Perfect for winter, pub grub gets a historic twist
After leafing through vintage recipe books and delving into Anglo-Indian home kitchens, Monkey Bar rolls out the Hobson Jobson festival a�� Anglo Indian food. The chefs have imbued the communitya��s experimental approach to food, curating an eccentric menu that includes fresh interpretations of popular staples. Plus, entirely new combinations.
Cutlets, a classic combo of spiced minced lamb and potato, are delicious, but for something more experimental, the Pui Saag and Cheese Souffle a�� mild white cheese and steamed Malabar spinach a�� is mouth-watering perfection, accompanied with spicy tomato chutney. Move onto the mains with the quintessential Anglo Indian food, kedgeree, that is perfectly executed, combining long grain rice, smoked bhetki and ribbons of egg with a dash of parsley. In the jalfrezi, the chefs retain that tender, slow cooked feeling, but throws in whole baby potatoes with the marinated roast beef for a hearty quality. Vegetarians can opt for the hot pot, which is creamy, filling, and served with soft, delicious and coriander pancakes.
Dona��t miss the cocktails and desserts. The uber colonial Royal Bombay Yacht Club East India cocktail pairs brandy and gin with pineapple, cherry, and orange, balancing the sweet with bitters and a twist of lime. If youa��ve a sweet tooth, try Railway Pudding, reminiscent of childhood birthday parties, with vanilla sponge, homemade strawberry jam, cherries and of course, jelly. But you really must not leave without trying the plum cake. The depth of flavour is out of this world a�� the result of the fruits soaking in copious amounts of alcohol for the best part of the past eight years. Rs.1,200 ++ for two. Until December 15, Sundays a�� Thursdays. At Wood Street. Details: 41116878
a�� Maegan Dobson Sippy