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{Niche} lounge and bistro: Review

Hey everyone!

Today we got you the review of the hottest new property in town- Niche lounge and bistro in Connaught Place, Delhi. I had been eagerly waiting to visit this new place, and here’s what we thought of it..

niche lounge and bar cp

The interiors have been done up in a very modern way with ample use of leather in the upholstery. The place is complete with 2 open terraces and a PDR with a fire place (to be used in winters), a well stocked bar and a stage for live performances. I quite liked the ambiance overall. Nice place to hang out in with friends and family alike.

niche lounge and bar cp

Niche lounge and bistro boasts of ‘progressive cooking’ methods, wherein the focus is mainly on the cooking of the dish first. A lot of thoughts have gone into the temperature and duration of cooking which is quite interesting.

We started off our meal with some Pulled Katahal (jackfruit) tacos, a first for me, considering I have always had chicken tacos. The jackfruit filling was on the sweeter side for my preference, but the dish overall was very well made with a soft, gooey filling in a crispy taco. A nice one for the veggies!

niche lounge and bar cp
Pulled katahal (jackfruit) tacos

Next up was the 57 degree duck breast. The duck breast, cooked at a consistent temperature of 57 degrees for about 6 hours, was cooked to perfection. The flavor and moisture of the duck was preserved this way, and the gooseberry coulis and grape salad contrasted really well with the duck. One of the best duck dishes I’ve had till date.

niche lounge and bar cp
57 degree duck breast

What came next gave the term ‘beetroot love’ another meaning altogether. The Beet and goat cheese salad had as many textures and variations of beet as you can possibly imagine- beet chips, beet spheres with juice, beet cubes, frozen beet (using liquid nitrogen), etc.- you think of it and they have it. And what”s best is that as part of their progressive gastronomy theme, they plan to modify this dish with newer elements every few weeks!

niche lounge and bar cp
Beets and goat cheese salad

For mains, we tried some Hari Saag, a classic saag with an uplift. Honestly, when I saw this on our menu, I was like- umm, ok. Maybe I’ll skip this one. But I’m glad I didn’t!¬†Add some polenta crusted fried yoghurt balls and veggies to the saag, and whoa! I can have this saag every single day of my life. Also, the usual accompaniments of a saag like makki ki roti, makkhan and gur (jaggery) got an uplift and became a corn bread, white butter soil and jaggery chips. Very interesting. Very innovative. Very tasty! Must try!

niche lounge and bar cp
Hari saag
niche lounge and bar cp
Hari saag accompaniments- Corn bread, jaggery chips, white butter soil

For the non-vegetarians, a must-try dish is the Lamb Shank– a mutton rogan josh cooked for over 22 hours to give you a very juicy, moist lamb shank with an amazing flavor in the rogan josh curry. The mutton was literally melting in the mouth!

niche lounge and bar cp
Lamb shank

We finished off the meal with a Chef’s special cheesecake with berry sorbet. Again, done very well!

niche lounge and bar cp
Cheesecake

In the course of the meal, we also tried some cocktails, my personal favorite being Daisy, inspired by the Marc Jacobs ‘Daisy’ fragrance. A part of the drink is served in a bottle similar to the original EDT, and the drink itself was a nice, fragrant mix!

niche lounge and bar cp
Daisy

niche lounge and bar cp niche lounge and bar cp niche lounge and bar cp

Overall, I really loved {Niche}, and will surely keep going back there.

Must try them for the amazing, thoughtfully done food and drinks!

*Disclaimer: We were hosted by the restaurant for a review. The same, however, has no bearing on the thoughts expressed above.

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