TRAVEL + LEISURE / JANUARY 2017 25
Palette Pleasing
TRAVEL + LEISURE / JANUARY 2017 23
A Sweet Memory of Italy
Influences of central and northern Italy dominate Bella Cucina at Le Meridien Gurgaon. Chef Amit Kumar has an
unconventional menu—try these dishes that impress with their complex preparation and presentation.COURTESY OF LE MERIDIEN
T
he newly-opened Bella Cucina at
Le Meridien Gurgaon is dolled up
with colourful leather seating
and Travertine marble flooring,
a handcrafted Pavesi oven,
and a custom-built Molteni kitchen.
The winter afternoon that I visited,
the sun was shining brightly on the
window-side table. Over a glass of
Australian Chardonnay, I spun plans
of having a staycation at the 285-
room hotel and spending lazy days
by the pool, with a cool mocktail in
one hand and my Bill Bryson book
in another. On my way out, I stopped
at Latest Recipe (the all-day
dining restaurant) and peeked at
Le Meridien Gurgaon’s signature
éclair—as is my habit whenever
I’m at a Meridien. Here, the flavour
is Coconut and Tonka Bean.
lemeridiengurgaondelhincr.com
—APEKSHA BHATEJADESSERT
Bella Cucina’s Espresso Coffee Mouse
is a visual treat. Served under a shiny
chocolate dome against a dramatic splash
of raspberry coulis. Pairing chocolate and
berries is a classic, and the silkyness of the
mousse is wonderfully contrasted with the
sharpness of the berry coulis.PASTA
Take it from someone who isn’t a seafood
fanatic—the prawn ravioli will make you
a fan. Fresh and juicy prawns, marinated
with garlic, basil, and lime, are rolled in
homemade pasta and prepared in tomato
sauce. What makes this dish memorable
is the bisque foam on top.SOUP
Served in a small cup, the creamy
cappuccino of mushroom soup combines
fl avours of three types of mushrooms
(button, portebello, and porcini) with white
truffl e oil. It comes with porcini bread,
their version of savoury cookies to go
with the cappuccino.SALAD
A must-try is the smoked chicken salad
with avocado mousse and cucumber
juice sheet. The chicken breast is
marinated with scallion dressing and it’s
plated on a sea of bright cucumber jelly.
On its side are crispy cigars fi lled with
avocado mousse.