Delhi is brimming with pizza places old and new. But some of the new ones are really making a mark. The pizzas from Nomad Pizza- Traveller Series, for instance, come neatly packed, in strong and stylish cardboard boxes, but first bite in and you know that these pizzas are nothing out of the ordinary. Be it the Detroit Non-Veg Pizza, an American style of pizza that originated in Detroit, is not simple to find in Delhi. It has a rectangular base, and just like the Chicago pizza, it is deep-dish. That is to say, it has a very thick, deep base loaded with cheese and pepperoni. Now, it is certainly ‘heavy’, but because of the freshness of the base, it never seems ‘too much’.  

We also tried the Chicago, deep-dish pizza. This pizza is essentially a pie, round in shape and filled with cheese and punchy chicken, this pizza sure helped fulfil all our meaty cravings. Our favourite of the lot has to be the Thai Pizza. It has to be one of the most unique pizzas we have had off late. The thin crust pizza came with the goodness of sweet and spicy Thai chicken, crushed peanuts and freshness of Kaffir lime. The best of Thailand on an Italian pizza base, not a bad idea at all. Take a bow Nomad Pizza.  

In picture: Thai Pizza by Nomad Pizza-Traveller Series

The pizza place also has some interesting sides and desserts like garlic bread sticks and calzones, we also spoke to chef Sunder of Nomad pizza, who got candid with us about his journey, favourite pizzas, comfort food et al.  

The chef started his career at Diva’s Kitchen in 2012 as a trainee, after which he worked in different organisations like Ciro’s Pomodoro. Depot 48 etc until he joined Nomad Pizza as a head chef in September. “When I started there was just one outlet of Nomad Pizza, and now there are fifteen across India. We are surely getting bigger and better and I am also learning every day. Now I am a Brand chef here, and we believe we all have a long way to go,” he says with a grin.  

The pizzas at Nomad Pizza are renowned for their toppings, ask him about his favourites and the chef doesn’t have to think hard, “I love pepperoni, I have also started to take a liking for Burrata”.

When asked about the most difficult pizza to cook in his kitchen, he told us every pizza is different, and requires a different kind of time and treatment, “the most challenging would be Detroit Pizza, since you just cannot go wrong with the base, even the sweet Calzone is something new, to get the right consistency is a task; to make sure nothing breaks it requires a certain skill”.  

The chef loves his pizzas, but his comfort food is a good plate of “Spaghetti Aglio olive”, “even after a long day, it manages to make me smile”. From his own pizza menu, his favourites are “India Butter chicken and Pepperoni pizza, I would like to serve it to every customer!” And does he have any special guests in mind? “I would like to host Amitabh Bachchan, Sahab, and Sachin Tendulkar someday. I am sure they would appreciate the wide range of pizzas we have here”.