If there’s one thing about
the ambience of Jamie’s Italian,it’s that the joint is as unpretentious as the
chef himself. Unpretentious but live wire- this place greets you with a high
octane kitchen that is buzzing with action.There’s a pasta making nook right next
to the entrance where all the good stuff is made fresh everyday. The attention
paid to every minute detail- the quality of grain, flour and even meat (happy
meat, you’ve got to figure that out yourself)-is impressive to say the least in
these times of short-cuts and quick profits. Its location in the middle on the
3rd floor amidst some big names in the food industry reflects its confidence .For those who are
obsessed with the charming chef a lot of his merchandise can be bought right at
the restaurant.
A couple of cans of
tomato puree lying on the table piqued my curiosity but that was put to rest
when the plank arrived. It’s
literally a wooden one which was conveniently perched on the cans and is in
actuality an antipasti platter (one
can buy these planks as well to serve such delight at home). This has an array
of grilled vegetables, cheese, bruschetta & some salad which is as much a
visual delight as it is a gastronomic one. Tomato
and ricotta bruschetta was a
satisfying affair with the tangy yummy sauce plopped on some crispy bread.Fried
and cheesy is always a winning combination and the Italian nachos filled with a four cheese mixture nailed it. Arancini balls are gradually turning
into my favourite Italian starters and the one’s at Jamie’s are the best in town.Time
for more carbs and this time in my favourite form- pasta. We tried the spaghetti aglio e olio, which is my
favourite kind of pasta, some porcini
fettucine and all this was served with an interesting herby bread crumb
mixture which added crunch and some
extra flavour to the dish.The intense earthiness of the mushroom fettuccine
found many fans that afternoon.Despite an overdose of pizza at Jamie’s pizzeria last week we were served
the Margherita and the Funghi Misti , I of course am partial
to margherita which is simply classic while hubby loved the earthiness of
mushrooms on the well stacked funghi version.
We were not done yet,
time for dessert and I got myself a trio
of sorbets mango,raspberry and lemon.
The sublimity of the lemon sorbet was
something that cast a spell on me. A
brainchild of Saurabh Khanijo (the
man behind the very successful, Kylin) & Jasper Reid, this one definitely seems all set to win Indian
hearts and minds- the ways to Indians’ hearts are through their stomachs ;-).
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