Restaurant Review: A surprising twist to age-old cuisines

The place was abuzz with diners busy tucking into the colourful spread before them when we walked in. Settling ourselves at a quiet corner, we prepared ourselves to tackle the food that was going to be served.

The first dish served was a minestrone soup that came with a little sachet (made from potato starch) of dehydrated mixed vegetables. That had to be placed in the bowl first, with the soup being poured over it and finally, a bag of black tea was slipped in from the side. We were told to let it sit for a bit before we could taste the flavour; this is a must-try for all chai lovers in the house!

Mexican spiced Queso (grilled cottage cheese served on skewers with chilli oil foam), spiced corn parcels in crispy puff pastry and Taquitos were some of the appetizers served, out of which the third was a favourite. The tiny waffle-cone like tortilla, which is gluten-free, provided the perfect crispiness to the filling of beans and tomato salsa, while the jalapeños added a hint of fire to the palate. The cherry on top, quite literally, was the avocado ice cream, which melted in the mouth and tied the dish together perfectly.

All of the ingredients used to make the dishes are organic and procured from local farmers, we learned. Save the pelati tomato that is imported from Italy for its enhanced tanginess. The pasta was where the humble ingredient really shone, making the Fusilli Arabiatta stand out and shine in its full vibrance. The Margherita pizza (it comes in both nine and 12 inches) was a delight as well.

Through the meal, we were constantly sipping on beverages that also followed the molecular gastronomy style of cooking. The virgin mojito made with a refreshing touch of mint leaves and lime-flavoured soda poured over a cotton candy-like fluff of brown sugar to dissolve it, proved to be the ideal palate cleanser between courses.

The dessert deserves a special mention since it was new to us. Tres Leches, a traditional Spanish dessert, was served to us with a twist since it was deconstructed. The base was formed by ice cream that was frozen into mini melts using nitrogen and the coconut-flavoured ice cream was delightful. It wasn’t too heavy and perfectly occupying the tiny ‘dessert corner’ in our stomach.

Address: 17, Wallace Garden, 2nd Street

Cuisine: Italian, Mexican

Must-have: Spicy guava smoothie, liquid salad, Taquotis 

Timing: Noon to 4 pm, 7-11 pm

Star rating: 4 / 5