Vintage decor, a cosy ambience and a great mix of flavours make The Food Bar an epicurean delight
If you have ever wondered about the idiom ‘hidden gem’, this two-week-old restaurant, The Food Bar is a prime example. Not to say that it took us that long to find the city’s newest bistro. But, though this 1,600 sq ft joint is primely located in Race Course, it takes a keen eye to spot the black and yellow signage next to the iconic Richy Rich icecream parlour. It is our search for the elusive steak that has brought us to this cosy little joint, after all, their Instagram page says: Missing our steak would be a missed-steak.
True to its name, The Food Bar, this 40-seating restaurant offers a multi-cuisine menu ranging from Continental dishes to Asian food and even the ubiquitous butter chicken. What you don’t get, though, is a cocktail, despite its ‘bar’ tag. Kaviya N, one of the partners clarifies with a laugh that, “We hope to raise your spirits with our food.” The latest contender in the food scene steps up to the challenge with a pinch of humour (we urge you to pay close attention to the blackboard placed outside their front door), elegant sartorial choices with regards to the ebony and ivory interiors with mahogany-coloured wooden floors, all finished off with a great mix of flavours.
Love Thai neighbour
We start with some entrees. Cheese balls come first with a spicy peri-peri mayo. Unusual, in their choice to avoid the use of corn, it is the added chilli flakes and the unexpected hit of spice that elevates an otherwise commonplace classic combination. Another dish bringing out the best of the Asian section of the menu is the Thai chicken with cashew nuts, a hot favourite we hear. A stir fry which can often be a hit or miss if overly soggy and lumpy, this staple is crunchy and juicy at the same time with the aromatics coming from fresh home-grown basil and red chillies. It’s Indian counterpart, the crispy fried lamb, pales in comparison.
Pasta la vista, baby!
On our table next is a choice of pasta— a chicken penne in cream sauce and a bacon spaghetti carbonara. The penne cooked al dente, is creamy thanks to its rich white sauce and has the right amount of bite from the bits of chicken. The spaghetti takes a more rustic approach with the flavours from the meat permeating through the dish. The best part of this dish is every bite. Comfort food rarely needs more.
Till we meat again
Some of the best flavours, however, come in the form of the succulent pork chops that have a generous helping of a slightly salty jus that beautifully unifies the generous helpings of sauteed vegetables. It seems like our quest might have just ended.
The dessert is another favourite, Chocolate soil. Featuring a dark chocolate mousse with chocolate crumbs, the dish is light yet substantial.
New breakfast menu set to launch beginning of December. Rs 1,000 for two. 11 am to 11 pm