Kolkata, November 22, 2023 : Monkey Bar proudly presents its latest culinary adventure with the launch of an exciting new drinks and food menu, inspired by the vibrant flavors of India, aptly titled – Tales of India. The new menu is available all across India at Monkey Bar outlets in New Delhi, Bangalore, Kolkata, Mumbai & Chennai from 10th August 2023. Monkey Bar has been a trailblazer since its inception in 2012 as India’s first gastropub, unapologetically fun, quirky, and unabashedly Indian. Known for its delightful non-conformist menu that defies stereotypes, Monkey Bar brings a fusion of quirky dishes and comforting classics to the table.
Tales of India, showcases the rich tapestry of flavors from across the country. The new cocktail menu has been designed by the group Head Mixologist Harish Chhimwal who draws inspiration from Indian culinary traditions, regional ingredients, capturing the essence of each region and creating a harmonious blend of tastes and textures. To complement the culinary adventure, Monkey Bar offers artisanal cocktail offerings, each with its own captivating story. From spicy concoctions to exotic blends, the drinks are designed to ignite conversation and unlock new experiences. The menu celebrates the scents and flavors of India, inviting guests to revel in a sensory experience.
The new beverage menu at Monkey Bar brings together rich flavors and draws inspiration from the local delicacies of India. It showcases a celebration of diverse culinary traditions found across the country, with a particular focus on regional ingredients. The menu takes inspiration from traditional beverages like Parsi cola and masala tea, condiments like murabba, and snacks like panipuri. It presents a harmonious fusion of traditional flavors and innovative bar techniques such as fat washing. Moreover, Monkey Bar has started crafting its own in-house vermouth, cordials, and liqueurs. The cocktails are garnished with edible rice paper prints, adding to their visual appeal. Sourcing ingredients from different regions of India adds to the menu’s authenticity. For instance, Monkey Bar has obtained pineapples from the Garo hills of Assam & Meghalaya, tamarind from Madurai in Tamil Nadu, coconut and curry from Kerala and Tamil Nadu, citrus from the Himalayan belt, and pomegranates and roses from Rajasthan.
The food menu has been carefully put together by Corporate Chef, Monkey Bar – Irfan Pabaney and Chef Sumit Choudhary which draws inspiration from Indian culinary traditions and regional ingredients. The menu showcases a diverse selection of dishes that celebrate the richness of the country. The indigenous ingredients, combined with traditional cooking techniques, create a harmonious blend of flavors that transports guests to the heart of each region. Join in on this culinary adventure, where each bite tells a story of regional flavors and the rich tapestry of Indian cuisine.
COCKTAILS AT MONKEY
The menu showcases a diverse selection of innovative, on-trend cocktails complemented by beloved classics. One notable favorite is the ‘Pom Pom Cola,’ featuring India’s own dark rum, Old Monk, mixed with house pomegranate cordial, lime juice, and topped with cola. A standout creation, the ‘Rum Cha,’ pays homage to the tradition of cutting chai, blending homemade masala tea cordial with rum and serving it in a metal kettle to evoke the lively ambiance of local markets. Continuing their dedication to innovation, Monkey Bar presents the ‘Murabba Mule,’ a clever twist on the classic mule cocktail, using in-house murabba crafted from leftover lime. For a tropical escapade, guests can indulge in the tantalizing flavors of the ‘Hustle Rani,’ where the exquisite Madurai tamarind takes the spotlight. Tequila, lime juice, simple syrup, and the tangy essence of Madurai tamarind puree harmoniously combine to create a refreshingly zesty sensation.
Gin enthusiasts will find themselves delighted by an array of cocktails at Monkey Bar. One of the highlights is The Dirty Monkey, a captivating concoction of gin, vermouth, lime juice, sugar, and their house-made amla brine. Another tempting option is The Monkey Gaga, which entices with its blend of gin, lime juice, basil, cucumber, and a hint of simple syrup. The gastro pub has embarked on an innovative mixology journey, utilizing locally-sourced, seasonal ingredients that explode with flavors. The brand’s commitment to sustainability shines through as they incorporate every part of the fruit – from the seeds to the pulp to the peel – in most of their cocktails, resulting in extraordinary and delightful flavor combinations. Adding to the enchantment, Monkey Bar serves these masterpieces in earthen pots skillfully crafted by local artisans, not only presenting a beautiful aesthetic but also supporting the preservation of traditional craft practices.
FOOD AT MONKEY
Our Baked Mirchi Salan is inspired from the bhavnagar bhajji chilli and is stuffed with amranth and betroot pachadi, Mix Veggie Cutlet is a monkey take on homestyle cutlets made with banana flower, sweet potato and fresh coconut cooked with tamarind, Multan Paneer Tikka is an ode to the classic paneer tikka marinated in Multani spices, Shroom Tikka is a spicy fiasco that is served with Sikkim’s churu cheese dip and comes wrapped in a peri peri spice mix.
Diners can indulge in the exquisite taste of Kerala Roast Chicken, where they will find tender, dry-roasted chicken served alongside pickled mustard-infused radish and delicate dosa crepes. Alternatively, they can savor the flavors of the Kashmiri Wazwan style Lahabi Kabab, which features succulent, spiced meat accompanied by a refreshing mint chutney, all presented on Kashmiri Lavasa bread.
The menu takes guests on a culinary journey, inviting them to explore the essence of different regions. The Shroom Tikka presents peri-peri spiced button mushrooms accompanied by a delectable Sikkim’s Churu cheese dip. The Chicken Nihari Kulcha pays homage to the Awadhi culinary traditions of Uttar Pradesh. Meanwhile, the Pahadi Khatta Meat Kulcha nods to Himachal Pradesh, and the Chettinad Mutton Seekh draws inspiration from the bold flavors of Tamil Nadu. For dessert, the Gur Kulcha showcases the sweet and nutty flavors of North India, featuring a jaggery-stuffed parantha served with vanilla ice cream and a jaggery and pepper-caramel sauce.
Incorporating local ingredients into the dishes is a key aspect of Monkey Bar’s menu. They take pride in sourcing Jakhya, a wild mustard from Uttarakhand, which infuses their dishes with a sharp and intense flavor, creating a memorable culinary experience. Additionally, the menu features Kallari cheese, a delightful mozzarella variety originating from Jammu, known for adding a rich and creamy texture that elevates the taste of their creations. To capture the essence of East India, Monkey Bar includes East India bottle masala, a carefully blended combination of spices that plays a pivotal role in many of their dishes, bringing forth the aromatic and unique flavors associated with this region’s cuisine. For those seeking a fiery kick, they incorporate Guntur chili from Telangana, widely used in South Indian cuisine, which adds a distinct spiciness that tantalizes the taste buds. Monkey Bar also embraces Pippali, also known as Long Pepper, as a noteworthy ingredient, contributing a subtle heat and imparting a remarkable flavor that sets their dishes apart. Lastly, they showcase Churu Cheese, a local cheese hailing from the enchanting state of Sikkim, which infuses their dishes with its distinct taste and texture, delivering a culinary experience that truly celebrates the flavors of India. Each ingredient is carefully selected to enhance the authenticity and taste of the dishes, showcasing the culinary treasures of India’s diverse regions.
Corporate Comm India (CCI Newswire)
