Remixing Fusion

A glass pyramid in Delhi is certainly a unique sight to behold, one that would make you look twice as you marvel at how it oddly fits amongst the concrete jungle. The insides of the glass structure play host to an open floor western-themed bar, with a state-of-the-art music system on one end, and cosy booths on the other; invokes nostalgia for old western bars and intimate city pubs at the same time. All of this is ensconced in bare metal support structures that add to the retro-futuristic vibe of the place.

This blend of themes and tastes is exactly what Monkey Bar is going for, with a new menu that matches their bohemian steampunk identity. We journeyed to their unique Vasant Kunj location, where they showcased their flavourful interpretation of what fusion food can be like.

The fun began with the finger foods, with a head-to-head battle between the creamy Unauthentic Poutine, and the familiar and spicy Nimbu Masala Fries. There are several tandoori kulcha’s as well, that come with a variety of stuffing’s, from chicken to mutton and even achari prawn, but our favourite remained the thick and fluffy Onion & Cheese Kulcha. However, even the fluffiest of kulcha’s can’t match the tenderness of the meat in the Monkey Fried Chicken Burger, even though the Bacon & Cheese Burger packed more flavour per bite.

Equally tender and light was the Prawn Fried Rice, which came with an amazing Gundruk Chutney from Nepal that elevated the dish to another level. Fish enthusiasts will love the Meen Pollichathu, which finds inspiration from Kerala toddy-shop style masala fish. There are dozens of other options to try, but we had to save some space for dessert, which was a revelation; between the bouquets of textures, which was the Masala Chai Eton Mess, and the classic Apple Pie Cheesecake Crumble, where the crumble single-handedly took the crown over everything else.

There are lots of drinks to pair all of these experiences with, some spicy and some syrupy sweet. Yet the ones that consistently captivated our attention were the desi-fied versions of the Peena Colada, which came with white rum and oddly enough, homemade rabri; and an Imli Sour, which mixed whiskey with an adrak-imli chutney and egg white, to somehow create a completely unique flavour profile.

In the end, all the dishes felt like an honest attempt to deliver a special experience with each bite. There were places where the risk backfired, and the flavours felt a bit too overpowering, but those were few and far between, making the overall experience quite fulfilling. We would definitely recommend a stop at this place if you are in the mood for something new and unique.