10 Bar Snacks That You Must Try in 2016
In our first edition, we traced bars and restaurants, old and new, who have some of the yummiest snacks to go with your tipple. Fast forward to 2016, Mumbai’s food landscape is more exciting than it ever has been with new concepts and cuisines coming under the spotlight.
It is the perfect time to review some of our new favorites to munch on when we’re out drinking.
48 Hours Pork Sliders at Brewbot
Andheri’s first microbrewery, Brewbot is one of our favorite places. They have great beers, great space and great food. The founders have paid as much attention on the food as they have on their house brews, this is abundantly clear with their menu. We pick their 48 Hours Pork Sliders, the pork has been marinated in a house blend of barbecue spices making it not just full of flavor but also juicy and succulent. The hints of barbecued sweetness is balanced by pickles and tied together with cheddar cheese.
Arbi Tuk at The Bombay Canteen
Colocasia roots or arbi as we all know is not a popular tuber in the vegetarian world. The Bombay Canteen is all set to change that as Chef Thomas Zacharias gives the root veggie a fun makeover by turning into a typical north Indian chaat. Arbi Tuk is deep fried colocasia roots dressed with spiced yogurt, tamarind chutney and fresh radish salad.
South African Piri Piri Chicken Wings at NRI – Not Really Indian
You can never go wrong with chicken wings, but attaining perfection is different thing altogether. Chef Atul Kochhar’s casual dining restaurant NRI has done a great job with their African inspired wings. Wings marinated just the right amount of Piri Piri marinade and then char grilled to fall apart tenderness – making it a breeze to wolf them down.
Smoked Mutton Kheema Samosa by The Bohri Kitchen
Yes we know, this is not a restaurant but not to mention the brilliant fare The Bohri Kitchen has been feeding Mumbai would be sacrilege. Take their kheema samosa which looks like the skinnier version of regular samosa but packs double the punch in comparison. The meat is flavored with coriander, mint and spring onions. Devouring instructions specify that after a small bite, a good squeeze of lime into the samosa is mandatory.
Order them from Thebohrikitchen.com
Basil and Tomato Arancini Eddies Bistro
Stuffed deep fried rice balls doesn’t excite the imagination. Add some Italian flavored ragout and cheese into the mix – now the eyes light up. Eddies Bistro serves a vegetarian version of the arancini which has basil and tomatoes as key ingredients and its served with a goat cheese dip. You can’t stop at one.
Glazed Pork Spare Ribs at Olive Bistro
Perfectly cooked pork ribs are like a dream come true and the soft and melt in your mouth spare ribs at Olive Bistro were quite the revelation. The casual dining avatar of the elder sibling, Olive Bar and Kitchen, is successfully carrying on the older kitchen’s traditions. Pineapple and star anise glaze balanced sweet and warming heat to the ribs, very wintery, and we cannot stop raving about the unbelievable buttery texture of the ribs.
House Fries at Doolally Taproom
No list of bar snacks is complete without the humble French Fries. You have to give it to Doolally Taproom to up the ante of French Fries. These aren’t the kinds that come out of a frozen packet. They’re hand cut fatter than one’s finger, fried brown, salted and spiced, and served with 3 different dipping sauces. One basket is more than enough to satiate 2-3 hungry stomachs.
Laal Maas Phulka at Monkey Bar
Desi tacos are all the rage, we choose Monkey Bar’s Laal Maas Phulka. The lamb cooked Rajasthani way with lots chilli and spice, served on a chapati lathered with chilli pickle flavored mayonnaise, ker sangri mix and topped with onion and white radish slaw; garlic and coriander chutney. We’ve gobbled so many of these while downing Monkey Bar’s Saat Rasta.
Gunpowder Calamari at Social
Crispy batter fried squid rings or calamari with a side of mayonnaise is a seafood mainstay on any menu. How does one spice up life of this staple? With gunpowder of course. The south Indian Molagapodi spice mix which makes you cry tears of joy because it is so pungent and finger licking good. Gunpowder adds some much needed to zing to the mundane calamari.
Texas Style Beef Nachos at Old Wild West
Another bar staple are nachos. Typically served with refried beans, shredded meat of choice (beef in this case), loads of melted cheese, sour cream and salsa. It is a combination which rarely fails. The reason we picked Old Wild West was not just the portion size but the freshness of the ingredients used – many places miss out on this crucial bit.
Featured Image: Laal Maas Phulka at Monkey Bar.