, Parmigiano Reggiano , parmesan cheese festival at sorrento, shangri-la, mysticfoodiemantra.com, maneesh srivastva blogger and photographer

A Six Course Meal Orchestrated With Parmigiano Reggiano As The Main Ingredient At Sorrento, Shangri-La

Visualize this – One main ingredient that is used across six course meal and hola it was one memorable meal that still makes me delighted!

Executive Chef Neeraj Tyagi and Italian maestro Chef Luigi Ferraro at Sorrento, the award winning Italian restaurant at Shangri-La, orchestrated a six course meal where parmesan was the main ingredient. This 10 day food promotion highlights parmesan cheese consisting of three mature version – 12 months, 24 months and 36 months.

An ingredient based food promotion can be very challenging. Chef Neeraj shared that they had put in a lot of efforts and had done extensive research, besides putting lot of thought into the creation of this festival.  All of this was very evident from the meal that we had.

Parmesan’s granular texture and unbeatable flavour makes it the most popular cheese in the world. In Italian cuisine, it’s almost impossible to think without parmesan.

Let me start with the last course.  I was spellbound when I ate baked cheesecake which was made of parmesan. One of the most delicious, fluffy and light cheesecake I have ever eaten. This was made of 12 month aged parmesan cheese.

We started with tasting of all the parmesan with different aging months – 12, 24, 36. Aged Parmesan is known for its complex flavor and granular texture. Each of them had very distinctive flavour and aroma which was aptly complemented by the bubbliness of Prosecco. The granular texture becomes more pronounced as the cheese ages. The cheese quickly begins to dissolve, giving a creamy sensation in the mouth.

Ravioli which was stuffed with 24 months aged parmesan cream brulee was soft and silky, and smooth like butter. This was well complimented by Masi’Levarie’ Soave Classico 2013, a fruity medium to light bodied wine with hint of peach and citrus. Perfect pairing.

Three way seasoned tomato salad was absolutely delicious. The grilled, slow roast and raw tomatoes topped with balsamic jelly and EVO was the combination and I wanted to eat more.

For me the star of the day was stewed duck leg, breast confit with Alba truffle pate, which I enjoyed with Marchesi di Barolo (full bodied and elegant wine with soft tannins)

I would strongly recommend Parmesan cheese food promotion to everyone and I am sure you will surely love the creativity of the chef.

Promotion dates: 16 September to 26 September, 2016

Operating Hours: Lunch – 12:30 pm – 2:45 pm | Dinner – 7:30 pm – midnight

Address: Lobby Level, Shangri – La’s – Eros Hotel, New Delhi, 19 Ashoka Road, Connaught Place, New Delhi 110001

Phone Number: (91 11) 41191040

E-mail sorrento.slnd@shangri-la.com



Disclaimer – This review was done on an invitation from the establishment. Views expressed in the review is entirely ours and without any bias. Pictures of the dishes are not the standard portions, they are sample portions. 

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Everyone has a unique palate and my reviews are purely based on my likes and dislikes. This blog reveals my lust for food, pictures that I own, food that I love, cuisines that I tasted, imperfect culinary skills that I possess and to top it all this blog is my passion . Each experience calls out the history of how I ended up being at a particular place. Join Me in this culinary journey of comfort food, the rich and hearty meals, delectable platters, distinctive recipes and savoury Gourmet!

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