If you ever want to go to a place away from chlostrophobic area , to chill out with some good drinks and food , this is the place .
That cloudy day I had attended a very niche chef's table at "Niche", Lounge and Bistro . As the name , it is a niche place in the heart of the capital , M block of Cannaught Place . It is a huge lounge dominated by black leather sofas and leathered walls . They have used the sunlight smartly with their transparent fibre ceiling in center . Bar is huge with long list of concoctions and other spirits in their menu .
Talking about drinks/food
Our menu for the day was curated with three of their best concoctions -Daisy, Honey Mustard sour and Kafir lime fizz. Kaffir lime was more refreshing than other two drinks . I found other two drinks very eggy . They could reduce the quantity of egg white in the drinks . Honey Mustard Sour is an interesting concoction of honey comb, syrup , organic red mizuna , citrus and egg white . Presentation of "Daisy" is spell binding with a mix of chammomile taquilla , organic clammomile , honey, citrus , eggwhite and grape fruit bitters .
Food menu at Niche is very impressive with beautiful platting . These days when all the modern restaurants /Lounges are into molecular gastronomy , Niche call their fusion cooking with foams as an advance cooking technique. I was amazed to see how beautifully they have paired the famous sarson ka saag with their conconctions with advanced cooked method . "Hari Saag" is served with Polenta crusted fried yoghurt balls , corn bread , Jaggery chips and white butter sand . Chef has played beautifully with the combination of Jackfruit and Kashundi and served as "Pulled Kathal Tacos" , paired with sour cream . Their Lamb Shanks is to die for . This is one dish which I will always recommend my friends to try at Niche . Although it is served as Lamb Shank Roganjosh, I found the gravy more like eastern region's meat gravy. I was informed by Chef that , they cook the shanks overnight on slow fire . We all finished this one dish with licking our fingers .
I had never liked duck meat in Delhi until I had this 57 degree Duck Breast . Served with Gooseberry Coulis , which was a reduced amla chutney , grape salad and puffed rice . I feel the concept of this dish is being influenced by eastern region of India .
I am not talking much about Salad as I personally never liked beer root in any form . If you like Beet , then you can try their Beet and Goat Cheese served with micro herbs . Apart from taste , their presentation is commendable with good portion size .
Ended our lunch meet with Chef's special dessert with Rasberry shorbet-icecream and a detailed discussion with the Chef on the dishes and their concepts . I want to congratulate "Mystic Mantra" to organise such Niche Chef's Table and the duo team of Chef Arvind Bharti -Chef Umesh Kapoor to curate such menu with modern technique
To reach
Niche, Lounge /Bistro
M block , Cannaught Place
New Delhi.
Meal for two - 2000/- apprx.
Sharing some of the dishes of Niche .
That cloudy day I had attended a very niche chef's table at "Niche", Lounge and Bistro . As the name , it is a niche place in the heart of the capital , M block of Cannaught Place . It is a huge lounge dominated by black leather sofas and leathered walls . They have used the sunlight smartly with their transparent fibre ceiling in center . Bar is huge with long list of concoctions and other spirits in their menu .
Talking about drinks/food
Our menu for the day was curated with three of their best concoctions -Daisy, Honey Mustard sour and Kafir lime fizz. Kaffir lime was more refreshing than other two drinks . I found other two drinks very eggy . They could reduce the quantity of egg white in the drinks . Honey Mustard Sour is an interesting concoction of honey comb, syrup , organic red mizuna , citrus and egg white . Presentation of "Daisy" is spell binding with a mix of chammomile taquilla , organic clammomile , honey, citrus , eggwhite and grape fruit bitters .
Food menu at Niche is very impressive with beautiful platting . These days when all the modern restaurants /Lounges are into molecular gastronomy , Niche call their fusion cooking with foams as an advance cooking technique. I was amazed to see how beautifully they have paired the famous sarson ka saag with their conconctions with advanced cooked method . "Hari Saag" is served with Polenta crusted fried yoghurt balls , corn bread , Jaggery chips and white butter sand . Chef has played beautifully with the combination of Jackfruit and Kashundi and served as "Pulled Kathal Tacos" , paired with sour cream . Their Lamb Shanks is to die for . This is one dish which I will always recommend my friends to try at Niche . Although it is served as Lamb Shank Roganjosh, I found the gravy more like eastern region's meat gravy. I was informed by Chef that , they cook the shanks overnight on slow fire . We all finished this one dish with licking our fingers .
I had never liked duck meat in Delhi until I had this 57 degree Duck Breast . Served with Gooseberry Coulis , which was a reduced amla chutney , grape salad and puffed rice . I feel the concept of this dish is being influenced by eastern region of India .
I am not talking much about Salad as I personally never liked beer root in any form . If you like Beet , then you can try their Beet and Goat Cheese served with micro herbs . Apart from taste , their presentation is commendable with good portion size .
Ended our lunch meet with Chef's special dessert with Rasberry shorbet-icecream and a detailed discussion with the Chef on the dishes and their concepts . I want to congratulate "Mystic Mantra" to organise such Niche Chef's Table and the duo team of Chef Arvind Bharti -Chef Umesh Kapoor to curate such menu with modern technique
To reach
Niche, Lounge /Bistro
M block , Cannaught Place
New Delhi.
Meal for two - 2000/- apprx.
Sharing some of the dishes of Niche .
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| Out door sitting area |
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| Kaffir Lime Fizz |
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| Daizy . |
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| Honey Mustard Sour |
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| Pulled Kathal Tacos |
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| 57 degree Duck Breast |
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| Hari Saag |
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| Lamb Shank |
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| Beetroot Salad |
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| Chef special Dessert with Rasberry shorbet /icecream |
