BKC has seen a drastic change in recent times and turned from just being a commercial hub of Mumbai to one housing various happening places and hangout spots in the city. One such amazing place I tried last weekend is NRI – Not Really Indian. The name itself proclaims that you won’t get the normal Indian fare here. NRI is doing a great job with their menu and the way they prepare and even present their dishes. 

As part of the Food Blogger Association of India’s Brunch Meetup at NRI we saw #ABlendOfTwoCookeries, NRI and it’s next door neighbour Lima. Both the restaurants are owned by the same group. What we also witnessed was the blend of Indian palate with the other Asian specialties. 

I tired almost everything on their extensive brunch menu and I’ve decided to list down my favourites in this blog to make it easier for you to order. However I do suggest to try everything there as the chef has made it easier to try everything with their modest serving potion. À la carte menu obviously has a larger potion size. 

So without further ado, let’s take a look at my favourites at NRI.


Espresso Hazelnut Martini: This vodka cocktail will be my go-to order at NRI. The heady combination of coffee and hazelnut clubbed with vodka in a martini glass leaves nothing to chance. It tastes amazing and one is left asking for more.

Peach Bellini: Bellini is a sparkling cocktail made with Prosecco wine and peach purée or nectar. The origin of this cocktail is Venice, Italy and it does remind you of one of the most romantic cities on earth.


Curry Mee Shrimp is a definition of comfort food. This Malay-Indian curried noodle soup was made with coconut, sprouts and shrimps. All the ingredients were fresh and they blend well together. Having this soup on the rainy afternoon is the best thing to do on a lazy sunday.

Ceviché: The dish is of Peruvian origin and is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with chili peppers. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, corn, avocado or plantainAs the dish doesn’t require heat, it must be prepared fresh as it’s shelf life is negligible.

At NRI we tried ceviche in two versions- Classico and Thai. I liked the Classico better than the Thai. Classico was the traditional taste and how usually ceviche is made with fish, lemon, onions and lettuce. The fish was properly cooked and the sauce had the distinct lemony taste which mixed well with the onions and lettuce. The Thai version used a different citrus juice along with certain condiments which lent it a spicy finish.

Indie Brit Fish: A true British dish served true to its authentic style. NRI’s take on Fish and chips is authentic and tasty. The fish was nicely cooked and the batter had carrom seeds which lent an Indian flavour to the fish. The dish comes with a side of fries, Mexican salsa and mint Mayo. This is again a classic menu item but I liked how fresh the fish was which NRI served piping hot. 

Calamar Crostillant: Fried squid (fried calamari) is a dish in Mediterranean cuisine. At NRI it’s made in Mauritian style. The dish is made of batter-coated deep fried squid, fried for less than two minutes to prevent toughness. NRI played on this dish well and presented a dish of fried squids on squid ink aioli sauce. This was a great combination. The squids were fresh and crunchy just the way I like it and enjoy. I highly recommend this one. The presentation reminds you of an episode or a plate out of Masterchef! 

Singapore chicken curry: This traditional Singaporean dish is my the favourite at NRI. It was cooked very well and the taste was well balanced. The texture and consistency were right and it smelled divine. We ate this with plain rice and it went very well together. The chicken was juicy, fresh and tender. The spices used were traditional and it was moderately spicy. 

Bulgar and cucumber salad: It’s a cold salad made of bulgur, finely diced cucumber and grated coconut. This is health served in a tasty salad bowl. The cucumber was crunchy and the texture of bulgur and coconut made it a gastronomical art. I loved it and I can munch on it any time. 

Zucchini Tiradito: The most visually appealing and tasty healthy food is right here. Made with grilled zucchini which is used as a base for crunchy quinoa, onions, tomatoes, topped with botiga olive mayonnaise and goat cheese. It was as tasty as it looks.

Vilayati Chicken: This is an international version of chicken tikka. Paprika and cream marinated tikka is not too different from the Indian version. The chicken was well cooked and paprika added a distinct taste to the hot chicken. The plating of this was also nice and appealing and the best thing that I liked about it was the pineapple sauce on the side along with the green chutney. I liked the sweet and spicy flavour that they lent to the chicken.

Huevos Rancheros: Too complicated to pronounce, this is made with Tortilla disk, fried egg – sunny side up, pica de gallo and spicy ranchero sauce. The combination of ingredients and taste was divine. However, I found the tortilla disk to be a tad bit difficult to cut and that spoiled the placement of the egg on top but messy eating aside the dish tastes amazing.

So much we ate that day. The food was so tasty we couldn’t stop. Also, we were high on the rainy afternoon with good weather, good food and good company. I would definitely be visiting this place again. Wouldn’t you?

Do share your opinion and views about NRI in the comment section below.