Gourmetlicious 2019 Launch Party at Tre Forni, Hyderabad

Goumetlicious 2019 kicked off in Hyderabad with a glittering launch party at the sparkling Tre Forni, Hyderabad's swishest Italian restaurant at Park Hyatt. A fascinating mix of eminent guests from the city right from Corporate honchos to designers to yoga exponents to ace nutritionists to entrepreneurs to professional race car drivers and more attended the event! The food by Chef Yogender Pal's team was spectacular. Chef Marcello, who heads the kitchen at Tre Forni exhibited mastery over his craft.

The ambience couldn’t have been more riveting and the conversations, more intriguing. The two brand hosts, Sankalp Vishnu and Shivani Mohan welcomed guests with warmth and exhileration. Gourmet Passport continues to set benchmarks in the arena of fine dining formats. The event partners & sponsors, Park Hyatt, CRED, Grover Zampa Vineyards, hopculture.be added that extra allure with their support.

Some of the eminent guests who attended the exquisite 5 course dinner culled out by Chef Yogender Pal and Chef Marcello Tortora were Rina Hindocha, yoga specialist; Harini Rao, classical singer;  Amer Beg, professional race car driver; Jagan Mohan, noted restauranteur; Karthik Reddy, architect, Manish Aggarwal, Executive Director, Gati Capital; Dr. Anuradha Reddy, Vice President, Continental Hospital, Vijay Marur, Shalini Badruka amongst others.

Gourmetlicious 2019 features some great set menus for you at Hyderabad’s 9 premium restaurants from 20-28th Sept 2019. The restaurants include Tre Forni and RIKA at Park Hyatt, Prego and Kangan at The Westin Hyderabad Mindspace, Zega at Sheraton Hyderabad, Waikiki at Radission Hitech City, Aish at The Park Hyderabad and Morsel & Tisane. These sumptuous 3-4 course meals for two are priced in the range of Rs 2000-Rs 3500/- for two.

For this special evening, Chef Marcello Tortora created a wonderful amalgamation of unique textures, flavoures and tastes. The amuse bouche was Savory Cannollo with Goat Cheese, Pistachio and Truffle Essence, a tantalising introduction to the treats ahead.

The next course a salad was light and refreshing: Asparagus Tartare with Porcini Crisps, Mascarpone Mousse and Balsamic Caviar.The non veg version of this had cured egg too.

Can’t dine in an Italian restaurant without some pasta. Here for Primi or Entrée, Chef Marcello created the absolutely exquisite Ricotta and Wild Mushroom Capelletti, Parmesan sauce and Truffle Foam. Melt in the mouth, with so many layers of taste, one would be happy if this dish was one’s last meal on Earth. 

Sorbets sometimes end up so de rigeur but here too Tre Forni came up with a stunning Cantaloupe Melon Sorbet covered with a pretty blanket of Basil Jelly with lemon zest. The presentation was sublime.

The main course or Secondi of course had to be the main attraction. The non veg certainly rose up to the occasion. It was tender Lamb Rack, Saffron Barley, Stuffed Baby Onion and Eggplant Quenelle. Lamb was perfectly cooked and juicy. Saffron barley was an interesting dimension and the sides were innovative.

Dolce or Dessert was a rustic Walnut and Poached Peer Cheesecake although served in a fancy way. Creamy and fruity at the same time. Full of crunchy goodness.

All in all, a meal to remember! Explore many such menus across 9 restaurants in Hyderabad with Gourmetlicious 2019!