This World Pasta Day, we’re skipping the usual spaghetti and embracing the unexpected. Chefs are experimenting with vibrant colours, daring shapes, and exotic flours—from squid ink linguine to beetroot fusilli. Each bite surprises with flavour and creativity, proving pasta is more than comfort food—it’s a canvas for culinary imagination. This year, it’s time to twirl outside the lines.
Farro, Pune: Lamb Terrine
Chef Vardaan Marwah of Daadi reinvents his grandmother’s beloved saagh meat with a contemporary twist. Flaky layers of homemade pasta are stuffed with pulled bhuna lamb, perfectly complemented by a rich saagh sauce and a drizzle of ghee tadka. A nostalgic recipe elevated to modern dining perfection.
Ode, Mumbai: Bucatini Peperone “Carbonara”
A vegetarian twist that plays with expectations. The Bucatini Peperone
“Carbonara” trades pancetta for roasted baby peppers, capers, and sage, giving the classic Roman dish a bright, smoky soul. It’s creamy without cream, indulgent without excess, and proves that comfort doesn’t always need bacon to have bite.
Food Square, Mumbai: Seafood Linguine
A celebration of coastal flavours, this pasta brings together prawns, octopus, clams, crabmeat, and squid—each cooked separately to preserve its unique taste and texture—tossed in a rich, briny sauce that’s layered, bright, and unexpectedly clean. Moving away from the usual one-note seafood pasta, every element stands on its own, giving each bite a new flavour experience. Light, precise, and indulgent (top it with a dollop of caviar if you wish), it’s the pure taste of the ocean on a plate.
Serious Slice, Bangalore: Charcoal Spaghetti with Garlic Butter Lobster
Charcoal-infused spaghetti is tossed in a decadent garlic butter sauce, crowned with tender, buttery lobster, and finished with fresh herbs for a bold yet elegant flavour. A luxurious take on Italian classics, this dish reflects Serious Slice’s dedication to craftsmanship, premium ingredients, and unforgettable dining experiences.
Como Agua, Goa: Seafood Linguine Pasta
Chef Amit Kumar gives a coastal twist to a classic with blue mussels, calamari, and prawns tossed in linguine, served in a rich and flavourful seafood broth. Indulgent yet light, the dish beautifully balances the freshness of the ocean with comforting, hearty flavours—perfect for pasta lovers seeking something unusual.
