Somewhere between over-stylised theatrics and tired takes on pan-Asian cuisine, Gurugram-based NIKO makes an understated proposition: good food doesn’t need a spectacle.
“Dining can be beautiful without being performative, and elevated without being exclusive," says Co-founder Pratinav Pratap Singh. NIKO was born out of that impulse — to move away from the “over-polished, almost maximalist performance” that characterises much of Asian dining, and instead build a space where “less is more, and the focus is on quality dishes and ingredient-led cocktails," as he puts it.
"From the beginning, our aspiration was clear: to offer something precise yet relaxed, aesthetic yet warm, and to let hospitality be about how we make people feel, without taking the spotlight away from what’s on the plate."Pratinav Pratap Singh
That ethos defines everything at this modern Asian restaurant on MG Road. “We never set out to define NIKO by geography,” Pratinav shares. “It’s more about sensibility than strict categorisation. A sensibility rooted in discipline, but also openness and play.” That means Japanese culinary craft anchors the menu, but it doesn’t confine it. Dishes travel freely across Asian interpretations, resulting in a palate that’s layered and surprising, yet grounded in clean, confident flavours.
The tofu carpaccio arrives with coriander ponzu, avocado salsa, and gomae drizzle. Tuna tataki is punctuated with ponzu jelly, garlic chips, coriander, and truffle ponzu. The butter prawns, tossed in a secret house-made butter sauce, are unashamedly rich. It’s familiar food, reimagined. Pratinav describes the menu as one that follows curiosity without being overwhelming. They're taking familiar dishes and elevating them in a way that still feels approachable.
The kitchen, usually hidden away, is deliberately placed at the heart of the experience. “We wanted our chefs to see our diners, to feel the energy of the room, and know who they’re cooking for,” he says. This transparency defines NIKO’s spatial design. The aesthetic builds a visual language of subtle elegance — clean stone, leather seating, and soft beige hues designed to make people feel at ease.
"We’re very conscious of the line between craftsmanship and over-curation. At NIKO, we let the intention do the talking."Pratinav Pratap Singh
The drinks programme follows the same logic. The ingredient-led cocktail menu doesn’t chase novelty for the sake of it. Instead, it’s leans on nuance. The PANDAN features a vodka base infused with pandan leaves, tea-clarified for a velvety finish with a touch of Kahlua. Other signatures like the POPCORN, MATCHA, and APPLE echo the same principles of curiosity, balance, and excitement. The sake list is short by design. “It’s not about having the biggest list," Pratinav explains. "It’s about choosing bottles that pair with our food in ways that make someone pause and go, ‘Wait, what is this?’”
That moment of surprise, is where NIKO operates best: the sweet spot between sophistication of fine Asian dining and the relaxed ambiance of your favourite weekend spot. There’s no etiquette to adhere to, no dress code to meet, and no gatekeeping at the door. Pratinav infers, “You can walk into NIKO in your shorts on a Saturday night and still feel like you’re part of something special.”
Follow NIKO here.
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