Scrumptious Buffet @Nimisserie, Brigade Road, Bangalore

I'm loving everything about Nimisserie. Last week I was hosted by the restaurant for its floating Buffet. Please click here for my first blogpost on Nimisserie. Chef Nimish Bhatia and team have created some fantastic dishes, using seasonal locally sourced ingredients.

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The menu was traditional and creative, featuring dishes from diverse regions, India and abroad. For a change I got to taste vegetarian dishes, Surprisingly loved everything on the buffet. The dishes were packed with rustic flavors. The combination of mustard oil, herbs, and spices were well balanced in every dish.

We started our tasting session with orange mojito, few starters mustard chicken wings, tandoori gobi and basil tomato soup. The soup was slow cooked and tempered with basil.

Mustard chicken wings were marinated in yogurt and spices then baked to perfection. The tandoori gobi was marinated in a yogurt and tandoori masala basted with mustard oil while grilling.

We slowly progressed to mains, I tasted almost everything on the menu...Kaale Masale Ki Subziyan, mixed vegetable stir fried with sesame and spices. Bengali Style Aloo Dum with Grapes, Cubes of potato braised and cooked in a spicy chilly and mustard based gravy tempered with mustard oil.

Pithid Katli Yakh Masala, Fried dumpling in a yougurt gravy. Mango Tomato Chilly Paneer, mango and chilly based gravy...paneer was fried and added.

Bhaigan Bharta with Muttar and Pakodi, grilled egg plant gravy with green pea fitters. Shaved Chicken in Chickenpea gravy ginger and Khatta Pyaz, chicken grilled with few spices then added to a chilly based gravy and tempered garnished with ginger julienne and pickled onions.

Fenugreek Chicken Chilmun Biryani, Vegetable Semiya Biryani with Green Dumplings, Amritsari Maa Chollan ki dal, Arbi gosht, meat slow cooked in spices colocasia.

I was pretty full at this point had to taste the mango crepes which was sensational the batter was prepared with lemon grass, fennel and cardamom powder. Pan fried crepe was filled with whipped cream and ripe Alphonso mangoes.

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