Italian pasta is often celebrated for its simplicity, but the difference between a familiar favourite and a memorable dish lies in the details. At Allora Milano, Chef Amit Baidya brings this philosophy to three pasta preparations, balancing carefully handled ingredients, precise cooking techniques and distinctive finishing touches.

From the richness of truffle butter to the freshness of garlic, olive oil and chilli, and the delicate emulsion behind a traditional-style Carbonara, each dish demonstrates how technique can shape the final experience.

Truffle Mac and Cheese: A Comfort Classic with a Luxurious Finish

Mac and Cheese is a familiar comfort food, loved for its creamy texture and cheesy richness. At Allora Milano, the classic receives an indulgent upgrade through a four-cheese combination, a golden baked crust and a signature finish of house-made truffle butter.

The macaroni is cooked al dente so it retains its bite while finishing in the sauce and oven. A house-made béchamel, combined with fresh cream, creates the base, while garlic warmed in olive oil and dried oregano add fragrance.

Each cheese contributes a distinct quality. Cheddar brings colour and sharpness, processed cheese supports a smooth consistency, mozzarella provides melt and stretch, and Parmigiano adds nutty, savoury depth.

The coated macaroni is topped with cheddar, mozzarella and Parmigiano, then baked until golden and lightly crisp. Just before serving, clarified butter infused with truffle oil is added, releasing an earthy aroma that complements the richness of the cheese.

On the plate: Creamy and indulgent, with a golden crust, a velvety centre and a fragrant truffle finish.

“Mac and Cheese is comfort food, and kids especially love it, but I wanted to give it something extra. We keep the pasta al dente so it doesn’t go soft in the oven, use four types of cheese for depth, and finish it with truffle butter so the aroma hits you the moment it reaches the table. It’s familiar, but a little more special,” says Chef Amit Baidya.

Spaghetti Aglio e Olio: A Simple Classic

Garlic, olive oil and chilli form the foundation of Spaghetti Aglio e Olio, a dish that leaves little room for error. At Allora Milano, the preparation focuses on fresh pasta, layered heat and the careful use of starchy cooking water.

The spaghetti is blanched fresh for every order, cooked for approximately nine minutes and cooled in ice water to stop the cooking process while preserving its bite. The reserved pasta water later helps bring the oil and other ingredients together.

Extra virgin olive oil forms the base, followed by chopped garlic, Thai chillies and chilli flakes. The fresh chillies provide an immediate kick, while lightly toasted flakes contribute a deeper warmth. Garlic is cooked just until fragrant to prevent bitterness.

Black olives, whole cherry tomatoes and pre-blanched sun-dried tomatoes add contrasting flavours, from savoury saltiness to concentrated sweetness and bursts of freshness. Pasta water helps emulsify the oil and juices into a light, glossy coating. Fresh basil, parsley, black pepper and Parmigiano complete the preparation.

On the plate: Light and aromatic, with lively chilli heat, juicy tomatoes and fresh herbs rather than a heavy sauce.

“Aglio e Olio has only a few ingredients, so every detail matters. We cook the pasta fresh for each order, toast the chilli flakes for a smoky note, and keep the cherry tomatoes whole so you get that burst of freshness. It’s a dish found everywhere, but the technique is what makes it ours,” says Chef Amit Baidya.

Fettuccine Carbonara: Technique Behind the Creaminess

Carbonara is one of Italy’s best-known pasta dishes, but its traditional preparation is often misunderstood. At Allora Milano, Chef Amit Baidya’s version uses handmade fettuccine and a sauce built around egg yolks and Pecorino Romano, without cream.

The fettuccine is prepared in-house using 00 flour, whole egg, salt and a little saffron water, which gives the pasta its golden hue. The dough is kneaded, rolled and cut before being refrigerated in small batches. Each portion is blanched fresh and finished directly in the sauce.

The sauce combines four egg yolks with an equal weight of finely grated Pecorino Romano. Garlic and parsley are warmed in olive oil, while starchy pasta water helps create an emulsion. The egg-and-cheese mixture is then incorporated over very low heat with constant whisking.

Temperature control is critical. Excessive heat can scramble the eggs or cause the cheese to separate, resulting in a grainy texture. When handled carefully, the ingredients form a glossy sauce that coats each ribbon of pasta.

The dish is served without meat as standard, with prawns, chicken or vegetables available on request. Each serving provides approximately 15 g of protein before additional toppings.

On the plate: Silky and savoury, with tender golden ribbons, a peppery finish and the distinctive bite of Pecorino Romano.

“Carbonara looks simple, but it’s one of the most technical dishes on our menu. The difference between a silky sauce and a scrambled one is a few seconds and a few degrees. We make the fettuccine fresh, add saffron for that golden colour, and build the sauce with nothing but yolks, Pecorino and pasta water. No cream, no shortcuts,” says Chef Amit Baidya.

Across these three preparations, Allora Milano presents different expressions of pasta, from indulgent comfort food to ingredient-led simplicity and technique-driven cooking. Each dish reflects how attention to texture, temperature and balance can give familiar recipes a distinctive identity.

Where: Allora Milano, Mumbai, Pune, Bengaluru and Ahmedabad

The Residency Towers Coimbatore has ushered in the festive season with its annual Grand Fruit-Mixing Ceremony, bringing together guests and the hotel's culinary team to prepare the traditional blend for its signature Christmas plum cakes.

The ceremony marked the beginning of the hotel's Christmas preparations, with nearly 1,000 kilograms of fruits and nuts assembled for the seasonal baking programme. The ingredients included almonds, walnuts, cranberries, raisins, figs, black currants and candied ginger.

The fruits and nuts were combined with spirits, demerara sugar and aromatic spices to create a rich mixture that will be left to mature ahead of Christmas. The ageing process allows the ingredients to develop their flavours and aromas before they are incorporated into the hotel's festive plum cakes.

The traditional ritual brought hotel associates and guests together, celebrating the spirit of the season through a culinary tradition that has become a familiar part of Christmas preparations across the hospitality industry.

The matured fruit mixture will be used to prepare the hotel's signature Christmas plum cakes at Krave Patisserie, where the seasonal offerings are expected to feature among the highlights of the festive period.

Speaking on the occasion, Mr. Amarnath S, General Manager, The Residency Towers Coimbatore, said, “The annual cake-mixing ceremony is one of the most cherished traditions that heralds the festive season. At The Residency Towers Coimbatore, we look forward to this occasion as it brings our team and guests together to celebrate the joy of Christmas through the art of baking. With nearly 1,000 kilograms of carefully selected fruits and nuts, we aim to create plum cakes that capture the warmth, richness and nostalgia associated with the season. We look forward to welcoming our guests to experience these festive flavours at Krave Patisserie.”

With the annual ceremony setting its Christmas preparations in motion, The Residency Towers Coimbatore is looking to bring the flavours and traditions of the season to guests through its festive culinary offerings.

Hotel Details

• Venue: The Residency Towers Coimbatore

• Address: 1076, Avinashi Road, Coimbatore, Tamil Nadu 641018

• Contact: 0422 315 5000

McDonald’s India North and East has introduced its Asia Chicken Campaign, bringing its global collaboration with South Korean music and fashion icon G-DRAGON to Indian customers. Spanning 13 Asian markets, the campaign introduces Korean-inspired flavours through a limited-period menu featuring Gochujang Butter Sauce, developed by McDonald’s Korea.

The collaboration brings together McDonald’s and G-DRAGON under the theme ‘ICON × ICON’, highlighting the growing influence of Korean food, music, fashion and popular culture. The campaign is currently available across North and East India for a limited period. At the centre of the campaign is Gochujang Butter Sauce, which combines the savoury character of gochujang with the creamy richness of butter. Inspired by Korea's traditional jang, or fermented sauce, heritage, the sauce offers a balance of mild spice, subtle sweetness and savoury flavours.

Developed by McDonald's Korea, the sauce serves as the common element across the campaign's participating markets. Each market has adapted its menu offerings to local tastes while retaining the Korean-inspired flavour profile.

Four Menu Options with Korean Gochujang Butter Sauce

In North and East India, customers can explore four menu options featuring the sauce:

• McSpicy Paneer with Korean Gochujang Butter Sauce

• McSpicy Chicken with Korean Gochujang Butter Sauce

• Veg Surprise with Korean Gochujang Butter Sauce

• Chicken Delite with Korean Gochujang Butter Sauce

The new offerings bring Korean-inspired flavours to familiar McDonald's menu items, giving customers different options to explore the sauce's combination of savoury notes, mild heat and creamy richness.

G-DRAGON Collaboration Extends Beyond the Menu

Beyond the food offerings, the Asia Chicken Campaign includes digital content and limited-period customer experiences across 13 Asian markets. A campaign film featuring G-DRAGON is being released across McDonald's India North and East social media channels. The collaboration also includes G-DRAGON Cards, available with McSpicy Chicken and McSpicy Paneer Meals for a limited period. The cards add a collectible element to the campaign, extending the partnership beyond the new menu offerings.

Through the campaign, McDonald's is bringing together menu innovation and popular culture, using Korean-inspired flavours and G-DRAGON's global presence to connect with customers across the region. With its combination of familiar menu favourites, Gochujang Butter Sauce and limited-period collectibles, the campaign introduces another Korean-inspired dining experience to McDonald's customers in North and East India.