Nestled within the verdant oasis of Sunder Nursery, next to Humayun’s Tomb, its setting feels storied, almost sacred, a temple to creativity where Indian flavours are reborn, unapologetically.
Named after the Sumerian goddess of grain and wisdom, Nisaba is a hymn sung in two voices: rooted nostalgia and fearless innovation.
Enter and you are greeted by twilight filtered elegance and Dhananjay Singh’s magnificent sculpture, a shimmering tribute to grain and growth that whispers the restaurant’s ethos in steel and soul.
Manish doesn’t merely cook; he conjures culinary poetry. Tradition blends with rebellion on every plate, sometimes tender, sometimes brazen. Familiar dishes are untamed here: the butter chicken, Delhi’s darling, is transformed, enveloped in smoky makhani sauce kissed with pickled chillies and a playful crunch from fryum like onion rings. His Mutton Seekh Kebabs recline decadently in blue cheese butter, a pairing so clever it flirts with genius.
“Flavours with flair,” I whispered to myself as I dived in, spoon in one hand and curiosity in the other.
Nisaba isn’t just Manish’s playground, it’s his manifesto.
