Lazy Leopard in Gopalapuram is Chennai’s latest pizzeria that aims to serve “almost authentic” Neapolitan pies. The pizzas here have spots. While this clarifies the leopard part, “Why lazy?” we ask. To which Kanishk Dhupad, consulting chef and owner says, “Our pizza dough is allowed to ferment for more than five days — a slow and lazy process.”
The trattoria, which can seat 50, has indoor and outdoor settings, exposed brick walls, wooden chairs and tables, an open pizza kitchen with a teal-tiled wood fired oven. As non-intrusive Italian tunes are cued up, guests come in groups to share the most-shareable dish over selfies and conversations.
While pizzas and breads are the primary focus, there are a wide range of coffees, antipastis, soups and fried chicken wings as well. “The key aspect that makes an eatery a trattoria for me is the fresh ingredients that are used. We make our breads, most of the cheese, hot sauce and spice mixes every day,” explains Kanishk.
