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Pi Pizzeria – It’s not just another pizza place

There are pizza places and then there are pizzerias. A pizzeria for me is a place that makes the whole pizza experience very personal. To me, it is a cosy place that can take me back to the by lanes of a small Italian town, every time I bite into the cheese laden flat bread.

After ages, I got a similar feel at the newly launched Pi Pizzeria at Khar. The moment you step foot into this place, you’re welcomed by a team of “pizzaiolos”, giving your flat breads their delicious flavour, in a long open kitchen enclosed in glass walls. I stood there for a couple of minutes to just observe the art of pizza making. I climbed upstairs to the seating area. Pi pizzeria has handsome interior—all soft-colored leather and rich, deep wood. Instantly I fell in love with the Brown-Grey-Purple scheme of interiors; the dim yellow lights contributed to the warm feel of the ambience. It all added up to a space that felt not trendy but timeless, gesturing toward the past while creating something truly classic.

We grabbed a table near the wall that housed an enormous graffiti bearing the name of the restaurant. We started our gastronomical journey with a couple of appetizers. The Dough Balls with Garlic Butter were a winner for us. Crusty on the outside and soft on the inside, these were by far the best dough balls I have experienced. The Bruschetta was quite nice as well. But the best of all were the Baked Mushrooms with Pesto and Mozzarella. If you’re a sucker for mushrooms like me, this appetizer will bowl you over.

Doughballs
Doughballs with garlic butter
Bruschetta
Bruschetta
Baked Mushroom in Pesto and Mozzarella
Baked Mushroom in Pesto and Mozzarella

A round of some deep conversations around food kept us going while we let the appetizers settle a bite and placed our order for the pizzas. It was worth noting that the menu housed many vegetarian options, making it a vegetarian-friendly place in the real sense of the term.

We ordered: Quattro – mozzarella, fontal, parmesan and feta, Cipriota – olives, sun dried tomatoes, onions, cherry tomatoes and feta, and a half n half of Pinnochio – mushrooms, green peppers, onions and chillis and Ciappino – garlic, basil and onions.

As cliché as it sounds but we liked them all, a lot! But if I were to pick my personal favourite it was the Quattro. It was in this pizza that I could taste the incredibly delicious tomato base. The overload of cheese made for a hearty and delightful pizza.

Cipriota
Cipriota
Quattro
Quattro

We were told that majority of the ingredients used at Pi Pizzeria are sourced from Europe to keep the authenticity of flavours intact. Imported or not, they certainly had me impressed with their flavours of pizzas.

Next we moved on to the final course of our meal; the desserts! If you’re in mood to get drunk over desserts then the Tiramisu served here will do just the trick. It was potent AF! High on coffee liqueur with a bitter-sweet flavour that was not for the faint-hearts. I liked how the vanilla cheesecake tasted. Although the consistency was way too hard, more like taken right out of the freezer. The chocolate fudge cake was served warm and with a dollop of vanilla ice cream. The cake was lovely by itself, the vanilla made it extra sweet. I suggest, skip the vanilla!

Tiramisu
Tiramisu
Chocolate Fudge Cake
Chocolate Fudge Cake
Cheesecake
Cheesecake

Overall, Pi Pizzeria offers a pizza experience not many pizza places or even pizzeria’s in the city can offer. I am definitely coming back for more.

It’s not another pizza place, it is a pizzeria!

Disclaimer: I was invited to this place as part of a bloggers meet. The views expressed are solely mine and have not been influenced by the restaurant.

 

Pi Pizzeria Menu, Reviews, Photos, Location and Info - Zomato

Tejas Shah

Tejas is the Founder and Chief Food Blogger of KhaiPeeneJalsa. While people practice yoga as a stress-buster Tejas likes to cook. His craze for food is such that can drive hundreds of miles for a delicious meal. His world revolves around food.

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