Nimiserrie - Dream Saga of Aspect dining by Chef Nimish Bhatia

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One of its kind , Nimisserie aspires to create a sanctum of dining in Bangalore. a projection of Smart Casual – fine dine experience and what we now define as ‘Aspect Cuisine’.

Chef par excellence , Nimish Bhatia had an food fantasy , a dream , a reflection, a vision to create and present an aspect of art, experience, skill, almost planetary in earthly cuisines.Chef Nimish has been part of the NDTV’s well known culinary show, Foodistan.

His accolades and awards also include the Culinary Greatness Award at the Culinary Congress in 2012 and a bronze medal by the prestigious Confrérie de la Chaîne des Rôtisseurs.

Inspired by her encouraging mother, Chef Bhatia is known for his culinary expertise and is among the country’s leading chefs.He has curated over decades of understanding and exploring the subtle nuances of culinary tastes & textures, a philosophical and ethological documentary of his experiences.

As a part of his multi talented abilities , he also taught at a hotel school associated with the Oxford Brookes University in the year 2002.

At Nimisserie, Chef Bhatia promises and presents to its esteemed guests as a a memorable culinary celebration of aspect menu, beautifully done to enhance the dining pleasure.

In his own words , he believes that from the sounds… to the colour… the aroma… the texture… the mouth-feel and the joy of oomph, Nimisserie offers an experience, not short of being cosmic.

This Christmas, I was privileged to be invited by the Chef Bhatia for the exclusive preview of Nimiserrie with some of the food connoisseurs of India.

The aspect menu served to us was as follows:

Appetizers!

• Reconstructed Chilled Samosa in a Melon Wrapper, Hibiscus Dust,Fiery Nimbu Chutney

• Chicken Picattas Rolled with Fresh N Citrus Coriander Tabouleh

• Rohelkhand Style Dal with Citrus Kuchumber Chaat on a Crisp, Tomato Carpaccio Truffle Oil Drizzle Salad

• Smoked Young Chicken Breasts & Arugula, Marigold Flowers, Basil, Dehydrated Pineapple

Soup

A wet and hot, invigorating brew of stock and fine ingredients. It will bowl you over with an explosion of flavors & textures where a bubble is created using molecular gastronomy, loaded with floral, root veggie and fruity fragrance and poured over with a fresh decant of herb infusion.

• Chicken : chicken confit, toasted caraway seeds, tomato dust

Mains

 Fishy Affair With: Kasundi Grilled Snapper: Gooseberry Chutney Tuna: Curry Leaf Pesto Seer : Curry Lemon Foam

• Bihari Pithi Pockets Stuffed with Spinach , Cottage Cheese, Flax Seed, Dal Sauce with Crisps

The Naaneree

• Beetroot, Rosemary & Goat Cheese Kulcha

• Apricot and Chilli Kulcha

• Date & Duck Kulcha

• Chooran & Green Apple Kulcha

Dessert

Appearing on a table cleared of other dishes, savouring the sweet finish calms the palate to revive an experience of a good meal enjoyed, just as well !

• Tarte Tatin Misti Doi Crème Brulee, , Candied Fruits & Petals

• Chlorophyll Panacota with pearls

In recent times, this is one of my finest culinary experience in Bangalore, making me love the love more than ever before. Nimisserie is a perfect place for celebrations and experiencing joys of food to the fullest.

So do not wait any further and head to the land of aspect dining at :