Skip to main content

A Tale of Four Cocktails



I have a big thing for molecular gastronomy. Foams, spheres, gels and anywhere else you use science to create unique food experiences remains a big plus in my book. But as the trend took off, there came a wave of subpar molecular restaurants in Mumbai. Only one group of restaurants have consistently managed to combine good flavours with all the fancy footwork that goes in creating the magical molecular experience and that's the Kalras. I'm a big fan of Masala Library, I adore Papaya and after my experience at Masala Bar a few days back, I'm adding it to my favourites in the city.

Masala Bar opened about a year ago but I only made it over there this week as part of a whole group of bloggers who were there to witness the launch of big bang nights - their new menu and offers like 2-for-1 on all drinks on tuesdays. But we'd get to food and drink in a minute. Let's talk about the place first.

Masala Bar sits on the first floor on a corner of carter road. And they have plenty of window seating to maximise the sea view the place offers. Inside, the bar is gorgeously romantic, the whole place lit only by candlelight. Set in sconces by the walls, put up in holders on each table and sometimes bunched together, the candles give Masala Bar an ambience like no other.

For such a beautiful setting, both the food and drink menus are an apt match. The bar counter looks like a science set, with even a mini distillery on the side. My first drink of the evening was Berry Cooler, a non alcoholic drink made with watermelon and passion fruit. It looked pretty but turned out to be too sweet, leading me onto the special cocktails they had for the night.

First came malabar point with notes of apple and camomile. The drink gets topped with a thyme foam and I was particularly intrigued by this gizmo that was constantly churning out more foam as the bartenders made the drinks. After these smooth caramel notes, my next point of call was Bandstand Songkran, with a refreshing jolt of lemongrass.

The final drink of the night was Bollywood Bhang. No, there is no actual bhang in this one but the concoction has mascarpone cheese and enough basil to make the herb stand out. Super texture on this one!

The appetizers were no less a match with a selection of baked potatoes, sushi and paneer topped khari. For someone who doesn't like spicy food, my surprising favourite at Masalabar turned out to be cheesy deep fried jalepenos.

Now if that doesn't make you plan out an evening at Masala Bar, a final note on the bartenders. They all seem to know what they are doing, and the service, even in the crazy group setting was fantastic. Overall, a great, great place to catch the sunset.

Comments

Popular posts from this blog

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old.

That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit.

Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fruit. It…

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind.

Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food.

Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up.



The rules are simple really:

Make any vegetarian or vegan British dish (eggs are allowed in A…