Review

Nila presents coastal Indian cuisine inspired by Goa’s shores and its Portuguese ties. The décor evokes elegant Goan style, recalling a merchant’s home from the early 1900s with warm terracotta hues, patterned tiles and low lighting. Each dish speaks of spice, sea and heritage, offering an expression of Indian coastal life. Begin with papadum with mint, garlic yoghurt and tomato dips, a light palate opener. Follow with peri-peri jheenga. Then plump tiger prawns marinated in Goan peri-peri spices, grilled to smoky perfection and served with tomato and bell pepper chutney adding sweet depth to the heat. Kasundi murgh offers tender chicken steeped in Bengali mustard, topped with masala cheese gratin. The mustard’s tang softens beautifully under the creamy melt of cheese, balanced by radish pickle on the side. Chicken tikka masala is rich and velvety, its tomato and cream base deepened with garam masala and fresh herbs, paired with malabar parotta with a faint smokiness. Meen pollichattu showcases red snapper marinated with spices, wrapped in banana leaf, grilled until just flaky and crowned with fried shallots, ginger, and garlic served with appam that is soft at the centre, lace-crisp at the rim. For dessert, filter kapi misu reimagines tiramisu with Coorg filter coffee, with a burst of soft flavours in each layer and a presentation that is stylish and delectable.