Celebrating Food@Nimisserie :)

Nimisserie

Brigade Road, near the intersection of Ashok Nagar and Brigade Road, Bangalore

7-Course Vegetarian Meal

When I first visited Nimisserie, the restaurant was in its final stages of completion. I decided to amble in to take a peek at what was in store for us. An affable gentleman, presumably the Manager, welcomed me and was kind enough to take me around the restaurant. He spoke very proudly of his founder, Nimish Bhatia, the brain and heart behind Nimisserie. By the time I left the place, I couldn’t help but wonder that if a manage spoke so proudly of what Nimisserie had to offer, the experience should be truly one-of-a-kind.

Nearly six months after its opening, I had the opportunity to visit the restaurant with some outstation guests. They were keen on trying something different. Nimisserie was the first place that came to my mind. They gleefully agreed to experience Bangalore’s first aspect Cuisine Restaurant.

Whilst both my guests were content with the Non-vegetarian 4-course quick lunch, I was not about to let go of an opportunity to try one of the more elaborate courses. I opted for the 7-course Vegetarian meal (which is what I will write about).

To ready our palates for the food extravaganza ahead of us, we were served a different version of papdi chat. Instead of regular chutneys, we were served gel-like granules of mint and tamarind chutney which simply exploded when we took a bite. The puri was crisp and fresh and the yoghurt had the right amount of sourness.

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Papdi Chaat variation

The First Course was a Deconstructed samosa made with stuffed with Corn and smoked Arugula, Hibiscus dust, Marigold flowers and Dehydrated pineapple. Admittedly, it took a couple of bites to understand the subtleties of the dish. It was interesting, and that’s not a diplomatic answer.

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Deconstructed Samosa

After grappling with the flavours of the deconstructed Samosa, the second course put me back into familiar territory with its Indian-ness. I was served Nostalgic Cream horns stuffed with Dubki Aloo and Jasmine flakes. The cream horn was flaky and disintegrated perfectly as the dubki aloo took centre stage with its robust flavours of turmeric, and garam masala. The spice levels were moderate.

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Nostalgic Cone with Dubki Aloo stufifng

Time for Course number 3! While I was busy with the first two courses, I noticed my guests being served a very interesting soup. Your turn will come, I told myself and voila, a vegetarian variation of the soup was presented to me. Along with it, came herb infused ‘vegetable stock’ in a decanter. The soup bowl consisted of Tomato bubbles and edible flowers. You have to pour the stock into the soup and let it rest for about 30 seconds, I was instructed. When I finally took a sip, I instantly related to it. The rawness of the tomato bubble, the strong aromas of the edible flowers and the flavour of the herb infused ‘stock’ hits the right notes without overwhelming the senses. The spice here again, was minimal which is perfect. Of all the three courses thus far, this was the best.

If the soup was the best of the three courses I had had so far, the next course changed all that in an instant. Dhokla discs topped with Chhole coated with Milk foam was easily one of the most innovative dishes I have ever had. What a brilliant idea! The dhokla was soft and fluffy. The milk foam formed the perfect foil for the Chhole which tasted very much like the Punjabi Chhole. Vanished in a jiffy.

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Dhokla Disc Topped with Chhole and Milk foam

Time to neutralize the taste buds! And what better than a hajmola chuski or ice-stick. Here again, full marks to them for introducing this at just the right time. It’s akin to a cinema interval or a mid-innings break.

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Hajmola Chuski

Course number Five was an exemplary mix of Indian and Italian cuisines, Pea Gnocchi in Makhani Gravy served alongside mini spinach kulchas! The Makhani Gravy was tangy, mildly sweet and sour. The flavour of the peas in the gnocchi held its own despite the full-bodied flavour of the Makhani gravy. Another feather in their cap, I thought to myself.

By now, I was nearly full however when I was told what were next, my ears perked and effortlessly some more room was created in my tummy. Bihari Pitties (Tortellini if you like) stuffed with two Bihari trademarks and one Italian trademark served with Dal Sauce had me super curious. The Pitties were stuffed each with Spinach and Cheese, Flax Seeds and Sattu. My pick was the Spinach and Cheese. It’s worth a shot for sure but after the Gnocchi and Makhani, this dish did not impress me as much.

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Bihari Pitties (Tortellini) stuffed with SPinach & Cheese, Flax Seeds, and Sattu

Now that we have come to the end of this exemplary culinary journey, it was only apt that the dessert be the proverbial icing on the cake. I opted for Salted Caramel and chocolate Ice-Cream. It was excellent without being overly decadent.

Chef Bhatia is always on top of things and takes personal interest in ensuring quality levels are consistent. The plating of each item is painstakingly exceptional.

The 7-course meal costs Rs.1950 + Taxes and is highly recommended for anyone wanting to experience the essence of Nimisserie. Experiences like these aren’t reserved for celebrations. They, instead, are celebrations themselves. Take a bow Chef Nimish Bhatia and Team!!! Will surely return for more !!!

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