Mumbai restaurant chefs experimenting with quirky pizza toppings

Veneziana Romana PizzaThe toppings are carefully chosen based on their individual flavours Also it is kept in mind that they donrsquot overpower the flavours of other toppingsMost of the pizza toppings are selected in order to deliver a balance between different flavours like sweet and sour sweet and tangy or tangy and spicyLike in our Polpette Bolognese it has the tanginess of jalepeno and the spiciness of Bolognese and is topped with the bitter spiciness of rocket leavesWe say no to overloading of any meat items like meatballs chicken pepperoni or any of our specially cured meats as this will imbalance the flavours of the entire pizza We believe that classic recipes are the best and thatrsquos what we try to follow However we do experiment on classic recipes to deliver a few local flavours with the right balance of toppings Largely toppings are selected on the basis of multiple criterias see right1 To complement drinks 2 Flavours should enhance after cooking3 Certain toppings are chosen depending on health benefits with no compromise on the overall flavourMisto MaireHere authenticity of flavours and freshness of ingredients are the top two priorities in choosing the suitable toppings for the pizzaMisto Maire has prawns squids anchovy and tuna at Trattoria Vivanta by Taj PicSatyajit DesaiWe also focus on the availability of local ingredients unusual pairings and the palate of our regular patrons Pizzas offer you the flexibility and luxury for ample experimentation from sweet to sour from the spicy to even the tangy we experiment with the distinct flavours from regions like Sicily Perscara Potenza and BariChef Ananda Solomon TrattoriaInspiration surrounds us Personally I find the vibrancy of Italy its creative cooking techniques and the rich culture of the region inspiringFish and Chips PizzaWe look for various flavours that can match with the crust base sauce and cheese Also how the topping would react to a high temperature is important Finally it should taste well and look presentable after baking We usually look at a conceptcuisine region in which a pizza is based and accordingly decide on the toppingsFish and Chips Pizza at California Pizza Kitchen PicAtul KambleWe are heavy on vegetarian toppings since the nation has more veg loversWe always use innovative unheardof toppings We have lettuce arugula beans sauerkraut fish and prawns in different forms which have been used as our pizza toppingsChef Bakul Kodikal California Pizza KitchenI wouldnrsquot say no to a topping unless I have tried it In terms of experimentation we look at most fresh and high quality products which can be used as toppings We also take inspiration from flavours around the world Check the recipe belowGorus PizzaYou must work with ingredients that are the highest in quality and would allow one ingredient to really bring out the flavour in the other Again working with sweet to sour it all comes down to balanceGorus at Nico Bombay has mozzarella sundried tomatoes bitter honey and arugulaI am not the biggest fan of sweet on pizzas unless itrsquos very subtle For eg one of our bestselling pizzas is our Gorus Pizza Organic sundried tomatoes goat cheese organic baby arugula and bitter honey The honey works beautifully with the arugula and the saltiness of the fresh mozzarella and the tartness of the sundried tomatoes is a beautiful combinationI believe there is such a thing as experimenting within a classic mould if that makes any sense Someone comes up with an idea of creating a Pani Puri Pizza or something just for the sake of being creative is a bit scary and seems to happen in the culinary scene across India Itrsquos more to sell a gimmick than the product The biggest nono for me is pineapple I canrsquot handle itUsually what inspires us is seasonal produce and sometimes being out or travelling you suddenly have an epiphany Itrsquos the joy of all chefsPizzaiolathe joy of creativity