Ooey Gooey

From fluffy buf­falo moz­zarella to fresh yel­low ched­dar, some cheese go just per­fectly with the hot days of sum­mer.

India Today - - CONTENTS - “The name of the restau­rant, Olio, comes from the Ital­ian word mean­ing oil. Typ­i­cal of bistro style din­ing, the gourmet ex­pe­ri­ence at the restau­rant is ca­sual yet per­sonal. From our sig­na­ture menu the pecan glazed three mus­tard chicken is very pop­u­lar. My

Over­look­ing Juhu beach in Mum­bai, Novo­tel ho­tel’s clas­sic Ital­ian restau­rant, Olio, is an in­stant hit with cus­tomers. And not just be­cause of its en­vi­able lo­ca­tion. The ma­jes­tic wood- fired oven here churns out an ar­ray of thin- crust piz­zas while the chefs in the kitchen take spe­cial pride in their Ital­ian ex­pe­ri­ence plates. Th­ese delightful shar­ing plates come loaded with wild salmon kibbeh, fava beans and blue cheese hum­mous and pick­led fruit salad.

“The menu at Olio seeks to re­flect the clas­sic flavours, tastes and tex­tures of Ital­ian cui­sine. Meats, pizza, pasta and, of course cheese forms a size­able chunk of the menu. How­ever, we do also serve some unique dishes that use Ital­ian in­gre­di­ents and Mediter­ranean in­flu­ences. Th­ese in­clude dishes like a smoked salmon tab­bouleh, meat­ball skew­ers served with olives and pearl onions, chicken and sweet potato em­panadas, king fish steak with har­risa salsa and pork ribs with spicy car­rot mar­malade,” says Ran­veer Brar, ex­ec­u­tive chef at Novo­tel Mum­bai.

For cheese lovers in par­tic­u­lar, Olio never fails to dis­ap­point with its hand­picked se­lec­tion of au­then­tic Ital­ian cheese. “We use a lot of clas­sic cheese such as moz­zarella, boc­concini, parme­san, feta and ched­dar in our cook­ing. Sal­ads like greek and cap­rese fea­ture cheese as one of its main in­gre­di­ents. But cus­tomer’s can also en­joy slightly more off­beat cheese such as pro­volone ( both dolce and pi­cante), chevre or pecorini ( both ro­mano and sardo) at the restau­rant. I would rec­om­mend the pick­led wa­ter­melon and goat cheese salad. The wa­ter­melon is mar­i­nated in cider and rock salt and is served over crushed arugula and pine nuts. It’s re­ally de­li­cious,” adds Brar.

Bur­rata is an­other in­ter­est­ing cheese that can be tried at Olio. This fresh cheese from the Pu­galia re­gion in south­ern Italy is made from moz­zarella and cream. While the out­side is made from moz­zarella cheese, the in­side is a mix of cream and moz­zarella. Thus giv­ing the cheese a re­ally soft and creamy fin­ish. “The cheese has a re­ally nice rich, but­tery flavour and works well with crusty bread, fresh toma­toes and pasta dishes,” says Brar.

But if one sin­gle cheese is not enough for you, the qu­a­tro stagioni pizza at Olio is a must- try. This thin­crust pizza is topped off with moz­zarella, ri­cotta, pecorino, parme­san, mush­rooms, ar­ti­chokes and parma ham. The po­modoro for­mag­gio also comes with the same cheese but mi­nus all the other top­pings. “Our piz­zas are one of the best- sell­ing items on the menu. They are all made in- house from scratch. For those who en­joy strong cheeses and flavours I would cer­tainly rec­om­mend they try the aglio e olio pizza as well. This comes with the crumbly blue Ital­ian cheese, gor­gonzola, along with some smoked ham, gar­lic and chilli,” says Brar.

So if cheese pizza and a hearty help­ing of luscious tiramisu, Olio is cer­tainly the place to head to.

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