If you’ve lived in Mumbai, chances are you’ve already heard of CinCin—known for its handmade pastas, high-quality ingredients, and deep respect for Italian culinary traditions. Now, it has arrived on Golf Course Road in Gurgaon, Delhi NCR, bringing the same philosophy to a space that is distinctly transportive.
However, walk in, and you’re suddenly not in Gurgaon anymore. There are oranges piled into baskets, a bright yellow Ambassador casually parked like it belongs there, and soft white-and-orange drapes overhead. Warm lighting, a mix of cosy corners and aesthetic seating, and just enough buzz to make it feel alive. Just outside the restaurant, you’ll find the quintessentially Italian Vespa, giving a Roman Holiday energy, but making it slightly theatrical. I went for a preview, and let’s just say—skipping dishes here would feel like poor decision-making.
A Light Start Before Things Get Serious
The avocado crostini sets the tone. With avocado, tomatoes, and a light lemon dressing, it is fresh, balanced, and uncomplicated. It does not try to do too much, which works in its favour.
Pizza, of course, had to be tested (and tasted). The pepperoni delivered exactly what you want it to—indulgent, slightly greasy (in a good way), and satisfying. The Napoletana, with tomato, cheese, and basil, kept things classic and did it well.
Star Dish: Where You Stop Talking And Start Eating
If you’re a vegetarian, the gnocchi pesto will stand out among the early dishes. Soft, pillowy dumplings coated in a creamy pesto with pine nuts make for a comforting plate that is easy to return to. It is a strong vegetarian option without feeling like a compromise or being heavy on the stomach.
The risotto alla Milanese takes a more ambitious route. Made with carnaroli rice, saffron, lamb brain, pistachio sauce, and grana padano, it was one of the more memorable dishes of the evening. Carnaroli rice is a smart choice, known for holding its structure while remaining creamy. I was initially sceptical about the lamb brain, especially since it was my first time trying it. But it turned out to be unexpectedly soft and buttery. The pistachio sauce added a nutty depth that complemented the richness well. The lamb brain came shaped like a ball with a crisp outer layer, and it worked best when eaten hot.
The Agnello, however, was the clear standout. New Zealand lamb chops served with potato gratin, asparagus, and pistachio lemon sauce. I asked for a medium preparation, and it arrived exactly as requested. The meat was tender, well-rested, and carried just the right amount of char. The pistachio lemon sauce added brightness without overwhelming the dish. This is the plate that anchors the menu and one you would return for.
“Everything here is made in-house, from the pasta to the sauces, with ingredients like Parmigiano Reggiano and San Marzano tomatoes sourced from Italy,” Chef Dayamani Singh tells me. The attention to accuracy is evident across the meal.
Cocktails: Slightly Dramatic, Fully Worth It
The cocktails lean experimental but remain grounded in flavour. The 1889 Secret is the most distinctive, carrying the aroma of fresh pizza crust through a mix of basil, toasted bread, and tomato. It is unusual but well constructed.
Midnight in Amalfi is deeper and more indulgent, with cognac, plum, and citrus notes that suit an evening on adrenaline. Ciao, Bella Oliva offers a fresher profile with gin, olive, and green apple, while the Caffè Negroni brings in a coffee-led bitterness for those who prefer something stronger.
For a non-alcoholic option, Garden Glow works well. It is zesty, herbaceous, and refreshing without feeling secondary.
The Sweet Part
Desserts at CinCin are extensive, and we ended up trying almost all of them. The Panna Cotta is non-negotiable. The perfect wobble, it has the right amount of gelatin, giving it that subtle bounce without becoming too firm. Paired with caramelised figs, almond crocante, and almond flakes, it strikes a good balance between texture and sweetness.
The Torta di Lamponi, a cheesecake with raspberry sauce and compote, is soft and well-judged in sweetness. The Cannolo, too, offers a pleasing contrast in texture with its crisp shell and creamy ricotta and pistachio cream filling.
The tiramisu is the only dish that feels underwhelming. It lacks the depth expected from a classic and does not quite match the standard set by the rest of the menu.
The white chocolate and balsamic gelato makes for an interesting end, with a slight sharpness that cuts through the sweetness.
