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    Vapour joins the brewery bandwagon with artisan beers and food from kebabs to calamari

    Brew pub Vapour, another addition to the 100 Feet Road, Indiranagar list, comes with plenty of expectation (and matches up to it we find out) after the success of the Gurgaon branch. a�?Beer is always appreciated in this city. So opening a craft-brewery here is almost a no-brainer,a�? says Akshat Prasad, director, as he takes us through the impressive three floors of spacious, slightly industrial surroundings with booth as well as al fresco seating, making it ideal for both a date night and a boisterous Friday night with friends.

    Malt teasers
    With six beers on tap, we wasted no time and started off with the Vapour Wheat, a German hefeweisen. Medium bodied with flavours of Food8lead5banana and clove, it went down well with fish orly a�� lightly fried basa in beer batter. Accompanying the innovative Vapour atta chicken, came the Premium beer a�� apparently a�?Vapoura��s answer to Kingfishera��. The lager was overshadowed by the chicken that came double-wrapped in a banana leaf and flour casing. With a hint of Indian and Chinese spices, the dish was a delicious baked starter which easily serves ten. Their take on the classic Chicken 65 is also worth a try.

    Food8lead9Bacon wrapped chicken in barbecue glaze, cheese corn nuggets and a unique mushroom duplex also made an appearance before being wolfed down within seconds. The mushroom duplex a�� juliennes of mushrooms sautA�ed and stuffed into another whole crumb fried mushroom a�� was sinful and made divine by Vapour Rice, a light lager made from Basmati.

    The Vapour Dark beer, with undertones of coffee and chocolate, helped the melt-in-the-mouth mutton kakori kebab go down well (make sure you have some with dessert too for a malty finish), while a quick swig of the still-brewing Vapour Valentine helped us prepare for the upcoming February 14 as it is crafted with seven aphrodisiac spices like clove and cardamom! Food8lead9

    Main show
    Made in typical Indo-Chinese spices wea��re used to, the Szechuan chicken was mopped up with the noodles before moving on to our top favourite of the evening a�� spicy orange chicken. The grilled fillet of chicken was doused in a tangy yet sweet sauce laden with honey and hints of orange and citric zest. An Irish Red Ale that tasted of caramel and toffee was the final sample of beer and even doubles up as dessert. But if you need to satiate your sweet tooth, then a dessert display houses cheesecakes, tarts, mousse and cakes in various traditional and seasonal fruity flavours.

    Rs 1,500 for two. Details: 49422313

    a��Aakanksha Devi


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