
Nosh Epicure ticks off all the checkboxes when it comes to a perfect fine dining experience, be it the elegant and quiet ambience (with the French windows on the first floor opening up to the winding busy lanes of High Tech City , or the absolutely brilliant menu, which attempts to bring all the global flavours onto your plate in a seamless and delightful manner. The in-house bakery is right at the entrance and both their Ciabatta and Sourdough breads are recommended. At a tasting table to try out their new menu recently, the food impressed. The Ciabatta bread paired with garlic/thecha butter is an in-house favourite with diners for all the “fresh” reasons. The charcuterie board a perfect amalgamation of cheeses, cold cuts, candied walnuts, lavash and dips etc. The standout for me (and everyone, for that matter) was the Chicken Takoyaki , Chettinadu style chicken filling with allam or ginger chutney, and karampodi dust with ghee as the garnish. I absolutely loved the K Fry (Soy marinated chicken with Kochujang sauce, thete is a cauliflower and a pork version too!)) and the toastadas with pulled lamb and refried beans. In main courses, every bite of the hand-made Fettucine (made fresh in house) in mushroom ragout with lemon zest was a delicious play of texture, smooth and chewy by turns with a Parmesan cheese foam adding to a delightful experience. Mango Sticky Rice with a coconut glaze and fried moong was as stunning as it looks . The Olive Chocolate is a boon for chocolate lovers. Head Chef Chandan Das @chandandas2646 and pastry chef Mridul Mohan @tapiokappa have really surpassed themselves with this new menu! PS: didn’t delete the video clip of furry friend sleeping at the entrance of @nosh_epicure as the restaurant has a friendly policy towards dogs especially strays. 💜🤗
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