Nandini's

Stepping into Nandini Restaurant, one can't help but be whisked away by the alluring scent of freshly made samosas mingling, surprisingly, with a hint of nostalgia. From the get-go, the lively ambiance sets a casual yet somewhat comforting tone. The charm of this place, however, does seem to surface as erratic as a whirlwind romance. My recent visit painted a mixed picture; among the memorable delights, the Punjabi samosas stole the show—depsote disastrous reports—with their delectable filling and crisp exterior, serving as tiny parcels of joy amidst a rather turbulent sea. Pair them with their piping hot Chai, influenced richly by cardamom and ginger—enough to kickstart your afternoon.

Yet, beneath the seductive allure of well-fried treats lie unsightly pitfalls. Reports about the quality of some offerings peek through like unshed paint under tired wallpaper: watery chole, rancid oil taste, and tells of aging dhokla stand alongside complaints of prices that flirt indulgently with opulence. One could say inconsistency in dishes may be the restaurant's Achilles' heel, perhaps a spicy affair to avoid if you're not feeling adventurous with less optimistic customer service tales regularly cropping up. Yet, there's hope for the underdog—a wish for Nandini to dust off its sugars and spice and reliably present its evidently hidden culinary jewels for all who dare venture in. — Milo Tastemaker