Discovering Delhi's Most Exclusive Lounge and Bistro - {niche}

If you seep through the cookie-cutter fine-dining properties emerging every now and then in the M-block market of Connaught Place, you'd be able to discover Delhi's most exclusive lounge and bistro called {niche}.

True to its name, {niche} intends to up the ante in the booming standalone eateries market. Whether or not it will cause a massive disruption remains to be seen; however, one thing is for sure: {niche} is one hot property to check out in 2016.

Alfresco seating at {niche}

At the restaurant, I spent some time interacting with Mr. Narendra Jardhari, General Manager at {niche}, who not only showed me around but also provided valuable insights about their classic F&B menu and service.

Brainchild of Mr. Tarun Arora, CEO and founder of Niche Hospitality, {niche} was open to general public on January 29 this year. The restaurant is spread across two floors, offering both fine-dining (during the day) and casual-dining/clubbing (during the night) options for its patrons.

The food on the menu is under the capable hands of Head Chef Mr. SM Malhotra and Corporate Chef Mr. Arvind Bharti.

Head Chef Mr. SM Malhotra and Corporate Chef Mr. Arvind Bharti with their team at {niche}

{niche} can easily accommodate up to 240 people at any given time, with focus on Alfresco seating along the two sides of the restaurant.

Cozy outdoor seating at {niche}

Once the rooftop is functional, enjoy one of the most spectacular views of Connaught Place without having to pay anything extra.

Smoking area at {niche}

While outside seating is ideal for a sundowner, you'll definitely want to move indoors since that's where the two private dining rooms, bar, DJ console, and leather draped couches are.

Leather draped couches at {niche}

Post the most exclusive launch party in the national capital, which is slated for February 26, 2016, {niche} will aim towards becoming Delhi's most favorite haunt for live performances from various homegrown artists. 

Elevated stage at {niche}

In case you're in the mood for some serious partying or clubbing at {niche}, DJ Sarabjeet is gearing up to shake your booty.

DJ Console at {niche}

A special elevated stage has been purposely built to host live acts. And if seeing is believing, {niche} will also play home to aerial acts being performed indoors.

Moi with Mathew and Food Bloggers

At the private dining lounge, get ready to bask in the old-world charms of a quaint, live fireplace alongside chic leather furniture. 

Private Dining Lounge at {niche}

The dim lighting exudes a laidback vibe, as you continue to feel cozy and comfortable.

VIP Lounge at {niche}

A visit to {niche} would seem incomplete without meeting the very talented Mathew Radalj, who besides being the Assistant - General Manager also wears the dual hat of a Trainer and Bar Specialist. 

Mathew Radalj

Originally from Perth in Western Australia, Mathew is the creative force behind the service and beverage program at {niche}.

Known across the world for tantalizing palettes with his whimsical presentation techniques, Mathew is the name behind India's first Double Barrel Whisky Maturation. 

Mathew is known for his whimsical presentation techniques

Don't forget to thank him for a world-class cocktail menu at {niche} that focuses on fresh, locally and internationally sourced ingredients with a complete in-house 'culinary preparation approach' to drinks.

Drinks

My favorite drinks at {niche} include four cocktails and one non-alcoholic cocktail.

Drink at {niche}

Cocktails

Dillinger

[My rating: 4 out of 5]

A signature cocktail at {niche}, this dill infused vodka contains bay leaf gomme, cucumber ribbons, citrus, and grapefruit bitters.

Dillinger

Shrub Step

[My rating: 5 out of 5]

The preparation for {niche} balsamic shrub takes nearly 72 hours before it is mixed with broad leaf vodka. Get ready to witness some amazing table theatrics, as the berry compote - mixed in this decadent fruity cocktail - gets served from an oil and vinegar decanter with apple and cassia wood smoke.

Shrub Step

Hokkaido

[My rating: 5 out of 5]

Traditionally made in a Cocktail glass, this alcoholic drink contains vanilla infused vodka panna cotta, Islay Mist blended scotch whisky, dill, Parle G beach sand, and citrus sea salt.

Hokkaido

Daisy

[My rating: 3 out of 5]

Served in a classic Marc Jacobs perfume bottle, also by the same name, Daisy is essentially Chamomile tequila mixed with organic chamomile honey, citrus, egg white, and grapefruit bitters. One sip is enough to transport you to an era of youthful sophistication and vintage charm.

Daisy

Non-alcoholic Cocktail

True Blood

[My rating: 5 out of 5]

Essentially a cold pressed orange and beetroot juice (organic) mixed with {niche} raspberry paint and fresh basil blossom. This mocktail is sure to remind you of the Creatures of the Night.

True Blood

Food

Chef Malhotra feels that the real differentiator for {niche} is the food, prepared using Sous-vide (French for "under vacuum") method of cooking. Every meal offered on your plate is properly cooked from the inside, retaining moisture and without overcooking the outside.

Appetizers

[My rating: 5 out of 5]

My favorite Appetizers at {niche} includes Polenta, Mini Lamb Meat Pies, Chicken Rice Paper Rolls served with Asian dipping sauce, Paneer Dum Ka Roll, and Chicken Khurchan Tacos served with salsa and kasundi sour cream.

You could also order Papu Chicken (which is Chef's special), Malabar Prawns, and Chili Aam Papad Chilean Pork Ribs if you want to try something unique.

The Lal Mirch Ka Chicken Tikka was served with nitro cooked onion yoghurt chutney and mint cloud.

I'd certainly visit {niche} again just to taste the Bengali Fish Fry Sandwich, an Anglo-Indian style crispy fresh seasonal fish served on a griddled pav with desi slaw. Tastes perfect with ginger-chili mayo and tomato chutney.

Appetizers

Mains

[My rating: 4.5 out of 5]

For the main course, I ordered Hari Saag (Polenta crusted fried yoghurt ball served with corn-bread, jaggery chips, and white butter soil), Green Pea Risotto (with feta foam, feta beignets, and crispy kale) and my personal favorite Roasted 1/2 Spring Chicken served with buttered mash and roasting juices.

Main Course

Dessert

Flexible Ganache

[My rating: 5 out of 5]

The folks at {niche} literally saved the best for last. This flexible chocolate ganache is a concoction of agar, gelatin, jaggery chips, cream, and chocolate.

Flexible Ganache

There is definitely no excuse I can think of for not finding your {niche}; so what are you waiting for?