Pizza Express is world's leading casual dining and consumer brand which has just launched its refreshing new 50 years celebration menu and I was super excited to be a part of this launch as a special guest.
The journey of the brand started in 1965 in London and the recipes are prepared by its Pizzaiolos ( trained pizza chefs ) . The brand now operates 500+ restaurants across 14 countries across the globe.
Story in India
The brand was launched in India in 2012 in partnership with Gourmet Investments Ltd, a company promoted by the Bharti Family office.
They also have an outlet in Vasant Kunj , Ambeince Mall besides this one.
All their restaurants have unqiue interiors since they are inspired from the heritage and location of their sites . The ' open kitchen ' is a core brand feature , as are the black and white colours used in different ways across the outlets. The Gurgaon design revolves around the industrial revolution of Gurgaon with influences of London's industrial elements. The open ceiling , raised floor on the kitchen add variety to the decor.
The furniture is a mix of side chairs and banquette seating wherein the chairs are made locally , the marble tops are from Jaipur.
The skilled pizzailos are trained for a minimum of 12 weeks to learn the art of pizza making and they emerge as experts in dough making and tossing . The signature bases are thin and crispy - called a Romana Base as it is like the bases one can find in Rome.
Also, to note their signature tomato passata is imported from the Greci Family of Italy since 1965.
Large part of the menu is made in house including the pastas and desserts .
The starters for the evening were Antipasto Verde ( assorted vegetarian platter with antipasto , roasted tomatoes , rocket and peppadew , fresh buffalo mozzarella served along with basil pesto , pesto rosso and dough sticks baked with emilgrana.
Beisdes these , I tried the new Zenzero Fresca mocktail which has carrot , orange juice , ginger and lemon juice . Also, the ginger fresca with fresh ginger , mint , gren lime and ginger ale was a refreshing one indeed.
For Pasta, I tired the Chef recommend Penne con peppadew which a cramy pene pasta in white sauce with peppadew , chargrilled vegetables , onion , garlic, seasoned with parsley and chilli flakes . Though high in fire but woth a good try.
In the pizza , I loved the simple yet technique oriented margherita buffalo which i a buffalo mozzarela , pasata on a Roman base with fresh basil leaves ( 6 ) , garlic oil , oregano and black pepper , topped with fresh cherry tomato , torn buffalo mozzarella , extra virgin olive oil and simply crispy and light with a lot of crunch .
Highlight of the evening
This was the best part wherein the in house Pizzaiolo gave a chance to make a pizza from scratch and see it coming live in front of us . This was an experience beyond anythin and I loved this part.
I am in love with this one - chessecake - simple but mouth wateringly good , the baked vanilla cheesecake is homemade served with your choice of gelato , cream or mascarpone . Beyond anything and a 100% must try.
This review within a span of 2 minutes has already crossed 275 views + and counting . That too on a Saturday 'festive' evening . Thank you dear readers .
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