In contemporary Italian cooking, the term identifies the ideal consistency for pasta and involves a brief cooking time. One dish that didn’t work for us: The rice in the Mushroom Risotto wasn’t quite as al dente as it should have been.The opposite of al dente isn’t some version of normal it’s soft or overdone. One dish we loved: The Lamb Shank was flavourful and wonderfully tender. After all, that may be the closest some of us will get to Koffee with Karan! The verdictįood: 7/10 | Drinks: 8/10 | Service: 7/10 | Interiors: 9/10 | Vibe: 8/10 Perhaps it’s better to end your meal with a nice cup of coffee. The Sticky Toffee Pudding, usually a sure winner, is quite a disappointment with an indifferent texture and none of that glorious gooey toffee that one expects. We wish the desserts had as much thought and technique put into them. While all of these well-designed drinks will have many takers, our top choice here is the simple yet potent Pistols at Dawn, which melds coffee-infused Reposado tequila with Campari and Sweet Vermouth and is served in a glass with a bullet through it. Isla Vu (left) and Aunty Joan’s Rhubarb Pie (right) are some of the flavour-forward cocktails you can try at Neuma. Sous vide is now a household term thanks to Masterchef Australia, but to experience a drink that uses the slow-cooking technique to provide heat evenly to its ingredients, is still exciting. The bar menu, developed by Countertop India, one of India’s best-known bar and beverage companies, has a clutch of batched cocktails, many of which are ‘cooked’ to perfection. Cuisine agnostic as so many new eateries are, Neuma has it all, from a tender, red wine-marinated New Zealand Lamb shank served with a saffron risotto and caramelised onion to a moreish butter-poached red snapper Laksa surrounded by peanut sambal, noodles, shallots, and pok choi. The smokey char on the chargrilled prawns does it for us, while the baked Brie with the sweet-umaminess of the truffle-honey parmesan is universally oohed over. Image courtesy Neuma.Īmong the small plates, the honey-glazed chicken, with walnut purée, and a zingy chili granola is a hit at our table. Post the lockdown, there has been an increased appreciation for outdoor spaces.”Ĭhargrilled prawns, creamy and succulent.
As Shah puts it, “The outdoor area, once underutilised, is now peppered with greens, and made exciting. The cheery Garden Café - all bright whites and stripes juxtaposed against greens, and the understated chic at the Safari - is an intelligent use of the wraparound area around the bungalow.
We do find the space reimagined in a very pleasing way. As one traverses one room to the next, you are offered the joy of slow living and a contrasting fast-paced high energy environment under the same roof.” Exploring Neuma’s exciting interiors In today’s day and age, people are gravitating towards spaces that offer multiple experiences. When asked to describe his thought process behind the design of Neuma, he elaborates, “One witnesses an infusion of colour, texture, and form in Neuma, where each space has a distinct character straying away from monotony. Recognise those windows? The interiors have been completely luxed up by Ashiesh Shah.
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