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!

Hunan in Kormangala, 5^th Block is one of the oldest and most famous restaurants in Bangalore for Pan Asian food. But it was our first time visiting Hunan on the occasion of the unveiling of their new menu which features some authentic Chinese & Cantonese food. But the star point goes to them, for coming up with an array of dishes which are specifically for people intolerant of gluten. 

Yes, Hunan has come up with dishes like Asian style stuffed tofu with chicken, raw mango chili fish, Tofu summer rolls and much more in their Gluten Free menu. We tried some of the gluten free dishes and the dishes from the new menu and we can say that we are pretty happy with the new menu.

This time, I (Priyanjana) will be giving you guys the walk through, so let me take you through the dishes we tried. 

It has been quite a long time that we attended a meet up/event which educates us about the general crisis we are facing as individuals with respect to world order etc. rather than learning more and more about the thing we know best: food.

There are some serious events happening across the globe related to food security, war, terrorism etc. and it is a sad fact that most multi facet organizations and developed nations use food security as a tool to manipulate countries with huge populations (like ours!).

On the same line, we were a part of a bloggers meet on the topic of palm oil at The Vivanta by Taj-M.G. Road. It was more of an informative session than being a bloggers meet as there were an array of topics discussed revolving around the acceptance of palm oil and strategies implemented to make sure than even though on a daily basis we consume goods containing palm oil, we don’t use it because of the idea of apparent harm attached to it.

The above paragraph sounds paradoxical doesn’t it? It should, because it is! Children are always told that we should have a diet based on natural food mostly ones growing out of the earth. Palm trees most definitely fit the description and the yield of palm oil is consumed by over a million people directly and they are still alive and well. So, the question is what makes us delusional about this topic?

This meet was organized by #MPOC or the Malaysian Palm Oil Council and Malaysia is thriving on Palm Oil because it has numerous advantages over other varieties of oil. Over 70% of Malaysia is now covered with palm plantations which not only give them great yield but also maintains forest cover. There are many reasons behind the adoption of palm oil and a few are as follows:

Chicken & Bacon Steak

Recently we brought to you all an Italian food experience followed by our experience at a new & funky pub so, how about something retro this time?

We sincerely believe that in the hustle and bustle of our daily lives, we need to give ourselves a break and indulge in something not belonging to our super modern era! On the same line, our recent experience at Woodstok Restro-Cafe, Indiranagar fits this description.

From the outside, the establishment is shaded with loads of greenery all around and inside you can see a lot of “wood”. They have 2 floors of spacious seating arrangement. They have outdoor seating on the top floor which also acts as the smoking area and it is a peaceful and romantic setting. Apart from this, they have private dining spaces and food which is guaranteed to make you crave for more.

We also noticed that they are probably the only establishment apart from HRC in which video and audio are in full sync. An added bonus is that there is a lot of ambient lighting which results in better photographs and lesser artificiality.

Now coming down to the food: