Dine like a Maharaja at Nirvana restaurant, as Charishma Thankappan experienced when she enjoyed the restaurant’s delectable spread and opulent ambience.

I t was a chilly winter night, with the biting wind making me shrivel deeper into my jacket. But that also prompted me to hasten my steps towards Nirvana, the Indian fine-dining restaurant at The Ritz-Carlton, Bahrain.

Once inside, the transformation was dramatic and regal. Awash in red, the restaurant’s interiors immediately warmed me up – visually and sensorially. Walls outfitted in crimson velvet, chairs with plush maroon cushions, pillars in rose marbling and a brick-coloured carpet with floral motifs painted the inside of the restaurant in jewel tones, evoking a cosy and balmy ambience.

Built in Rajput-style architecture, arches and intricate latticework in wood caught my attention. Antique artefacts included silver storage containers, with retro-style lamps emitting a soft golden light, bathing the entire place in a warm glow. A tabla player and a sitarist provided lilting classical Indian music, completing the setting in true regal style. Luxurious and elegant – there was a majestic aura to the place, as I looked forward to my dinner in great anticipation.

To begin, I was proffered a selection of the latest beverages added to Nirvana’s menu: three non-alcoholic drinks infused with botanical herbs and spices. Anand was a citrussy energiser made with fresh pineapple, orange blossom and angelica. A dusting of chaat masala on the brim added a wacky twist that tingled my taste buds. I Am the One, as the name suggests, was a bold drink made from the King of Spices – garam masala. My tongue felt tickled with hints of coriander seeds, thyme and juniper berries. It was garnished with a large star anise that floated on top in all its imperial glory. My favourite was the refreshing Laila O Laila. A sweet, fruity concoction of watermelon, pomegranate and figs balanced with a contrasting tartness of orange zest, cardamom, carom seeds and orris root.

After whetting my appetite with these intriguing beverages, it was time to relish the appetisers. Dahi Puri, a popular Indian savoury street food, comprised crunchy shells packed with chunks of potatoes and a dollop of yoghurt, topped with tangy and sweet sauce. The burst of contrasting flavours and textures – earthy and sharp, crackling and mushy – made this a fun snack.

Jheenga Til Tinka – batter-fried prawns coated in toasted sesame seeds – tasted deliciously nutty. Soft and meaty inside, wrapped in a bright orange crispy batter, it was perfect when dunked into the delightful mango and sweet chilli sauce. A match made in heaven! Then came the Chowk Ki Tikki – pan-fried potato and pea patties, skilfully crisped on the outside while remaining squishy inside. I dipped the tikki into the wonderfully tangy tamarind chutney and the juices seeped into the potatoes, elevating them to a flavourful mash. Nirvana Ka Murg Tikka – chunks of boneless chicken thigh marinated in yoghurt and spices – lent a dose of fire. Tender and juicy, the chicken cubes were melt-in-the-mouth, revealing layers of flavourful spices with each bite.

I was afraid of filling up after the exquisite nibbles but the arrival of the mains dispelled my fears. Bhindi Do Pyaza – chopped okra cooked with baby onions and mild spices – elicited a nostalgic delight in me. It brought back memories of my childhood, when my mother would pack it in my school lunch box. Dal Tadka – yellow lentils tempered with cumin and coriander seeds – was as homely as it could be. A magical dish, where the humble lentils are enhanced by the zing of cumin coated in fresh ghee, it was a delight to the senses of taste and smell. Savouring the two dishes with fresh and flaky bread – I was momentarily transported to a cosy personal space, forgetting the restaurant’s grandeur around me.

But the arrival of the next round of mains brought me back to the glorious setting, reminding me of the eatery’s reputation for sumptuous dining. While Nirvana is known primarily for North Indian cuisine, I was treated to delicious meals from all over the country. Erha Kari – prawns simmered in a creamy coconut curry, tempered with mustard seeds and curry leaves – was simply delicious. A South Indian dish, it had a silky, semi-sweet gravy that percolated into the luscious prawns, heightening their freshness. Macher Jhol – a traditional fish curry from Kolkata in Eastern India – was bright yellow and seasoned with aromatic spices. The fresh fish oozed zesty juices with each bite, complementing the side dish of Biryani rice.

It was the final dish, however, that blew me away. Making its appearance in true regal fashion was the Raan-E-Mastaan: a splendid lamb shank, marinated in vibrant spices, slow roasted for three to four hours. The dish has historical origins – said to have been created under the orders of Alexander the Great, who desired a kingly preparation. It arrived in majestic style, adorning the centre of the dish, resting over a bed of rich gravy. My knife carved the succulent meat with buttery smoothness, as I savoured every bite in heady contentment.

The stately meal deserved a grand finale, and my expectations were met by the Kulfi Popsicle and Rasmalai Tres Leches. A frozen pistachio ice cream encased in white chocolate, the dessert was richly sweet, perfectly complemented by shards of white chocolate and flecks of cardamom crumble and rose confit. Rasmalai Tres Leche was a contemporary take on the traditional Indian delicacy. A flattened ball of cottage cheese that was oh, so cottony soft! It was topped with an innovative bottle-gourd pudding and caramelised nuts, providing an explosion of interesting textures.

The tagline at Nirvana says, ‘Dine Like A Maharaja’ and it was indeed a feast for a king, or queen, in my case. It’s the perfect place to celebrate a grand occasion with family and friends or have a romantic date to treat your significant other in true regal style. ✤

GO: CALL 1758 6418 FOR MORE INFORMATION OR TO MAKE A RESERVATION.