Since opening its doors early this year, the Aman Chatani-helmed Nirvanna Global Indian Bar and Grill has made a stunning impression on the Kingston restaurant scene. Coming in hot as the centre of gravity for everyone from brunchers to cocktail connoisseurs, the newest outpost of Nirvanna Restaurant treats guests to an expansive food tour with international influences. As a result, old and new faces have claimed the restaurant as their own, leading to packed houses.
A big part of the restaurant’s success is Chef Vikram Bhandari’s deftly curated eclectic menu. Hailing from Bombay, India, Chef Bhandari honed his culinary skills within the Marriott hotels. He says he served as “head cook and bottle washer” while earning culinary certifications and practical credentials working alongside celebrated chefs Vicky Ratnangi and Chris Baker. Chef Bhandari has opened eight hotels in four countries, where he carried his guiding principle of “being an artist in the kitchen”. Armed with a glowing reference from Chef Ratnani to head the kitchen at Nirvanna Global, Chef Bhandari has wasted no time developing sensually dynamic dishes. And leading the charge is the Korean Barbecue Chicken, made with The Best Dressed Chicken.
“I love when chefs take our products and create exceptional dishes that amplify the expectations of the Jamaican palate,” said Lorraine Kemble, brand manager, The Best Dressed Chicken. “Chef Bhandari has opened the door for diners to explore complex flavours, making for a truly exciting culinary experience.”
And complexity is undoubtedly the driver for his Korean Barbecue Chicken, with its three components requiring locally and internationally sourced ingredients to maintain authenticity. That aside, the primary consideration is time. Chef Bhandari first starts with the star of the dish — gochujang paste — a Korean staple which he then combines with soy sauce, mayonnaise, lemon juice and vinegar to make a sauce which develops its flavours over the course of a week. He also prepares kimchi a week in advance by pickling Chinese cabbage, cucumber, carrot, jalapeños, spring onion, ginger and garlic in a blend of Korean and chilli pastes, sesame seeds and soy sauce. Next, the gochujang paste is again used to make a marinade, including oranges, lemons, and barbecue sauce. The chicken is marinated in this mixture for 24 hours before being grilled, dressed with the gochujang sauce and served with kimchi. The finish is a medley of tangy, sweet, and spicy flavours that leave delight.
Nirvanna Global International Bar and Grill
Address: Shop #7, 24-28 Barbican Road,
Tuesday - Thursday 12:00 pm - 10:00 pm
Friday & Saturday 12:00 pm - 11:00 pm
Sunday 12:00 pm - 9:00 pm
Telephone: (876) 672-9644
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