Hemant Oberoi. Pics/Datta Kumbhar
"I don't want to go behind bars," chef Hemant Oberoi, a teetotaller since 1975, jokes when we suggest he go behind the bar for a photo shoot at his BKC restaurant that is finally licensed to serve some innovative cocktails. To ensure your stomach is lined well while you savour your drinks, he has created bar snacks like Cheese Crisps (Rs 375), Ginger Onion Tortilla (Rs 395), and even a Peruvian Chilli Chicken in a Cup (Rs 475). The most innovative we felt were the Lamb Cigars (Rs 475) served in a cigar box with a dip of basil and mint. We sip on the big draws from the bar menu:
TIME: 12 pm to 3 pm; 7.30 pm to 1 am
AT: Ground floor, Jet Airways Godrej Building, BKC.
During a holiday in Peru, Oberoi was eating a guava, which we call peru back home. "I thought of pairing it with pisco, their native brandy, stirred with a dash of lime juice," he explains. The drink comes in a martini glass topped with ice. On it sits a guava, scooped out to hold the spicy drink. It gets heat from a hint of Thai chilli and tabasco.
COST: Rs 525
Elderflower White Wine
Bring the glass to your nose and take a whiff of the herby thyme and rosemary muddle. Take a sip, and let the cool cucumber take over. The star ingredient, though, is the elderflower that goes beautifully with the acidity of the white wine.
COST: Rs 1,450
Small and sweet kumquat oranges are pan-roasted and pureed, and mixed with lemonade and white rum to make a bittersweet cocktail that is stiff on the palate.
COST: Rs 375
An acronym for Hemant Oberoi – Team, it's a tribute to the chef from his staff. A twist on the bloody mary, it has fresh tomatoes infused with rosemary and thyme with a layer of basil foam. Light on the palate and airy, the potency of this drink sneaks up on you after a few rounds.
COST: Rs 525
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