On Park Street’s ever-evolving culinary map, Fabbrica Originale has quietly built a legacy of authenticity, restraint, and deep-rooted Italian soul. As the brand completes nine years, the mood is forward-looking. The menu reflects a sharper, more balanced direction, one that stays true to the Italian storytelling while responding to a more evolved diner.
t2 caught up with founder Naman Dhandhania to talk expansion plans, the philosophy behind the menu, and the dishes that continue to define Fabbrica’s journey.
Fabbrica completes nine years. What’s next for the brand?
We’re already working on expanding beyond Calcutta. The next space will be in another city, though we’re keeping details under wraps for now. It’s going to be a much smaller format compared to Park Street, something more compact and focused.
How has the response been to the Park Street outlet so far?
It’s been incredibly positive. We’ve completed about a year and a half here, and the city has been very receptive. We’re genuinely grateful for how Calcutta has embraced us.
What inspired the new menu?
Fabbrica has always been about showcasing regional Italian cuisine, and this menu continues that idea. Earlier, our offerings leaned heavily towards carbs, so we’ve introduced more protein-forward dishes to create a better balance.
Were diners asking for that shift?
Absolutely. We had consistent feedback from guests wanting more protein-based options, so this felt like a natural evolution.
Which regions of Italy have you explored this time?
We’ve introduced influences from Piedmont in the northwest, known for truffles, as well as Puglia in the south and Emilia-Romagna in central Italy. Each region brings something distinct to the table.
What have been your biggest hits over the years?
Our tiramisu has always been a standout. Among savouries, the Margherita pizza, certain signature pies, and our truffle pasta, Tagliatelle al tartufo have consistently topped the charts.
Piemonte:
A decadent pizza featuring black truffle cream, three cheeses, and pecorino crisps, allowing the truffle to shine. It’s a cheese lover’s delight.
Fiore:
A delicate, floral-forward cocktail blending fresh peach and hibiscus with Amalfi lemon and gin. Light yet layered, it carries a gentle tartness perfect for warm evenings.
Crostino al Funghi:
Roasted mushrooms paired with a velvety Grana Padano fonduta, delivering deep umami flavours in an elegant format. The cheese sauce is made by melting grated Grana Padano cheese into hot cream, often seasoned with nutmeg.
Assasina:
A bold Puglian classic with spicy tomato sauce, confit garlic, and Calabrian chillies, offering a punchy, flavour-packed bite. A personal favourite.
Pollo con Porcini:
Grilled chicken with porcini mushrooms and rosemary potatoes, reflecting a hearty, protein-forward addition to the menu. The mushrooms add an umami touch to the dish, enhancing the flavours of the chicken.
Affogato al Gianduja:
Espresso poured over house-made hazelnut and chocolate gelato, creating a perfectly balanced bittersweet dessert. We could not stop at just one spoon.
Pictures: Pabitra Das
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Dining and Cooking