Skip to main content

A slice of little Italy

What do you expect to find in the middle of a large electronics store. Surely not a gourmet Italian restaurant. And yet, if you walk past the home theatre systems and cameras displayed at Croma in Malad and take the escalator to the first floor, you will hit a sprawling restaurant complex. And nestled in this bunch of eateries, a gem called Little Italy.



I've eaten at three separate branches of Little Italy in Mumbai (one of which is now closed). And all these places dish out authentic Italian fare with a consistency that amazes me. Their specialty is thin crust stone-baked pizzas and an assortment of pastas and risottos. My favorite is the pizza called Bombay. Its spicy and comes topped with paneer and mushrooms. Yet another favorite (and the one featured here) is spinach and ricotta ravioli in a hearty tomato, mushroom and wine sauce.

They do have a decent bar but somehow the drinks always disappoint. As do their desserts. Stick to pizzas and pastas, for that's what they do best, and that's what provides you a taste of Italy anytime you need it, right here in Bombay.



And by the way, this lovely picture comes courtesy a friend who came to see me from Pune last weekend. Or should I say, came from Pune to have dinner at Little Italy. Trust me, they are that good!

Comments

notyet100 said…
this looks delicious,..nice post..thnks for sharing..
i completely agree... just being curious which one n olonger exists.. i used to love d juhu tara road one ...
Anonymous said…
The juhu tara road one is still there.

But they closed down my favorite on Andheri Link Road (the one opposite Fame Adlabs). I used to love their first floor table by the window, with the linking road traffic flowing past
Sangeeth said…
looks delicious....yummy

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but

Aloo Paranthas

In all these years of blogging, I've somehow never managed to talk about aloo paranthas, the potato stuffed flatbread that's a standard breakfast in North India. Possibly because they are such a staple in our home, I found there wouldn't be enough interest in the recipe. But I've also realised over time that my mom's recipe is unique, using a combination of flavours and spices that make these paranthas delicious. But that's not the only reason for this post. I also wanted to tell you about a super cool party and some ways we found to make aloo paranthas even better and believe it or not, healthier. The party in question was hosted by Rushina at her cooking studio a few months back. For a while now, Rushina has been talking about the merits of cling film, parchment and something called cooking foil made by Asahi Kasei. Because we won't believe that you can really cook without oil but using science, she invited a bunch of us over for a potluck lunch.