Tuscany’s newest additions

Tuscany, the Italian fine-dining restaurant at The Trident Hotel, recently launched its new menu. What constitutes a new menu, you might ask? Well, besides adding new dishes on to an already extensive menu, it is a chance for the chefs in the kitchen to explore their creativity, use the fresh winter vegetables available, and by doing so, give patrons something new.
Executive Chef Manik Magotra informs us that based on feedback from patrons, and the change of seasons, inspired them to come up with the dishes that have been added to the menu. Besides using a variety of mushrooms, the good news is that there are now several vegetarian dishes on the menu, which means the herbivores among us, don’t have to stick to a few tried and tested options.
The meal, accompanied as always, with a full bodied red wine, started with the Aubergine stack, batter fried aubergine layered with fresh mozzarella, basil and tomatoes, and saffron cream. The unanimous feedback at the bloggers’ table was that the dish was too bland for the Indian palate.


But then, the non-veg starter, the Gamberi fritti, a prawn fritter came along. Served with garlic cream and potato chips, this delight of a starter had a myriad flavours tickling my taste buds.


Choices of soup included a Consommé with chicken mousse tortellini and vegetable julienne; or, the Wild Mushroom Cappuccino – a mushroom soup with a hint of espresso foam and thyme dust. At the Mushroom promotion held earlier, this soup was a winner, and obviously, regular diners at the restaurant too thought so; for Chef Manik to include it into the new menu. Those who chose to have the Consommé vouched for its taste appeal.
The main course too included a mushroom dish – the Wild Mushroom and Goat Cheese Tortellini, with porcini cream, toasted hazelnuts and truffle oil. Delicately flavoured so as not to overpower the taste of the mushrooms, this is for those who love fungi.


This was followed by the Bacon wrapped Chicken, filled with spinach and ricotta, and served with mashed potatoes, tomatoes and green beans. A little dry on the palate, this dish needed a bit of sauce to give it a boost.


The last option, the Beetroot Risotto, served with orange segments, arugula and goat cheese, was the prettiest version of beetroot I have seen. A lovely pink, the risotto was as filling as it was tasty.


Dessert. At Tuscany, you absolutely must leave space for some. Chef Praful is obviously given a free hand to creatively go where few have gone before. Each time, his desserts have us all gushing over their deliciousness; and, the way they are presented. This time was no different. The Lemon Tart, a pretty little concoction served with burnt meringue and raspberry macaroons; and a delicious Homemade Gelati, made with macerated fruits, where the fruits had been churned along with the milk, were apt showstoppers to what was a fine meal.


No wonder Tuscany is an award winning restaurant that is quite popular with the hotel’s in-house guests and city folk. If its new menu is any indication, Tuscany is going to win some more hearts with its ouvre of delicious Italian fare.


Tuscany is open only for dinner.

 Tel: 040 66232323

Brunch, The Italian Way

There is something about Sunday brunches that I associate with relaxed luxury. It is an unhurried meal; usually has a vast spread, some exotic cocktails, and, I can spend two hours or more, just eating, and not feel guilty about it. And, the new Sunday Brunch launched at Tre-Forni, Park Hyatt’s Italian restaurant, qualifies on all the counts that define a gourmet meal, had at a leisurely pace.


Put together superlatively by Michele Prevedello, Executive Chef, and Daniele Macioce, Chef De Cuisine, the brunch can be experienced at the Al fresco terrace dining area and inside, in the main restaurant, to the beat of Ibiza lounge music.

Instead of wines, there are a bunch of cocktails you can choose from; I had the Spicy Mary, a fiery mix of vodka, Sriracha sauce, vinegar and light soya sauce. Living up to its name, the drink was spicy, but it gets all your tastebuds tingling; and the fiery element can be offset with some olive bread.

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The spread is vast, and that is understating it. There are 32 options in desserts alone!  I didn’t know where to start. So I stuck to the conventional route and went for the antipasti first. The ones I recommend are the Mixed lettuce, Poached Pear, Goat Cheese, and Walnut Salad, with Balsamic dressing; Sliced Bocconcini with Tomato, and Basil Pesto [one of my favourites]; and the Confit Salmon, with Potato, Olives and Celery with Lemon Dressing.


There are plenty of appetisers, a selection of grills, a live pasta counter, pizzas, gnocchi and spaghetti, some home style soups, a selection of hams and cheeses, one pot stews and more. There are also live counters where you can toss your own salad or have a pasta made with ingredients of your choice.

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I would say, give the pizzas a miss this time round. Instead, try the unusual Herb Crusted Betki, served with Roasted Tomatoes, Baked Potatoes, Roasted Mushrooms, and Lemon Caper Sauce; an array of meats and seafood, freshly grilled and served at your table; Spaghetti with Anchovies; Salmon Ravioli, Potato Gnocchi, with Blue Cheese Sauce and Walnuts; various focaccia breads, etc.

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Luckily, the desserts are displayed near the bar area, at the entrance, so you can take a good look at those enticing little bites even before you start your meal. Eat as much as you like, but, whatever else you miss, don’t miss the desserts. Dark Chocolate Vortex, Coconut Mousse, Panacotta, Coffee Chocolate Cake, Assorted Chocolates, Profiteroles, and many more. Take tiny bite-sized portions if you must, but do try out as many as you can.


For those of you who like a hearty Italian meal, and have the time on any given Sunday, the brunch at Tre-Forni at Rs 2850 plus taxes per person, is an experience to be savoured with each delicious bite.



Every Sunday

Venue: Tre-Forni Restaurant & Bar

Timing: 12 pm to 4 pm

Price: Rs 2850 per person plus taxes

For Reservations, call: +9140 4949 1222