It’s been seven years since Monkey Bar first opened its doors in India, determined to challenge the homogeneity in the pub/bar scene. While Monkey Bar did succeed in making its point, but as with most eateries surviving the fickle consumer, who is always on the lookout for a brighter and better experience, is a challenge.
Monkey Bar’s newest menu overhaul is an attempt to address the issue head one. The latest menu is an extensive one with 41 new dishes and eight cocktails—all regional Indian but re-imagined. Dheeraj Varma, head chef at Monkey Bar, revealed that it took eight months of research and exploring. “It is a result of discoveries along the way combined with our determination to create a unique, playful experience for our guests.”
What’s so special?
As with the previous menus, Varma informed that the small plates are the most well-received off them all. Staying true to their philosophy of showcasing regional Indian cuisine but in a friendly pub-grub avatar Varma said Monkey Bar has brought a unique curation of dishes.
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Food aside, the addition of eight cocktails comes with ingredients one would’ve never imagined: mace, rhododendron, curry leaf powder, lemon murabba (preserved lemon), and imli-saunth chutney (tamarind-ginger chutney). LF recommends a shot of the Peena Colada, a unique cocktail cum dessert made with white rum, rabri (a condensed milk-based sweet), and a little known badam shirin sherbet.
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The new menu is available at all Monkey Bars in Delhi, Mumbai and Kolkata.