After a pretty long time we are super excited after visiting a restaurant and it is justified as we believe it is one of the best in town!

Food has a lot of craftsmanship involved and nowadays there is a lot of controversy between presentation & taste. In some cases the dishes are presented very well but don’t taste as good and sometimes vice versa. Thanks to Instagram, many good eateries are facing the heat because their presentation is not “Instagram” friendly, leaving aside the fact that they might taste amazing.

This post is dedicated to a relatively new restaurant in M.G Road, Bangalore named The White Plate by Chef Jason which serves food which is not only a masterpiece in terms of presentation but also the taste! They use molecular gastronomy but it is nothing like the other encounters we have had.

The environment they provide is relaxing, romantic & airy (except for the occasional heat spell where you start to feel the heat). Since it is an open air restaurant, it does tend to get a bit hot when it’s not breezy. They have an open kitchen where Chef Jason and his team create plate licking wonders.

Now coming down to what we tried:

Appetizers: Celebrity Shrooms, Chilli Crunch Chicken Squares, Jalapeno Motichur Salmon Compound, English Bacon Wrapped King Shrimps & Jamaican Rhum & Demerara Chilli pulled Pork Belly.

Quite a long list isn’t it? The best part about all of them is that all the flavors are distinctly identifiable. The meat has a delicate pink colour in all cases because they are cooked to perfection and Chef Jason makes sure that the experience he provides will make people come back!

We’ll touch the highlights only: The shrooms were crispy with a rich peanut butter & chilli flavour. The Chicken squares had an amazing chilli flavour and the meat was pink in colour. The crispiness was unforgettable! The Motichur salmon compound is something you need to try to believe. The salmon compound by itself had a distinct taste but slightly bitter. When all the components in the plate are tried together, they create symphony in your mouth and: perfect balance!

The bacon wrapped shrimps had a twist: they were served with mustard caviar and curry leaf foam. For a change these actually added flavour and the meats were perfectly done as expected. As for the chilli pulled pork belly: It was one of the best pork preparations we have had till date. It was spicy & the texture was perfect.

Drinks: Smoked Tennessee, Caribbean Sin, Blushing Sunset and White Plate’s new Pickle Back Tini.

The first had a delicate smokiness along with the good old taste of Tennessee whiskey. All the others had fruity foams in them. The second had pineapple foam which just added a touch. The third one was a white rum based cocktail with orange, pomegranate and cranberry foam. The last one had suspended mint caviar which was the highlight. Their drinks are all well balanced and serve as perfect accompaniments with the food served.

Now for mains: Pan Seared Breast of Chicken, Honeysuckle Smoked Duck Breast & Fruits of The Sea.

The duck was marvellous! It has a luxurious pink colour and we could never imagine that duck breasts could be this soft. Along with the poached pear, quinoa and the smokiness of the meat it was too good to be true. The Chicken preparation had a lot of items but undoubtedly the mass of chicken stole all the attention. The stuffing in the chicken was absolutely mouth-watering and it tasted heavenly.

Lastly, the fruits of the sea had a different charm altogether. The preparation has a pair of scallops & prawns and a fillet of sea bass on coconut Arborio along with two water cakes filled with salt water and capers. The idea is to burst these and have the dish to experience seafood beside the sea! The sea bass was not as juicy as expected, but the coconut Arborio was delicious. The scallops and prawns were fresh but the spice covering was a tad bit overpowering.

Lastly, for dessert we had the Chefs special: Re-constructed Black Forest Raspberry.

Chef Jason made this in front of us and we could see his excellent plating skills and vision. This was created from scratch and it looked and tasted fab! The highlights were the raspberry dollop and the Malibu coconut ice cream. This had honey and watermelon caviar which gave a further boost.

This marked the end to a nothing less than excellent meal. It was indeed one of the best experienced we have had till date.

The concept & idea of opening White Plate is of Mr. HRG Swaminath from Les Roches hospitality who also owns the restaurant.

So, the next time you feel like you want to blow your mind: this is your ticket.

Do let us know about your experience if you visit.

We hope to visit soon and we’ll of course let you know.

Till then—hold on to your horses and bon apetit!

Winter is coming! Well that said we are now on a roll as the colder it gets, the more one can devour!

This time we bring to you something very different from what we normally try and that is Aspect Cuisine. We were recently invited to try out the new menu at one of the most innovative restaurants in Bangalore: Nimisserie.

Located in Brigade road and on the main road, one can see the restaurant and its beauty from quite a distance. The interiors are quite lavish with an open kitchen and the credits behind the concepts go to Chef Nimish Bhatia who is the main man behind the food.

We tried the new Aspect Bon Vivant 7 course meal and some of the preparations were amazingly innovative, well presented and executed.

We started off this feast with the Amuse Bouche. It serves as a palate cleanser with flavoured bubbles which imparts freshness.

Next up, there was a pretty incredible dish consisting of Feta Cheese and Burnt Garlic in Melon Skin. The melon skin had a smooth texture and along with the other ingredients it was a balanced shot of flavours. It was very interesting and slightly chewy.

After this, we were served a Smoked Prawn Salad again containing a medley of interesting ingredients and flavours. It was cherry wood smoked and contained lavender, marigold, green apple and other garden greens. The salad had a good crunch, was balanced and had a pleasant aroma. The smokiness of the prawns and the crunch of the melon seeds were the highlights.

The presentation of the Paneer Atimati was unique and attractive. Although the quantity was surprisingly less it was served with an Alu Tikki and a Guava Chutney. The tikki tasted normal, but the Atimati tasted brilliant when the chutney was drizzled on it! The Atimati in a nutshell was a homemade taco made of roti and stuffed with paneer.

After this, we were served a soup which blew our minds. It was a Creamed Yellow Corn Soup with Truffle Foam and Shaved Dry Mushrooms. Like the name suggests, it was creamy and had the characteristic aroma of corn. The scent of truffle and taste of mushrooms were an added bonus and added to the experience.

The soup was succeeded by another marvel in the form of a Mutton Sukkad on a Dhokla Pillow and served with Lemon Foam. The mutton was prepared in Mangalore style and was slightly spicy and served on a spongy and soft pillow of dhokla. Presentation and taste were a thumbs up but it was quite insufficient in terms of quantity.

Now, after this came two main course items followed by dessert.

The Chicken Skewers served with Multi Grain rice was impressive. This did not have a fancy presentation but was filling with satisfactory quantity of chicken and crunchy rice. The fish 3 ways was disappointing. There were 3 preparations of fish containing one piece only and served with Idiyappam. The only preparation worth praise was the moilee which had a creamy coconut flavour and was mouth-watering! The other varieties were average and considering the price they charge they can use better fish than mahi.

For dessert we tried a number of items. Most of the items looked amazing and fancy but looks can be deceiving. The Mango Cardamom Instant Frozen Dessert was good. It was flavourful and had the right amount of sweetness. Except for this we tried a sparkling wine dessert which was frozen with liquid nitrogen. It would have been better if they froze a bit more of sparkling wine as it was more like a tasteless blob. The other desserts served were also pretty average except for the chocolate tower dessert called the Nimisserie Cruze or something similar. This had certain craftsmanship involved and had a balance of chocolate flavour.

So, this marks an end to our Nimisserie experience. The experience was decent but there are a lot of ways to improve: the service needs to be faster and they need to make sure they provide more value for money to their customers as in most cases the quantity was lesser than expected. But it might be that for sharks like us, this is not the place to visit!

If you have a small appetite and like to indulge in innovative cuisine and fancy presentation, then Nimisserie is a must try for you. Moreover, their food is designed to get digested in about 30 minutes so they are of a different league altogether (Do keep in mind that this is not pocket friendly).

If you visit and try out their food do let us know about your experience!

We’ll be back with devouring news soon.

Till then—stay tuned and bon apetit!