Brik Oven I had heard about their authentic Naples-style pizzas a lot. It’s started by Chef Anirudh Nopany (trained under Le Cordon Bleu) and Sreeram Anvesh. The Brik Oven in Prestige Trade Towers, has very limited seating. The food is fresh (especially the black olives) but a bit expensive. If you compare it to any of the pizza franchise, the taste may leave you slightly underwhelmed at times. The handmade dough base is the star of the show. Its soft inside and corners are nice and crispy! I added to my pizza extra tomatoes, olive oil, parmesan cheese, tabasco sauce to punched up its flavours. They don't serve chicken pepperoni so instead I ate their hawaiian pizza and was pleasantly surprised by how fresh and tasty it was.
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