A place which you will visit Ek Bar and keep going Bar Bar. Such is the aura of this place. Located in one of the most happening places of Delhi NCR, Ek Bar is located in Defence Colony. The place stands out from all the other cafes and restaurants because of its authentic taste and ancient interiors.
The idea of Ek Bar is to provide Desi food with a modern twist and flavours that no one has ever tasted. The ingredients of the food served here are gathered from all over India, and presented in the Ek Bar signature style, yet retaining the original flavours and theme – as expected once again from AD Singh and his team.
Everything including the ambience, food and beverages at Ek bar are Indianised in their own ways. So one can go Desi here.
Talking about the food, each dish is prepared in its unique way with a hidden USP in each of them. Owing to the vast choices from the menu, one can go bizarre ordering dishes.
We began with the Roasted Pumpkin Mulligatawny Soup – this was a vegetarian soup, with authentic flavour of pumpkin and lentils garnished with basil leaves. Soothing for the throat, such is the preparation and flavour. The shaved pumpkin seeds provide that extra crunch to the taste.
Nali Shorba – The tiny bits of lamb balls in a clear soup with meat broth is a part of the winter menu for this season. For non-vegetarians, a meal here in winters would be incomplete without this soup to start your meal.
City of Nizams – the signature cocktail at Ek Bar – a blend of Javitri, Khus Khus, Orange Syrup, Ginger, Turmeric and Ginger dedicated to Hyderabad. One sip of it actually could give us an insight to what Hyderabad would be like.
The Plum and Mint Sharbat was one of the nicest and most refreshing Mocktails we tried here – even in winters, this would be a choice for people especially, as they dance their and sweat their way to the DJ beats on New Year’s Eve.
Hot Toddy- one of the most hot-selling cocktails at Ek Bar, perfectly suited to the weather with a soothing effect and being alcoholic at the same time. It is a fusion of Pomegranate, Oranges, Cloves, Ginger, Cinnamon and Nutmeg. It acts as a medicine for those with a sore throat.
Next in line were the Falafal Veg Kebabs with stuffed Aloo and Pyaaz Naan, Green Chutney and Mayonnaise and Green Salad. These were Falafels in the form of rolls and a unique preparation for vegetarians in starters.
After that came the Andaman Tuna Chaat and Veg Chaat which were Papdis topped with Tuna, Onion, Tomatoes, Sev and a drop of curd in the non-vegetarian preparation while the vegetarian ones had Onions, Tomatoes, Sev and a drop of Curd less the fish and both were delicious. It was a regular version of Sev Puri served with a modern concoction of fish in non-vegetarian. The flavourful green and sweet Tamarind Chutneys were the icings on the cake.
We were then served the Noori Seekh Kabab – mouth-melting Mutton Seekh Kebab with Green Mint Chutney and Salad followed by Lemon Grass Ghicken in a platter. These too were served with stuffed naan and mayonnaise which were perfect accompaniments to the platter.
The Baked Malai Mushroom was the best in vegetarian starters in which the mushrooms were smeared with Cream and Parmesan Cheese shavings which were baked and served fresh and hot and tasted as fresh as the presentation.
The Sausage Thali is a lovely combination of Malabari Prawn, Chicken Tikka and Spicy Pork Sausages. These were tender and succulent Sausages with distinct flavours served with a spicy dip.
The Sweet Corn Malai Kadhi was made of Sweet Corn, Pumpkin, Broccoli and Cream prepared in a Tandoor. The flavour was sweet and salty at the same time and again a soothing delicacy and favourite for vegetarians.
The Quinoa Pulao was best vegetarian main course preparation at this place – Barley, Rice with Avocado, Garlic and Quinoa were the main ingredients of this dish. The rice in this are cooked differently and then layered together similar to the preparation of Biryani. It was infused and topped with Dry Fruits for an added sweetness.
Barbeque Pork Belly was another highlight of Ek Bar in which Pork Belly was tossed in Barbeque Sauce. The Pork was so tender that it just melted in my mouth and the flavour of the Barbeque Sauce was irresistible that made me finish the entire dish, inspite of being full.
Gunpowder Crusted Grilled Tilapia was the end to our main course session and a brilliant end to the meal before the desserts. The Fish was again soft and tender plated with a Creamy Sauce, Lemon Wedges for Lemon Juice if required, and Basil Leaves.
Our request for desserts was addressed by the Lemon and Kubani (apricot) Ice Cream – a chilled mine and apricot ice cream with smooth ice cream scoops.
Moong Dal Baklava was a recommended dessert served to us here and after trying this, we were glad to have trusted the Chef Pujan’s suggestions in what to order.
Baked Saffron Yogurt (Indianised Cheese Cake) was a decadent end to our complete day’s meal that left us wanting to have more of it even after being full till the brim. Since, cheesecakes are my favourite form of cakes, for me this has to be the best dessert.
One would be thrilled to have such delicious food and it could be a Ek Bar could be on your Go-to list for your New Year’s Eve.