An overview of DIVA ITALIAN giving you a glimpse of the restaurant.

1. With the All Day Cafe Menu at DIVA, Super chef Ritu Dalmia has done it again - an
authentic and superbly Italian all day affair.
THE CAFE MENU AT DIVA, GREATER KAILASH 2
SALADS AND STARTERS
BRUSCHETTA BAR
PASTA AND SOUP
BIG PLATES
PIZZE
PANINI BAR

2. Salads and Starters
• Tuscan bread and Tomato salad with a hint • Our take on the classic Caprese- Fresh
of Chilly, Capers and Olives (V) Mozzarella, wood-roasted Peppers and fresh
580.00 Rocket leaves (V)
480.00
• Parma Ham slivers with cubes of Melon and
a spicy Gooseberry Chutney (NV) • Grilled Chicken, French Beans, fresh Mint
560.00 and Fennel salad served with Avocado Mash
(NV)
490.00
• Beetroot Carpaccio with Sesame crusted
Goat cheese, topped with fresh Rocket • Goat cheese and Mozzarella Fritters with
leaves and Balsamic-Honey dressing (V) Apple-Mustard sauce (V)
580.00 460.00
• Classic Rocket and Cherry Tomato salad • Cheese Platter or Salami Platter to share
with sprinkling of Pine-nuts and Parmesan (N/NV)
shavings (V)
490.00 • Cheese platter: 450.00 per 100 gm
• Salami and Ham: 510.00 per 100gm

3. Bruschetta Bar
Wood-roasted Ciabatta with:
• Cherry Tomato, Basil, Olive Oil and Sea-Salt (v)
370.00
• Grilled Aubergines and Feta cheese (v)
390.00
• Mushroom and Bacon (nv)
440.00
• Chicken bits, Capers and Garlic-Oil (nv)
430.00
• Crab meat and Avocado (nv)
490.00
• Grilled Aubergines and Feta (v)
390.00
• Mushroom and Bacon (v)
440.00
• Chicken bits, Caper and Garlic Oil (nv)
430.00
• Crab meat and Avocado (nv)
490.00

4. Pasta and Soup
• Fresh Ravioli filled with Papa-al-Pomodoro on a • Spaghetti with Clams, Lime, Chilly oil
bed of Basil Pesto (V) 490.00 and White Wine (NV) 670.00
• Penne Puttanesca- Pasta with fresh Tomato, • Risotto with Baby Carrots, Orange and
Prawns- light and refreshing (NV)
Oregano, Olive and Caper sauce, from the city of 690.00
Naples (V) 480.00
• Linguine Carbonara- the real thing
• Lasagne with wood roasted Squash and with Pecorino, Eggs and Bacon bits
Mushrooms, baked golden – please allow 20 (NV) 540.00
minutes baking time (V) 530.00
• Pasta Platter- A choice of three pastas
• Angel Hair pasta tossed with Garlic, Chilly oil, with 3 sauces (minimum order for 2
Asparagus and Parsley (V) 480.00 people)
Vegetarian: 490.00 /person
Non Vegetarian: 560 per person
• Dainty Potato Gnocchi tossed in a wild
Mushroom sauce and a hint of Gorgonzola (V) • Vegetable and Bean Minestrone with a
510.00 splash of Extra Virgin Olive Oil (V)
480.00

5. Big Plates
• Grilled Salmon with Thyme crust, Lemon and Caper sauce, served with crispy
Zucchini (NV)
780.00
• Beaten Chicken fillet, roasted in the Wood-fired oven, drizzled with Butter-
Balsamic sauce, served with Rosemary Potatoes (NV)
490.00
• Tagliata - sliced Tenderloin, with a drizzle of Olive oil, Rocket and Parmesan
shavings (NV)
670.00
• Slow roasted Pork Belly, served with a delightful sauce of Porcini Mushrooms
(NV)
690.00
• Crepes filled with roasted Beetroot and Pear, baked with Fontina cheese (V)
680.00

6. Pizze
• Margharita- Tomato, Fresh Mozzarella and • La Bufala- Cherry Tomatoes, Olives, Oregano,
sprigs of Basil (V) 440.00 Mozzarella and Pesto (V) 490.00
• Aglio olio- Pizza Bianco with Olive Oil, • Verde- Pesto sauce, Mozzarella, Pine-nuts,
Garlic and Parsley (V) 410.00 Onion and Rocket (V) 480.00
• Burrata- Pizza with Tomatoes, Basil and • Cotto- Cooked Italian Ham, Artichokes,
fresh Burrata (V) 525.00 Mozzarella and Parmesan (NV) 560.00
• Gorgonzola- Green Apple, Gorgonzola, Walnuts
• Salsiccie- Crumbled Sausage, Red Onions and Olives (V) 580.00
and Red Peppers (NV) 560.00 • Marinara– The original Pizza of Naples, with
• Norma- Grilled Eggplant and Sun-dried Cherry Tomatoes, Garlic, Oregano, Chilly, and
Tomatoes (V) 470.00 NO CHEESE (V) 460.00
• Bianco- 4 types of Cheese, Onions and • Portobello- Grilled Portobello Mushrooms,
Thyme - minus the Tomato sauce (V) Béchamel, Cheddar and Mozzarella, with a hint
510.00 of Truffle oil (V) 580.00
• Prosciutto- Italian Parma Ham,
Mushrooms, cooked Ham and Parmesan • Extra Toppings:
(NV) 580.00 Wild Mushrooms:90.00
• Funghi- Mixed Cheese and wild Black Olives: 75.00
Mushrooms (V) 480.00 Jalapeno: 75.00
Sundried Tomatoes: 75.00
Parma Ham: 150.00 (30 grams)
Mozzarella: 90.00

7. Panini Bar
Choice of Ciabatta or Focaccia, served with Potato Salad • Grilled Portobello, Brie and
or Greens Caramelised Onion (v)
490.00
• Slivers of Parma Ham, Provolone cheese and Tomato • VAT as applicable, we add a
(NV) 510.00 discretionary service charge of 10%
• Sliced Sausages, Caramelised Onions and Mustard • Since most of our ingredients are
(NV) 480.00
procured fresh daily, please be
• Turkey slices, Goat cheese and Tomato confit (NV) understanding if certain dishes are
460.00 not available
• Chicken Scallopine, Capers and Rocket (NV) In case of any food allergies please
480.00 inform your server
• Fresh Buffalo Mozzarella, Tomato and Basil- an (V) denotes the dish is suitable for
Italian classic (V) 440.00 vegetarians however may contain
• Grilled Eggplant, fresh Mozzarella, Tomato Garlic eggs. Please inform your server in
sauce and Parmesan (V) 440.00 case
• Grilled Peppers, Zucchini ribbons, Eggplant, Feta
cheese and Pine nuts (V) 460.00

8. DIVA Classic Menu
Music, Art, Literature, Cuisine, Wine & Wellness is what Italy is all about.
With delicacies prepared from the freshest of handpicked produce, DIVA
brings you the authentic flavours of Italy with the creative touch of our
kitchen - a harmonious symphony of authenticity and creativity.
We have two sections at DIVA where you may wish to be seated. Both the
Fine Dine and the Cafe Menus are available in both sections. While the
Cafe has an All Day menu the Fine Dine section serves the Classic DIVA
menu during Lunch and Dinner.
Fine Dine serving the Classic DIVA menu: Open Daily - Lunch
12:30pm - 3:30pm, Dinner: 7:30pm-11:00pm
Antipasti
Primi Piatti - First Course
Pesce e Carne - Meats and Seafood
Proposta Vegetariana – the vegetarian offering
Deserts

9. ANTIPASTI
• Capesante scottate con carciofi e pepperoni
(NV) • Gamberoni rossi con purea di melanzane
Pan seared Scallops with Beetroot flan and affumicate con avocado (NV)
Strawberry–Balsamic dressing Marinated Red Prawns with Eggplant puree
630.00
and Avocado
• Tris di anatra affumicata, tempura e confit 580.00
(NV)
A trio of Duck- Smoked and sliced, salad of • Melanzane marinate con capperi e burrata
Confit and crispy Tempura, served with a shot
of Gazpacho fresco (V)
690.00 Marinated Eggplant with slow roasted
Tomatoes, fresh Burrata and Caper Berries
• Prosciutto di Parma, carpaccio di melone e 480.00
mousse di ricotta (NV)
Wafer thin Melon, whipped Pistacchio
crusted Ricotta mousse and Parma Ham, a • Bruschette tricolori (V)
perfect way to start your meal A trio of Oil and Garlic rubbed Bruschetta-
650.00 Roasted Cherry Tomatoes, Artichoke and
Pesto, and Mozzarella & Chilli
• Bruschette con pancia di maiale, pere e rucola 470.00
(NV)
Bruschetta with slow roasted Pork Belly, Pear
and Rocket- my favourite!
495.00

10. ANTIPASTI
• Panna cotta di pecorino e formaggio di capra con pere al forno, noci e miele (V)
Goat cheese and Pecorino pudding with roasted Pear and Caramelised Walnuts,
drizzled with Honey-Lime and Balsamic
490.00
• Arancini- a modo nostro (V)
Saffron, Liquorice and Parmesan Arancini, served with cream of Grana
490.00
• Insalata di rucola con mozzarella fresca, pinoli e zucca alla brace (V)
Rocket salad with torn bits of Mozzarella, Char-grilled Pumpkin, scattered
with Pine-nuts and Pecorino shavings
480.00
• Antipasti misti (V/NV)
A platter of assorted Antipasti- a great beginning for the table
Vegetarian: 580.00 Non Vegetarian: 690.00

11. Primi Piatti - First Course
• Spaghetti con frutti di mare, peperoncino • Tagliolini con pomodoro, mozzarella,
e rucola (NV) caprino, timo e olio di limone (V)
Tagliolini pasta with fresh Cherry
Spaghetti with mixed Seafood, glug of Tomatoes, Goat cheese, Mozzarella bits
White Wine, Rocket leaves and a hint of and Thyme
Chilly 560.00
840.00
• Stracci alla panzanella (V)
Fresh Handmade pasta tossed with
• Papardelle con confit di anatra e funghi Tomato, Garlic, Chilly, Olives and
misti (NV) toasted bread
Fresh Papardelle pasta with Duck confit, 570.00
wild Mushrooms and jus
680.00 • Gnocchetti di patate con liquerizia,
capperi, aglio e peperoncino (V)
Petit Gnocchi tossed with Olive Oil,
• Risotto con salsiccie, piselli e semi di Garlic, Chilly, Capers and toasted
Parmesan with a subtle flavour of
finocchio (NV) Liquorice
Risotto cooked with crumbled Sausages 580.00
and Peas, delicately flavoured with
Fennel 780.00

12. Primi Piatti - First Course
• Tortelli con fichi e gorgonzola con burro bruno (V)
Fresh pasta bundles filled with Fig and Gorgonzola with a drizzle of browned
Butter and Thyme
730.00
• Raviolini di zucca e burrata con burro, funghi e noci (V)
Ravioli filled with roasted Pumpkin and Burrata, tossed in a Mushroom and
Hazelnut sauce
590.00
• Risotto con barbabietola e frutti di bosco (V/NV)
Fresh Risotto with Beetroot, Berries and Taleggio, with or without Prawns
With Prawns: 870.00
Without Prawns: 730.00
• Crema di patate e porri con olio di tartufo e farro croccante (V/NV)
Potato and Leek soup flavoured with Truffle oil and crispy Farro
With Seafood: 490.00
Without Seafood: 410.00

13. Pesce e Carne - Meats and
Seafood
• Sogliola di fiume in padella con pesche in • Spezzatino di caprino con rosmarino e vino
burro bruno rosso
Lime and Peppercorn marinated Sole fillet, Slow cooked Lamb Stew with robust Red
pan-grilled, served with Peaches in Browned Wine, Rosemary and Tomatoes, served on
Butter, and slow roasted Root Vegetables bed of soft Polenta
790.00 750.00
• San Pietro in crosta di polenta su riduzione di • Petto d’anatra in padella con salsa demi
cipolle rosse con capperi fritti glace all’ arancia e timo
John Dory fillet dusted with Polenta, on bed Pan roasted Duck breast with a delightful
of Fennel, Basil and Tomato salad, fried sauce of its own juices, Thyme, dash of
Caper-Berries and Lime scented Vermouth Cocoa and Orange, served with Green
sauce Beans wrapped in Pancetta
880.00 780.00
• Gamberoni alla griglia con salsa agli agrumi • Costoletta di maiale alla griglia con torta di
Grilled Jumbo Prawns tossed in a Citrus patate e carote in agro dolce
sauce, served with Vegetable Flan and wilted Grilled Pork chops served with Red Wine
Spinach sauce accompanied by Potato Tart and
1100.00 sweet & sour Carrots
790.00

14. • Involtini di pollo con asparagi e limone
Beaten Chicken rolled with Asparagus, drizzled with Lemon sauce,
served with crispy Polenta and layered Potato cake
630.00
• Petti di pollo in crosta di pecorino con pesto di pomodori secchi
Crispy Chicken with Pecorino crust, served with roasted Potatoes,
Rocket and Sundried Tomato Pesto
670.00
• Paillard di filetto con pancetta con glassa di carne, purea di patate con
tartufo
Beaten Tenderloin topped with crispy Bacon, served with meat juices,
grilled Portobello and Truffle scented Mash Potatoes
890.00

15. Proposta Vegetariana – the
vegetarian offering
• Timballo di melanzane alla parmigiana su • Crespelle di zucca farcita con carciofi e taleggio
vellutata di Gorgonzola con salsa di pomodoro
Eggplant stacks layered with Mozzarella, Pumpkin flavoured Crepes filled with
Tomato and Basil served with a Gorgonzola Artichokes and Taleggio cheese, topped with
cheese sauce fresh Tomato and Basil sauce
580.00 590.00
• Rotolo di gnocchi con zucca, ricotta e spinaci • Sformatino di verdure con crema di carote
Potato pasta Pinwheels rolled with roasted Seasonal Vegetable flan, served with roasted
Pumpkin, crushed Chilly, Spinach and Baby Carrot fondant
Ricotta- my favourite! 580.00
590.00 • Piatto vegetariano
• Millefoglie di scamorza con funghi misti con Gnocchi Pinwheel, Crepes and Flan -a perfect
glace di caffè selection for vegetarians
Crispy Scamorza discs layered with wild 660.00
Mushroom, Coffee and Sherry glaze
650.00 Please ask for our tasting menus
• Torta di barbabietola con formaggio di capra 4 course 1900.00
Roasted Goat cheese and Beetroot tart served 5 course 2250.00
with Pomegranate and Red Wine sauce 6 course 2600.00
650.00

16. Desserts
Dolce • The Classic
Warm soufflé of dark Chocolate, with Chocolate
• Vanilla and Strawberries
sauce, Vanilla Ice Cream and oven fresh
DIVA’s Classic Koorg Vanilla Panna Cotta with
Macaroons(Please allow a minimum of 25 minutes)
roasted Strawberries and Balsamic Gelato
475.00
425.00
• Coffee and Kahlua
• Chocolate and Pumpkin
A celebration of Coffee - Espresso & Kahlua
Dark Chocolate Marquis, Nut brittle, Pumpkin Pie
Mousse, Tiramisu and a warm Coffee cake
and Pumpkin Ice-Cream
450.00
430.00
• Coconut and cream
• Fig and honey
Classic Crème Brulée with tender Coconut Sorbet
Crispy Fig and Hazelnut tart with roasted Figs and
and Coconut Macaroon
Honey Gelato
430.00
460.00
• Lemon and Lemon
• Ricotta and Pistachio
Moist Lime loaf, Lemon Meringue pie and
Sicilian Cannoli shell filled with Ricotta and candied
Limoncello Sorbet
Fruit-Cream, Ricotta Ice-cream and Pistachio mousse
410.00
435.00
• Piccole
• Cocolate and Beetroot
Today’s selection of three miniature desserts and
Warm Chocolate Melt served with a delicious
Sorbet
Beetroot–Balsamic Ice cream
430.00
(Please allow a minimum of 15 minutes)
430.00 • Gelati
A trio of my favourite Italian Ice-cream - Rose &
Honey, Beetroot & Balsamic, and Pistachio
390.00

17. Visit us at
http://www.facebook.com/divarestaurants
Come! Let us spoil you