Short Read(For those on the go)
IT at The Grand, New Delhi serves out some truly rustic Italian food. But do take note of the picturesque plating of Executive Chef Nilesh Dey. The Al Fresco area is starting out with a grill menu.
Full Read
This winter spring seems to be dedicated to Italian as we put another restaurant under the gauntlet. This time it is IT(short for Italian) at the luxurious The Grand New Delhi. One of the rare restaurants to still serve rustic Italian food in the era of an onslaught of contemporary food, thanks to the MasterChef culture. A walk around the beautiful restaurant reveals the ethos that the restaurant abides by. The flooring is split into three sections representative of the stone, medieval and modern age. There is also a picturesque Al Fresco area where Executive Chef Nilesh Dey cooks up a grill menu that will impress many.
We sit down to experience some Chef Dey’s genius plating and some rustic flavours with a bottle of Pinot Grigio to accompany it. We start with a Spinaci e Ricotta Budino, a spinach and ricotta pudding laced with a vegetable punch. The slightly salty Ricotta cheese combines with the spinach to give out a creamy texture that is ably complemented by the vegetable punch. Who says vegetarian food can’t be found in Italian food. The Quattro Stagioni Pizza also lights our palates alight with clean-cut flavours of artichokes and mushrooms with the acidity of the kalamata olives dominating.
This season has been about some amazing ravioli and Chef Nilesh Dey’s masterpiece rates right at the top. The Rigatoni with the Chicken and the Fusili provide the best of two flavours with a Arrabiata sauce. We end the day’s proceedings with a decadent Tiramisu and Classic Blueberry Cheesecake. Stay tuned as we bring loads more from the kitchens of IT and a series of stories from The Grand New Delhi.
