Food: Zorawar Kalra talks about his new bar in Bandra

Each time restaurateur Zorawar Kalra plans to open a new space in the city it is difficult to skip the buzz around it The point of discussion here is MasalaBar Kalrarsquos first bar project in India that is scheduled to open in a month on Bandrarsquos Carter Road Dressed in a grey suit he meets us at his popular Masala Library to talk shop Well almost At the onset he isnrsquot ready to reveal all to our first question about the muchhyped bar I want to lobby for copyright in the food industry adding that the biggest restaurants are rehashing ideas of existing successful restaurantsAlso read2016 A mustread guide to Mumbais cultural sceneRas Malai Tres Leches Fresh Fruit Cream Cookie Dough Essence Enter the labFinally he blinks Ayaz Basrai has redesigned the bar that will have a 270degree panoramic view of the Arabian Sea he shares It will be a candlelitonly bar that will use allorganic beeswax locally sourced candlesZorawar Kalra at Masala Library in BKCAs for the cocktails and food it promises to recreate the laboratory experience The stuff that we will be using to make our cocktails will be straight out of a lab Itrsquos a science lab and bar Every cocktail will come with food that matches it shares Kalra He cites the example of rotary evaporators which will be used to infuse their inhouse vodka mdash a process that will require three hours to prepare a single bottle A centrifugal machine will offer drinks such as a clear Bloody Mary All the equipment will be in full display of patrons to see and use and not just for deacutecor Aman Dua Farzi Cafeacute and Pa Pa Ya is working with Kalra on the menuAlso readI play to win says Zorawar KalraThe keyword is post molecular mdash most of the cocktails wonrsquot use any chemicals but just techniques We will be introducing this new term for our cocktails as the techniques will be fairly advanced Tapasstyle menu will mean only small bites Each cocktail will be a story I will give a docket with each cocktail which will tell you what we were thinking when we created the cocktail it will be handdrawn There will be 12 signature cocktails which will be an experience for your five senses Everyday the restaurant will open with a sundowner The website will mention the time when the bar would open reveals an excited KalraThe menu will be a celebration of local cuisine mdash good enough to make you nostalgic Most ingredients have been sourced within eight miles Chefs will step out and forage ingredients to place on a dishThink crazy stuff with South Indian food and popcorn too he teases our mind thatrsquos curious already Other elements will include customised ice cubes soapstone ice cubes that donrsquot water your drink instant chilled glasses that wonrsquot need you to add ice in your cocktailsA risk worth takingThe ideas might wow us but what about an industry that is ridden with failures we ask Kalra has his winning formula mdash Innovate and plan well in advance for the property to be a success It took me six years to open Masala Library Itrsquos the highest failure rate business in the world and getting licences is a task It is necessary for a restaurant to innovate to stay ahead of the curve and make a mark I can get a good bellini or a cosmo in 30 bars but will I get carbonated screwdrivers everywhere No he reasons Kalra feels that one of the biggest reasons for a restaurant to shut down is under capital with owners having money to build a restaurant but not sustain itRegional heroKalra is a champion of Indian food and ingredients and believes that it will stay strong and long Nobody was looking at regional food Indian food was uncool Today Farzi Cafeacute is a place where you will go with your family corporate lunches and even dates Chefs dropped by my restaurants on multiple occasions and in two monthrsquos time you notice a copy cat version of the restaurant he divulges