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

A Bowlful of Comfort

I have a friend who is quite the globetrotter. Lunches at her place, often right after her trips, are a treasure trove of global flavours. But the last time we met, she was just back from Tamil Nadu and out she brought a bowl of curd rice. I love curd rice and have eaten a lot of it over the years but my friend's version was so full of flavours and textures, it was a revelation. Obviously, I asked for the recipe.

The genius of this curd rice lies in adding the tempering or the tadka twice, once to mix in the rice so it absorbs all the flavours. Then you make a second batch to top the rice with just before you serve, so it adds crunch to the usually mushy dish. The recipe also has a few other elements added in for texture, freshness and flavour.

I over-ate at lunch at my friend's and I over-ate again when I made this for myself for lunch. Plus, all the ingredients you need are likely in your kitchen already so you may as well go make it now.

Ingredients
1/2 cup rice
1 cup plain…

Fruits of the Forest

I know there hasn't been a new recipe on these pages for a while. But worry not, I'm back with a real zinger. Earthy, creamy, crunchy - this is an appetizer that ticks all the right boxes. And if you happen to be a mushroom lover like me, this is the best way to eat mushrooms I've found so far. I present to you, for all your year end parties and appetizer cravings - creamy mushroom pate on toast.

Its mushroom pate two way - just on its own and panko-crumbed and fried. Both go on a crisp garlic baguette with watercress and some kewpie mayonnaise. Here's the recipe.

Ingredients
Crunchy garlic butter toasts (I buy them as is, but you can also slice and toast baguettes)
200 grams button mushrooms
1 small onion
3 cloves garlic
2 tbsp cream cheese
1 tbsp butter
1 tbsp olive oil
1 tbsp apple cider vinegar
1/2 cup panko breadcrumbs
kewpie mayonnaise (or regular mayonnaise)
watercress or micro herbs
salt and black pepper to taste
oil for deep frying

First, make mushroom pate. Y…

The Living Roots Trek

I met Wesley at noon on a sunny day in May at the entrance to Tyrna village. The meeting had been three months in the making. Back in February, I had seen the pictures a friend posted from a trekking trip to Meghalaya. I'd been so taken in by the double decker living roots bridge that I immediately called Chalohoppo, the travel company she had gone with, and booked a trip for myself.

I'm not a trekker which means that instead of the rugged trip my friend had taken, I had arrived at a compromise. We will start the trip with the trek and then spend the rest of our stay in Meghalaya at a nice lakeside resort just outside Shillong. Which means that the day before I met Wesley, I'd landed in Guwahati and been met at the airport by a friendly Chalohoppo driver for a four hour drive to Cherrapunjee.

On arriving at the Sai Mika resort, nestled in the middle of mountains, I called the number I'd been given and was greeted by a friendly, enthusiastic voice of our guide for the tre…