Chef Bianchi’s Culinary Debut in India was a delight to the tastebuds at Sorrento in Shangri-la, New Delhi, writes Abhi Singhal
Immersing the Italian cuisine in his own taste and style, Michelin-starred Chef Mattia Bianchi made his India debut with the Italian restaurant Sorrento at Shangri-la, New Delhi. The feast was filled with the signature collection of dishes by Chef Bianchi himself and was made available for the people for five days.
Being known for their artistic composition, Chef Bianchi’s food was a culinary delight. Bringing a slice of authentic Italian cooking, his pop-up dinner was a symphony of flavours, textures, and impeccable artistry, designed to tantalise the most refined palates.
The menu was a love letter to Italian cuisine, featuring dishes that showcased Chef Bianchi’s innovative techniques and passion for fresh, locally sourced ingredients. The meal started with Chef Mattia’s Degustation Menu with the Caprese Cloud for the vegetarian and Mediterranean Fantasy for non-vegetarian. Caprese Cloud served with Fratelli Noi had delicate foam of Buffalo Mozzarella paired with a medley of roasted cherry tomatoes, garnished with basil leaves with a mouth-watering taste. Mediterranean Fantasy on the other hand was a luxurious blend of shabu shrimps and salmon eggs atop silky potato foam, dusted with tomato powder and infused with Mediterranean aromas for a sensory delight served with Fratelli Noi.
Then came the Risotto with the dish Herbs Whisper's Risotto as the signature dish served with Fratelli J'Noon White. It was a Creamy risotto in a wild herbs infusion, topped with crunchy smoked umami almonds powdered with tangy sumac.
Pastas entered the third round of the menu with Fusilli Rock n Roll which had vibrant fusilli infused with beetroot extract, crowned with tangy goat cheese crumble and aromatic rocket pesto, perfectly paired with the rich notes of Fratelli Sette wine. Fusilli Citrus was served with Fratelli Sette wine with lime scented fusilli cooked in beetroot extract and garnished with raw marinated scallops.
The main course showcased a togetherness of flavours, led by the Sunlit Chicken Rhapsody with Chicken supreme with butternut squash and Medley Feast, a culinary masterpiece perfectly paired with Fratelli J’Noon Red wine. The addition with the same wine glasses was Bitter Bliss with roasted baby gem, caper fruits, pine nuts and beurre blanc sauce, making the plate look like a painted canvas.
The end was saved for the best: the dessert with three types of symphonies, namely Autumn, Summer, and Winter. The autumn was the Tiramisù Delight, with traditional Tiramisù with mascarpone cream and marsala-kissed sponge cake veiled in the coffee crumble. The Winter Symphony featured Midnight Silk with dark chocolate cloud, gilded almonds, and frozen hazelnut cream. The Summer symphony had Summer Ode with exotic fruits soup-bathed yogurt pearls on vanilla sable. The overall experience of the dessert was a unique one blended with music. There were cards explaining how the desserts explain the personalities of the people.
The experience at Sorrento was more than just a meal; it was an unforgettable journey through the heart of Italian gastronomy, curated by Chef Mattia Bianchi's masterful touch. Each dish was a testament to his ability to merge tradition with innovation, creating a dining spectacle that celebrated the art of food.
The guests were left in awe, their taste buds delighted and their senses elevated. Chef Bianchi’s debut in India with his pop-up at Shangri-la, New Delhi, left an indelible mark on every diner who had the privilege to partake in this symphony of flavours.
