A new gastro pub, The Groghead, serves cuisine adapted from European countries. Arjita Mishra checks in
One of the quirkiest addition to the gastropubs in the city is The Groghead which offers various cuisines from Europe. The interiors of the restaurants are fresh while we shake our heads to the pop music being played. The walls and interiors have been given a rustic and a modern look with a bar at the centre and a stage at one side for live musical gigs.
According to Satyajeet Mukherjee, food and beverage specialist at the pub, “There are many bars in the city who provide you drinks but this is the only bar where you will find good foods with great drinks.”
The menu is curated by Chef Arun Chanda. “When we started working on the menu, we tried to create a different cuisine. Because it is a gastropub, we cannot only serve finger food but also serve proper meals.” He continued, “By keeping that thought in our minds, we curated a menu which has been adopted from European countries.”
As soon as we find out a place for ourselves to sit, nibbles — fruit and nuts in barrels and knock-out shrimp shooters were presented before us. It was given us with the three dips — pesto dip, spicy salsa and the tangy cherry tomato dip. We were given twisted sticks to taste the three different flavours. Along with it, we were presented a cocktail named balarina (made of vodka, orange juice and lime) which was very refreshing and energising.
The another dish that we gorged on was Cottage on Fire. It was a cottage cheese roulade layered with red chillies, red pesto, green chilli and basil pesto and was served with mint chutney. For those who love spiciness in their food, should definitely try it.
In the platter, they served us falafel, chipotlepaneer tikka, Mr. lava lava served with toasted pita and trio of dips. Falafel, fried balls made using chickpeas, was crunchy. Chipotle paneer tikka was marinated with chipotle chillies and roasted green pepper. It tastes better along with mint chutney. And the last dish that we had in the platter was Mr. lava lava. It was spiced soya chunks which was grilled over lava stone that was served along with red pepper hummus and pita.
From Italian section, they served us pizza ortolana. It was a thin crust pizza with the toppings of zucchini, bell peppers, eggplant, mushrooms, tomato and basil. It was crunchy but adding a little more of cheese would have made it even better.
In their menu, they had a section called ‘The Big Grub’ which was actually their main course section. We were served aubergines farcie. It was an aubergine steak stuffed with ricotta (Italian whey cheese made from sheep milk) and scarmoza (an Italian cow's milk cheese) which was served with cherry tomato ragout and chilli garlic toasts. A delish treat which we higly recommend.