Indians living abroad gradually adapt to other cultures and adopt that country’s cooking techniques, using local ingredients. There is a plethora of Indian cuisine that has developed outside India, and NRI does a fabulous job of bringing these to Restaurant in BKC, just about 2.6 km from Bandra station.
The heart and soul of NRI, twice awarded the Michelin star, Atul Kochhar, has managed to combine his Indian heritage with his love of British ingredients to create unique and innovative modern Indian cuisine.
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Calm, soothing, softly lit at dusk and done up in predominant shades of brown, NRI Restaurant in BKC is equally perfect for a date and a meeting. The assortment of lamps catches the eye and is a point of interest.
On entering you have a fully stocked bar, there are tables of different sizes to accommodate groups of varying size.
After settling down, we called for the Bombay Chataka:
The Kala Khatta inspired mocktail that takes you straight down memory lane. It had the traditional gola taste of sweet and sour, in a salt-rimmed glass, for a tangy, utterly refreshing taste.
This mocktail contains kokum and passion fruit, topped up with soda, garnished with an orange slice. It was sweet and tangy and the perfect thirst quencher.
Hare Masale Ka Pomfret (boneless):
This particular dish is served both boneless (INR 1300) and with the bone (INR 1100). The hare masala combines coriander and interestingly, chives. Which shifts the taste from classically Indian, whose difference is visible with the additional tang of lemon.
Jerk Spiced Chicken Salad:
Not really a salad fan, but this one was scrumptious. Shred chicken is toss in Jamaican or Jerk spices (a good jerk paste combines scallions, ginger, thyme, garlic, cinnamon, peppercorns, nutmeg, pimento and of course, Scotch Bonnet peppers). On a bed of green lettuce, with raw papaya Som Tam dressing, and garnish with peanuts. Don’t think twice; order blindly.
Chicken Liver Masala:
I personally loved this! The chicken liver masala is served on toast bread, mince well with spices and garnish with chop onions and tomatoes. Highly recommended.
In Malay, Ikan means fish and Bakar means grilled. Fish grilled in the Chinese-Malay Nyonya tradition. Indian Sea Bass marinated in a paste of chillies, ginger, garlic, galangal, fresh turmeric and Pandan leaf. Then layer with cold banana leaf for an hour and then grilled. Accompanied by black rice salad and the Chef’s Special sauce.
Jumbo prawns are done Tandoori-style; at first glance, it appeared to be Tandoori Chicken. The prawns are season with 3 types of peppercorns; white, Sichuan and Pippali. I am quite choosy when it comes to prawns but I loved it.
For mains, we ordered Caribbean Goat Curry with Buss Up Shut.
From the islands of the Caribbean, the base of the curry is caramelise onion and thyme with generous portions of mutton. The mutton was slow-cooked and fell off the bone.
Buss Up Shut is slang in Malay for ‘wrinkled shirt’. The roti, made from refined flour, is shredded and thus looks wrinkle. It pairs perfectly with the curry; try for its uniqueness.
For desserts we tried: Carrot Baklava inside a Chocolate Dome:
A perfect dome of dark chocolate arrived tableside. Then the hot white chocolate and milk was poured on top to make it melt. This revealed the inside of the dome: Carrot Baklava (Gajar Halwa stuffed inside a filo pastry). Each bite gives you the taste of Halwa and both kinds of chocolate – white and dark.
Finally, we had the Yucca Tresleche:
Tresleche is Peruvian; Leche means ‘milk’ and Tres means ‘three’. The base has 3 types of milk – evaporated, condensed and toned milk. This South African dessert with a South American name also explores 3 different tastes – salty, sour and sweet. The cake is bake from Yucca, which contains Orange Sable and is top with a Semi Freddo ice cream. The dense cake perfectly balanced the airy ice cream.
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True to its name, NRI Restaurant in BKC showcase our cuisine as is has evolved outside India. Experience the world around you sitting in one place!
For more details or reservations:
2, North Avenue, Maker Maxity
Bandra Kurla Complex, Mumbai
Call: 022 30151345