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    Global influences meet local A�ingredients, A�and drinks at this outlet

    It had started drizzling by the time we found ourselves a corner table on the first floor of Glocal Junction, a new restaurant and bar in Indiranagar. So we were recommended the a�?Keep Me Warma��. A cocktail of classic hot toddy, warm apple nectar, and whole spices (cinnamon, cardamom, peppercorn), it arrived in a bamboo glass, and was absolutely comforting during the downpour.
    The outlet, which starts the day as a laidback restaurant and transitions into a buzzing pub after sundown, features an interesting mix of cocktails, and shots, each one demonstrating its global influences-meets-local ingredients approach. It has different menus for the day, and night, with drinks being the focus in the latter. And the presentations of their bar offerings, ranging from quirky to strange, keep things interesting. For instance, the Thailee, a cantaloupe-infused vodka, comes in a takeaway packet. Mirage, another vodka-based cocktail, is served in a golden, pineapple-shaped vessel. Their Watermelon GLIT (with vodka, gin, rum, tequila, fresh watermelon, kaffir lime and sweet-sour mix), and the fruity Bouquet, a vodka-based cocktail with flavours of black currant, passion fruit and edible flowers, also make for great company.
    The interiors are industrial, with unfinished cement walls. The bar is designed to look like a metal mesh, and spoons and forks are fashioned out of garage tools.

    Quick bites
    The food menu is loaded, with numerous options for salads, short eats, chaats, pizzas, burgers, risotto and pastas. However, mains are limited a�� therea��s Tawa Pulao, Fusion Khowsuey, Kori Ghasi Thali and Indo Bali Curry, borrowed from Mumbai, Burma, North-East and Indonesia.
    Non-vegetarians can get started with Hot Tennessee Barrahhhh. The succulent lamb shoulder chops cooked in Indian spices and doused in Tennessee hot sauce are memorable a�� and are super spicy. The Kung Fu nuggets are packed with Thai flavours, and served with burnt garlic sauce. We also like the minced chickena��s smokey accents in the in the Adana Kebab, served with Tommaya Zaa��atar, and their Shick Taouk a�� chunky pieces of chicken mildly marinated with Harissa, served over pita bread. Basa lovers should cut through Glocal Leafy Smoked Fish, flavoured with galangal, and lemon grass and wrapped in banana leaves.
    Though easy on the eye, Arab ki Thali, which comes with chikpea hummus, roasted bell pepper babaganoush, harissa, pita and lavash breads, doesna��t pack a punch. While the hummus is nice and smokey, the babaganoush, and harissa were a touch too bland. Vegetarians can try CNC Rings a�� bread rings stuffed with cheese and chilli, and Tikkii Chat with Chana Dal Crushed (served in a brioche bun). A little on the greasy side, Biryani Risotto has all the right flavours, nonetheless.
    We finish off the meal with their dense coffee dessert, Baked Filter Kapi, and the velvet-textured Toxic Mousse a�� a bourbon centre filled with bitter chocolate mousse, with ajwain praline. Masala Chai Panacotta, and Kalkatta paan cheesecake are other desi delights.
    Rs 1,200++ (for two). At Indiranagar. Details: 65604999

    a�� Barkha Kumari


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