Get free deal with every meal
Confirm booking in 30 second
No charges on booking cancellation
Show all timings
A brainchild of Chef Nimish Bhatia, Nimmiserie serves progressive Indian cuisine in a fine-dine ambience. Tones of brown, cream and gold are used in the interiors and there is a variety of seating options available. The hanging incandescent bulbs and glass wine rack give the interiors a chic touch. For starters try the cold tangy tartlets or the methi thepla cigars. Bothe dishes are flavourful and well presented. For main course, the sous vide kali chicken thigh with the stuffed kulchas is a must-have. The chicken is soft and tender cooked in a creamy gravy. For vegetarians the pithi pockets are good option. End your meal on a sweet note with the kaffir lime ice cream or the earl grey and mint sorbet.
Fine dining is no longer a simple dinner service, it has become an art form. For visionary chefs passionate about food, it can be a playground for skills and innovation and what better place to experiment than Bengaluru, which is so gastronomically advanced in itself. The city has so much to offer in terms of food and keeps on surprising you with its creativity and bold choices. One such restaurant pops into our heads, which is certainly a must visit if you are a hard core foodie. ‘Nimisserie’ is the brainchild of Chef Nimish Bhatia, who through his mad skills and even meaner vision has taken this restaurant to a new height. Situated in Ashok Nagar on Brigade Road, Nimisserie grabs our attention through its good food and even better ambience.
Chef Bhatia believes in serving Progressive Indian cuisine and for that he has our thanks. His genius shines through the menu, which is a clever composition of classic recipes but with a modern unique twist. With live music playing in the background and your table groaning under delicious drinks, you think to yourself, you haven’t got a bad deal. Some of that progressive gastronomy extends into the bar menu, something to look forward to. If possible opt for a five or seven course meal package to get the full extent of chef’s brilliance. Start your evening with, crab n chilli kulcha, lamb tikkarie, paneer khulle stuffed with pomegranate, amritsari style calamari, methi thepla cigars, duck n fig, coco tofu pakodi, mutton sukhad and reconstructed samosa. Follow that up with, sous vide kali chicken thigh, fig kofta with almond soil, spicy crab curry, stack of bhindi, Belgium pork baby spare ribs and sour tomato fish curry.
The variety is lip-smacking. You will have an exhaustive selection at your hands, enough to spoil you silly. When finished with the mains, wrap up the evening by digging into Nimisserie’s fabulous dessert menu, which is just as inventive. Polish off, earl grey & mint sorbet, mini jamoon & saffron tagliatelle, Nimisserie cru, lemon jasmine sorbet, masala chai cheese cake & rusk layered with rose chocolate, sapphire and clear impressions of rasogulla. Similar to the menu a lot of effort is being put into the interiors too, which you will find to be modern, stylish and glamourous. Chic white furnishings gleams under the sharp lights and from the window one gets a lovely view of the city. Nimisserie is bit on the expensive side.