Page 78 - MASALA Magazine Vol.15 Issue 5 | June - July 2024

VIEW VIDEO:

From the

Shores

GOA

of

Dive into the wonders of
coastal Indian cuisine at NILA.

B Y AYU SH MADAN

FIRST IMPRESSIONS
midst the frantic pace of our daily lives, we sometimes
overlook the nuances of our heritage. It takes a fresh Upholding their longstanding reputation of catering to their Indian
perspective to make us reconsider what we think we know. clientele, Amari Bangkok recently unveiled NILA - a restaurant
This realisation dawned on me during a recent conversation with which welcomes its patrons on a culinary expedition to coastal
my colleague and friend, Grace, who asked me about the regional India. From the moment you walk through the open doorway, the
and seasonal variations in Indian cuisine. Growing up, I mostly vibrant amber hues of light will bathe you in an ethereal warm
knew the rich, hearty dishes of northern Punjab, like naan, butter glow. Hints of Portuguese architecture are peppered throughout,
chicken, and chole bhature. And yet, living somewhere as hot and from the stained-glass window behind the bar to the pleasing
humid as Bangkok, enjoying these rich, warming, winter foods can patterns and angular fixtures in the dining area. The cherry on
be challenging. However, now that I have experienced the coastal, top is a spacious open kitchen which gives you a full view of your
light, and refreshing fare of NILA – aptly named after the colour meal being prepared. The whole space has the identity of a Goan
‘blue’ in Hindi – I realise I have much more to explore. And who home from the 1900s, perfectly capturing the essence of susegad
better to share this culinary journey with than my grandmother? – beachfaring, saltwater-misted, and peaceful zen energy.

78 | MASALA MAGAZINE JUN-JUL 2024