Restaurant review: This pub is going to need a lot more than two takes to become a hit

The menu was quite extensive so while we were quite confused about what to order, the staff made our lives easier by saying they would bring us a vegetarian and non-vegetarian platter. It contained a multitude of dishes and what really stood out was the road style beef and green peas rajma tikki — the latter was quite uncommon and just melted in the mouth, revealing beautifully balanced flavours. A huge miss was the chicken katsu became hard and almost inedible within a few minutes of being placed on the table.

Our drinks consisted a sangria and Darth Rum made from dark rum, whisky, Bournvita, Irish syrup, whipped cream and crushed ice. It was served in a quirky lens-shaped mug and the force was definitely with us through the drink! Before the main course was served, we took a walk around the place and found the outdoor smoking room. We found this to be wise (unlike in other most other bars or pubs), since it avoids one’s eyes from experiencing a burning sensation despite multiple people smoking in the space.

For the entrée, three dishes were served: soy and chilli beef steak, a beef burger and Chettinadu fish curry with rice. It was probably the most disappointing steak because the red wine and peppercorn glaze was too salty and got worse with every bite since there was no sweetness or balance to bring relief to the palate. The meat wasn’t cooked to perfection (medium rare is the most preferred) so the sides of grilled vegetables and mashed potatoes were all we ate.

The fish and rice on the other hand, was simply a delight because it felt like a complete film that had no loopholes or missing links in the plot.

The burger too was disappointing for not only did it completely fall apart in the first bite — the bun was too thick given the size of the patty.

With something as versatile as a beef burger, the flavour of the patty and sauces could have been experimented with a lot more but since the pub opted to go with the run of the mill sauces, there was nothing ‘signature’ or unusual about it. For dessert, we picked gulab jamun from the limited choice available