Dining At Casa Pasta Bar Proves That The Way To Eat Pasta Is At A Pasta Bar

Earlier this year, I met Chef Sambhavi Joshi at the launch of a chef’s collective in Delhi. She introduced me to Casa Pasta Bar, the city’s first pasta bar, and her beloved creation. Apart from being an ace pasta maker, Joshi is stirring up a delicious pasta revolution in the capital with Casa.  

After months of scheduling and rescheduling, I finally landed at the restaurant. Tucked away in an upcoming lane in Hauz Khas and sharing an address with Soda Shop Bar, Public Supply, and NYNY, Casa is a destination that draws you away from the exhaustion that cookie-cutter cafes in Delhi are likely to give you. 

From chefs rolling pasta fresh every single day to the most beautiful Charcoal Mafaldine Truffle landing on your plate, dining at Casa can prove rewarding for pasta lovers like me. And if you are not one, consider this your cue to try and fall in love. 

Star Dish: Charcoal Mafaldine Truffle, You Princess 

Pasta lover or no, I insist you try Casa’s Charcoal Mafaldine Truffle. Expect Princess Mafalda’s gown-inspired, ribbon-like Mafaldine tossed in a mushroom emulsion, served with parmesan fondue, and topped with truffle pesto. 

Cooked al dente, what worked in the preparation was the way the flavours clung to the ruffled edges of the pasta. Creamy and cheesy to the right levels, the pasta would not leave you feeling heavy and full, probably how a truffle fettuccine would.

Pasta And A Lot More 

From the rest of the menu, I suggest you start with the Marinated Olives. It features a medley of green, black, and Kalamata olives dunked in garlic- and basil-infused butter and marinated in citrus zest and herbs. You can rarely go wrong with olives, and this was a good opening to what was yet to arrive. 

Next up was the Torched Brie Bruschetta, a dish that has stayed with me even as I write. House-made bruschetta topped with a hearty dollop of torched brie and drizzled with truffle honey. The burst of cheese paired with the peep of truffle honey was the deal breaker. I have always been a fan of sweet ricotta cheese, but the dish put up a strong case for brie, truffle, and honey. 

As for my other pasta picks, Joshi recommended the Trottole Black Garlic Alfredo. Tossed in black garlic butter and cream, the pasta was finished with aged Parmesan. While it was rightly creamy, there was nothing out of the world about it. What, however, stood out was the fine slices of fried garlic that surprised in some bites and added the texture the dish needed. 

At a time when stuffed pasta is conquering all conversations, it would have been sinful to leave without trying Casa’s version. Joshi suggested two preparations: the Green Goddess Cappellacci (safer) and the Artichoke and Basil Agnolotti (riskier). I instantly chose the latter. It was artichoke- and basil-stuffed agnolotti in a large pool of artichoke sauce, topped with a large piece of artichoke. Basically, a lot of artichoke, and if you like that, go for it. Else, let it pass. 

For dessert, I chose the Classic Casa-Misu (their take on Tiramisu). As much as I like my desserts to be sweet, I enjoy the bitterness of coffee in my tiramisu. At Casa, the moisture control was on point, but it was a tad bit sweeter than I would have liked. And if I pitch it against the others in Delhi, I have tried better (the best is the one served at EVOO). 

What impressed me most was their gelato. While Delhi is going ham over gelato and gelaterias have cropped up all over the city, Casa’s is the best I have tried. Their peach-and-blueberry variant was silky and creamy, with chunks of peach and blueberry. It was iconic to say the least. Do try.  

Wine And Dine 

Wine would be my first and last choice when dining at a pasta bar. And so it was. I usually like to ease into wine, so I started with a light-bodied, berry-forward glass of Fishing Cat Rosato, then chose the fruity, medium-bodied Luz Maria Chardonnay.

If you like a wine cocktail, they serve a selection at Casa. Joshi recommended the Sangria Rosso and White Wine Margarita. Coolers, zero-proof cocktails, and classic brews also find a place on their menu. So, pick your choice. 

Read more: Zetu Brings Sri Lanka’s Culinary Wealth To Delhi’s Mehrauli

Also read: The Pasta Primavera Is A Luxe Italian Affair At Leela Palace’s Le Cirque