Phoenix Market City now boasts of two new restaurants, courtesy a Mumbai-based chain
From the Mumbai-based group that brought us American chain The Coffee Bean & Tea Leaf, come two more restaurants. But this time, Pan India Food Solutions has brought their own brands. Located on the second floor of Phoenix Market City, sister restaurants Spaghetti Kitchen and Noodle Bar are hard to miss. But if you like your chopsuey as much as your pasta, where to dine will be a sure dilemma. We choose Spaghetti Kitchen for the positive reviews online, and gladly so.
It’s been a while since a new restaurant has given us reason to mention its interiors and Spaghetti Kitchen scores with abundant mirrors, an attractive chandelier and gleaming ceramic wall hangings. A dominating open kitchen where chefs are busy tossing dough, overlooks a bar counter which, we soon learn, will stock a selection of wines if a liquor licence comes through.
The menu is extensive and the chef is delighted when we ask him to surprise us with his best. While we await our dinner, area manager K Kannan lets us know that this is the 14th Spaghetti Kitchen in the country and the 10th Noodle Bar. However, while Spaghetti Kitchen serves beef and pork as well, we’re told that the Noodle Bar does not, across all its branches.
The cappuccino of four mushroom soup has the likes of shitake and porcini in a creamy brown blend served in a coffee mug. Aromatic rosemary potatoes follow — roasted and tossed in rock salt and the herb. Their Roman thin crust pizza is in demand here and we try one with paprika-spiked chicken — the thin malleable crust turns biscuit-like towards the edges and leaves us reaching for more. The food is kept simple, with a lot of attention to details — like the chopped black olives in the mashed potatoes, which by the way is so consistent that one would think the potatoes were whisked.
To our delight, we’re also treated to a few specials from the Noodle Bar that serves a mix of Asian cuisines. Their tom yum seafood soup, though delicate, is full of flavour (galangal and coriander) and loaded with tofu and prawn. And the babycorn lemon and chilli, a best seller, is rightfully so. The smooth and flat pad Thai noodles come with a spicy peanut sauce, and for dessert, it’s a sizzling brownie with a scoop of hazelnunt ice cream and banana spring rolls and a mud cake loaded with molten Celbourne, paired with a berry gelato. Now we simply can’t wait for their next brand, Gelato Italiano, also expected to launch in Phoenix soon.
Meal for two at approximately Rs 1,500. Details: 30083733
— Ryan Peppin