No Monkey Business

The pyramid-shaped glass building and the natural light cascading in, reel you in. At nearly 47 feet high, with a covered area of 3,500 square feet, surrounded by lush greenery, Monkey Bar commands attention—and deserves it, too. AMBIENCE: Inside, you are greeted with quirky posters like ‘Keep calm and burger on’ and ‘I want to kick your ass and become a superhero today’. The flooring has a mix of wooden-cobbled feel, while the tables have a rustic appeal. The impressive bar can accommodate a hundred people standing on weekends, in this 80-seater restaurant, open from noon to 12.30 at night. But Monkey Bar isn’t positioned like a nightclub, so there will be great music but it won’t cost you those conversations. FOOD & DRINK: If you are a small eater like me, you would probably enjoy the Chubby Cheese Mushrooms (stuffed with onions, feta cheese and herbs) as a starter. The Butterfly Chicken that comes in the shape of the Lepidoptera-shaped crusty shell with spicy chilli chicken filling, is yummy, too. Fish lovers shouldn’t miss the Devilled Fish—sautéed seer with chilli oil and ginger, which leave your mouth on fire. You can swiftly douse it with Mangaa, a blend of vodka, aam panna and sweet lime or get high on Narangi (whiskey and narangi). The Parsee Orderlies Mutton Curry served with clove rice is also delicious, in case you are craving red meat. The menu by Chef Manu isn’t really calorie laden. “It depends on the way you cook— sometimes a chicken burger has less calories than a vada,” he tells us. Weight watchers and salad addicts should try the Salmon Khan, with rice noodles, salmon, cucumber and bean sprouts. The Tikki of Joy, inspired by Kolkata, with bekti fish cutlets, is to die for. With all the breads cooked in-house, you can tell the freshness from the aroma. To end your meal, the gooey Flourless Chocolate XS cake served with ice cream is a hit. And the Mobar Sundae Sandwich, which comes laden with ice cream, nuts, Nutella, jello and tutti-frutti reminds you of all that’s good about childhood staples. QUICK GUN MURG HEN Ingredients 3 chicken breasts, cut into 7 pcs 20 ml Bacardi white rum 1 tsp synthetic vinegar 2 tsp caramel ½ tsp white pepper powder 1 tsp chopped ginger 1 tsp onion powder 1 tsp garlic powder ½ tsp coriander powder ½ tsp black pepper ¼ tsp turmeric ½ tsp galangal 1 tsp green curry paste ½ tsp broth powder ½ tsp chilli paste ½ tsp mustard oil ½ tsp coconut vinegar 1 tsp barbeque sauce 2 sticks wooden skewers (soaked overnight)

Basil mayonnaise (as accompaniment)

L’Officiel India DigitalRead L’Officiel India in the digital libraryEvery issue and every cover story, on TCG Media.Read now

Method 1. Cut the chicken breasts into seven pieces.

2. In a bowl, mix all the ingredients (except barbeque sauce, basil mayonnaise and skewers) to prepare the marinade 3. Add the chicken pieces, coating each piece thoroughly with the marinade.

4. Put the pieces onto wooden skewers.

5. Allow the chicken to marinate for a minimum of three to four hours. Recommended to be kept overnight 6. Heat oil in a heavy bottom pan, and sear the chicken for three minutes on each side.

7. In between, lightly baste it with barbeque sauce.

8. Once done, serve hot on a plate with basil mayonnaise.

Fast Facts Meal for two (with alcohol): ₹1,800 + taxes Seating: First come first served Children below 18 not allowed after 6 pm Skillet-cooked succulent chicken, marinated in a complex mix of spices and rum for good measure, with basil mayonnaise.

SERVICE: The service at Monkey Bar is quite prompt. What is noticeable is the generous dose of help extended to diners as they course through the expansive menu. So if you are one of those who get terribly confused while ordering, you’re at the right place.