A Perfect Union of Food & Drinks

I am being candid when I say the name Reunion Bar & Kitchen seemed liked a strange combination to me and not very exciting too. But I was proven wrong.

The polite and unassuming owner, Mayur welcomed us and had us seated in the basement section. The place looked swanky, but a wee bit dimly lit for my liking.

The menu was exhaustive. Yes, drinks being the mainstay, naturally. The cocktails had interesting names and the concoctions, unique. Nevertheless, I headed to check out the food menu, which was why I was here.

I was taken aback. It was an exercise in choices. I had expected to see a few eats that compliment drinks and perhaps a few burgers, sandwiches et al. But I was in for a surprise.

The menu comprises appetizers like drunken chicken, Cornflakes Bhel, Aram ka vada pav, Crispy Macchhli as well as delectable fried food like Kalimirch Calamari, Bombil Fry, Tempura Fry, Kekda Pattice, etc. What’s more, they also offer lip smacking Indian options like Dal Khicdi, Chhole Khulcha, Rajma Chawal, Butter Chicken, etc. Whew! Stuff that Mumbaikars would instantly relate to.

Drunken chicken, their signature starter is what Mayur recommended. We had it in one shot, for that’s how it’s meant to be enjoyed. The alcohol was potent and yet, the chicken flavours were pronounced.  Perked up my taste buds immediately. Got my thumbs up instantly.

Even though we were engrossed talking, the whiff of the aromatic kekda pattice made us turn and look in that direction. The aroma was indeed overpowering and made us hungry. The cornflakes crust was crisp and well-fried and the crab filling, luscious. The perfect snack for a somewhat nippy afternoon and the fresh crabs made all the difference.

Not a great fan of vada pav, even though I am a Mumbaikar to the hilt, I relented and tasted the mini vada pav sliders. Yes, these were different. The yellow garlic butter  sauce was what lent it a unique flavour. Cleverly crafted, this one was.

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The spinach and mushroom bite-sized pita too had alluring flavours, but I felt that a better accompaniment would be a sour cream with herbs and spring onions, rather than the cheese sauce it came with.

I could not help saluting the chef for his innovative food and the quality as well. For a place like this, the menu and food quality had indeed bowled me over.

The butter chicken khichdi was well-spiced but not spicy and that appealed to me, but the conventional butter chicken creamy element was a tad less. But the keem pav which came next, compensated in ample measure. It was rustic, spicy and wow! Just the way a good keema should be. No gravy, no oil floating on the sides of the dish, yet, delicious. Full marks to the chef for getting this delicacy right in flavours and textures.

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The shahi tukda, one of my favourites, is what we rounded off our filling meal with. Well-made too. I loved the fact that the rabdi was light, in fact more like a badam milk and contained Baileys. And that’s what made the dessert unique. Of course, the bread was well-fried and generously dipped in the milk base. The Bailey’s could have been drizzled on top too.

For a food lover like me, the drinks here took a back seat as the food offered, is varied and unique.  Clearly a lot of thought and planning has gone into the menu.

With hearty food at affordable prices and exciting beers, cocktails, mocktails and more, this place will surely become a hub for reunion with friends.

 

 

 

 

 

 

 

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