Though heavier on the pocket than its next-door neighbour, a new lounge that comes to Khar from Delhi whips up potent bongtails and quirky Caribbean-inspired fare
Review: Raasta Bombay
Food: Tasty
Ambience: Cheery
Service: Efficient
Cost: Expensive
verdict: **
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A sign saying 'Jah bless', painted on a hole-in-the-wall entrance door led us into the world of Raasta Bombay, a four-level rastafarian-themed lounge that made its way from Delhi to Khar last week, and attached itself like a Siamese twin to an outlet of Social next door. "Coincidentally, we always end up within 100 metres of Social," laughed one of the team members, referring to a similar scenario in New Delhi and Gurgaon.
We skipped the indoor café-like ground floor section and made our way to the second level of the lounge, walking past album posters of musicians Bob Marley and Peter Tosh, known to follow the rastafari way of life, a belief system (rejecting materialism and oppression) Âu00c2u0088that developed in Jamaica in 1930s.
While a well-stocked bar vied for attention, we craned our necks to check out the metal paint cans hung from the ceiling. Fitted with a lightbulb, each can was also etched with neon lettering, giving a peek into Rastafarian lingo like Natty (a man with dreadlocks) and Yuut (to address a friend).
Purple Haze
Further away, a wood-and-glass stage was hoisted above the bar in a way that the guests on the mezzanine level would also get an unobstructed view of the Reggae and Dubstep performances that the venue plans to host regularly. Meanwhile, the rooftop portion of the lounge would open post the monsoon. While we'd have preferred more Congo-heavy beats in the music wafting through the venue, we grew to like the numbers they were playing.
Bong in a tail
The drink menu offered a vast range of neat alcohol varieties and a section on bongtails, a Raasta-innovation where cocktails are served in bong-shaped containers. We picked Purple Haze ('450), an LIIT-like, heavenly concoction that used rum, gin, vodka, triple sec and apple juice. As the ice cubes were stocked in the neck of the glass, the undiluted drink was potent enough to get us high by the end of the night. Cheers to that.
The ceiling lined with metal can lights
Jam over Jambalaya
The food menu is a fusion with many Caribbean varieties (read: Oil Down, a national dish of Grenada and Curried Goat With Rice and Peas, a traditional Jamaican dish) along with a section offering Goan Chorizo Pav, Keema Kolhapuri and Murgh Chettinad. Unfortunately, pork items were unavailable on the menu ("We still haven't found a good supplier," a waiter confessed). So, we settled for Rum Spiked Lamb Bongs ('425) from the starters. The succulent meatballs were well cooked in garlic-onion-pepper gravy. However, we missed a distinct rum taste.
Rum Spiked Lamb Bongs
Mixed Veggie Jambalaya. Pics/Sneha Kharabe
On the other hand, we were greeted with a burst of flavours when we bit into the piping hot Caribbean Chicken Strips ('355) that arrived on a cart. Accompanied by a Harissa dip, the dish featured crispy, panko-crusted tender chicken marinated with a mildly spiced thyme-mustard-pepper dry rub. Piqued by the sound of it, we picked Mixed Veggie Jambalaya ('425) from the mains. With a perfect balance of tang and spices that reminded us of Spanish paella, the long grains of soft rice came laced with crunchy bell peppers. With portions sufficient for two, the dish was comfort food at its best, leaving us satiated but with a lighter wallet.
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