Food is as much about flavour and flair as it is about discovery, in fact, the discovery angle is where a meal becomes truly interesting! Going beyond the usual, tweaking the familiar is a tricky thing, so when a veteran of modern food comes back to the city to host a six months long pop up (news has it that it could be longer), then you know a whole new experience is on the anvil, one beyond good food!
Chef Sujan brings his NYC based eatery, Baar Baar to Khan Market, and with that, he’s already informed you that you’re going to want to come over, again and again! There is a definitive New York vibe to space, using trending colours like teal, taupe, and burnt rose, there’s an understated elegance about Baar Baar. Visual accents like the bejewelled woman’s portrait on the wall and the tasteful bar front is a great way to express the juxtaposition of India and abroad. This is the place where eastern food meets western culinary techniques, and somewhere in the middle lies an unforgettable meal.
We made an evening out of just the small plates and a few rounds of drinks, but considering we spent close to four hours over this meal suggests an evening well-spent. Each dish was a discovery of how a chef plays with ingredients and how a dish can be both delicious and beautiful and still remain true to its roots. Each dish reminded us of something we’ve had before, somewhere at sometime, all the while remaining something new and original.
We started with homemade crisps with tomato seabuckthorn chutney and Chef’s famous Duck Kulcha; indigenous ingredients played a big role in the meal that evening. This was followed by the Heirloom Tomato Kut and Buratta reminding us that apart from unique creations, the chef was also particular about the source of ingredients.
There were over a dozen vegetarian choices, but it was the meats that drew us in. Though everything we ate had an edge, the most noteworthy were the Baar Baar Fried Chicken, quintessential comfort food with a fine dining air about it, this was also gluten-free, and surprisingly so since the triple cooked chicken was juicy inside and perfectly crisp outside.
Then came the Malabar Prawn Sausage with a side of scotch eggs, sausages made of prawn, who’d have thought? As filling as this was, we couldn’t possibly miss the Pork Belly with pickled mooli and masala crackling. Oh, and do note each dish had sides that were as intriguing as the core ingredient. The other dish that exemplified the chef’s playfulness when it comes to food was the Tuna Papdi Chaat and Duck Seekh Kebab which was complete with an ulte tawa ka parantha and a tart mixed berry chutney.
Between this kind of food, drinks, and loads of conversation, there was hardly space for dessert, but dishes like Thandai Cassata should never be missed. After all the talk about discovery and modern food, it is important to mention that the price points are incredibly fair.
Photo Courtesy: Zomato
Chef Sujan brings his NYC based eatery, Baar Baar to Khan Market, and with that, he’s already informed you that you’re going to want to come over, again and again! There is a definitive New York vibe to space, using trending colours like teal, taupe, and burnt rose, there’s an understated elegance about Baar Baar. Visual accents like the bejewelled woman’s portrait on the wall and the tasteful bar front is a great way to express the juxtaposition of India and abroad. This is the place where eastern food meets western culinary techniques, and somewhere in the middle lies an unforgettable meal.
We made an evening out of just the small plates and a few rounds of drinks, but considering we spent close to four hours over this meal suggests an evening well-spent. Each dish was a discovery of how a chef plays with ingredients and how a dish can be both delicious and beautiful and still remain true to its roots. Each dish reminded us of something we’ve had before, somewhere at sometime, all the while remaining something new and original.
We started with homemade crisps with tomato seabuckthorn chutney and Chef’s famous Duck Kulcha; indigenous ingredients played a big role in the meal that evening. This was followed by the Heirloom Tomato Kut and Buratta reminding us that apart from unique creations, the chef was also particular about the source of ingredients.
There were over a dozen vegetarian choices, but it was the meats that drew us in. Though everything we ate had an edge, the most noteworthy were the Baar Baar Fried Chicken, quintessential comfort food with a fine dining air about it, this was also gluten-free, and surprisingly so since the triple cooked chicken was juicy inside and perfectly crisp outside.
Then came the Malabar Prawn Sausage with a side of scotch eggs, sausages made of prawn, who’d have thought? As filling as this was, we couldn’t possibly miss the Pork Belly with pickled mooli and masala crackling. Oh, and do note each dish had sides that were as intriguing as the core ingredient. The other dish that exemplified the chef’s playfulness when it comes to food was the Tuna Papdi Chaat and Duck Seekh Kebab which was complete with an ulte tawa ka parantha and a tart mixed berry chutney.
Between this kind of food, drinks, and loads of conversation, there was hardly space for dessert, but dishes like Thandai Cassata should never be missed. After all the talk about discovery and modern food, it is important to mention that the price points are incredibly fair.
Photo Courtesy: Zomato