Vegetarian restaurants serving fusion food in Chennai have always done well and the new Quattro Ristorante will offer foodies a fresh perspective on Italian and Mexican cuisines. Opening on July 5, Quattro will serve up a delectable array of vegetarian pastas, pizzas, quesadillas, chimi changas and more using liquid nitrogen and molecular gastronomy.
Molecular cuisine is essentially a modern style of cooking utilising technical innovations relating to temperature, plating and presentation. And while the food at Quattro is undoubtedly delicious with lots of options for the entire family - kids will love their cheese-laden delights - they also offer Chennai gourmands a multi-sensory dining experience.
Business partners and self-professed foodies Abishek Bokdia , Arvind Baheti, Pavan Surana, Suresh Gundecha and Sushil Mehta wanted to bring this distinctive style of cooking to Chennai at price points that were accessible and in a warm ambience conducive to family dining.
One of the most commendable facets of this new gastronomic venture is their extremely knowledgeable and interactive staff who plates many of the dishes at the table while inviting diners to participate. The restaurant which opened in Mumbai four years ago now has branches in Hyderabad and Dubai as well.
The highlights according to us - the broccoli and cheese soup to start with followed by their nitrogen-infused Caesar salad and pesto pasta. To finish with one must try the blueberry cheese mousse and the absolutely divine tiramisu with coffee caviar.
Fresh Tomato Salsa Recipe
Fresh Tomato Salsa Recipe Take 2-3 few ripe tomatoes and chop them finely. Add a finely chopped green bell pepper, a chopped onion (white or red) and mix well in a bowl. For the seasoning add fresh cilantro, freshly ground pepper, kosher salt and jalapeños. Toss them into the bowl with the vegetable medley, mix well and finally garnish with freshly squeezed lemon juice.
Chef Sheetharam Prasad, the corporate executive chef of GRT Hotels, Chennai demonstrates a couple of recipes with healthy almonds in a programme inspired by California Almonds.
Kaala Masala Almonds
Ingredients:
- Dry Almonds - 60 gm
- Olive oil - 5 ml
- Cinnamon powder - 1 tsp
- Nutmeg powder - ½ tsp
- Salt according to taste
Method:
- Toss the almonds with the spices and olive oil, sea salt and toasted in a pan or 7 minutes in a moderate oven.
Haldi Mirchi Badam
Ingredients:
- Blanched & Peeled Almonds 60gm
- Oil - 1 tbsp
- Turmeric powder - ½ tsp
- Black pepper - 1/2 tsp
- Red chilli powder - ½ tsp
- Dry mango powder - ½ tsp
- Salt as per tate
Method:
- Heat oil and add all the spices and seasonings.
- Add the almonds.
- Toss well. Cool and serve
