"It's pizza that can be eaten every day, without compromising your health," is one of the first few things that co-founder Krishna Gupta says, and with that he has our attention, as also our scepticism. But then Gupta quickly explains that there are 50 varieties of toppings to choose from, and also there's no added sugar in their preparations. (For the uninitiated, sugar is often added to dough; it reacts with yeast to make the crust rise). He piques our interest, further, as he explains that the flour comes from Italy, and the dough is prepared with a special recipe — which also includes curing for 24 hours — created by renowned Italian chef Renato Viola.

The Margherita Pizza had a hint of sweetness from the tomatoes sourced from Italy, which complemented the smoked mozzarella