Journalism of Courage
Premium
This is an archive article published on November 30, 1999
My Den / Nikhil Chib
Four years ago when Nikhil started supplying Burmese and East Asian delicacies in Mumbai, he never thought he would leave the city. Withi...
November 30, 1999 12:00 AM IST
2 min read
2 min read
Four years ago when Nikhil started supplying Burmese and East Asian delicacies in Mumbai, he never thought he would leave the city. Within no time he had acquired a formidable reputation in the market and was Momo Mogul to clients like the Singhanias, Bajajs and Birlas. However, he had a dream that was consistently refusing to turn into a reality. Nikhil wanted to open his own restaurant and Mumbai did not seem to have the place for it.
quot;I felt I was not growing any more in Mumbai and had reached a plateau. So I came to Goa and opened my own restaurant five weeks ago. You need to keep doing different things to grow.quot; Which is how the 1,500-sqft restaurant, Busa Bong, was conceived. Situated a stone8217;s throw away from Goa8217;s most popular night spot, Tito8217;s, the eye-catching walls with laughing Buddhas quot;I got an 18-year-old local art student to help me redecorate the place.
Notice the Buddha has a bowl of psychedelic noodles in his handquot; house Nikhil8217;s den, his most favourite spot in the world. With aspecially-made bar, just the right height for this six-ft something chef, the restaurant has a strong Thai accent, with a touch of Burmese and Chinese cuisine.
Plus a dash of something more. A relentless innovator, Nikhil makes it a point to change his menu daily. He is also personally involved in every little detail from cooking to waiting on tables. Little wonder that Busa Bong has already earned a faithful clientele who keep coming back for more.
In fact, some of Mumbai8217;s best-known faces, including Michelle Tung, Ashok Kurien and Cyrus Oshidar are regulars at this quaint culinary haunt.Though Nikhil is very much at home in Busa Bong, the restaurant will be his home only till March. quot;I am firmly committed to this place till the season ends. Then who knows? Maybe I8217;ll go to New York or London and open a Udipi restaurant.quot;
8212; SUJATA ASSOMULL
Advertisement
Live Blog
PHOTOS
Top Stories
Advertisement
Must Read
Advertisement
Buzzing Now
- 01
- 02
- 03
- 04
- 05
Advertisement