Hand tossed, thin crust veg and non-veg pizzas are being served at the open-air bar till the month end. 

Mushroom, spinach and olives with feta crumble; asparagus and American corn with bell peppers and oregano; smoked chicken and scarmoza with basil pesto; Thai minced lamb with holi basil and chillies; air-dried tenderloin with brie and sun dried tomatoes; parma ham and fig with Greek Kalamata olives... Chef Mir Zafar Ali’s combinations suit every palate.

“Pizza is a favourite food world over. It makes for an ideal light snack. Considering the tastes of our guests and putting together some classic combinations, we are presenting pizzas that suit international palate,” says Ali.

A balance between local and international flavours is what is in the offing. If you are tempted to try more than one combination, then there is always the half and half pizza.

The ingredients for these contemporary pizzas have been picked from different places.

 “While the Roma tomatoes have been imported from Italy, the Danish Arla Mossarella cheese has been brought from Denmark. The prawns comes from Mangalore and lamb from the City itself,” Ali adds.

What really makes these pizzas enjoyable are the toppings - cheese and the bread -  which are all used in right proportions. “This has been done to allow the guests to enjoy the taste of each component,” says Ali.

``If the gourmet pizzas trickle the tastebuds of our guest, we will consider including some of them in the main menu as well,” he adds. These pizzas that are priced between Rs 425 and Rs 575, go well with the cocktails served.