Tried the new menu of Nilgiri’s Indian Restaurant

We went back to Nilgiri’s on Friday night with a friend of ours, Jana, to try their new menu. We have been wanting to do that and catch up with Jana for some time, too. She is a huge fan of Nilgiri’s as well as the sister restaurant: Tellicherry.

Because Jana doesn’t have any problems with eating vegetarian with us, we all opted for vegetarian tasting menu. It’s $46 per person and you get a really good variety of dishes. Here’s the menu for vegetarian tasting menu:

PAPPADUMS & DIPS
lemon pickles, raita of the day, sweet mango & nigella marmalade

ENTRÉE
ALOO PANEER ‘SIKKA’
‘paneer’ & potato pattie, mung lentils crust, oven-baked, lemon honey chutney
POORI AUR CHANA
chickpea & rice flour cocktail pooris, ajwain-spiced chickpeas, date chutney
GREEN PEAS & POMEGRANATE SAMOSA
tamarind tomato chutney

MAINS
LAHSOONI PALAK PANEER
house-made fresh ‘paneer’, garlic tempered spinach purée
TANDOORI GOBHI TAMATAR TARI
cauliflower, mustard oil kashmiri chilli rub, tandoor-cooked, ginger-spiced tomato ‘tari’
ALOO SHIMLA MIRCH
chat potatoes, baby capsicum, fennel-flavoured green herb sauce
TADKA DAL MAKHANI
slow-cooked trio of lentils, cumin & coriander ‘pepe saya’ ghee tadka

ZEERA PULAO & SELECTION OF BREADS

Here’s what we had:

Pappadums and Dips of the night:
Lime pickle, raita of the day was a delicious eggplant one and sweet mango & nigella marmalade. Of course, they all come with pappadums to die for.

As for the starters, we had:
ALOO PANEER ‘SIKKA’ (below)
‘paneer’ & potato pattie, mung lentils crust, oven-baked served with lemon honey chutney.

POORI AUR CHANA (below) chickpea & rice flour cocktail pooris, ajwain-spiced chickpeas topped with date chutney. We couldn’t stop eating the chickpeas even after the pooris were gone. It was so delicious!

GREEN PEAS & POMEGRANATE SAMOSA (below)
Samosa is one thing that you get pretty much everywhere these days. However, these were different. They are served with tamarind tomato chutney.

As for the mains, we had:
TANDOORI GOBHI TAMATAR TARI (below) cauliflower, mustard oil kashmiri chilli rub, tandoor-cooked, ginger-spiced tomato ‘tari’ and it is one of the best cauliflower dishes I have ever had in my life, including my Mum’s bake. A total triumph, if you ask me!

ALOO SHIMLA MIRCH (below) chat potatoes, baby capsicum, fennel-flavoured green herb sauce. This is an incredibly well-balanced dish with subtle yet interesting sauce.

TADKA DAL MAKHANI (below) is a slow-cooked trio of lentils, cumin & coriander ‘pepe saya’ ghee tadka. No one does dhal like Nilgiri’s. However, this was by far their best! The tempering was also incredible.

Zeera Pulao (below) Yes, you get zeera pilao instead of plain rice.

Naan Bread (below) I don’t know about you but I could live on naan bread.

Introducing Berfu to the wonders of Indian cuisine at Nilgiri’s

People who know us really well know darn well that we are a huge fan Nilgiri’s. This is the place I write about excessively on my food blog VegFusion and this is the place we take our guests and friends because we know that we’ll be looked after very well by Ajoy Joshi and his lovely wife Meera.

This time round, we took Berfu there for an exquisite meal and it was her first time at an Indian restaurant at this caliber. We asked if there was a favourite dish that stood out during the night, she said “They were all fantastic dishes, I can’t really pick one!” She loved them all basically.

Here’s what we had on the night:

Starters

Pappadums and Dips (lemon pickles, raita of the day, sweet mango & nigella marmalade)

Cauliflower and Broccoli Pakoda

Bharwan Mirch (paneer-filled banana chilli, spinach batter, garlic chutney)

Moong Dal Samosa (pepper-flavoured pastry, spiced mung lentils, mashed potatoes, tamarind chutney)

Vegetarian Mains

Zeera Aloo (chat potatoes, cumin & green chillies)

Achari Gobhi (cauliflower florettes, ‘pickling spices’ nigella & cumin, mustard oil & fresh ginger)

Sukhe Baingan Tamata Tari (baby eggplant, coriander tamarind and dry coconut sauce)

Desserts

Gulabi Jamoon

Coconut Kulfi

Mango Kulfi

Nilgiri’s – Feast of India, Sydney

We went to Nilgiri’s on Friday night to try their new menu. Here’s what we had:

Bhel Puri (above) whole meal flour crisps, sprouts, fresh herbs, tamarind chutney & chick pea flour vermicelli.

Tali Gobhi Hara Dhania Chatni (above) batter-fried cauliflower, green coriander & cashewnut chatni.

Khumb Makki Saag Methi (above) corn kernels and mushrooms with pureed spinach.

Zeera Aloo Muttar Nariyali Khurma (above) chat potatoes and green peas coconut khurma.

Mango Creme Brulee (above).