Tuscany gets a New Menu
Tuscany, the Italian speciality restaurant at Trident Hyderabad is known for its cosy, rustic and warm ambience, besides its glorious food and wine list, of course.
I was elated, obviously, to be invited recently by executive chef Manik Magotra to a special preview table showcasing the new menu, which had more vegetarian options, besides adding more appetisers and desserts to their repertoire. Without further ado, let me give you a listing of the new additions which were served on my table.
There was Consomme, a vegetable broth with chicken tortelloni and vegetables, which was light, but at the same time hearty and nutritious. Gamberi Fritti or Crisply panko Fried Prawns in a garlic cream and home-made potato chips, served next made for a crisp, fresh and delectable starter.
Consomme or Light Vegetable Broth with Chicken Tortelloni
Gamberi Fritti or Deep Fried Prawns in a Garlic Cream and Home made potato chips
But the highlight was the Classic Chicken Ceasar salad, super crunchy with fresh Romaine lettuce, big-sized croutons and grilled chicken. This was quite unlike any Ceasar salad I had had before, as the salad was not just super fresh but the salad dressing was outstanding, with lemon juice, salt, pepper and coddled egg which is a technique of pouring boiling water over eggs which cook the egg whites and the unusual aspect was that there was no hint of any eggy smell.
Ceasar Salad with Grilled Chicken & Romaine Lettuce
Time for main courses and I was pretty much stuffed already, but Chef Manik had lined up a few more dishes. A lamb lasagna, beetroot risotto and bacon wrapped chicken, each of them excellently plated and, needless to say, gourmet stuff, each one of them.
Loved the slightly sweet beetroot risotto with orange segments, white wine, arugula leaves and goat cheese. Lamb lasagna was perfectly baked with mozzarella cheese, rosemary and white wine and was plated in a French-make cast iron bake ware Staub, along with a pan of cheese sauce. The bacon-wrapped chicken plated with mashed potatoes, green beans, cherry tomatoes, spinach and ricotta was an entire meal in itself.
Lamb Lasagna
Time for desserts, and the sight of the lemon tart with burnt meringue and raspberry macarons is enough to light up one’s heart. Lime & Lemony & creamy inside with a crisp outside, the tart is guaranteed to send you on a delightful journey.
Concludes Chef Manik, “We have tried to incorporate more vegetarian choices across the menu ie in starters, main courses and desserts as there was a demand from our regular clients. Also, our expat guests who used to make a request for something special had to be accomodated.”
As usual, Tuscany sets its own yardstick, and that is a tall order to follow!
