The newly-opened Kava combines the best of restaurant,club and lounge The last couple of weeks have been particularly busy for food business in the city. Back-to-back specials have been rolled out,menus have undergone a makeover and new restaurants have been launched. The one that has got everyone excited and arguably so is Kava in Sector 26. There is no one word to describe Kava,given the fact that it packs in a restaurant,club and a lounge. Yet,despite being under one roof,they all seem distinct. While the lounge is yet to open formally,the restaurant and club are active,packing in the crowds,especially on the weekends. I was keen on bringing an international feel to both dining and clubbing in the city, says owner Aakash Garg whose family has been in the hospitality business for decades. Kava,unlike its Indian sounding name,offers multiple cuisines with executive chef Eraldo Collazo steering the team. Step inside the property and one is amazed at the diligent use of space. The interiors are uncomplicated but boast of contemporary leanings. The highlight is definitely the club area,spacious with its really high roof and split on two levels. This part will operate as a club on weekends and host international artists, explains Garg. With sofa seats everywhere in place of stiff-back chairs,its at-ease dining at its best. The menu provides much to choose from Italian,Chinese,Thai and Indian. We start off with spring rolls and Mahi Sarson Tikka. The former brought in rolls with crispy,wafer-thin crust. The latter,a fish tikka,was subtle in flavour and offered a melt-in-the-mouth experience. The next order,a Kava Special Chicken,reminded us of a Chinese version and was very spicy. Just when we were mulling over the main course,Kavas executive chef Eraldo Collazo joined in. Collazo,who hails from Italy,has travelled to 16 countries and has served three Italian presidents and numerous dignitaries like Margaret Thatcher,Bill Clinton and Nelson Mandela. Internationally,hes best remembered for his winning dish Angel Hair dedicated to actor Sophia Loren. I am not new to India and love its food. Here,my aim is to expose people in Chandigarh to authentic international cuisine, says the chef. Flipping though the multiple-section menu,we settled for Prawns Fradiavolo. A flavoursome salad,it brought in spicy,sauteed jumbo sea prawns with garden leaves. For pasta,we would highly recommend the Penne Arabiata that comes seasoned with pecorino cheese. The ingredients are from Italy. One can find ingredients here but I am a stickler for authenticity, says the chef. Also worth digging into is Aubergine Parmigiana. Even though brinjals dont excite many palates,this version will have many smacking their lips. The menu at Kava has been carefully chosen to bring in international appeal yet have an identity of its own, says the chef. The pizzas at Kava here are not just thin-crust but make the most of global ingredients. We tried Pizza Alle Verdure that thin,with broccoli florets,fine capsicum,basil,mushrooms and zucchini as toppings. Its not easy to find ingredients in Chandigarh so I often take a taxi early in the morning to Delhi, says the chef as we notice the DJ console at Kava Club tucked way up near the roof. We had Midival Punditz playing for us recently and will bring international artists soon, signs off Garg. Meal for two: Rs 1,000 (excluding taxes) Location: SCO 14,Sector 26,Madhya Marg,Chandigarh Contact: 0172-5043666
