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Pizza Hut Chef’s Table- A celebration of Pastas at Pizza Hut

If you follow me on twitter, you would have noticed me raving about the amazing evening that I had at Pizza Hut’s Chef’s Table a few days back. Pizza Hut launched the third season of Pizza Hut’s much talked about – “Chef’s Table” on 4th September, in an exclusive event led by their Head Chef, Arjyo Banerjee in collaboration with Chef Luca Ciano, Executive Chef from Barilla, Italy. Together they showcased Pizza Hut’s fun and innovative ideology behind the extensive menu offerings. The city of Delhi saw the two chefs coming together in an exclusive and interactive live cook out and work shop.

The event, held at the Ambience Mall, Vasant Kunj restaurant, had a specially created “Menu of the day” showcasing Pizza Hut’s latest (and soon to be seen) range of dishes inspired by the two Chef’s, in which special emphasis was laid on quality ingredients, layered textures and “burst-in-your-mouth” flavors. During this session, for the first time Chef Luca took an exclusive Masterclass on “Perfect Italian Pasta” for all the special invitees, and gave a view into the heritage and quality of the pastas served at Pizza Hut.
Speaking on the occasion, Mr. Sunay Bhasin – Director Marketing Pizza Hut Dine In India said “Innovation and consumer satisfaction is at the very core of Pizza Hut. Chef’s Table provides a great platform to showcase and bring alive the philosophy of fun and flavor behind our menu. We have a great partnership with Barilla – Italy’s No.1 Pasta and are delighted that Chef Luca came all the way from Italy to be a part of this one-of-its kind event.”
The evening began with a brief introduction  of the chefs while we enjoyed the various drinks available on the special menu.  We tasted the sipping cheese cake, which surprisingly was not as sweet or heavy as I had expected it to be, then we tried the ginger lime cooler which is a part of the regular Pizza Hut menu and then we tried the Candied Lemon which was my favourite.

The Chef’s had fun and played off each other as they rolled their sleeves up and got to work making pastas fresh for the special guests. It started with Chef Arjyo preparing Red O White pasta, soon to be launched in Pizza Hut smooth, creamy and tangy – ideal for the Indian palette. I loved the combination of the different flavours….the tangy taste of the tomatoes, the richness of the cream and soft and moist zucchini came together to have such a party of flavours in my mouth that you have to try to understand what I am saying. 
Chef Luca was up next with warm spaghetti salad , with lemon and oregano marinated prawns. This is the dish I enjoyed the most because I was kind of scared to try it initially. The prawns in the dish were not flame cooked at all and the only kind of heat used to cook it was what was there in the spaghetti. But when I tasted it, it was amazing.
While the chefs were hard at work , we were served some starters as well. The vegetarian platter had the some typical Pizza Hut deep appetisers on it. It was a combination of fried onion rings, potato wedges and vegetable croquettes with sweet-chili and jalapeno cheese sauce. The non-vegetarian starters on the other hand had Lamb Kibbeh with a tzatziki-style sauce, Jerk Chicken skewers and some crisp tortilla triangles topped with ground chicken and cheese, served with a tomato salsa. 

Then Chef Arjyo came back with a classic lasagna. This was one of the best lasagna I had tasted in a wile. It was so pretty to look at, unlike the mess that you usually see at most places when you order lasagna. i could see the layers, I could taste the components and even though there was an ample amount of cheese in it, it was not at all over shadowing the other flavours. 
Obviously a night at Pizza hut is incomplete without pizzas. Just like the starters, we had a vegetarian and a non-vegetarian version for them as well. The vegetarian pizza came with roasted peppers, a mound of fresh arugula, finished with shards of parmesan cheese, while the other one was a  chicken pizza with sliced onions and torn basil strewn over it. 

The final pasta for the evening was was Chef Luca’s penne rigate with Sicilian vegetable caponata, sultanas, toasted pine nuts and salted ricotta. This was a very interesting dish because honestly I am not a big fan of eggplants. Chef Luca made a rich caponata with eggplant and then used skin of the eggplant as well. He finely shredded and deep-fried to make a garnish for the dish. The dish was then topped with extra virgin olive oil and wine flavoured the sauce and a sprinkle of toasted pine nuts. No points for guessing, that it was delicious.
We finished this delicious evening with a dessert of soft chocolate cake doused with warm chocolate sauce. And some question and answer session with the chefs. 
All in all, it was an evening well spent and even though I love visiting Pizza Hut and their menu, I definitely wish that they introduce more more simple pastas that Chef Luca served us during the evening with the usual pastas that are just drowning in sauce.