Hit Up G77 Cafe In Indiranagar For Their Artfully Presented Cocktails And Starters

Yet another resto bar on the 100-Feet-Road stretch, G77 is all about fancy cocktails and innovative starters. Great for those who want to lounge about with drinks all weekend or post work.

Crab Sticks, Butter Garlic Prawn, Pork Teriyaki

Dark Dreams, Honey Licker

The variety of innovative starters, thoughtfully-presented and ambrosial drinks, the huge smoking room and the location.

Nothing extraordinary about the place, but if you’re tired of the usual spots in Indiranagar, this new two-storied restaurant can be a good change. Wooden floors, high ceilings, cutlery that resembles spanners, and bulbs that hang from rustic ropes gives the place a garage-like feel.

The variety of starters is definitely going to leave you confused {in a good way}. What I really liked were the soft and non-spicy crab sticks, and the prawns, cooked in a very basic butter, garlic and pepper sauce were spot on, albeit salty. I was very excited about the chicken melting pots, which came in a small red ferris wheel. They’re pani puri shells with minced chicken and cheese. The dish on a whole was a disappointment because the shells were so soggy that not even the delicious filling could make up for it. The succulent and tender pork teriyaki, however, is an absolute must-try.

Dark Dreams became an instant favourite. It’s a concoction of whisky, Kahlua and coffee mixed with burnt tobacco and applewood, so that the drink mildly smells of cigarette smoke — heavenly, I’d say. It’s served on a wooden platter with molecular spheres of the same drink that you quickly pinch between your fingers and dunk it into your mouth — like shots! The Honey-Licker is another winner. It’s a mix of tequila, camomile tea, honey, fig and egg. None of the drinks were overly strong, which was a total deal-maker.

The main-course menu had very few and very safe options – unlike the starters. The limited options in seafood were a bit of a let-down too. That said, the Chicken Ghee Roast was finger-licking good, with judicious amounts of ghee perfectly complementing the spicy roasted chicken. This was also the first time I tried chicken biryani in a Mangalorean donne preparation, and although I’d still pick the Mughlai biryani you get to eat in Kolkata, this one was flavourful nevertheless.

The chocolate mud pie came in a jar, and was very chocolatey with just the right amount of sugar. The Ebony and Ivory Mousse, a combination of dark and white chocolate, and the Elaneer Payassam, had great flavour, but nothing exceptional. The dessert portions were surprisingly extremely tiny, and I didn’t think they justified the prices.

I’d go back to try some more of their starters and certainly for the cocktails. An open space and innovate dishes on the main course would’ve definitely made things more interesting.