Platter full of pleasure

Somya Abrol

Vegetarians don’t have it easy, especially in Italia. Even as Virgin Courtyard (VC), Chandigarh, launches its new winter menu, Chef Krishan Hari, backed by eighteen rich years of experience, makes it clear that vegetarians ought to stock up on appetisers, instead of banking on the main course. Thanks to small mercies, however, VC will not find many who complain in Chandigarh! 

What Chef Hari does plan to please Chandigarh foodies with, though, is his signature Slow Cooked Pork Belly, a delicacy he’d introduced years ago, around the inception of Virgin Courtyard. “For one, I thought Chandigarh would receive the pork belly well. But then, I can’t even blame our clients; the quality of pork belly we received earlier wasn’t up to the mark, which is why we decided to discontinue it. Now, since we have great quality pork, why not give it another shot!” says the chef. 

For appetisers, the vegetarian must-try out of the new menu is Polenta Crusted Gnocchi — crisp potato dumplings flavoured with fennel and spinach, served with chopped, vinaigrette vegetables and mildly spicy tomato salsa. The Pumpkin and Pear Soup (with rosemary oil) is also rather interesting, for off-beat palates, strictly. As for vegetarian main course, the ‘naked’ gnocchi is rather appealing — to the eyes as well. The Ricotta Gnudi with Puttanesca Sauce is the perfect balance of cheese and flour, enveloped in acidic undertones of the vibrant puttanesca (tomato, olives, capers, anchovies, basil etc) sauce.

Enough with the veggies, already! Meat-seekers may revel in their chicken, Walnut and Gorgonzola Salad and fill up later with Bacon Crusted Chicken — chicken-breast topped with bacon crust and mushroom mousse, served with corn puree and jus. 

With desserts though, Chef Hari has played rather safe (and swayed from VC’s ‘Italian only’ vow), presenting the likes of Deconstructed Apple Crumble and White Chocolate Mousse.

somya@tribunemail.com