You do not want a map to seek out Nksha, Churchgate’s latest fine-dining restaurant that opened just a few days in the past. Located on the bottom flooring of Rehmat Manzil, diagonally reverse Churchgate station and round hundred metres from Marine Drive, Nksha is a part of a neighbourhood steeped within the historical past of town. North Indian influences suffuse the meals, drinks, interiors and extra. But it additionally goals to deliver again the attraction related to the fine-dining tradition of Bombay within the ’50s and ’60s. The restaurant is the newest providing by culinary duo Pranav M. Rungta and Chef Vikram Arora (of Churchgate Hospitality Private Limited), who’re additionally behind Tamak in Santacruz, Zao Cha House in Bandra and Sforno in Worli.

The location supplies a lot attraction, however the atmosphere can be fast to move you to a unique time and place. The dome motifs and rose gold accents reminded us of Rajasthani structure. But the lavishness was uniquely understated, which is supposed to trace at an affect from the Art Deco type, we had been instructed. On the menu, we noticed genuine North Indian dishes in addition to experimental variations of some. The cocktail record featured drinks proudly impressed by the northern states, their heritage in addition to pure bounty. We couldn’t wait to get began.

Slightly heated mini kachoris had been served as an amuse-bouche, which ready our palates for the wealthy treats to observe. Before we got here to extra genuine appetisers, we had been launched to a Truffle, Cheese and Mushroom Kulcha. Served within the type of small, stuffed semi-circles, this starter was one of many highlights of our night. Adorned with freshly grated white truffles on high, the kulcha was a divine mixture of all three flavours in its identify. The moments spent savouring it had been pure bliss.

Next, we had the chance to strive three experimental ‘Chaat’ gadgets. The presentation of the Burrata Chaat made it nearly harking back to a crown: child burrata served on a tart base layered with hari chutney and tomato ki launji. We felt the bottom ought to have been softer, however in any other case, it did not disappoint. We additionally tasted the Norwegian Raw Salmon Chaat with jamun sirka, mirchi, peanut crunch and nimbu cheel. The addition of peanuts was a wise nod to traditional chaat gadgets. Our favorite, nevertheless, was the Chandni Chowk “Dahi Bhalla Papri Chaat,” containing an uncommon ingredient: berries. We had been fascinated by this addition, and the chef revealed that the inspiration behind this dish was the pattern of yoghurt and smoothie bowls. To our shock, the mix truly labored: with the berries offering the tangy hit normally given by tomatoes or tamarind in chaat.

Among the appetisers, a traditional reigned supreme. We are nonetheless relishing the reminiscences of the Shahjanabadi AKA “Old Delhi” Paneer Tikka. Seasoned with brown onion, garlic and yellow chilli, this tikka was yellowish fairly than reddish in color. Although cooked twice – as soon as within the tandoor and later in a pan – the paneer retained its creamy softness to a pleasant diploma. More melt-in-the-mouth appetisers had been to observe: a pan-fried Beetroot Shammi Kebab with a refreshing mouthfeel and a Porcini and Button Mushroom Galouti Kebab with kewra, rose petals and cream cheese. While scrumptious in its personal proper, it appeared barely much like the kulcha we tried earlier. Given a alternative, we might go for the kulcha. The Highway Chicken Tikka, cooked in mustard oil, bore a traditional crimson color. It was a bit tart to style, with out being overly spicy, which we had been grateful for.

Mixologist Varun Sudakar has ingeniously curated the cocktails at Nksha. The signature ones pay homage to the flavours, components, cooking practices in addition to inventive types of North India. We first tried the Hawa Mahal cocktail with rose-infused vodka and cold-pressed pomegranate juice. The pretty color of the cocktail was really harking back to the Pink City and the eponymous monument. The citrus was a tad overpowering, however the flavours had been promising. We additionally sipped on The Foothill, made utilizing Kashmiri lavender-infused gin, apple juice and kawa syrup. It was pleasing to get the trace of kawa in addition to apple in a cocktail – and we had been briefly transported to the Himalayas. We additionally favored the Desi Ghee cocktail – the identify actually caught our eye. Made utilizing ghee-washed rum, umeshu, bitters and thumps up, the drink had a warming high quality one may solely affiliate with ghee! The mixologist defined that the cocktail was meant to replicate the culinary practices of North India – therefore the addition of ghee in addition to charred lime as garnish. Apart from choices like these, one also can select to pair their meal with traditional cocktails, wines and non-alcoholic coolers.

Before we moved on, we feasted on sticks of jamun kulfi with black salt. It was meant to be a palate cleanser, however the richness of the jamun (and the absence of any form of diluting components) made it a deal with in itself. We then ready ourselves for the primary course. An attention-grabbing discovery among the many vegetarian dishes was the Rajasthani Gulab Jamun Ki Sabzi. The curd-based gravy with ginger, onion, coriander and hing bore small items of the favored candy dish, and the end result was fairly satisfying. For a spicier choice, we went with the Kacchi Mirch Ka Paneer with bhavnagari chillies and an onion-tomato gravy. We additionally favored the Daryaganj Chicken Changezi, which had a barely comparable gravy base and tender items of boneless hen. However, this time once more, a easy traditional gained our hearts: Dal Nksha. This is the restaurant’s model of dal makhani (or kali dal), containing onion, tomatoes, kasturi methi, however no garlic. Their flavours had been very a lot current, together with the comforting creaminess of the dal preparation. To scoop it up, we had a tokri of rotis and naans to select from.

The desserts, like the atmosphere, had been beautiful however not overpowering. The Brioche Shahi Tukda had a delicate trace of pistachio and rose, and was luxuriously tender to dig into. The Mirchi Ka Halwa, made utilizing capsicum and bhavnagari chillies, was simply barely candy and boasted a vibrant inexperienced color. No spiciness in fact, however an attention-grabbing flavour for a halwa nonetheless. What we actually loved was the Coin Jalebi Rabri: mini circles of jalebis served semi-submerged in a wealthy rabri. The jalebis had a particular saffron flavour and had been playfully crisp to style.

Nksha impressed us with its means to deftly stability theatrics with simplicity. It stayed true to its roots but additionally managed to indicate us a brand new means of appreciating dishes we now have loved all our lives. Complemented by its revolutionary cocktails and royal atmosphere, it guarantees a holistic fantastic eating expertise on this beloved nook of town.

Where: Nksha, ADCB Rehmat Manzil, 1A / 1B, Veer Nariman Rd, Churchgate, Mumbai.
When: 12:00 p.m. – 4:00 p.m. and seven:00 p.m. to 12 a.m.