Tuscany, the Italian specialty restaurant at The Trident Hyderabad has been in the news for quite some time now for its authentic Italian cuisine. The place was recently adjudged the Best European Fine Dine Restaurant at the Times Food and Nightlife Awards 2016.
Apart from its regular menu, Tuscany is also known for the exquisite promotions of Italian food from time to time. The seafood festival held last year was a resounding success, and in March, the restaurant brings to you a very different kind of promotion named the “Chef’s Couture”.
People familiar with Executive Chef Manik Magotra of The Trident know about his penchant for doing niche festivals in his restaurants. “Chef’s Couture” attempts to integrate Italian food and fashion in a unique way. As per the chef, from appetizer to desserts, each dish in this promotion represents various elements of fashion. A team of chefs from Trident had visited the nearby National Institute of Fashion Technology to pick up a few concepts of latest fashion trends which could be used in creating the recipes of aptly named designer dishes.
When I was invited to a preview of the festival I really did not know what to expect. Feasting on the focaccia served on the table, we were taken through the menu for this festival. The promotion menu had dishes named Pout, 36-24-36, Chic and Suede. A special menu had been curated for the media preview, and soon all of us were digging into the exquisite food served.
The appetizer served was named Suede after the well-known leather used in jackets. It was a vegetarian dish with wild quinoa and barley with asparagus cream. The dish had a nice presentation, and the asparagus cream tasted good though overall I was not that impressed with the combo.
The main course had four choices, two in vegetarian and two in non-vegetarian. Initially, I ordered Chic, slow cooked chicken with barley and crisps. While I liked the taste of the glazed portion of the chicken, the meat was a tad overdone. Still with the crisps and barley served with it, the dish was quite decent.
The dish of the day for me was the next course I ordered. It was called Cowl, which I was told, means a hood in fashion terms. This was delicate Tomato Risotto served with a piece of salmon, scallops, and prawn. I am generally not a big fan of risotto, but this offering was extremely flavourful, and a mouthful of risotto with small chunks of the seafood tasted heavenly.
My friend, who is a vegetarian during Lent was trying out Off Shoulder, a fettuccini with lemon and pepper butter. The dish looked good to me, and I made a mental note to try it out later, which unfortunately skipped my mind later.
The other dish for vegetarians was Pallazo, ravioli stuffed with liquid pecorino cheese, which oozed out as I dug into the pasta.
Finally, there was a dessert called Boho Chic. The light dish with berry almond cake and vanilla sauce was only mildly sweet and liked by most.
Overall, an interesting experiment. The concept was a bit unclear to me because I have very little knowledge about fashion. But from the point of view of a food lover I enjoyed most of the dishes served on the day. The festival is on till 12th March and Tuscany is open only for dinner.
Location
Tuscany
The Trident
Hitech City (next to Shilpa Kala Vedika)
Hyderabad
Telephone: 66232323
Some pics are courtesy The Trident
Disclaimer: The review is based on an invite from the restaurant. However, the opinion expressed in the post are honest and unbiased.
Apart from its regular menu, Tuscany is also known for the exquisite promotions of Italian food from time to time. The seafood festival held last year was a resounding success, and in March, the restaurant brings to you a very different kind of promotion named the “Chef’s Couture”.
 |
| Suede |
People familiar with Executive Chef Manik Magotra of The Trident know about his penchant for doing niche festivals in his restaurants. “Chef’s Couture” attempts to integrate Italian food and fashion in a unique way. As per the chef, from appetizer to desserts, each dish in this promotion represents various elements of fashion. A team of chefs from Trident had visited the nearby National Institute of Fashion Technology to pick up a few concepts of latest fashion trends which could be used in creating the recipes of aptly named designer dishes.
 |
| Chic |
 |
| Pallazo |
The appetizer served was named Suede after the well-known leather used in jackets. It was a vegetarian dish with wild quinoa and barley with asparagus cream. The dish had a nice presentation, and the asparagus cream tasted good though overall I was not that impressed with the combo.
The main course had four choices, two in vegetarian and two in non-vegetarian. Initially, I ordered Chic, slow cooked chicken with barley and crisps. While I liked the taste of the glazed portion of the chicken, the meat was a tad overdone. Still with the crisps and barley served with it, the dish was quite decent.
 |
| Cowl |
The dish of the day for me was the next course I ordered. It was called Cowl, which I was told, means a hood in fashion terms. This was delicate Tomato Risotto served with a piece of salmon, scallops, and prawn. I am generally not a big fan of risotto, but this offering was extremely flavourful, and a mouthful of risotto with small chunks of the seafood tasted heavenly.
 |
| Off Shoulder |
My friend, who is a vegetarian during Lent was trying out Off Shoulder, a fettuccini with lemon and pepper butter. The dish looked good to me, and I made a mental note to try it out later, which unfortunately skipped my mind later.
The other dish for vegetarians was Pallazo, ravioli stuffed with liquid pecorino cheese, which oozed out as I dug into the pasta.
 |
| Boho Chic |
Finally, there was a dessert called Boho Chic. The light dish with berry almond cake and vanilla sauce was only mildly sweet and liked by most.
Overall, an interesting experiment. The concept was a bit unclear to me because I have very little knowledge about fashion. But from the point of view of a food lover I enjoyed most of the dishes served on the day. The festival is on till 12th March and Tuscany is open only for dinner.
Location
Tuscany
The Trident
Hitech City (next to Shilpa Kala Vedika)
Hyderabad
Telephone: 66232323
Some pics are courtesy The Trident
Disclaimer: The review is based on an invite from the restaurant. However, the opinion expressed in the post are honest and unbiased.
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