For the first time since the pandemic hit, Monkey Bar has launched a new menu for its patrons. The menu that is available across all Monkey Bar outlets in the country focuses on small plates and cocktails. Named The Tales of India, the meticulously curated food menu by corporate chef, Monkey Bar, Irfan Pabaney, and Chef Sumit Choudhary, is rich in regional ingredients, and Indian cooking techniques from across the country. “All the elements on the menu are very well thought of. The menu has approximately 16 dishes. For me, sticking to basics is really very important. When we look at Monkey Bar, small plates work the best. The key is to not try too hard; for me the flavours should be spot on,” said Chef Irfan.
The drinks menu is a reflection of the varied traditional items like Calcutta’s phuchka, masala tea, Assam’s queen pineapple, tamarind from Madurai and so on. The cocktails blend a touch of class with rustic flavours and engaging interactive drama on the table.
Kerala Roast Chicken has soft tender chicken, dry roasted with spices and served with mini soft uttapams and pickled mustard infused radish
Chicken Nihari Kulcha draws its inspiration from Awadhi kitchens. This wholesome meal has kulcha stuffed with slow cooked chicken and served with the spicy chicken gravy and dollops of white butter! This one is a match made in food heaven
On a rain-soaked afternoon, t2 dropped by at Monkey Bar Kolkata to celebrate India on the plate with a memorable culinary experience curated by the gastropub.
A sip of Dirty Monkey is sure to lift your spirit up. This fine condition has in-house amla brine, gin, vermouth, lime juice and sugar. Bite into the amla on the stick for your palate to open up