Former U-19 cricketer opens a new restaurant

With a centre courtyard decked up to host live performances from the likes of Raghu Dikshit and Monica Dogra, a terrace that gives a skyline view of Connaught Place, 'Niche' a new eatery here attempts to offer a space for food lovers with an ear for music.
The eatery is a brainchild of the former state U-19 cricketer-turned entrepreneur Tarun Arora.
The idea of the venture, says Arora is to bring "never before seen concepts to Delhi" which first struck the former sportsperson as he traveled to different parts of the country as an under-19 cricketer.
After quitting cricket in 2008, Arora traveled across the world and claims to have tasted the food at the world's top 10 restaurants.

The entrepreneur says he wants to make the place happening for guests.
"This will be an events place when the weekends arrive. We will have Raghu Dixit Project, we will have Monica Dogra performing. We are also looking to organise 'Jazz Nights' on Sundays," he says.

The restaurant-cum-lounge has three terraces where the foodies are expected to have a good time.
"The back terrace is very rustic, the front give you a skyline view of the CP, and the top terrace is altogether a different experience. So we have the USP in terms of interiors," he adds.
The menu, according to Arora who claims to have 'extensive research on food,' comprises a 'progressive cuisine' with an average a meal priced at Rs 1,800- Rs 2,000 including tax.

"We do not serve a modern Indian or a modern European cuisine as the other restaurants do. Our's is a progressive cuisine where every dish is a fusion with Japanese flavours, Mexican flavours," says Arora.
'Niche' aims to change the food and drinks menu 60-70 per cent every four months.
Matthew Radalj, who heads the beverage programme at at the restaurant reveals how they prepare 'Shrub syrup' a technique that was used in the 1800s to preserve berries, in order to make their signature cocktails.
"We use vinegar,and then we macerate them, infuse white pepper and leave it for 72 hours. At this point we do something which is called cold infusion with balsamic vinegar and we keep it for another 72 hours. After which we strain that off and at that point you get a sweet spicy and sour reduction of sorts," he says.