New nibbles for a boozy night out

Among the many profoundly important things that I have picked up from Winnie-the-Pooh, there’s one line that has always stayed with me —  What could be more important than a little something to eat? And if that’s taken in its literal sense, that little something would probably translate as nibbles/bar bites that are increasingly getting more out of the box. The month of January saw at least six new night spots open their doors to revellers, and we were there to take a bite or two of the many bar snacks on each of their menus. Here’s a lowdown of some of their offerings, we recommend you try, when you step out for a night out.

Theory’s Oven roasted Nori chips

Think sushi and you can’t help but picture those delicious maki rolls and while we don’t think deconstructing it was the inspiration behind Theory’s Oven roasted nori chips, it does get our vote for pure innovation. Mickhiel Pinto, managing director Artisan Food Temple (AFT), informs us that their nori chips are a result of a lot of trial and error and tastings to get the flavours without losing out on the crispiness of the chips. He says, “We tried oven roasting quinoa and flax seeds too and that surprisingly tasted good. We then thought of doing the same thing with nori sheets and that’s how we came up with the nori chips.” It’s a different version of the sushi, which is topped with the buttery salmon, some goat cheese, avocado cream, a salty caper and garnished with a sprig of dill. A play of textures and tastes, this one will definitely be a hit with seafood lovers.
COST: Rs 575, plus taxes
AT: Theory, C Wing, Trade World, Kamala Mills, Lower Parel

Tamasha’s Indian Macaroni Balls

This SoBo multi-cuisine bar and restaurant honours America’s favourite and comfort food Mac N cheese with their own spin on it.  So you get cheesy macaroni balls with freshly ground Indian spices served with a blended mango and jalapeno dip. Chef JJ reveals that the desi spin was actually inspired by our very own vada pav. He adds, “Macaroni and cheese is an old school dish, and has been comfort food in the West for several years now. Keeping the Indian palate in mind we decided to fry it like spiced balls and the idea came from our very own street vada pav. Hence, we infused the concept of the tradional vada masala in the center of this golden fried delicacy and turned America’s favourite mac n cheese into its best desi version of itself to appeal to every Mumbaikar.”
COST: Rs 285, plus taxes
AT: Tamasha, Victoria House, next to Kamala Mills, diagonally opposite Hard Rock Cafe

1Above’s Sushi burger

Putting together two popular favourites — sushi and burgers, chef Prasad, at 1 Above came up with this bar bite.  Giving you a manchurian patty served in a bun made of rice.  He says, “Sushi and burgers are both popular so it made sense to create something with them. As a chef, I reckon the flavoured rice with a Japanese togarashi spiced patty and then the teriyaki drizzle is balanced in texture and flavour. We serve the dish with a side of wasabi fries and Asian coleslaw to complete the wholesomeness of the dish.” 
COST: Rs 400, plus taxes
AT: 1 Above, Trade House, Kamala Mills

Shizusan’s Penang Laksa Spiced Lotus Stem

If you want to ditch the regular bar bites, and want something oozing flavour, go with the Penang Laksa Spiced Lotus stem, the creamy coconut-based Laksa lightly flavours the crunchy lotus stem. A perfect accompaniment to any drink. Chef Paul Kinny, culinary director Shizusan Shophouse & Bar, says, “Take any bar snack across cuisines and you will find them all have varying degrees of spice, crunch and a bite without being overly messy. The Penang Laksa Spiced Lotus Stem has all these characteristics in addition to the novelty factor and universal appeal since it’s vegetarian. This is a part of my pursuit to being a lot more vegetarian-friendly in 2017.”
COST: Rs 295, plus taxes
AT: Shizusan, High Street Phoenix, next to Lifestyle, Lower Parel

Verbena’s Lamb bulgogi

This Korean favourite is traditionally prepared with grilled and marinated beef but Verbena does a version of it with lamb that’s spicy and goes very well with your drink. Chef Ashwin Kotian, says, “We have kept a few well-known dishes in our menu with different origins so that our guests can enjoy the authentic taste while they sip on their drink. I have two signature lamb dishes on the menu — Lamb Bulgogi and Boti kebab which are cooked to its tenderness and it’s original flavour.”
COST: Rs 590, plus taxes
AT: Verbena BrewPub & Sky
Garden, fourth floor, Trade view building, gate no 4, Kamala Mills Compound, Lower Parel

Matahaari’s Kare Pan (Japanese curry bread)

This is essentially deep fried crumb bread stuffed with traditional Japanese chicken curry. The vegetarian version has a curry that includes potato and carrots as a base. The heartiness of the bread and the comforting curry together are an umami bomb. Nikhil Merchant, the F&B menu conceptualiser for Matahaari, shares, “I chose this particular dish as street food forms a very crucial (read, relatable) inclusion in a high energy space. With alcohol, burning the dance floor and late night partying, what one expects (or would choose) is a comforting,  heavy, fried dish — and with curry it’s an added bonus. I also wanted to provide a unique option so that our guests would not have to leave the space to go grab something satiating, hence the Japanese curry bread was introduced as a signature at Matahari since it pretty much gives what one would want to tuck in after all that revelry.”
COST: Rs 550 plus taxes
AT: Matahaari, level 4, The Atria Mall, Dr Annie Besant Road, Worli