Page 79 - MASALA Magazine Vol.15 Issue 5 | June - July 2024

FOOD & DRINK

Once we were seated, I got reacquainted
with the chilled pineapple rasam from my
summer drinks roundup – still tart and
refreshing as ever. We then kicked the meal
off with their Pani puri (THB 280), which
came presented in a beautiful and ornate
red box. Each pani puri was stuffed with
different flavoured fillings, and rested atop
shot glasses with vibrantly-coloured waters
infused with either pineapple, orange,
mint with coriander, and pomegranate. My
favourite was the pomegranate filling, which
was equal parts sweet, sour, and spicy. Next,
we tasted the vegetarian Paneer cafrael (THB
360) featuring perfect quenelles of a cherry We then tucked into the Piri piri chinga Now having tried both their catering and
and jalapeño jam placed on top of circular (THB 890), flame-grilled prawns marinated restaurant offerings, I can undoubtedly say
patties of paneer, faultlessly grilled. I was in piri piri. The prawns were plump and NILA is the new Indian restaurant Bangkok
particularly fond of the way the sweet jam juicy, with a fiery kick from the marinade has been waiting for. They add unique twists on
contrasted the spiced notes of the paneer, and a smoky undertone from the roasted tried and true classics, effectively incorporate
which had been glazed and marinated with bell pepper and tomato chutney. Another coastal Indian influences into their offerings,
pudine ki chutney. Our last starter was the delicious prawn dish was the Daab chingiri and even dare to create original dishes and
Kozhi chuttathu (THB 390), with Malabar (THB 750) presented with delicate tiger desserts, happily colouring outside the lines
spices, red chilli, and yoghurt-marinated prawns served in a fresh tender coconut. and pushing the boundaries of the cuisine. On
chicken. The seasoning was rich and packed The creamy coconut flavour was soothing; the way home, my grandmother mentioned
a punch with its warm and earthy flavours, a perfect counterbalance to the spicy dishes feeling very light and easy - unlike the usual
while the chicken was well charred on the preceding it. The coconut curry leaf pulao aftereffects of an Indian feast - further speaking
outside and moist on the inside. served alongside made for a delicious pairing.
to their consistent standard in serving up
After savouring the delightful starters, we For fish lovers, the Fish polechuddo (THB delicate, delectable delights. Chef Bharath
dug into the delicious mains, the first of 620) was a highlight, starring a red snapper S. Bhat has brought his talent to a new
which was the Kosha mangsho (THB 950), fillet which came beautifully wrapped in establishment and has already struck gold.
a Bengali-style lamb shank dish. The lamb a banana leaf. The tangy, spicy onion and After eating here, I can’t wait to visit Goa myself
was exceptionally tender, enveloped in a rich, tomato masala, combined with the unique and taste the stories I was told at NILA.
spicy gravy that paired beautifully with the kudam puli seasoning, made for a memorable
aloo chokha (creamy potato mash), which bite, especially when paired with the soft
balanced out the bold spices. Next, we appam. Our last indulgent main dish was the
had the Chicken chettinadu (THB 490). Hyderabadi chicken biryani (THB 550). This
The braised chicken drumsticks had a slow-baked dish featured tender chicken and
satisfying warmth from the coconut and spiced and fragrant basmati rice, a delightful
black peppercorns. The spices were intense contrast to the cool cucumber raita and the
but not overwhelming, complementing the burst of freshness from the pomegranate
poultry perfectly. seeds.

The vegetarian Anjeer kofta (THB 390) Dessert came – as all good things do – in
was unlike any kofta dish I had ever tried. It threes. The Tender coconut rasmalai (THB
featured grilled figs in a luscious cashew nut 270) had a delicate flavour, with perfect
gravy. The sweetness of the figs interplayed spheres of rasmalai topped with coconut MASALA RECOMMENDS
wonderfully with the savoury elements of the shavings and jelly; the perfect amount of not- The Fruit bhel (THB 310), made with puffed rice,
dish, and the saffron paratha on the side was too-sweet. It was, dare I say, the best rasmalai boondi, mango, guava, grapes, and pineapple; an
an excellent accompaniment. What really I have ever tasted. Next, the Govin chocolate absolute must-try. Tossed with mint chutney and
impressed me about this dish was how light rumbo (THB 320) was rich and decadent, tamarind chutney, the flavours in the dish are
the gravy was, not making me feel bloated with deep flavours from the rum-soaked plum striking and nail all the four quadrants of salt, fat,
in the slightest. Even after several spoonfuls, cake and chocolate, flambéed tableside for acid, and heat. My favourite thing is the textural
my grandmother and I kept coming back a dramatic finish. wonderland it creates in your mouth. Stacked like
for more, with her later admitting it was her a cake, the fruit on top and the crispy namkeen and
favourite dish. The Madras truffle karicho The last dessert, the Filter kapi Tiramisu chickpeas on the bottom make for the perfect bite.
(THB 850) consisted of juicy lamb chops (THB 270) was another highlight. The
with a hint of truffle oil, elevated by a spicy tiramisu was creamy and continued the NILA
tomato sauce. The flat-grill ensured the lamb restaurant’s theme of light and airy dishes,
th
was succulent and flavourful, with the truffle with the robust flavour of Coorg filter 4 Floor, Amari Bangkok 847 New Petchburi Road,
adding an additional umami depth. coffee cutting through it all. And in just a Ratchatewi, Bangkok 10400 Thailand
few minutes, the cylindrical metallic bowl
it came in was emptied. Open daily from 5.30pm to midnight

Tel: 02 653 9000
Instagram: @nilabkk
www.amari.com/bangkok/dine/nila