L'avis de Gault&Millau
Ajoy Joshi’s love of food and passion for cooking is obvious and in abundance in every part of Nilgiri. Ajoy comes from Hyderabad, a food lover’s paradise, with a perfect blend of spicy South India and mughlai cuisine of the north. Very early in his life Ajoy learnt to differentiate between spices, aromas, flavours of the Hyderabadi/Nizami cuisine. He then went on to train at the prestigious Taj Hotel Resorts and Palaces with the best chefs from different regions of India mentoring and guiding him in the ostentatious cuisines of India. Nilgiri is an experience right from the moment you enter, with courteous and attentive staff helping at every step to make your evening a feast for the senses to remember. Indian cooking at its best is on display here, with walls displaying the many awards Chef Joshi has received, the books he has written, and the cookery classes he holds assuring diners of the dedication and perseverance Ajoy has to inventing, producing and presenting each dish. “Nilgiri presents a culinary tour of India” (from Nilgiri website), with a perfect choice of dishes to take us through the different regions of north, south and coastal India. This Indian feast is an experience that takes us from the succulent Adrak ke Panje from Punjab (Lamb cutlets crusted with crushed coriander and ginger), to Tali hui Mahi from the South Coast (pan grilled fish in mustard, garlic, paprika and Tamarind Marinade). Although wanting to try the blue swimmer Crab, (which needed 24 hours notice) we opted for the melt in the mouth north Indian Balti ka Bakra (slow cooked goat curry with Bay leaves, cardamom and tomatoes)- a reminder of my mum’s home cooking with rice and Laccha Paratha The PSST! Chefs table is a personal dinner experience with Ajoy, the menu is created on the spot to everyone tastes with array of fresh produce of the day. The Chefs table cost $100 per person and is great way to celebrate birthdays with friends or for networking with other business partners. An experience to have.
- Ajoy Joshi, Chef