Monkey Bar settles in Kolkata

The mural was a great pointer to what Monkey Bar is all about, ‘fun, quirky, inspired by pubs the world over, yet, unabashedly Indian’.

Located on Camac Street, on the ninth floor of Fort Knox building, Kolkata’s newest gastro-pub has given an interesting twist to the wining and dining scene in the city.

It was evening. We opted for a seat by the window from where we could see the lit-up skyline extending in the inky darkness.
  
In the mellow lighting, we found the spatial lay out has three distinct areas, dovetailing into each other – an atrium with high ceiling, large arched windows and a variety of seating options; a distinct elevated bar area and an open-to-sky terrace.

The elevated area, which housed the lengthy bar, had a crimson facade that was built using hollow clay blocks and designed to create a geometrical pattern, we were told.

The bar has a miniature version of a British theatre style canopy.

One of the key features of Monkey Bar is that it adapts itself to whichever city it goes.

Besides signature concoctions such as the Copper Monkey and Mangaa, the cocktail menu included Toast to Calcutta (gin, basil, and house-made ‘gondhoraj’ cordial) and Old Fashioned on Camac Street (whiskey, roast almond syrup, bitters and praline). The Pack-a-Punch (rum, brandy, apple and thyme shrub and cinnamon) has got rave reviews we were told.
 
“Taking homely and familiar flavours and giving them an unconventional and playful twist for diners who are increasingly looking for food that surprises, comforts and satiates, has become a hallmark of the Monkey Bar menu,” was how I was introduced to the signature dishes.

The first to arrive was tacos made from our very own phulka filled with lal maas, and served with mirch achar, ker sangri sabji and coriander chutney.

The Tikki of Joy was a Kolkata-inspired dish, where bhetki fish cutlets are served with kasundi (mustard) and mint chutney.

Next in line was the Med Platter – falafel, spinach and cheese filo parcels, hummus, smoked baba ghanoush, roasted peppers and olives, served with pita bread and labneh. Mentally bookmarked the Med Platter, as it can also double up as a one-dish meal when you are in a hurry.

A quick look through the extensive menu card showed that the dishes ranged from regional Indian specials to Bengali cuisine inspired dishes, and even some international specials with a twist -- Prawn Ghee Roast, Butter Chicken Khichdi, Goan Chorizo Pao, MoBar Caramelised Ribs, Mixed Mushroom Bruschetta, MoBar Laksa, Spaghetti Aglio Olio and more.

From the modern take on the ubiquitous Keema Ghotala and Spicy Paneer Bhurji Buns to regional delights such as Kerala Beef Fry, Aunty Vinnie’s Berry Pulao and Reddy’s Popcorn Chicken, Monkey Bar has shown that it is not short on imagination.

For a sweet ending, we opted for the Nolen Gur Crème Brulee.

If you are looking for a more hearty closure, the spice and rum infused Hot Chocolate with marshmallows and doughnut holes is not likely to disappoint you.

Those who are interested in the background, Monkey Bar is owned by Olive Cafés South Pvt. Ltd (a subsidiary of Olive Bar and Kitchen Pvt. Ltd) in partnership with award-winning chef Manu Chandra and hospitality operations expert Chetan Rampal.

Monkey Bar is located on the ninth floor of Fort Knox building, 6 Camac Street, Kolkata and open 4pm to midnight from Tuesday to Thursday, from 4pm to one pm on Friday, and from noon to midnight on Saturday and Sunday.

(Reporting by Uttara Gangopadhyay)

Images: Monkey Bar