Italian Food Festival – Buzz, The Gateway Hotel, Hinjawadi — Reviewed!

Italian food is in rage these days amongst young generation. Best part of Italian cuisine is its freshness, simplicity and ease of cooking with handful of ingredients. Italy is split in three parts on the basis of preparations and techniques of cooking. The North of Italy (Milan) is famous for its risottos, the central (Bologna) is for its tortellini and the South (Naples) is famous for its pizzas. However, Cheese and Wine be the main part and common in all. Regional Italian concept revolves around the notion where people are passionate about their food.

Buzz, The Gateway Hotel, Hinjawadi is organizing Italian Food Festival starting from 15th April 2016. The menu is crafted by Executive Chef Kaushik Mishra, who has hands-on experience in authentic Italian cooking. He has spent few months in Italy to cover the genuine recipes across the country and has worked under Taj group and MasterChefs. "I am keen on extending the festival till the month end as people are giving good response and I am sure they will surely return with their friends and family," said Chef Kaushik confidently.

We asked him about the significance of the food festival to which he said, "The idea is to highlight the specialities of the region, fascinating and sustainable ingredients which is the top trend in modern concept of food " He further added, "The menu is designed in accordance with the regional and authentic recipes of the three main regions of Italy—Tuscany, Sicily and Campania" Chef Mishra also explained the difference in cuisines, "Tuscany highlights the generous use of fresh local produce while Sicilian shows traces of Arabic influence with the use of saffron, apricots, nutmeg, cinnamon and Campania aims to preserve the fragrance and freshness of local ingredients"

Menu is course based with lots of varieties to choose from Antipasto, Zuppe, Pasta, Ravioli, Pizzeria, Piatto Principale and Dolce with a perfect balance of veg and non-veg dishes. 

  • Zuppa di lenticchie Sicilian
  • Crocche'di Patata
  • Ravioli Fritti
  • Pepperoncino Funghii Porcini Tagliatelle
  • Veg Caprioska Pizza
  • Gnudi
  • Siciliano Stile Al Forno Branzino
  • Cannoli
  • Tiramisu
To spark the hunger, we took Zuppa di lenticchie Sicilian (Rs.225), sicialian lentil soup with vegetables. Tasted super yum. In Non-Veg, Pollo Strachitelle (Rs.250), a flavoured chicken broth finished with egg drops must be finger licking!

We started with Bruschetta el Caprese, a grilled bread topped with marinated tomato and mozzarella cheese drizzled with extra virgin olive oil. 

Crocche'di Patata is cheesy fried potato, artichoke poppers and Ravioli Fritti is deep fried starter with spinach and mushroom fried in ravioli. All the starters were total bliss.

Variety of Pastas (Penne, Fusilli, Spaghetti, Tagliatelle) are available as per choice of sauces. Chef presented one of his personal favourite homemade pasta – Pepperoncino Funghii Porcini Tagliatelle. A very basic yet tasty preparation was deliciously cooked in olive oil with porcini mushrooms,cream and grana padano."We try to keep recipes as authentic and simple as possible", says Mishra.

Another form of Ravioli was Gnudi, very rich, creamy, thick dish with ricotta and spinach.

Thin crust Veg Caprioska Pizza was another delicacy with pesto sauce, mozzarella, mushrooms, artichokes, capers, green olives and parmesan. Simply outstanding!
Non Veg loving people can feast on sicilian styled baked sea basa with Siciliano Stile Al Forno Branzino served with sundried tomato orzo.

Grilled lamb rack, served with garlic beans and mint polenta or locally called as Agnello Di Menta Zucca Polenta will surely tantalize your taste-buds. It can be paired with excellent quality of wines like Casa, Two Oceans or Swara, a red wine exclusively made for Taj group.

The most wait-worthy part of every meal is dessert. We were served Cannoli, a delicate crispy pastry filled with sweetened orange whipped ricotta and sprinked with powdered sugar. A must try!

Tiramisu was perfect balance of flavours of mascarpone, saviordi and kahlua. It was as delicious as it looked! We throughly enjoyed a wonderful lunch.

Patrons can enjoy A La Carte for Lunch and Dinner from 15th April to 24th April 2016. The cost would be approx. Rs. 1000+taxes per person.