Chianti
12, 5th A Block, Koramangala, Bangalore.
Tel: 080 49652600
Meal for two:?Rs 2,200
As Sophia Loren once observed, “Spaghetti is best eaten by inhaling it, like a vacuum cleaner.” Indeed, with all its attendant slurping and schlooping, good old spaghetti is probably one of the most sensory and pleasurable eating experiences in any culinary language. But the real secret, of course, lies in the fragrant accompanying sauce—carbonara, puttanesca, pomodoro, or whatever—each of which has a rich and storied history.
We were introduced to Chianti by Zeyn Mirza, bon vivant and gastronome. And there we debated at length between the spaghetti carbonara and the spaghetti aglio olio—and, if the latter, between the e frutti di mare (with seafood) and the con pollo e funghi (with chicken and mushrooms). Eventually, we decided on the con pollo, accompanied by grilled lamb chops and tiger prawns, Italian style. This was preceded by rounds of bruschetta, and followed by...
