What: New menu at Gabbar’s 
Where: 11/1 Ho Chi Minh Sarani, diagonally opposite US Consulate
When: 12.30pm to 4pm, 5pm to 11.30pm
Bill for two: Rs 1,000-plus (without alcohol)

A meal at Gabbar’s is bound to be a conversation-starter, so here’s where you bring all your awkward dates. The odd coupling on the menu and all the molecular gastronomy tricks leave no place for boredom at the table. 
“The Molecular Papri Chaat is one of our most popular dishes, so we have a different version this time where the dhokla soaks up the liquid nitrogen and freezes instantly. It’s also fun to watch the chef do this,” said Harsh Sonthalia, partner, Gabbar’s Bar & Kitchen, which turns one this September and hence the updated menu. 

There will be lollipops at every table through September, which will take you right back to childhood. t2 sat down to dine at a table where the presentation and cooking methods caused much flutter. 

What’s your poison — wine or coffee? At Gabbar’s you don’t have to choose any one because here’s a heady mix of both. Espresso Sangria is a well-blended concoction with chopped oranges and apples and is great as a before- or after-meal beverage. It has the kick of wine and the bitter aftertaste of coffee. The liquid nitrogen makes it frothy and chilled! Rs 345

Birbal’s Favourite Khichdi is nothing like the khichri it’s named after, which, legend goes, Birbal tried to cook to give Akbar yet another lesson in justice. This one is a classic Italian risotto with Parmesan cheese and black olives. It is accompanied by a classic Indian tandoori dish (mushroom or prawns)! You’d think they wouldn’t see eye to eye but neither dish overpowers the other. #MealsWithAMoral Rs 395/Rs 495

Paan Mousse: The crunchy paan leaves enclose a creamy gulkand-flavoured ice cream, stuffed with nuts and saffron and drizzled with rose water. The liquid nitrogen is what freezes the dessert, keeping the cream in place and the paan leaf cold and crunchy. It’s basically a paan that oozes cream. #DessertTricks Rs 295

Blue Cheese Kulcha: This one’s served with a truffle dip made with foaming truffle oil. There’s also kaali dal for fusion. Mushroom-stuffed truffle kulchas are there for anyone who wants more truffle! Rs 345

Khowsuey Mela: Yes, it’s a Ferris wheel on your table and you have to turn it for the condiments that you want. When you’re done playing with that, add fried onion, crispy Wai Wai, burnt garlic, spring onion, coriander and cucumber in the khowsuey that contains broccoli, mushroom and zucchini. Instead of noodles, you get spring rolls — fried or steamed — to soak up the coconut gravy. We vote steamed! Rs 375

Gabbar Ghotala: The stir-fried keema comes with a fried egg and bread buns. Add generous helpings of keema and egg between the buns to have yourself a delicious sandwich or tear the bread into little pieces and have it with the keema. Rs 375

Text: Ramona Sen
Pictures: Rashbehari Das