It’s newest variant is the Truffle and Kodai Camembert Coca. Favourites here include the Four-Cheese Pizza, Creamed Spinach, Roasted Mushroom and Smoked Scarmoza Pizza, Smoked Three-Peppers Pizza whose toppings include Bhavnagari chillies, but the main attraction these days is the Deli Carbonara (Rs 765), a pizza topped with pasta sauce.ĭescribing it as, “a perennial favourite, a great party snack, a popular selection for large events and just a great dish to share over drinks,” restaurateur Farrokh Khambata says his Nariman Point restaurant, Amadeus sells over 3500 Cocas (Spanish pizzas) a month (priced between Rs 550 and Rs 950). We sell anywhere between 70 to 200 on busy days.” The deli, where pizzas are priced Rs 545 onwards, does offer variants though, all prepared with their signature thin crust. “The old classic hasn’t lost its flavour,” he says, “The thin crust pizza is still a favourite. Indigo Deli’s Chef Jaideep Mukherjee, however, doesn’t believe a face-lift is necessary.

Ingenious chefs will always find some way to reinvent classics like the pizza and the burger and refresh their appeal.” Singh doesn’t believe the Italian-style or American-style pizza is on its way out. “The concept of our restaurant doesn’t leave room for a traditional pizza,” he says. So we wonder what the association would think of Mumbai’s interpretations, no longer the street-style packaged bread slathered with masala tomato sauce and vegetables but the avant-garde versions at the city’s top restaurants, some of which bear scant resemblance to their Italian inspiration.Īt Pa Pa Ya, Jiggs Kalra’s Asian restaurant at the Palladium, for instance, you can order a delicious tuna pizza, which, believe it or not, is prepared without bread, tomatoes or cheese.Ĭhef Sahil Singh explains, “Our pizza is prepared with an emphasis on Asian flavours.” The dish he speaks of is a cold appetiser constructed by layering raw tuna over a tortilla base and drizzling this with eel sauce (Rs 750). But now, celebrated as one of Italy’s national dishes, the pizza has even spawned a ‘True Neapolitan Pizza Association Pizza Association’, which lays down not just specifications such as the diameter, thickness and ingredients of a true Neapolitan pizza, but also the tools and method to prepare it.

Any way you slice it you are amazing