Ten-second takeaway

Eat

A Fishy Affair, Bacon Kulcha, Vegetarian Amritsari Macchi and Tarte Tatin Misti Doi Crème Brulee

Drink

You won’t really be needing a drink here, once you have settled in on the food menu.

Winning for

Bacon Kulcha, molecular modification and edible flowers all glamourously plated. Yes, Chef Nimish Bhatia is back and how!

All about aspect

If you know chef Nimish {formerly at Lalit Ashok}, then you’ll know how committed to his love affair with food he is. And his new baby, Nimisserie, is all about aspect food, progressive Indian cuisine and degustation dinner. There’s seven, nine and eleven course options, but what we got to try was a bit of an eclectic mix.

Dine in degustation

A cold samosa served in a translucent melon skin, drizzled with Hibiscus dust starts you off, before a light salad of chicken or brie cheese with arugula, Marigold flowers in a lemon and olive oil dressing, switches flavours around. A broth, brewed at your table follows, bringing along a multitude of ingredients including flowers, root veggies and chicken. We love the bubble of tomato gracefully swimming about in the bowl, and are fans of molecular deconstruction by just looks even. In either vegetarian {Mathura Aloo, Patiyala Choley and Baingan Bharta} or non-vegetarian {Prawn, Chicken and Lamb}, the old-school Cream Horn Shells are unmissable.

Digging deep

For mains, the Bihari Pithi Pockets is a spectacular spin on tortellini and comes stuffed with spinach, cottage cheese, flax seed, dal sauce and crisps. Simply sublime how chef Nimish marries western concepts with Indian flavours, that too without the grease factor. A Fishy Affair is three kinds of fish on your platter, all done differently. The Red Snapper was Kasundi Grilled, the Tuna came marinated in a tangy Gooseberry chutney and the curry leaf pesto worked its magic on the Seer. Top it off with wisps of curry lemon foam, and we found  our winning dish.

Don’t miss

Don’t forget to get your hands on the stuffed kulchas and naans filled with ingredients as varied as green apple, bacon, pork Teriyaki, truffle oil and even chilli chicken. Mock meat will really make a fool of a hard core carnivore too, so give it a gander and we assure you that eating a vegetarian Amritsari Machchi {no we won’t reveal what it is made up of exactly. Go figure!} will be the next big thing! Make space for dessert, and more specifically for Tarte Tatin Misti Doi Crème Brulee! Fitting the extravagant name, it arrives on a mini carriage with candied fruits and petals alongside.

The DL on ambience

Glitzy and glamorous, you’re surrounded by glass, wine and crystal drops from the ceiling. Spread across two floors, with trendy lounge music to go with the progressive cuisine, do pay special attention to the customised white marble platters, reminiscent of the Taj Mahal.

So we’re thinking…

Skip breakfast, lunch and leave it to the master chef for an 11-course meal. We certainly plan to return for more drama on our platter.

Where: 120 Brigade Road, just off Wood Street, Ashok Nagar

When: Noon to 3.30pm and 7pm to 11.30pm

Contact: 080 40988989

Price: INR 1,950 upwards for the Degustation Menu and INR 2,500 for two for an a la carte meal.

Check out their website here.