The gourmet’s rec­om­men­da­tion at Nook -Aloft Bengaluru Cessna Busi­ness Park

The Luxury Collection - - Contents -

Nook, the all day din­ing restau­rant at Aloft Bengaluru Cessna Busi­ness Park, has carved a niche for it­self in the city’s din­ing cir­cuit. Its menu is like a culi­nary kalei­do­scope, bring­ing to­gether cuisines from across the world, all pre­pared and served as au­then­ti­cally as you like by Chef San­deep and his tal­ented team. Yet, as is the case in the best restau­rants, there are some stand­out dishes at Nook as well that one would not hes­i­tate to drive across town to rel­ish.

One such is that clas­sic Pun­jabi sta­ple, the But­ter Chicken Masala, which has spawned so many cheap im­i­ta­tions that its orig­i­nal taste and fla­vor are un­known to many. Well, Nook is where you can savour the real thing, mar­i­nated and cooked the way they do it in the house­hold kitchens of Pun­jab. Chunks of suc­cu­lent chicken, made ten­der and of that elu­sive melt in the mouth con­sis­tency through long hours of mar­i­na­tion in a mix of spices and lime, and then slow cooked in yo­ghurt and thick cream. Re­sult­ing in a ro­bust gravy that is rich on the palate but light on the stom­ach, un­like the many coun­ter­feit ver­sions of the dish that leave you feel­ing sur­feited af­ter the sec­ond spoon.

The chicken is cooked just right to come eas­ily off the bone, soft and juicy, flood­ing your mouth with zesty flavours with ev­ery bite. This is the sell-out star of Nook’s menu and Chef San­deep has per­fected it to a T.

From the wheat fields of Pun­jab, wing it to the UK for that all time favourite English seafood spe­cial­ity – fish and chips. Filets of fish mar­i­nated in lemon juice and bat­ter fried till crisp and brown, and served with home­made Tartare sauce and potato chips. Sounds sim­ple enough, but get­ting this jewel of the Lon­don café menu just right is a bit of an art. One that Chef San­deep and his team have per­fected. Too of­ten one finds the bat­ter peel­ing off like ba­nana skin onto one’s fork, leav­ing its pis­cean oc­cu­pant ly­ing hap­lessly ex­posed on the plate, or the fish turn­ing into mush in the mouth. At Nook, bat­ter and fish are so finely fused that they sur­ren­der to your knife edge in uni­son and melt into a del­i­cate blend of tangy flavours on your tongue, in a man­ner that will do the most pop­u­lar of Lon­don’s ‘chip­pies’ proud.

On the veg­e­tar­ian side of things, the most rec­om­mended item on the menu is the Pa­neer Aap Ki Pasand, which trans­lates as ‘Pa­neer As You Like It’. Pa­neer is the true cos­mopo­lite of the din­ing ta­ble, hav­ing the ver­sa­til­ity to am­i­ca­bly adapt to any gravy it is dressed with. And true to the dish’s name, you can en­joy pa­neer in a choice of gravies – rich Makhani, fra­grant Methi, tangy Palak and more. In ev­ery case, you will find that the pa­neer is soft and un­re­sist­ing, al­low­ing you to fully rel­ish the flavours of the dish.

So, the next time hunger strikes, make tracks for Nook at Aloft Cessna Busi­ness Park. Other than these crowd pullers, there is a lot more on the menu to keep your palate in­ter­ested and have your stom­ach make room for more! Drop by on Wed­nes­days and Fri­days and you can also catch live acous­tic mu­sic at WXYZSM, the bar, with some ex­per­i­men­tal shots on-the house!

Then there is al­ways one of those dishes which come small, but leave an ex­plo­sion of fla­vors in your mouth. And that’s just what the Nook­spe­cial veg­etable Club Sand­wich is! Be­tween the home­made slices of bread, lies a bed of fresh, juicy veg­eta­bles like let­tuce, bell pep­pers, cu­cum­bers, to­ma­toes and many more, along with a layer of Nook’s house sauces, spe­cially pre­pared by Chef San­deep and team. The tout en­sem­ble will ri­val the of­fer­ing of any sand­wich bar worth its name.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.