Review & Photos by Zico Mendes & Vinayak Kini – Official Team Members, The 3 Hungry Men – Bangalore
Nimisserie, located at the intersection of Brigade Road and Castle street is a one-of-a-kind fine dining experience which orients itself around aspect based cuisine. Aspect based, because it is a re-interpretation of food classics based on the vision and perspective of the chef. And Chef Nimish Bhatia is an affable man, who’s usually doing the rounds of this labour of his love, and speaking to his guests and constantly taking feedback, and helping them understand the intricacies of the degustation menu.
Confused? Don’t be. Let’s break it down for you:
– There’s a choice you can make as to how many courses of food you’d like to go in for
– You sample small to medium portions of all the signature dishes the Chef rustles up
– The food is part-experimental, full yum
– Each item on the course gives a beautiful build up to what follows next
The 3 Hungry Men got to taste the 7 course degustation menu. Here’s a quick recap of what we had, hoping that we do some justice to how much we enjoyed the food.
Course 1: Amuse Bouche
French for a single bite-size entree (not the name of the dish itself!), this one is a Papdi topped with molecular fusion based beads made of fruit extracts. While easy on taste, the portion is really bite sized, which means that it’s gone before you know it. Taste wise, it make s a perfect started for what’s to follow.
Course 2: Potli Sack Pack of Feta Cheese & Burnt Garlic in a Melon Skin
OK, confession. I had no idea that it was possible to so finely slice a melon. And the more I think about the stuffing made of Feta Cheese and that hint of Pesto Sauce, the more my mouth waters. Brilliant!
Course 3: Cherry Wood Smoked Salad of Prawn, Lavender, Marigold, Green Apple, Rocket Lettuce
Oh. My. God. This one was legendary. I couldn’t believe how tasty this was, with the flavors of all the herbs, accessories and prawns coming together in perfect harmony. This, for me, was the dish of the day.
Special Included: Paneer Ati-Mati Roll
This was Chef’s walk down memory lane, based on what his mum used to give him for a snack in the evenings. While the presentation was wonderful, I must admit this was the most ordinary dish of the evening. I didn’t care too much for it, and it just failed to hit the right spots,
Course 4: Creamed Yellow Corn Soup with Truffle Foam and Shave Dried Mushrooms
Perfectly done, superb consistency and the flvor and aromas were sensational. None of that overbearing corn starch, thank you very much. This is one dish i’d have loved to have seconds of. And yes, there are no seconds, unfortunately.
Course 5: Mutton Sukkhad on a Dhokla Pillow
Again, didn’t care much for it. There was very little meat, and Dhokla itself was dry-ish without the moistness that I so love. The reasoning is that the Dhokla should absorb some of the juices from the mutton, but I’m guessing that takes a trifle longer than the time from the kitchen to my table 🙂
Course 6: Chicken Skewers with rice
I loved this dish. The flavors were balanced, with the sauce being a great accompaniment to the rice. The chicken was juicy, as seemed like a good almost-end to our courses.
Course 7: Dessert – Dark Chocolate Mousse with several additional frills i can’t remember (no, not the official name, like you might have guessed)
Totally Epic. Chocolate on Chocolate, with some more chocolate thrown in, and what the hell, have some more chocolate. Sinful, delightful and a perfect way to end the meal.
Ok, I gotta tell you. The Nimisserie doesn’t come cheap for such an experience. It’ll burn quite the hole in your pocket. But believe us when we say that that this will last in your memories for really long. If you wish to do it in a budget, there’s always the Lunch Buffet that you can go to, which is far more moderately priced.
Overall, Team T3HM loved the ritzy-glitzy experience, and can’t wait to do it again 🙂
Stay Hungry! Stay Happy!