Exotic ingredients:
Fermented dough, freshly made Mozzarella, Burrata, Ricotta, Mascarpone, imported San Marzano tomatoes and black garlic. They also make their own Peri Peri spice mix, hot sauce and pesto sauce.

Best in Pizza:
Cottage Basilico Herbed Paneer, Queen Margherita and Aglio E Menta

Must try:
Aubergine Involtini, Garlic Parmesan Tartufo Chicken Wings, Figcotta Sogno, Pesto Alla Genovese, Poached Pear and Tiramisu.

Where:
241, Peter’s Rd, Gopalapuram, Chennai- 600086

Meal for Two:
Rs: 1800 including taxes.

Executive Chef, Kanishk
“Before starting Lazy Leopard Café, I was an advertising photographer and ran a production house in Bangalore, while my brother Dheeraj pursued architecture and weddings in Chennai. Cooking has always been a passion of ours since a young age. Transitioning this passion into a professional venture took a lot of convincing, especially for me to move back to Chennai from Bangalore but with the encouragement of family, especially my dad and brother, who emphasized the opportunities available in Chennai and the lack of similar ventures, we decided to take the leap and board this culinary journey together.

“When we were coining the name for the restaurant, we had one thing in mind. We wanted the name to reflect the food itself, ‘Lazy Leopard’ comes from the slow process we use to make our pizza dough. We use a sourdough formula and ferment the dough for a minimum of six to seven days. It’s a very slow and lazy process, hence the word ‘Lazy.’ The ‘Leopard’ part of the name comes from the way we cook our pizzas in a wood-fired oven, which creates beautiful blisters or burnt bits on the crust, resembling a leopard’s spots. This distinctive feature is known as ‘leopard spots’ in Neapolitan pizza.

“The term ‘Trattoria’ refers to a family-owned or similarly cultured place that serves food made from fresh, locally-sourced ingredients, like what’s available at the farmers’ market. It’s a rustic style of cooking, focusing on whipping up classic dishes with fresh catches of the day.”