As I walked into Sorrento, it was difficult to take my eyes off a 35 kg huge roundel of 12 months matured parmesan cheese. I am not embarrassed to say that the thought of smuggling it out from there did cross my mind – only the size stopped me from doing so. There were 12, 24, 36 months matured parmesan cheeses on display and as me and the other bloggers/press were tasting them,we were asked to identify them. I answered correctly and was gifted a bottle of wine. Chef Neeraj shared that these are not available in India and how he painstakingly gets his stock by sending his Italian chefs back to Italy for them.
I started with
Tomato, Basil and Chicken Bruschetta and
Mushroom Bruschetta topped with parmesan cheese and micro greens. The freshness of the ingredients came through in both the bruschetta. While the chicken croquettes served with mayonnaise were well made, the crispy batter fried mushrooms served with a parmesan cheese dip were really outstanding.
Next was the
Tomato Salad with tomatoes served three ways – raw, dried and slow cooked. This was accompanied by balsamic vinegar jelly, big shavings of parmesan and rocket leaves. The flavor of the semi dried pomodoro cuore di bue tomatoes was really refreshing and the tartness complimented by parmesan cheese.
The 24 month aged
Parmesan Cheese Ravioli was ravioli stuffed with a creamy parmesan brulee (parmesan cheese custard glazed with butter) served with balsamic vinegar reduction, asparagus and micro greens. This was a creamy, cheesy and heavenly delight for the taste buds. As soon as I cut into the ravioli, the cheese was as if waiting to ooze out.
A must mention is the Sun Dried Tomato Pesto with parmesan cheese. It was served with freshly baked focaccia bread. The tomato pesto was so good that I could have made a meal out of this.
Duck Risotto – a creamy bed of risotto was topped with a confit duck breast, a duck ragout on the side and a gelato of parmesan stravecchio 36 months. The confit duck was clearly the hero of the dish – soft, delicate and melting in the mouth.
Sous Vide Chicken was on the bone, stuffed with cheese and spinach. It came with a pan roasted chicken with a crispy skin on a bed of sautéed spinach and pureed pumpkin and a cheese sauce. One can never go wrong with crispy skin and the sous vide was also done very well.
Parmesan Cheesecake with Gelato – the parmesan cheese cake was soft and fluffy. I could get the taste of the 24 month aged parmesan cheese in it. It was served with a scoop of 24 month aged parmesan cheese gelato which was nutty and salty complimenting the cheesecake which was drizzled with a spicy chocolate sauce.
Do take some time out and partake of the excellent food while the festival is on.
Ratings (Out of 5)
Food: 4.0| Service: 4.0 | Ambience: 4.0 | Overall: 4.0
Timings: 12.30 noon – 02.45 pm, 07.30 pm – 12.00 midnight | Meal for two without alcohol:~Rs. 4500/++ | Alcohol: Yes | Disabled friendly: Yes
Address: Shangri La Eros Hotel, 19 Ashoka Road, Janpath, Connaught Place, New Delhi | Tel: 011 41191040
(Disclaimer: This review was done on the invitation of the restaurant)
Sorrento, the award winning Italian restaurant at Shangri-La’s –Eros Hotel, New Delhi is hosting a tribute to “Parmigiano Reggianoâ€� (parmesan cheese) from 16 to 26 September 2016. The festival is a tribute to the legendary cheese that originates from the Parma region of Italy and features 12, 24 and 36 months aged Parmesan cheese. The menu is specially curated by Italian Chef Luigi Ferraro from Italy and Executive Chef Neeraj Tyagi.
