Narmada Ahuja at Grillopolis
The chef training at Nisheeth Sharan’s Grillopolis seemed to be star-studded! And the one’s gracing the occasion was not only from our own bollywood but also from across the seven seas! Chef Claudio, from Italy shared his skills on Italian cuisine with the chefs of Grillopolis. This was not the first time Chef Claudio has taken the responsibility of such training. But what made it special was that Chef Claudio has previously trained the chefs of Buckingham Palace, the chefs who serve Queen Elizabeth. And taking joy being part of this occasion was our very own Bollywood Bacha Narmmadaa Ahuja. Being a foodie, just like her father, Govinda, Narmmadaa enjoyed every moment of it!
“What do you call a grill house that beckons you to dine under the arches of the Grand Bazaar? Where each course, is an iconic representation of centuries of culinary evolution. How often does a feast take you on a sojourn across mystical lands? From the Ottoman influences of Istanbul to the intriguing flavors of Lebanon, from the windswept deserts of Morocco to the sangria moments of Portugal, from the effortless effervescence of Spain to the traditional culinary of Greece. Where a sumptuous spread borrows from the elementary technique of grilling and lends itself into a gourmet, gastronomic experience? What, indeed, can you call such a dining destination? Grillopolis…perhaps.
We present Grillopolis, with the hope that you enjoy the journey as much as we have enjoyed creating the destination.”
This is how owners Nisheeth Sharan & Ashok Singh present their latest venture Grillopolis to Mumbai. Designed as a destination restaurant with a dedicated Lounge level, the shortest description of Grillopolis by patrons is a wow! Try decoding that ‘wow’ and the enigmatic Grillopolis reveals itself in layers of well thought out ideas fusing seamlessly together.
About Chef Claudio:-
Claudio was born on April, 4th 1962 and grew up in a home where his Grand Father paid great of attention to the quality of food and cooking. The aroma of stewed and roasted meats, the scent of spices such as nutmeg for the preparation of game, and of course the unique fragrance of fresh pasta made by his mother. All things that at the age of 14 brought him to play hookey from school while working secretly as a waiter in one of the areas finer restaurants in order to follow his passion for the culinary arts. Here he first learned how the pleasure of the palate could bring people of different ethnic backgrounds together from all over the world. It was only natural that from the dining room he would shortly pass into the kitchen, and at last went back to formal training as a chef. His passion for excellent cuisine grew even more, and so did his passion for excellent wines. In 1985 he became a professional Sommelier and shortly afterwards he took on the management of a restaurant in the nearby city of Florence………………….1991 Here he stayed for five satisfying years, but by this time Claudio now had the desire to run a restaurant all of his own. This desire brought him back to Figline his beloved home town, where he opened, together with his sister Sabrina, the Torre Guelfa Restaurant which rapidly became a meeting point for lovers of good food and even other gourmet cooks. The rest is history in the making…………… After years of great satisfaction the Torre Guelfa Restaurant is now famous throughout Italy for good eating. Meeting many other professional cooks, Claudio’s techniques and now how increased enormously; thanks to this, he has received and accepted many invitations to travel and take his knowledge to other countries, among which of course, the U.S.A. These trips inspired him to want to share his abilities on a larger scale, so soon afterwards he started holding Cooking Classes at Torre Guelfa both for beginners and professionals and people from many different countries have attended his lessons. However his love for his native land and his desire to serve the freshest of ingredients gave him yet another aim in life: to run his own farm. This is now a reality, and here Claudio grows his own vegetables using only biological methods and his olive orchard produces the finest of olive oils. Needless to say he also has a vineyard for the production of his personalized wine. This wealth of knowledge and the finest ingredients have now led to the opening of the Torre Guelfa Culinary Club.