About us

Modern Indian cuisine has its basis in the 5,000 year history of the country, shaped by regional, cultural, and colonial influences. The food of India is as incredibly diverse as the languages, people, traditions, and customs from across its vast heartland.

Nirmal’s is the culmination of a life long dream and desire of owners Oliver and Gita Bangera to showcase the true diversity of Indian cuisine. The focus at Nirmal’s is bringing authentic preparations but representing diverse regions of India. In the process Oliver and Gita wanted to expose and excite customers with a surprising array of never before seen dishes and preparation styles, thus living up to Nirmal’s core idea and philosophy of “Indian cuisine, Re-imagined!”.

Located in the historic Interurban building in Seattle’s Pioneer Square, Nirmal’s surroundings reflect the same mix of tradition, adventure, and exciting culinary options that is a hallmark of our Owner’s extraordinary vision. To translate this vision, Executive Chef Ashish Bagul combines fresh local ingredients from the Pacific Northwest with traditional ingredients and spices from across India. The tastes are at once familiar, yet new and exciting. Prepare for a dining experience with diversity and subtlety of flavors not available in any other Indian restaurant!

At Nirmal’s, we believe that dining is more than just great food; it is the whole experience! Great food, great ambiance, excellent service, and sense of community are our mission. We embrace our community and surroundings, and we welcome you to join us as we continue to explore new possibilities in Indian cuisine.

Staying true to our vision has been recognized by the customers, local and national media through our many accolades. We are grateful, humbled, and deeply moved by these recognition’s. We thank everyone from the bottom of our heart for your continued support.

The journey has only begun. We invite you to join and stay with us on this journey as we continue our exploration of the amazing Indian culinary landscape.  Chef Sunit Sharma started Modern Hospitality Consultants in 2018 after 22 years leading some of the finest 5 star kitchens and teams in India and abroad. MHC curates exceptional F&B Experiences with setting up new Restaurants/ Cafes/ Cloud kitchens and upgrades running businesses and also provides Events Catering from 20-1000 pax. He has created “Guinness Book of World Records 2017, 2018 and 2019 in Goa” along with the CFG. “Certified Executive Chef” (CEC) in 2015 by IFCA and recognized for outstanding contribution to the fraternity several times. Recognized as “Outstanding Culinary leader 2023”, “Star Chef 2019” by IFCA, “Chef of the Year-runner-up 2017” by Hotelier India magazine, “Outstanding Chef” by Exito Yes Chef Conclave in 2017. An active member of “Chaine des Rotisseurs” since 2006, international association of gastronomy for Chefs and Gourmands. A keen supporter and member of “Slow Food”, Italy, since 2005- propagating clean fair and traditional foods and “Chefs for Peace” initiative in the Middle East and “Slow Food Chefs Alliance- India”. Counted by Hospitality Biz among the “ 50 Master Chefs of India- 2012” and “2014” . Nominated among the “Top 3 Chefs of Goa” by the Department of Tourism- Govt of Goa in 2013 and have won several awards in competitions like the “Taj Culinary Olympics 2000”, “All India Chefs Competition”. He has been appreciated for supporting Social Responsibility by Taj Group of Hotels. 

 Chef Sunit has been recognized for exceptional culinary skills with regular features in newspapers, magazines and showcased on NDTV 24*7 “Will Travel for Food” twice. He participated in “Salone del Gusto” & “Terra Madre” Turin, Italy 2006, 2008 and 2010 of “Slowfood” as a Chef-Demonstrator. 

 Chef Sunit is a firm believer in traditional and local food and member of WICA/ IFCA/WACS since 2007. He has worked hard to gather the Chefs in Goa under one umbrella and currently is the “Vice President of Culinary Forum of Goa”. An active member and keen innovator to make Goan food more popular by working on “Inspired Goan Flavours” as “Vice President of Culinary Club of Goa”. Last he was heading the Culinary Team at Cidade de Goa Hotel and Resort (207 keys) from November 2012 as the Executive Chef. Apart from the Culinary Operations, actively contributing to the Planning of Cidade Expansion (opened as Taj Resort and Convention Centre) of 300 rooms and AARVLI a 30 room luxury boutique spa resort in Sindhudurg district Maharashtra. Previously worked as a Pre Opening Executive Chef for “Four Points by Sheraton Hotel and Serviced Apartments Pune” overseeing the Culinary Operations of 217 keys (including 48 service apartments). 

A Chef of International experience and repute who has worked for more than 26 years with the world leaders of hospitality like “The Ritz Carlton Hotels”, “Starwood Hotels”, “Planet Hollywood” and “Taj Hotels” in International Cuisine Fine Dining Restaurants and leading large kitchens. He is married to Vaishali- a seasoned hotelier (consultant housekeeper, visiting faculty and quality trainer) and they have one daughter Shivaani who is 18 years old, studying Bachelor of Design. Armed with a Bachelors Degree in Arts with Economics from Osmania University and a Diploma in Hotel Management from Institute of Hotel Management Hyderabad. His entire schooling was done in DBMS School, Jamshedpur.