Monkey Bar Bangalore and Delhi is all set to take you on a culinary adventure down the coast of Kerala and Karnataka. A few of us attended a preview of this coastal menu in the outlet located in the heart of Indiranagar. It was a lazy Saturday lunch, and Monkey Bar presented various popular local dishes in the typical Mo-Bar twist. The afternoon was kick started with a round of their signature cocktails – most popular selection being the Chilli Puli – an exotic tequila cocktail mixed with chilli, lime and tamarind paste. For the faint hearted like me, who probably can’t down a tequila cocktail, and a very potent one at that – there’s also the delicious and sweet Soulful Kadhee – a concoction of gin, Kokum syrup, lime cordial and tender coconut water – perfect to sip on on a warm afternoon. Another popular selection was the Vanakam Panakam – a potent mix of whiskey, panakam and lemon juice. The menu promises various family recipes and local cuisines – and a quirky innovation that always comes with Monkey Bar.

That’s a shot!

To start off conversations with KUTTARI SALAD with Soulful Kadhee (drink) in the background

The meal started with the Southern Fry – with batter fried calamari, coconut crusted prawns tossed in dried shrimp rub – quite perfect to munch on with the drinks. A nice chilled dip would have been perfect with the dish though. The Kuttari Salad is quite a good bar snack as well – baby spinach, red rice, raw mango and peanuts. I was also pleasantly surprised with the Udupi Beet Cutlets – rava crusted potato and beet mash cutlets served with kerala parantha with tamarind sauce. I am not particularly fond of beet root, yet this crispy cutlet was a very nice rendition, a well adapted almost Bengali preparation of the vegetable.

Southern Fry!

Udupi Beet Cutlets

KP TACOS

The next few dishes were all really nice – KP Tacos – Chettinad pulled chicken served with Kerala Paratha – a nice take on the tacos with the flaky bread. The Prawn Ghee Roast that followed is a personal favorite. I have always liked this Mangalorean preparation, this spicy preparation with fresh water prawns is delicious usually with neer dosa, was served with garlic toast. The Kundapur Wings was another delicacy from this region, chicken wings tossed in ghee roast masala served with sprouted moong kosambri salad. A wonderful adaptation. And then, the delicious Monkey Eggs – a spin off from the traditional Eggs Benedict – with coriander and black pepper crusted poached egg on puff pastry, quite a nice dish to try. Lastly – and possibly the best dish of the afternoon was the Kerala Bao Uttapam – Kerala inspired spicy and dry beef fry with fluffy and soft bao uttappam and coconut chutney.

Monkee Eggs!

Kerala Bao Uthappam (Beef)

The Coastal promotional menu has quite a few other interesting offerings with sea food and more – a menu definitely worth exploring. The menu was designed with local and popular dishes from parts of Udupi, Kundapur, and  some delicious dishes from Mangalorean cuisine as well as flavours from coastal Kerala. This part of India is known for their unique and distinct cuisine, of rich and spicy food blended in with flavorful fares. And these intrinsic and tasteful flavors have been brought to Bangalore and Delhi by Monkey Bar – available in their outlets until 30th June, 2016 – don’t miss it!

MONKEY BAR – BANGALORE
# 610, 12 th Main Road, HAL 2 nd Stage, Indiranagar, Bangalore- 560 038.
Phone Number: +91 80 44114455

MONKEY BAR – DELHI
Plot No 11, Pocket C 6 & 7, Commercial Complex Vasant Kunj
(Adjacent to Kotak Mahindra Bank and Mini Cooper Showroom), New Delhi – 110070
Phone Number: 011 41095155

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