Get 'floored' by the multi-cuisine fare

Variety galore

If you thought that North Delhi is a den of Punjabi and Sino-Chinese food exclusively, it’s time to change your impression. Delhiites, across upmarket and still-developing parts of Delhi, are demanding better quality, variety and authentic preparations in food, a result of which is the rise of restaurants like Bellagio.

Located opposite the Satyawati College, Bellagio offers not just one cuisine, but Continental, North Indian, Chinese as well as a terrace grill section, spread over seven floors. The decor of each floor is themed on the cuisine it offers, the staff is largely helpful and the food is prepared by chefs gathered from five-star hotels across North India.

Thoughtfully, the party space is located on the ground floor so one doesn’t need to worry about too much disturbance to a peaceful family dinner. As you move up, there is By The Way Cafe serving a variety of coffee, tea and patisserie, and The Lounge – exclusively for Italian and Continental dining.

Mentionable among their Italian fare is Butter chicken pizza and Allo e funghi ribbon pasta. The pizza is an intelligent fusion of Indian favourite spicy butter chicken and a cheese-dripping, thin crust Italian pizza. The pasta is also good but could easily do with more sauce to wipe clean with bread. In Continental, baked potato fish and cancelloni corn spinach will leave you asking for more.

Do try their drinks Bellagio Delight – lemonade with a generous addition of basil and mint, and Bellagio special – a delectable mango crush.

Soul Curry is sure to stir up your soul – not just with its flavourful dishes but also the staff’s hospitality, typical to the Indian way of serving guests. The vegetarian snacks – cheese kurkuri, vegetable seekh kebab, bharwan tandoori aloo, in fact all, are great for a snacks party. The non-vegetarian snacks, though not as mouth-watering, provide variety.

In the main course, one is ought to like their creamy malai kofta and spicy babycorn mushroom masala. Murgh lazzat awadhi – with a base of kaju, khus khus and badam - is their speciality, the Goan fish curry is a certified authentic preparation and their galouti kebabs, we are told, are made by chefs especially brought in from
Lucknow.

It will be criminal to miss their delicious papaya pickle (more suitably called papaya murabba) for the sheer fact that it is difficult to find anywhere else in Delhi.

Much has been written about Red – the Chinese fine dining restaurant but their tofu in sweet chilli sauce, diced chicken in red special sauce and chicken coriander soup merit special attention. If you are not too fond of spicy schezwan, the chefs are glad to mellow the chilli quotient to suit your palate. So don’t shy away from making a request.  
Round it off with date pan cake. It’s worth trying.

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