Nala Bhimas, contrary to its name, doesn’t serve only traditional food. It is a multi-cuisine joint and takes pride in their twisted mocktails and fruit punches. The name has been borrowed to only imply that they serve food that ‘tastes good’.
Mythology goes that Nala and Bheema were the greatest cooks; the dishes they prepared were incomparable with anything one ate at that point of time. Legend goes that the duo — Nala and Bheema actually invented the famous dish ‘avial’.
Apparently, this eatery is making an effort to recreate the Nala-Bheema magic. Since it caters to the varied palate, the décor is a mix of Indian traditional and South Asian artefacts. Though colourful and well-lit, it isn’t garish or too bright. Located in Jubilee Hills, Nala Bhimas is a family dine in and takes pride in their ‘trick’ food. Trick food? And how?
Veg liver fry, veg kheema balls, corn kernels, hara bhara kebab, veg shorba, veg manchuria, veg cutlet and the list goes on. Vegetarians need not sulk and fret about the menu because there is enough and more for them. For instance veg liver fry. But how is veg liver even possible? Rest assured, it is a pure vegetarian dish made out of a fine paste of steamed mixed lentils, cut and slightly batter fried. It is spicy so , a lot of water is recommended to finish the dish or maybe a fresh lime to go with it. Similar is the case with veg keema balls. These starters are enjoyable and vegetarians do get a few new dishes for a change. There’s more in the form of Miryalu rasam, Cream of tomato soup.
The non-veg starters have the usual suspects and spice lovers need no request to spice it up. Miryalu kodi vepudu is good, as is the peethalu iguru and the green chilli chicken. The eatery boasts of using only home made spices and mixes, that’s why they can serve chinta chiguru mutton all through the season. During the season when the raw materials are available, they are dried and powdered to be used during the off season. The final product isn’t bad, but one can feel the coarse powder in the mouth. Also on the menu are traditional dishes like ragi mudda, which served the traditional way, with a well in centre to be filled with ghee and curry or pulusu.
Children will love their noodle selection and chopsuey; the portions are generous and are served with finely chopped colourful vegetables, making even parents happy.
