Tuscany, the signature Italian restaurant at Trident Hyderabad, refreshes it’s menu twice every year. While the winter menu is crafted to make the best use of seasonal, local vegetables, the summer menu is designed to be lighter on the palette and features berries and seasonal fruits. While introducing the summer menu at a blogger’s table held last week, Executive Chef Manik Mangotra revealed that he has replaced almost seventy percent of the dishes in the menu.
A four-course Chef’s choice menu spanning salads, soups, mains, and desserts had been crafted for the tasting session. Burrata, an Italian cheese made from Mozzarella and cream, was unheard of in Hyderabad until very recently. However, it earned a spot in the recent menu revamps at ITC Deccan Pavilion and Jonathan’s Kitchen. And now, the Burrata is also making an appearance at Trident. Tuscany’s Burrata salad is all about the cheese. The Burrata is the centrepiece, accompanied by balsamic vinegar and a string of cherry tomatoes. It’s classic comfort food – simple and wholesome. The next dish, Rucola (Arugula) Salad is a perfect fit for the summer months – light and refreshing. Rucola leaves with a light balsamic dressing is accompanied by smoked chicken and saffron and cheese spheres.
Piping hot soups are perfect for a chilly winter evening, but with temperatures outside heading north of forty degrees, Tuscany has crafted a cold soup that’s apt for the climate. The Chilled Carrot soup is nutritious and delicious in equal measures. Tuscany has taken this classic and incorporated more elements to make it more interesting – the chilled carrot soup features a hint of fennel and is served with a bright, orange sorbet and a wafer-thin almond biscotti.
Rich and hearty ingredients like cheese and cream are almost unavoidable when you are working with Italian cuisine, but the main courses pulled off a deft balancing act. While the creamy, gorgonzola (blue) cheese laden sauce for the Fettucine incorporated lemon and thyme to add some herbaceous, lighter notes, the buttery Risotto Milanese relied on the acidity and saltiness of the smoked salmon to make the dish lighter on the palette. Another aspect I loved in both the Milanese and the Fettucine is the textural variation. Both of them featured a third element to add a bit of crunch. The pasta used walnuts, while the risotto used fried calamari. The highlight of the meal, however, was the Plum Gnocchi. As I bit into the Gnocchi, the starchy, savoury pastry of the Gnocchi made way for the rich sweetness of the plums. This was unfamiliar terrain for me, but I absolutely loved it. This will surely be a divisive dish; not everyone will be appreciative of a hefty amount of sweetness in a main course.
In the current, highly competitive FnB world, restraint is often an underappreciated quality. But sometimes less is indeed more. The dessert at Tuscany arrived artfully plated on a slab of black slate. It has one central element – Pannacotta, which is done two ways. There’s a small, blueberry pannacotta with just the right amount of tart to get your taste buds tingling. And then there’s the Vanilla Pannacotta stuffed with mango sauce and topped with mango sphere. Mango might not be Italian, but it’d be criminal to do a summer menu in India and not feature the king of fruits. The Mango and Vanilla Pannacotta was the perfect way to end the meal. It was an apt summary of the Tuscany Summer Menu –
expertly executed classics with a delightful surprise element.
Tuscany at Trident Hyderabad is open only for dinners, and a meal for two will be around Rs. 3,500.
Tuscany, the signature Italian restaurant at Trident Hyderabad, refreshes it’s menu twice every year. While the winter menu is crafted to make the best use of seasonal, local vegetables, the summer menu is designed to be lighter on the palette and features berries and seasonal fruits. While introducing the summer menu at a blogger’s table held last week, Executive Chef Manik Mangotra revealed that he has replaced almost seventy percent of the dishes in the menu.
A four-course Chef’s choice menu spanning salads, soups, mains, and desserts had been crafted for the tasting session. Burrata, an Italian cheese made from Mozzarella and cream, was unheard of in Hyderabad until very recently. However, it earned a spot in the recent menu revamps at ITC Deccan Pavilion and Jonathan’s Kitchen. And now, the Burrata is also making an appearance at Trident. Tuscany’s Burrata salad is all about the cheese. The Burrata is the centrepiece, accompanied by balsamic vinegar and a string of cherry tomatoes. It’s classic comfort food – simple and wholesome. The next dish, Rucola (Arugula) Salad is a perfect fit for the summer months – light and refreshing. Rucola leaves with a light balsamic dressing is accompanied by smoked chicken and saffron and cheese spheres.
Piping hot soups are perfect for a chilly winter evening, but with temperatures outside heading north of forty degrees, Tuscany has crafted a cold soup that’s apt for the climate. The Chilled Carrot soup is nutritious and delicious in equal measures. Tuscany has taken this classic and incorporated more elements to make it more interesting – the chilled carrot soup features a hint of fennel and is served with a bright, orange sorbet and a wafer-thin almond biscotti.
Rich and hearty ingredients like cheese and cream are almost unavoidable when you are working with Italian cuisine, but the main courses pulled off a deft balancing act. While the creamy, gorgonzola (blue) cheese laden sauce for the Fettucine incorporated lemon and thyme to add some herbaceous, lighter notes, the buttery Risotto Milanese relied on the acidity and saltiness of the smoked salmon to make the dish lighter on the palette. Another aspect I loved in both the Milanese and the Fettucine is the textural variation. Both of them featured a third element to add a bit of crunch. The pasta used walnuts, while the risotto used fried calamari. The highlight of the meal, however, was the Plum Gnocchi. As I bit into the Gnocchi, the starchy, savoury pastry of the Gnocchi made way for the rich sweetness of the plums. This was unfamiliar terrain for me, but I absolutely loved it. This will surely be a divisive dish; not everyone will be appreciative of a hefty amount of sweetness in a main course.
In the current, highly competitive FnB world, restraint is often an underappreciated quality. But sometimes less is indeed more. The dessert at Tuscany arrived artfully plated on a slab of black slate. It has one central element – Pannacotta, which is done two ways. There’s a small, blueberry pannacotta with just the right amount of tart to get your taste buds tingling. And then there’s the Vanilla Pannacotta stuffed with mango sauce and topped with mango sphere. Mango might not be Italian, but it’d be criminal to do a summer menu in India and not feature the king of fruits. The Mango and Vanilla Pannacotta was the perfect way to end the meal. It was an apt summary of the Tuscany Summer Menu –
expertly executed classics with a delightful surprise element.
Tuscany at Trident Hyderabad is open only for dinners, and a meal for two will be around Rs. 3,500.
Tuscany, the signature Italian restaurant at Trident Hyderabad, refreshes it’s menu twice every year. While the winter menu is crafted to make the best use of seasonal, local vegetables, the summer menu is designed to be lighter on the palette and features berries and seasonal fruits. While introducing the summer menu at a blogger’s table held last week, Executive Chef Manik Mangotra revealed that he has replaced almost seventy percent of the dishes in the menu.
Smoked Chicken and Rucola Salad
Burrata Salad
Burrata Salad
Chilled Carrot and Fennel Soup
Risotto and Fettuccini
Plum Gnocchi
Panna Cotta
A four-course Chef’s choice menu spanning salads, soups, mains, and desserts had been crafted for the tasting session. Burrata, an Italian cheese made from Mozzarella and cream, was unheard of in Hyderabad until very recently. However, it earned a spot in the recent menu revamps at ITC Deccan Pavilion and Jonathan’s Kitchen. And now, the Burrata is also making an appearance at Trident. Tuscany’s Burrata salad is all about the cheese. The Burrata is the centrepiece, accompanied by balsamic vinegar and a string of cherry tomatoes. It’s classic comfort food – simple and wholesome. The next dish, Rucola (Arugula) Salad is a perfect fit for the summer months – light and refreshing. Rucola leaves with a light balsamic dressing is accompanied by smoked chicken and saffron and cheese spheres.
Piping hot soups are perfect for a chilly winter evening, but with temperatures outside heading north of forty degrees, Tuscany has crafted a cold soup that’s apt for the climate. The Chilled Carrot soup is nutritious and delicious in equal measures. Tuscany has taken this classic and incorporated more elements to make it more interesting – the chilled carrot soup features a hint of fennel and is served with a bright, orange sorbet and a wafer-thin almond biscotti.
Rich and hearty ingredients like cheese and cream are almost unavoidable when you are working with Italian cuisine, but the main courses pulled off a deft balancing act. While the creamy, gorgonzola (blue) cheese laden sauce for the Fettucine incorporated lemon and thyme to add some herbaceous, lighter notes, the buttery Risotto Milanese relied on the acidity and saltiness of the smoked salmon to make the dish lighter on the palette. Another aspect I loved in both the Milanese and the Fettucine is the textural variation. Both of them featured a third element to add a bit of crunch. The pasta used walnuts, while the risotto used fried calamari. The highlight of the meal, however, was the Plum Gnocchi. As I bit into the Gnocchi, the starchy, savoury pastry of the Gnocchi made way for the rich sweetness of the plums. This was unfamiliar terrain for me, but I absolutely loved it. This will surely be a divisive dish; not everyone will be appreciative of a hefty amount of sweetness in a main course.
In the current, highly competitive FnB world, restraint is often an underappreciated quality. But sometimes less is indeed more. The dessert at Tuscany arrived artfully plated on a slab of black slate. It has one central element – Pannacotta, which is done two ways. There’s a small, blueberry pannacotta with just the right amount of tart to get your taste buds tingling. And then there’s the Vanilla Pannacotta stuffed with mango sauce and topped with mango sphere. Mango might not be Italian, but it’d be criminal to do a summer menu in India and not feature the king of fruits. The Mango and Vanilla Pannacotta was the perfect way to end the meal. It was an apt summary of the Tuscany Summer Menu –
expertly executed classics with a delightful surprise element.
Tuscany at Trident Hyderabad is open only for dinners, and a meal for two will be around Rs. 3,500.
