Move Over Dolly

Mia Cucina, one of our favourite Bandra restaurants decided to clone itself – moniker, menu, chef, interiors and all. After what we imagine to be several tasting trials and test runs, the clone was shipped off to Versova where it now waits to be unveiled on November 20.

Copy Paste?

We wonder though, if simply possessing the same genetic make-up is enough. The Versova clone may be as handsome, but will it have the warm and hearty personality that makes us so fond of the original? Will the staff inquire about family as we tear away a thin slice of Margherita pizza from the pie, hands coated with powdery flour? We sure hope so.

From Kotian’s Kitchen

Our questions were interrupted with a postcard from Mia Cucina’s new address. On the flip side was a yum recipe - Tagliatelle alla Mascarpone e Spinaci (pasta with mascarpone cheese and spinach) – signed by chef and owner Sanjay Kotian. We’ll put that nature vs. nurture debate on hold for now, and see you in the kitchen. 

Tagliatelle alla Mascarpone e Spinaci

Ingredients

100 gms Tagliatelle pasta
20 gms white butter
15 gms sliced garlic
73 gms spinach
50 ml single cream
150 gms mascarpone cheese (available at Nature’s Basket)
10 gms parmesan cheese
2 gms nutmeg

Cook pasta in boiling water until it’s firm but not hard. Sauté garlic in butter on low heat, add spinach and sauté till wilted and cooked. Add grated nut meg, mascarpone cheese and single cream, simmer till sauce thickens. Add cooked pasta and toss well. Season to taste. Garnish with parmesan cheese and chopped parsley

Getting there: Mia Cucina, Jewel Mahal Shopping Centre, JP Road, Versova, Andheri (W), serves alcohol, opens November 20.