Latest news with #RobertoBlondi
Mint
17-07-2025
- Entertainment
- Mint
Weekend food plan: Buzz-worthy restaurants to try in your city
From Goa to Mumbai, Fireback has finally opened its doors to offer Mumbaikars a unique Thai food experience — one that packs a punch for sure. Bold, spicy and indulgent is what one can expect from a meal at the newest outpost by EHV International, the group behind Indian Accent, Comorin, HOSA and Chor Bizarre. The menu stands out, especially the curries — fiery yet addictive, unfamiliar yet distinctive. Go for the chicken golae, that are essentially grilled skewers coated with a sweet-savoury glaze, and served with a flavourful ajad, a relish of chillies, onions and cucumber. The lamb Massaman is flavourful and comes with potatoes. The mango sticky rice and Thai roti pancake with condensed milk and banana put a sweet end to a memorable meal. Where: Fireback, Nilaya Anthology, Peninsula Corporate Park, Ganpatrao Kadam Marg, Lower Parel, Mumbai Cocktail at Latango. Latango is Delhi's newest hotspot for classic European fare. Conceptualised by Sahil Sambhi (of Japonico, Bawri, Berlin and Vietnom), the menu is helmed by Italian chefs Roberto Blondi and Joe Stanchi, who bring their vast knowledge and expertise of European cuisine for the first time in India. The food nods to the farm-to-table philosophy, and bears influences from the chefs' extensive travels across the region. There's fresh stracciatella cheese to savour, scallop sashimi reinterpreted through their memories, an Atlantic crab tagliolini from the coast of Italy, Parisian omelettes, Andalusian seabass ajo blanco, octopus salad, and of course, tiramisu. Where: Latango, 01 Epicuria, TDI South Bridge, Nehru Place, New Delhi Contact: +91-9289859289 A dish from Paashh. From the leafy lanes of Kalyani Nagar in Pune, to Bandra's quiet Portuguese neighbourhood, is Paashh — a restaurant that channels slow cooking and mindful eating. The brainchild of Vaishali Karde, the menu is vegetarian, and has a mix of vegan dishes thoughtfully curated by chef Vinod Warade, who takes special pride in cooking with seasonal, organic produce including heirloom grains sourced from farms around Pune. Expect multigrain thalipeeth, dal pakwan nachos, charred pumpkin kebabs, terrain salad of butternut squash and grilled brie, and a spicy kulith saar with crunchy kurdai, a type of string papad from Maharashtra. The space has been restored to preserve its original charm, and doubles up as a boutique store showcasing food, clothing and home decor products. Where: Paashh, Cecilia Shelter, off Carter Road, Shirley, Pali Hill, Bandra, Mumbai Contact: +91-9545810001
New Indian Express
28-06-2025
- Entertainment
- New Indian Express
Inside Japonico's new menu: Avocado, umami & Japanese simplicity
Japanese fine-dining spot Japonico — one of Gurugram's buzziest new openings this year — is already making waves. Their latest menu refresh takes things up a notch, and avocado is having its main character moment. The updated spread leans into plant-forward creations alongside more protein- and fish-based dishes, and subtle fusion twists. 'In the previous menu, protein options were fewer than what customers were looking for, especially omega-3-rich dishes,' says chef Roberto Blondi, who heads the kitchen. 'Japanese cuisine typically offers a variety of fish, so I developed new dishes to meet that demand.' Alongside new seafood items like Hamachi Carpaccio and Sake Hakozushi, the updated spread embraces a plant-forward direction, anchored by versatile staples like avocado. Blondi says the ingredient is not only widely used in Japanese cuisine, but also incredibly versatile. 'I wanted to spotlight avocado using modern techniques, offering it through traditional preparations, presentations, and ways of eating.' But there's still room for heartier fare by the fusion of unexpected ingredients coming together to create a symphony of different tastes. Even lighter fare like the returning Iceberg Wafu Salad gets a subtle upgrade, with a caramelised onion dressing that hits sweet and savory notes in equal measure. But there's also heartier fare, like the newly introduced Japonico Pressed Chicken Steak. 'I was trying to replicate the technique we use to press black cod overnight,' Blondi explains. 'At first, the chicken came out chewy. Then one of the boys in my kitchen said, 'What if we marinate it?' That changed everything.' The final dish is firm, flavourful, and a personal triumph for the chef. 'It looks simple, but it gave me a hard time. It had to live up to both my standards and our customers' expectations.' Blondi, who has cooked across 10 countries in the last 16 years, says the new menu reflects the essence of Japanese cuisine: its humility and thoughtful nature. 'Fine dining today has become too complicated — too many ingredients, too many techniques, as if complexity equals quality. But I believe simple things done right are still the key to a great fine-dining experience.' he says. 'The most important thing is seeing the customer's expression — their satisfaction — not how many techniques I used, or how 'clever' it was. Just pure joy, on the plate.' On the second floor, Tower D, Vipul Tech Square, Golf Course Road, Sector 43, Gurugram. Open seven days a week, 12pm to 2am. Estimated cost for two Rs 4,000 plus taxes (without alcohol)
