Special occasions demand extraordinary food. As Verve turns 50, we abandon simplicity and bring you an elaborate feast fit for a queen. Prepare to take your taste buds on a gourmet adventure. A grand Italian spread awaits you.
The Epicurean bonanza is epic on taste. Think succulently tender meat, delicate seafood, rich, creamy sauces, the choicest, freshest vegetables. Not to mention delicacies like goose liver, truffles, caviar and asparagus that top the indulgence quotient.
Featuring the most authentic recipes from la cucina Italiana, our high-power menu is a joyful celebration of the good life. Here’s to you. Buono appetito!

Adman and foodie, Prahlad Kakkar says,
The Italians, much like us Indians, know how to enjoy their food. At every meal, the lady of the house will cook up some delicious dishes and serves them to everyone. A meal is more like a celebration. I do try to cook whenever time permits. I enjoy traditional Italian dishes, especially seafood pastas, fish dishes and soups. I am always on the look out for a good Spaghetti Bolognese, which I think is a rare find.”

GRILLED ROCK CRAYFISH WITH SPINACH AND UMBRIAN TRUFFLE LOBSTER CREAM SAUCE
Ingredients: Spinach, 750 gms; Salt, 5 gms; Pepper, 5 gms; Butter, 125 gms; Olive oil, 150 gms; Potato, 450 gms; Mussels, 8 gms; Tomato, 500 gms; Asparagus, 400 gms; Basil, 15 gms; Carrot, 250 ms; Leek, 200 gms; Celery, 200 gms; Onion, 200 gms; White wine, 250 ml; Brandy, 60 ml; Fish stock, 1000 ml; Baby lobster, 2500 gms; Garlic oil, 20 ml; Red pepper, 140 gms; Yellow pepper, 140 gms; Zucchini, 140 gms; Caviar, 20 gms; Lemon, 2 gms.
Method: Make lobster bisque using the shells and mirepoix. Cut the lobster, season and grill. Sauté the tomatoes and deglaze with white wine, asparagus slices, tomatoes and mussels. Add some bisque and finish with olive oil. Sauté the spinach with garlic oil and season. Then sauté the baby vegetables till golden brown. Season well.
Place the spinach in the center of a plate and top with the mashed potato. Place the lobster on top. Pour the sauce of mussel and asparagus mixture over the lobster.
Garnish: With basil leaves.

EGGPLANT CANNELLONI WITH BELL PEPPERS AND RICOTTA SERVED WITH TEMPURA VEGETABLE
Ingredients: Parsley, 30 gms; Carrot, 200 gms; Zucchini, 300 gms; Asparagus, 500 gms; Beans, 150 gms; Rocket, 150 gms; Salt, 5 gms; Tempura batter, 250 gms; Salad oil, 400 ml; Eggplant, 1500 gms; Bell pepper, 600 gms; Olive oil, 100 ml; Ricotta cheese, 100 gms; Basil, 20 gms; Pepper, 5 gms; Balsamic reduction, 50 ml; Pesto, 50 gms; Truffles, 100 gms; Truffle oil, 100 ml.
Method: Heat the glucose, sugar and water and add in the butter, fold in the almond powder and flour. Put the mixture in the piping bag and make a long tuille and bake at 150° till crisp.
Thinly slice the eggplant and grill. Make a mixture of roasted, peeled julienne of bell peppers, ricotta, basil, seasoning. Roll this mixture with the eggplants. Tempura fry the vegetables and arrange on the plate with julienne of vegetables and rocket lettuce. Arrange the eggplant rolls on a plate.
Garnish: With fried basil, tomatoes and the tempura vegetables. Drizzle with truffle sauce and light tomato sauce.

ROAST FILLET OF TENDERLOIN WITH PAN-FRIED GOOSE LIVER, SPINACH, POTATOES AND BLACK-TRUFFLE SAUCE
Ingredients: Beef tenderloin, 1600 gms; Potato, 850 gms; Salt, 5 gms; Pepper, 5 gms; Butter, 100 gms; Spinach, 1000 gms; Garlic oil, 50 ml; Thyme, 50 gms; Asparagus, 100 gms; Goose liver, 400 gms; Rosemary, 10 gms; Veal jus, 200 ml; Truffle oil, 5 ml; Olive oil, 100 ml; Potato, 200 gms; Zucchini, 100 gms; Truffle, 2 gms; Yellow pepper, 100 gms; Red pepper, 100 gms.
Method: Prepare a pommes anna with the slice of truffle in between and set to the side on butter paper to remove excess oil. Pan fry the tenderloin steak and finish in the oven. Sauté the spinach in butter and garlic oil.
Place the potato in the center of a plate and top with the spinach. Around it add the chopped, sautéed vegetables in a pan with extra virgin olive oil. Drizzle with jus and truffle oil and julienne of truffles.
Garnish: With thyme and potato crisp.