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South City mall's Barishh outlet gets a new menu under the assistance of Chef Saby Gorai

To encapsulate the essence of the decor, the food is colourful, full of textures and happy, which reminds us of the rainbow

Zeba Akhtar Ali Published 13.09.23, 09:37 AM

B Halder

BARishh, the bar-ish space from the house of Speciality Restaurants in South City Mall, is known for its eclectic decor and a fun vibe that transports diners to a completely different zone with its vibrant colours, mirrors, and nature-inspired decor.

Keeping the same ambience in mind, the brand has now undergone a total menu refresh by chef Saby Gorai. To encapsulate the essence of the decor, the food is colourful, full of textures and happy, which reminds us of the rainbow. At BARishh, food reflects the ritual of snacking with loved ones. Small plates comprise much-loved bites curated with regional ingredients that complement the cocktails well.

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The menu is divided into different segments ranging from Mowgli’s Corner, which comprises street food specials from different parts of the country, to Gupta Ji Snack House Howrah Pul Wale, which is an ode to the myriad varieties of chaat that we have in the country. There is also a celebratory section of desi bread or Naanzas, and for those that like fuller meals, a gourmet meal segment with rice/roti/noodles as the base is also available. Local beekeepers inspire the dessert segment known as Sunderban’s Honeybee Trail and uses honey really well, and showcases Bengali sweet treats in a reimagined manner.

t2 gets you the lowdown on what to order the next time you visit BARishh.

“I wanted to do something different with the menu. The decor had a lot of colour and nature and jungle. We’ve taken the colours of the butterfly and rainbow and gone for a local Indian regional, seasonal menu. Mowgli’s Corner is all about the jungle and the idea was to go back to simple and small nibbles. We wanted to create a taste which we have always enjoyed, and is comforting. We’ve taken street references of South India, Bhopal, UP and more. The idea is to make it chatpata. Indian food has a lot of vibrant flavour elements. We’ve also done a few in-house desserts. Naanza is another interesting section. Nicely fermented naan dough baked and then topped with toppings is a winner. Rice bowls with Gobindobhog rice are also a big part of the menu. You can also change the bowl with noodles, naan or rice. The menu has something for every type of diner, and goes very well with the vibe of the space,” said chef Saby Gorai

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