By The Bottle opens with a unique bunch of cocktails and street food
Adding to the growing list of bar and kitchens in town is the all-new By The Bottle. Located on the ever-busy Jubilee Hills road number 36, this 10-day-old outlet stands out for its quirky molecular cocktails and street food fusion delicacies.
That evening sun
I visit the bar on a Friday evening. I must say that a view of the sunset from this place is almost picture perfect. Choose a corner, order a drink and admire the sky going from light blue to orange and then a mixture of warm, dreamy colours like navy blue. When I look at the evening sky, I can’t take my eyes off it. The outlet has been designed in such a way that whether you’re at the bar or in the courtyard, you will be treated to a view of the city. The interiors are sleek and modern, but also have everyday street elements like an auto (placed near the section dedicated to live performances) and tar road flooring in the outdoor seating section. As I walk into the air-conditioned section, the hand-painted tiles on the bar catch my eye. The metal roof is painted in different colours and one end of the roof has bulbs, throwing light on the wall that has chemistry lab themed graffiti. The bar counter has four sizes of glasses with name cards for each. Handing me the bar menu, Ranjith Dodda, founder, explains, “We serve drinks in four different sizes – Chota (30ml), Pavva (175ml), Adda (375ml) and Khamba (750ml). This adds to the theme of a casual roadside tekha or dhaba.” The drinks are reasonably priced and the menu also includes Sangria and a dozen other cocktails.
The food menu boasts Pan Asian, Indian, Continental and street food options. We start with Kurkure Bhindi (Okra cut open, crisply fried and seasoned with salt and pepper). As the name goes, the crunchy snack is the perfect chakna (usually a spicy and deep fried accompaniment) for your drink.
We choose to pair it with one of their molecular cocktails, Sour Bomb. The waiter brings a few spoons of iced vodka in a martini glass and aam syrup in a flask. He then pours the liquid into the glass.
A cloud of smoke arises from the concoction. There is a strong flavour of raw mango pulp and the taste of vodka is quite subtle. This drink has dramatic elements, not just in the making process, but also in its taste, I think.
Between a sip or two, I pop the okra pieces into my mouth – a great combination, undoubtedly. “Molecular mixology brings science to the shaker to create new flavours, textures and enhance the overall drinking experience,” Ranjith shares, while I see the next dish being brought to our table. Paneer 65 Pav (cottage cheese cubes tossed in in-house 65 base sauce and served with pav bread) comes with fried green chili and a bowl of veggies. The bread, topped with a spoonful of butter, is extremely soft. A dash of lime in the curry gave it a tangy twist.
Among other dishes, Chicken 65 Pav, Burmese Parcel and Irani Murgh Tikka are our top recommends. In cocktails, Jack & Jill is another must-try. With an amazing view of the city and a bunch of offbeat drinks, By The Bottle could definitely be on a bar hopper’s weekend list.
Price for two: Rs. 800.