Ten-second takeaway

Popular chef, Nimish Bhatia {corporate executive chef for The Lalit Group} is launching his own standalone restaurant Nimisserie, this weekend.

The big reveal

Chef Nimish will serve up a 7-11 course degustation menu {his forte, if you remember} along with a separate a la carte one. Modern Indian cuisine, local ingredients and fresh produce will be the highlights of this quirky menu. Look out for Mix Max, a Bhel of micro greens, flowers, avocado, oil-stirred baby idli crisps, Flame-Seared Yellow Fin Tuna crusted with Mango Chutney and served with Phulka Pockets lined with Garlic Raita, Chargrilled Prawns with Spicy Condapore-style Curry Cream served with Stacks of Neer Pancakes and Onion Crisps, Soya Champ with Makhani Cream and Bhopali-style Baingan Bharta, Tarte Tartin Mishti Doi Brûlée with Candied Petals and Fruits.

From ceiling to cellar

Instead of the traditional tandoor, expect the contraption to be hung from the ceiling {called a Mystic Tandoor here} with eats and veggies being grilled with exotic spices such as the African Dukkah, Caribbean Jerk, Japanese Dashi or the South American peri peri. The Nanaree will serve up warm naan, flatbreads and even bruschetta to suit the kind of meal you have ordered. Expect old-world vintages from France and Italy and new world ones from Chile, Argentina, Portugal and India to be stocked up at the restaurant’s wine cellar.

Where: 120, Brigade Road, off Wood Street

Watch this space for more information.