What happens when a cocktail bar, a chef’s table, an art gallery, and an espresso bar jam together?
Dan Dan Noodles
It turns into a hybrid spot that feeds all the five senses.
We find a seat on a high table at BARE, the new cocktail bar at an upscale high-rise address in Worli. One must pass by the espresso bar by Boojee Café nestled in the midst of a 700 sq art gallery with art curated by Amrita Kilachand and Hina Oomer Ahmed of A&H Colab. While browsing, look out for a funky white sign that reads ‘Patience’ in black letters; the font dripping of paint. Push past it, and you’ll find yourself in a minimalist bar designed with beige and pops of orange — in lighting, and in table décor with the fruit as a centerpiece vase holding two yellow tulips on every table.
Lion’s Mane Shawarma
“Bare is a collaborative kitchen. Every three months, we will invite guest chefs and restaurants to co-create evolving menus alongside the in-house team,” Pooja Raheja, who runs the culinary design studio Eat Drink Design, tells us. BARE is her first F&B venture.
We are catching up with a girlfriend, so a round of cocktails is in immediate order. The cocktails are named number-wise, and easy to order. It’s No 4 (Rs 975) and No 3 (R975) for round one. An oxidative wine with an olive distillate flavoured with a gooseberry cordial and tonic water. It is matched by our companion with a tequila Blanco, Riesling and sour apple boba.
To go with it, we order not just any chakna, but a Prawn Chivda (Rs 550) that chef Aman Singhal, resident executive chef, created after bringing kharadi or baby prawns from Sassoon Dock. The tempura-coated munch is seasoned with a tempering of mustard seeds and curry leaves. It sits on our table till the very end, as we turn to it between other bites.
Prawn Chivda
The Jaipur Matar Tostada (Rs 600) is an ode to peas, three ways — in puree, in peas and crushed, forming a bastion flavoured with saunf (fennel seeds) and a Jaipuri spice mix, drizzled with sour cream. The dish lacks salt, and the natural sweetness of peas needs more distinctive flavours. We relish the compressed banana fritter base done in a Mexican-style Platanos Fritters. The texture and taste apes a hash brown.
With robust experience at Sitara Himalaya, Himachal and plant-based restaurant Tsas by Dolkhar, Ladakh, chef explains his philosophy, “I love feeding people and bringing new experiences to the table for my diners. My food is thoughtful, rooted in layered flavours and sensory experiences.”
Black Garlic Chicken
The Lion’s Mane Shawarma (Rs 1100) comes with koji-fermented khubuz bread, a creamy mutabal with black tahini called qizha. For those seeking more fire in their bite, the corn hot sauce does the deed. We relish the Black Garlic Chicken (Rs 700) with pistachio but the cookie cutter crisp that holds it is too sweet.
We have progressed to round two of cocktails. No 7 (Rs 975) and No 8 (Rs 975): The first is a negroni style gin and mezcal pairing with strawberry and smoked chipotle with Campari and vermouth. The latter takes shisho gin, and pairs it with prosecco and yuzu. It’s breezy, citrusy and palatable. All the cocktails are skinny, without much heavy palate feels.
Behold, the Brie Basque Soufflé (Rs 1100) is a revelation. It’s a full ramekin of baked brie with a torched purdah. We have three dippers on the side, namely a rosemary croissant that had been dunked in cream, and parmesan and smashed into a crisp biscotti, carom seed biscotti and cured pineapple. It’s loaded with carbs and perfect for sharing.
(From left) The cocktails No 3, No 4, No 7, and No 8. Pics courtesy/Bare; Phorum Pandya
The Dan Dan Noodles (Rs 1100) are on fire! Think Timur jhol with a tarty miso-coconut broth. To that, the protein is plenty in the chewy mushroom jerky with two cured eggs. We savour the generous splattering of chilly oil, making it a hearty big meal. Bare is a great spot to discover good design — in ambiance as well as menu. The cocktails are easy going and full of character, and the food is reimagined nostalgia set in a modern world.
Bare
At Raheja Altimus, Worli.
Call 8655094280
Time Cocktails, dining: 6 pm to 1 am (Closed on Mondays)
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