Restaurant Review: Prego Hyderabad

Prego has always been my favorite destination when it comes to authentic Italian food, and it has never failed to disappoint me. Prego is the signature Italian specialty restaurant of The Westin. Having visited it quite a few times over the last few year, the tryst with Prego was missing this year until Thanks giving happened.

Prego in Italian is the factually translation of "You're welcome!”Prego is much like the popular neighborhood trattorias of Italy which has been fine tuned in a casual yet a formal way. The ambiance makes you go WOW while the chefs dish out some delicious hand-tossed pizzas and the fresh pastas from the live kitchen. While you dine here, be rest assured that the artistic flavors of Italy come to life inside this festive hedonistic art house.

Being a Thanksgiving day, I was glad I opted for Prego with the other choice being Seasonal Tastes, as almost the entire city’s expat clique was dining at Seasonal Tastes in contrast to Prego which was as usual serene and calm. The maître d'hôtel was prompt to escort me to the table and present the Thanksgiving menu. An antipasti, soup, main course and a desert paired with a glass of wine was on the offer from the set menu.

I’ma wine person and hence LaCorte Merlot a traditional Red wine from Veneto, Italy was the perfect accompaniment to start the Thanksgiving dinner. Being a Goan, I have grown-up having port wines which is typically a sweet fortified wine and I generally detest the others. LaCorte Merlot was perfect for my liking.

From the antipasti selections, Watermelon Carpaccio was the first to be served. A Carpaccio of thin watermelon served along with red wine pilfered pear, dipped in fresh vanilla and goat cheese parfait. The inclusion of super food within the menu to start with was a fine impression and I loved the idea! Next on the list was scallops, October to March is usually the season for Scallops and the only other time I’ve had scallops was during my tryst with Japanese cuisine which was steamed version served along with shitake mushrooms & scallions. Was glad to have it part of the menu, two portions of scallops was served with a crusted Gremolata herb and served with orange marmalade induced ratatouille and Kalamata olives. This was artistically made and was just outstanding.

Initially, when I saw the menu I was disappointed to note that pumpkin pie was not part of it, but then was glad to see it substituted by the humble pumpkin soup. The mishmash of pumpkin and sage with a topping of parmesan foam worked brilliantly in Chef Maitreya Sen’s recipe of warming soup, however I would’ve loved to have it paired with a slice of crusty bread.

A Thanksgiving meal is never complete without turkey being part of the menu. From the mains I opted for the Roasted Turkey Roulade which was topped with cranberry sauce and giblet gravy for accompaniments along with peeled baby carrots and brussel sprouts. No doubt this was too good to be even passed off, a little add on of chive butter sauce for the potatoes and a brown butter sauce induced pumpkin ravioli would’ve given it the perfect traditional feel. While there were other selections of lamb roulade and mix sea food agnolotti my friend opted for a portion of pizza picante and a crusted chicken in butter with mashed potato. No setback on the pizza and the chicken whatsoever as they have always been perfect to my liking.

From the deserts, the chocolate cheese cake was on the offer. With a slight sandy texture at the bottom and then a silky smooth texture at the top, this chocolate cheese cake was a three layered sinfully rich and chocolaty yet a delightfully tangy flavor was the real showstopper of the evening.

The classic frozen coffee mud pie which is the signature desert of Prego was another delight along with the Tiramisu was the perfect finish to our dinner.

Chef Maitreya Sen who is the Chef De Cuisine of Prego comes with a vast experience of Italian cuisine. A friendly interaction with him and I learn that he is living his dream of being an Italian Chef. Prior to Prego he was associated with Hyatt Regency, Kolkata where he worked for almost a decade and travelled to Italy to be trained under Michelin-star Chef Davide of II Sole di Ranco, located in the little village of Ranco on the southern end of lake Maggiore. This passion & experience of his is truly reflected in the way the food was artistically prepared at Prego.

Prego promises you with authentic traditional Italian, an experience that will for sure changes your perception of Italian food beyond pizzas and pastas. Be it a business meeting or a romantic candle light dinner, hands down Prego is the best option in its league.

Pics and review by Vishal Fernandes