Pasta Studio at Pavilion 75, WelcomHotel Dwarka

 Even after the rout of Congress in recent elections, India’s connection with Italy is blooming and it is materializing in the kitchens and dinner tables of the modern Indian family. As per the recent survey by an online food ordering website, Italian cuisine is becoming another Chinese and is the second most ordered cuisine after Indian food. After Pizza, Pasta is the most admired Italian dish and it is set to be the new noodles in India.
The popularity of Pasta, which was initially skewed towards the metro and big cities, is now spreading into Tier 2 & 3 towns. The dry pasta, available at local kirana shops and supermarkets, is one of the fastest growing products in the packaged foods category. The early adopters of Italian cuisine have now started looking for closer-to-Italian options. Which has given rise to restaurants experimenting with fresher ingredients.
The WelcomHotel Dwarka has launched a new promotion named ‘Pasta Studio’ at their all day dining restaurant Pavilion 75. It promises to give the closest Italian experience one can get without having to travel to Italy. We went there last weekend for the preview and to test the claim.
Pasta Studio is an Interactive Kitchen set up at the restaurant where the guests can watch the chefs preparing fresh handmade pasta right from scratch and if one is ready, he can get his hands dirty by learning to roll a perfect ravioli. This live kitchen is a part of the Dinner Buffet and the guests can walk up to order their bespoke plate of pasta. An order sheet kept next to the kitchen gives an option of the dough (Whole Wheat, Classic Yellow, Spinach or Tomato) which the diner can choose and then tick on the options for the stuffing, shape and sauce they would prefer for their customized pasta. We tried combinations such as Smoked Salmon Tortellini in Vodka Cream Sauce, Chicken Confetti Ravioli in Arugula Pesto and Whole Wheat Agnalotti in Soy Bolognaise. We simply fell in love with these dishes doled out to us. The flavors of fresh pasta and the innovative fillings with aromatic sauces were the brilliant.

While our order was being prepared, I took part in the process by getting my hands covered in flour.Executive Chef Shivneet Pahoja guided me in rolling the dough for my tortellini. And with a little more help, I did make almost perfect filled tortellini pasta. The experience was ecstatic.
The promotion, which started on 22^nd August, will be on till 31^st August from 19.30 pm to 23.30 pm daily. It is priced atRs 1350 plus taxes À-la-carte.