parmesan Sauce Risotto (beetroot risotto topped with extra aged parmesan sauce) tasted decent, some might be bothered with its too simple taste and al dente nature. A word of truth – that is how risotto is cooked in Italy. I personally found it overshadowed by other well-made delicacies. That’s unfortunate.

Panna Cotta

The icing over an excellent meal was the Panna Cotta containing sambuca scent and berry coulis. The berries flavoured the panna cotta well but were not too sweet. You just want to drown in its taste.

I personally found Chef Eraldo Collazzo’s food to be simple yet full of taste and true to his belief that authentic food should be natural and speak of the region. Though some delicacies won our votes big time over others, I found it hard to reject anything per say. Now Punekars get a chance to check the new chef’s magic at Prego, The Westin Pune Koregaon Park.

Venue: Prego, The Westin Pune Koregaon Park, 84/36, N Main Rd, Koregaon Park Annexe, Pune

Timings: 6:30 PM to 11:30 PM 

Contact: 020 67210060

Something Italian

Dezio in lush green Kalyani Nagar is a welcome respite, courtesy its Italian food offerings and different level sitting arrangements for different occasions

Something Italian always gets me going. Pune is already a fan of Dario’s Italian offering. His more recent offering is Dezio, located in the verdant location of Kalyani Nagar. Here’s ticking a yes for picking out a perfect spot for a relaxed Italian eatery. It screams of casualness.

LOCATION & AMBIENCE

The moment you enter the premises, relaxed atmosphere sets in with relaxed sitting arrangements. Those who enjoy chatting with friends & family & eating food outdoors will find it perfect.

Step inside the ground plus two-floor eatery complete with open terrace space, each serve different purpose. Ground floor has a lounge space to relax, order your favourite poison and something to suit the drink. Alternatively, shift to the first floor formal dining area. The look is more French with jazz paintings and music. The space looks more relaxed even for a formal dinner and can be used to enjoy a formal meal with family or even your guests of any sort. This area would be called the best of the lot for a great eating and sitting experience. A private entertainment area is on the next floor that can booked for private parties and includes film screening too. Last but not the least; you can visit the terrace, which is the Rooftop Tapas area complete with a fantastic bar and a view to kill. Here, it is all about chilling with friends or colleagues sipping on your drinks, eating tapas food while soaking in the view. The only worry here would be during rains unless they find suitable covering option already. In addition, it is not something for a large crowd unless you make reservations.

FOOD

Dezio offers a decent basket of Italian chow for your hungry tummy. To be precise, it is the Sicilian version seen here, with a good combination of vegetarian and non-vegetarian food. The rooftop area consists of tapas food, for a good time with your booze. The thinly sliced Tuna Carpaccio was a great & fresh option, while the Creamy Chicken, Thyme and Mushroom Vol Au Vents were just melt-in-your-mouth delectable with no one ingredient overwhelming the other. There was nothing much to speak about the Crispy Cheese and Bacon Potato Croquette & Poached Egg and Parma Ham Croquette, though it was not per se. The Grilled Lemon Basa Fillet with a Lemon Butter Reduction had a nicely cooked fresh Basa fillet complimented by the delicate flavours.

Head for the fine dining section which has its own menu. The Carpaccio Di Bietola or sliced beetroot with homemade cheese, rucola & caramelised walnuts with a balsamic dressing, came out as an amazing combination to win even hardcore beetroot haters. I thought the Caltagirone Pizza, which had fresh tomato sauce, mozzarella, Parma ham, rucola, Parmesan cheese, was just like any other well-done authentic pizza worth its money. It was not too cheesy or had overflowing tomato sauce. Crispy base and the right amount of delectable Parma ham made it pretty good option. The Risotto Boscaiolo and Gnocchi Con Pancetta or homemade gnocchi with potato & carrot with a bacon, cherry tomato, basil & sage cream sauce, were well cooked but I could not connect with it.

What added the finishing touch to a rather balanced meal was the dessert. The Trio Of Tarts with Tangy Lemon, Yoghurt & Salted Caramel Chocolate were delicately flavoured and just made me want more of it. In fact, whatever meal you order, you have to include the tarts to it. Another good suggestion would be to try out the wine section, which is well selected.

On a few moments, one seems to notice drinks being not being up to the mark but quick service meant the issues were rectified immediately and to good effect.

SERVICE & COST

Service is a mix between attentive servers who occasionally need to be reminded of orders. Well-informed servers made their level best to attend to your orders and questions.

You can safely consider going to Dezio more than once a week as the pricing can be found easy on the pocket. The eatery offer deals which might interest foodies.'

OVERALL

For critical Puneri foodies, Dezio would be a welcome option, if you like Italian food at a reasonable budget. If looking for desi Italian, I would not suggest this place. However, for any occasion, both formal dining or just chilling with friends, family or colleagues, Dezio is a neat offering. Some pleasantries & lot of good food are a must, indeed!