<img title="An enchanting installation hangs from the atrium. Pics/Milind Saurkar" src="http://images.mid-day.com/images/2017/apr/29-atrium.jpg" alt="An enchanting installation hangs from the atrium. Pics/Milind Saurkar" /> An enchanting installation hangs from the atrium. Pics/Milind Saurkar
"Creating this took the most amount of time," says vice president Sachin Bhat. We are unable to see what he's pointing at, considering our line of vision is blocked by chandeliers that hang from the false ceiling. Dodging burnt orange chairs and kitschy plates with headphone-wearing skeletons placed on the tables, we make our way across the wooden floor and look up.
A 'wow' escapes our lips as we find a huge installation of wooden birds, wind chimes, mirrors and light bulbs hanging from the atrium. Enchanted, we even imagine the birds flitting their wings and singing a lovely tune when a gust of wind wakes them up. This isn't a setting from JRR Tolkien's fantasy novel, we remind ourselves, even though we're at Lord Of The Drinks (LOTD).
<img title="Mint Papaya Rita" src="http://images.mid-day.com/images/2017/apr/29-mint-rita.jpg" alt="Mint Papaya Rita" /> Mint Papaya Rita
Papaya in a cocktail The restobar, which has made a name for itself in Delhi with five outlets in the last two years, opens its doors to Mumbaikars today. Owned by Priyank Sukhija and Co. (the team behind Tamasha), the 8,500 sq ft space, with a mezzanine level, is the latest entrant in the bustling neighbourhood just off Linking Road in Andheri. It has The Little Door and Brewbot in the vicinity for company.
<img title="Chukandar Galouti" src="http://images.mid-day.com/images/2017/apr/29-chukandar.jpg" alt="Chukandar Galouti" /> Chukandar Galouti
The mammoth, well-stocked bar offers punches, smoothies, shakes, mocktails, LIITs and house specials. We begin with Mint Papaya Rita (Rs 500), a refreshing cocktail poured on an ice globe, where the heat of tequila is assuaged by fresh papaya juice, and a smoked chilli sprig adds a lovely, burnt aftertaste. It scores over Turmeric Martini (Rs 550), where the tart haldi foam overpowers the well-balanced citrus vodka-turmeric syrup concoction as well as Bull Fire (Rs 650), a subdued LIIT with an overdose of blue curacao.
<img title="Kochi Buff Chilli Fry with Malabar Paratha" src="http://images.mid-day.com/images/2017/apr/29-kochi-buff.jpg" alt="Kochi Buff Chilli Fry with Malabar Paratha" /> Kochi Buff Chilli Fry with Malabar Paratha
Dilli's damp squibs Offering a wide range of fusions in pizza, pasta, sandwiches, tacos, dimsums and thalis too, the eats menu has been helmed by chef Jehangir Jamula, whose past stints include working with popular chefs Gaurav Gidwani and Gresham Fernandes. The menu retains several signatures from the Delhi outlets. We try Non-Veg Tandoori Platter (Rs 955) and Boozy Dal Makhani (Rs 395). Both fail to teleport us to the Shire.
Instead, it's the new additions that pique our interest. These include Chukandar Galouti (Rs 435) with melt-in-your-mouth smoked beetroot kebabs that offer a distinct meaty texture, served on coin parathas and accompanied by a creamy tzatziki. Another highlight is Fennel And Chorizo Pizza (Rs 565), wherein an average thin-crust pork pizza is elevated with crisp fennel and roasted coriander seeds.
<img title="Malvani Jhinga Curry" src="http://images.mid-day.com/images/2017/apr/29-zinga-curry.jpg" alt="Malvani Jhinga Curry" /> Malvani Jhinga Curry
Kochi meets Malvan Presented in a train engine (no kidding!), Kochi Buff Chilly Fry With Malabar Paratha (Rs 495) works up our taste buds with its firm pre-roasted carabeef chunks that have been stir-fried and tempered with curry leaves and mustard, transporting us to the charming inner lanes of Fort Kochi. Meanwhile, flavours of the Konkan descend upon us as we dig into Malvani Jhinga Curry (Rs 595), a thali offering a coconut and spice rich coastal curry that soaks in tender prawns accompanied with dried shrimp bhaaji and rice.
Though satiated, we can't resist Paan Ice Cream Martini (Rs 285) where the strong flavours of gulkand and iced betel leaves whipped into the ice cream are balanced with the accompanying thandai shot. It's enough to make us do an encore but only on days we're keen to loosen our purse strings.

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Delhi's most opulent restobar comes here to add to the nightlife of the buzzing suburb with its fusion fare and cocktails infused with papaya

Mumbai Food: Popular Delhi restobar to open doors in Andheri

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Mumbai Food: Popular Delhi restobar to open doors in Andheri

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