Sat | Jan 19, 2019

Indian fusion at its best

Published:Thursday | November 2, 2017 | 12:00 AMLatara Boodie
Tender chicken tikka marinated in yogurt, aromatic spices with the flavor of garlic.
Baldev Singh

Receive an explosion of flavours from dynamic Indian fusion cuisine at Nirvanna. Their finger- licking appetisers and entrees provide multiple options of both Indian and Chinese dishes that will leave you longing for more.

Executives chefs Baldev Singh and Ram Rai Khaling are culinary experts who have come to give Jamaicans a taste of their homeland. Baldev Singh is the Indian chef for Nirvanna who is from North India. He has a passion for cooking.

"I love to see when my cooking makes other people happy," said Balev to Food. His signature meal from the Restaurant Week menu is the chicken tikka masala because it is flavourful and is his favourite dish to make.

Chef Ram Rai Khaling is also from India and his signature meal is the shanghai chicken.

Together they have created an amalgamation of Indo-Chinese dishes which are unique.

Their featured dishes for Restaurant Week are their mouth-watering wasabi shrimp appetiser, which is batter fried shrimp tossed in wasabi sauce, and their savoury chicken lasoon tikka which has tender chicken tikka marinated in yogurt, aromatic spices with the flavour of garlic.

Fall in love with food again, and allow your taste buds to take a trip with Indian fusion cuisine at Nirvana.

Nirvanna Indian Fusion Cuisine

Unit 1, 80 Lady Musgrave, Kingston 10,

Phone: 876-927-9077