A dusky cocktail drains the light right out of a green house in Indiranagar, transporting us to a bar in Bombay’s Bandra neighbourhood, where middle-aged men and hipsters drink in dinge.
This chatpata whisky cocktail is called the Jantha Bar, and with its traditional pauwa bottle and side dish of chakna, it’s a fitting ode to the Mumbai dive of the same name. Luckily, other orders at Bombay Brasserie come minus gimmicks, and even though this new Bangalore restaurant is a seriously old-school Bombay one (which shut down many years ago), there aren’t very many things that need to be dusted. The food for instance, belongs to different Indian states, and sticks to traditional recipes but is dressed up real pretty.
Fill Up On This
Caipiroskas line our Sunday afternoon, a liquid version of the interior designer’s floor plan. Sip these, but keep water handy too, as you’re beginning your meal with Naga Ghost Pepper Wings. Smoked and flavouredwith Bangalore bars’ favourite new ingredient – Bhoot Jolokia – these are hot enough to make the hydrangeas wilt.
This new Bangalore restaurant is a seriously old-school Bombay one (which shut down many years ago), there aren’t very many things that need to be dusted.
When followed up with Kashmiri naan kebabs the effect is more soothing, as your taste buds now switch to delicately spiced seekh kebabs resting on a soft naan. The accompanying yogurt sauce becomes the most sought after bowl at our table.
Next, go away to the coast in a bowl of Malvani chicken masala, where a spicy, coconut gravy tide comes in, greeted by a band of crisp mixed seed rotis. Skip greasy shepherds pie-inspired kheema aloo tarts made even more slippery by maska buns. The highly recommended chur chur paratha is a flaky find, and a good way to mop up Bombay Brasserie’s mains.
At the end, rose syrup–sticky kulfi is full of drama and delicious goodness. A combination that’s hard to beat. Mintu-ji’s Chocolate Surprise is a delicious paratha-ish crepe laced with dark chocolate and hazelnut; all in all making us envy bovines their extra stomachs.
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