I scoop up a spoonful of frozen yoghurt and enjoy the plain, smooth, and creamy taste. It has no sugar, no preservatives and is delicious. It is also fat-free, says Naveen Vijayakumar of Ci Gusta. He has added soups, starters, salads and the main course to a menu that specialises in pizzas, pastas, and signature gelatos. The pizzas are made in a wood-fired oven, and the thin-crust pizzas, made from a wheat base, are gluten free. “We are trying to do away with maida completely,” he tells me, as I scan the new menu.
I skip the soups and salads, and go for the starters. I bite into a crispy cheese fritter and enjoy the delightful gooey filling. There is a delicious in-house chilli-garlic dip to go with it. The vegetable quesadilla stuffed with tossed red and yellow bell peppers, paneer, egg plant, and mushrooms, and cheese, is a meal in itself. I also sample the vegetable nachos coated in a topping of cheese and tossed vegetables. For the non-vegetarians, there is chicken cooked in white wine, olive oil, garlic and olives and prawn cooked in white wine.
I choose grilled vegetables in creamy pepper sauce for the main course. The platter arrives with a mound of butter rice, crisp garlic bread and grilled baby corn, tomato, bell peppers, onion and cottage cheese dunked in creamy pepper sauce. It is both wholesome and flavourful.
Naveen tells me that the non-vegetarian counterpart of chicken strips in pepper sauce is a big hit as is the grilled chicken breast with mushroom sauce. “Right now, in non-vegetarian, we offer chicken and seafood. We plan to introduce lamb steaks soon,” he says.
Desserts are an elaborate affair. You can choose gelatos in seasonal fruit flavours, chocolate and more. I try the paan gelato; it is creamy, mild on the palate, and leaves a good aftertaste of the paan flavours. There is also a melt-in-the-mouth brownie, a chocolate cheese cake that is not cloyingly sweet and spongy orange cake.
Naveen in an engineer who is passionate about food. He says, “Right now, I have learnt how to make the pizzas and pastas. I want to specialise in desserts. My sister Arundhathi Vignesh has helped us with the recipes for cheese cakes. I plan to introduce tarts and croissants too. We are also experimenting with wheat base for desserts.” As Naveen zooms in his camera on the dishes and experiments with food photography, I quickly order for another cup of frozen yoghurt and dig into the creamy delight. Bliss!
Food for thought
Head to Ci Gusta for a no-frill dining experience. Open from 11.00 a.m. to 11.00 p.m.
Meal for two Rs. 800
Location Tristar Enclave, 657, Avanashi Road
Contact 86829-82444/ 0422-4202444
