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Satisfying flavours

It is the food that scores at gioRgio in Besant Nagar



Enjoyable fare... at gioRgio. — Pic by K. V. Srinivasan

BESANT NAGAR 7th Avenue was teeming with people, hawkers and their wares last week. Puffed rice or mud pots or cosmetics, the business was brisk on the roadside. The Velankanni Church festival had attracted more than the devout. It was difficult reaching gioRgio (ph: 52040202) resisting the pull to go along with the flow and even stronger temptation to strike bargains.

Open the door and there was Mark Knopfler and the rest of the Dire Straits with "Tunnel of Love" on the big screen. Talk about change of flavour! It was like stepping into a different time zone! If you are curious about the name and the way it is spelt, then this attention grabbing tactic has served its purpose. The story of the mythical traveller, gioRgio is on the cover of the menu.

Melting mozzarella

Actually the restaurant doesn't need these tactics, the food attracts attention. From the mozzarella sticks to the Fig `n' Honey ice cream, the dinner stood above the average Continental fare. While the melting mozzarella cheese fingers (Rs. 75) in breaded chewy wrap were tasty, the other starter, wings of fire (Rs. 80) went a notch higher. Smothered in hot sweet barbecue sauce, the chicken wings matched perfectly with the yoghurt/sour cream-based ranch sauce.

The next items that scored were the Jamaican jerk chicken (Rs. 160) and the Cajun rice. The secret of this Caribbean grill is the jerk sauce that changes in the hands of each chef. This particular chicken had the smoothness of a coconut cream finish that muzzled the garlic, ginger and pepper in the marinade. The fire held in check in the meat was in full flow in the Cajun rice. The sweet corn in the rice was a lovely touch.

The entrees come in good measure. Besides, the soup of the day comes free with it. What got me going is the restaurant's create your own pasta (Rs. 140) offer. It was fun to pick out everything, from the type of pasta, sauce to the topping (veg or non-veg). My choice was spaghetti in pesto sauce topped with zucchini, sun-dried tomatoes, roasted brinjals and bell peppers. This combo guarantees satisfaction.

Ice creams, sundaes and cream sodas make up the dessert. There are a couple of frozen yoghurts too.

MARIEN MATHEW

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