By: Rajdeep Bhattacharjee

August 16, 2015


Rejoice this monsoon with the most expected event at Afraa. A Taste of Tuscany (Tuscan food festival) from 14th to 30th August, 2015 is not just for the Italian food fans but also for the food voyagers. Afraa Restaurant at City Centre takes you on a journey across the Italy with the Tuscany Food Festival.




Enjoy the simplicity that Tuscan food has to offer with classic dishes such as Antipasti Veg Platter, Aragosta al Forno, Pollo e Spiedini di Olive, Fennel Risotto, Panelle al Frono, Agnello Brodettato and Mango Zabaglione and many more. Revel in the pure, strong flavours and the freshest of ingredients that are central to the Tuscan cuisine. Afraa also offers you the best Tuscan wines to make your meal an authentic experience. So, if your Italian rendezvous is limited to Pasta, Pizza and Tiramisu, here’s your chance to ardour the best Tuscan dishes and wines. Head over to Afraa, City Centre to experience the best Tuscan cuisine in romantic environment.








This Tuscany food festival is a final destination for foodies this month, to enjoy the wonderful variety, quality and taste of Tuscan cookery. Equally, almost every wine-drinker like me looks forward to sampling the range of Tuscan wines available at Afraa. Here I like to provide useful information on how to enhance your gastronomic experience in Tuscan cuisine, give insight into few dishes of Tuscan for my neighbourhood dinners.




I started off with an antipasto of ‘Insalata Caprese Salad’. This salad recipe was created in the 1950’s at the Trattoria da Vincenzo for a light lunch. On a large platter, alternate and overlap the tomato slices, mozzarella cheese slices, and basil leaves. Drizzle with olive oil and season with sea salt and pepper makes a beautiful presentation. Because this salad is so unpretentious, fresh, top-quality tomatoes and mozzarella are very important. After first bite I felt it was wonderful and pleasing. It doesn’t get much better or much simpler that this – it’s absolutely delicious! It’s so fresh and so good I could have eaten the whole dish while sampling.




Next came ‘Panelle al Forno’ and I loved this amazing chicken pasta, mostly it’s one of my favourite dishes to order at any Italian restaurants. A lot of thought has gone into the plating and everything is put together immaculately. This dish was all about texture and packed with elusive flavours, so you get soft mozzarella cubes and grated parmesan with tomatoes & basil that pair well with the slight spicy and crunchy taste of chicken livers & thighs. It was blanketed in melted cheese and comes with a side of scrumptious mushrooms and sauce. Give it a try next time you experience ‘I want something fancy’ syndrome, this is the cure.




Subsequently it’s time to relish their delightfully spiced, fragrant and rich ‘Aragosta al Forno’. This lobster dish was a classy appetizer for important occasions throughout Tuscan. The lobster was cut and de shelled in half and then well marinated in a special aromatic broth of carrot, celery, lemon juice, onion and bay leaves. After that it’s blended with mayonnaise, sautéed onion, garlic and sliced mushroom, lastly fried in olive oil. Charred to give a slightly caramelised exterior and ridiculously juicy and tender, this one’s definitely for fish lovers and not for the faint hearted.




‘Agnello Brodettato’ was a wonderful Lamb Stew accompanied with egg and lemon. Melt in the mouth, super soft lamb braised with rosemary, vinegar and finished with a touch of mashed potatoes. This dish is traditionally eaten at Easter, lamb and egg being symbols of the crucifixion and resurrection, but it’s too good to serve for any day of the year. The meat was supple, tender, well spiced, and unbelievably tasty. Seriously, you have to try it to believe it and you won’t stop swooning over how good this is.






Before I could call it a day, there is also dessert to be devoured. So when the craving for desserts hits and you are alone, a single-serve ‘Mango Zabaglione’ is heaven-sent! Here it was served traditionally with Tuscan biscuit. The pièce de résistance, was definitely the show-stopping Mango Zabaglione studded with mango chunks, small grilled mango cubes and finished with a layers of creamy soft serve or whipped cream. The Mango Zabaglione was satisfying enough to tame a sweet tooth’s peckish pangs. Don’t end your meal without trying this dessert.




Embark on a culinary coast tour of Tuscany brought alive by Chef Sandip Acherjee & Chef Terence Ricky D’costa. Revel in the pure, strong flavours & the freshest of ingredients that are central to the Tuscan Cuisine. Food aficionados can interact with the chefs on the cuisine, ingredients and cooking methods.




The gastronomical affair will feature popular dishes such as homemade Ravioli stuffed with goat cheese tomato reduction, Saffron Infused Polenta with spinach and mascarpone cheese, Chicken stuffed with Porcini Mushrooms and served with red wine reduction, cold cuts, cheese and Italian breads. End on a sweet tooth with an exquisite traditional Tuscan biscuit dipped in Mango Zabaglione. Enjoy the culinary delights of Tuscany as Afraa restaurant presents, A Taste of Tuscany. The food festival celebrates the true classic Tuscan flavours with an extensive eleven-course menu.


Afraa Restaurant And Lounge Menu, Reviews, Photos, Location and Info - Zomato

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About Rajdeep Bhattacharjee

A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word ‘foodie’ and prefers, instead, the expression ‘food devotee’. For him, good food and honest people are the biggest motivators.


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1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.