I have been thinking this from years together to craft food which dazzles the senses and is indegenous. I had tried many such cuilinary styles which doesnot fall into a geographical cuilinary culture yet is tradational and I want to put my signature to it, the idea has never been with an urge to forge but to recreate. Aspect cusine to me is basically a chefs gastronomical impression on a cuilinary canvas, as they say cooking is an art that comes from heart...well,then why do we always fall in a geographical parameter and do always things in an chronological parameter of 123456 or ABCDEF or a butter chicken and saag paneer or Dal Makhani or so on.I believe this is boaring and there has to be an element of surprise whcih I term is Aspect Cuine.. I travelled the world and it took me almost three decades now to triumph that this is the future and most accepted form of food.
Eating out today has become a way of life Food is a reason to celebrate! It is a reason to celebrate every day here in, to replete the dinning experiencethan eating habits. The culinary expertise is bringing a holistic ecstasy than a sheer meal delight. .
I as a Chef Believe, “Unlike the balloon, human endeavor has no defined limits.. in the either extremes.. The same tender hands bleed with a prick of a thorn .. And the same hands bulldoze huge layers of bricks. So you don’t know that you can do it until you have done it.I always dreamed to live on Creativity , where creativity knows no boundaries…...and I wanted to convert it into Conflagration..Dazzle the senses.” I dreamt, The fervor, the fever, the fiesta, the fest and the feast were not heard or seen before, No one could have asked for better food. I believed that this helped me to don the new incarnate. I believe this created true fusion and amalgam. I believe this helped me to rediscover my self potential and discover newer facets of our talents and culinary experience. I believed this had given me a new confidence to be torchbearers.. And as always proud as a Chef.
I found the the answer, whcih is Aspect cusine , it is just not regional or International Cuisine or any gastromic-topographical, it is different with Different facets of the culinary faces, Different strokes of the known styles...different dimensions of familiar delegation. .Different surroundings, stirring similarity of souls.. Different individuals ,converging to declarations different moods finding methods...different pictures getting towards more picturesque speech..today I have completed some time frames-have persevered, sustained and evolved...I really cant whisper.. .To commemorate,I have put together an experience.... The razzmatazz to dazzle the spectrum.. The fragrance of melodies.. The material, the sites, aromas, weaving new recipes as well.....Nimisserie & Aspect Cuisne
It is my aspect to Roasts, which I call it Kebabrie, My aspect to Breads which I call Naanrie, My aspect to Flat Grill and I call it Tawakarie and overall my Aspect to food which I call it Nimisserie
Let the celebration begin now.
Chef Nimish Bhatia