Meet me in Little Europa

The Asian Age.  | Sean Colin Young

Life, Food

One doesn’t need to be in Europe to get the feel of it.

Executive Chef Deepak Upadhyay

To be honest, I was bored to death! I have gone to many European restaurants in my relative youth but honest to god, they weren't truly European. You see, as India is an amalgam of flavors so is the continent of Europe where you find the simplicity of fish and chips to the complexity of paella.  

Located at the DLF Promenade, Le Cantine is a place that aims to provide the feel of traditional flavours with the amalgamation of European and indigenous ingredients. In order to review and give a final verdict on the restaurant, it is important to explore the aspects of ambience, food and staff nature.

Executive Chef Deepak Upadhyay expresses that it was difficult to don the selectors hat when it came to selecting what dishes would go on the menu. The food (in Europe) differs in kilometers

The ambience of the restaurant is very easy on the eye with beige coloured walls complimented by the light white curtains. The place is well lit irrespective with the use of ceiling lights and space for natural light to pass through.

Coming to the tables, they are organized the way a restaurant is supposed to be in. the use of green napkins to act as an envelope for the cutlery was interesting idea but the only crticism would be that the cutlery was not arranged in the order of eating meaning knives on the right and folks on the left.

The staff seemed to be very amiable and friendly. They were well dressed and seemed to treat their jobs with respect.

The most crucial part of any restaurant is the food. The food offered is a take on European cuisine. The place aims to provide traditional European food and correct the notion that European food only means pasta and pizza.

It has a plethora of options but not all the items would suit everyone's palate. The food was tasty and most importantly light on the stomach.

Butter garlic Pawns

Prep Time: 15 to 20 mins


  • Prawns med size    150 gm
  • Garlic                      5 gms
  • Red chilli                 2 gms
  • Olive oil                   5ml
  • lime juice                 5 ml
  • Butter                      15 gm
  • Vegetable stock      10 ml
  • Seasoning to taste
  • Parsley for garnish


  • Clean the prawn keeping the tail with shell and slit it in the centre .
  • Slice garlic , chilli , chop parsley and  keep ready all the ingredients mentioned above.
  • Take a pan and heat some  olive oil and add the prawns and season it . After getting slightly color
  • add some vegetable stock on it to deglaze it( you can also use white wine and stock).
  • Now add slice garlic and chilli and butter and cook it.Emulsify the butter and stock water to get a good glaze.
  • Inish with lemon juice and check the seasoning. Garnish it with parsley.