B-bar in South Delhi is laying great emphasis on a fine dining experience along with being an amazing nightspot. Susmita Mukherjee drops in for lunch
located at the fourth floor of Select Citywalk mall, b-bar or Buddha Bar as it is better known as, instantly takes you to another stratum of existence. The subtle attention to detail is as immaculate as its Parisian counterpart.
Once inside the main dining area, I am led to a neatly-laid table for four. As I settle into my seat, Vijay walks up and offers me a stool to keep my shopping bags. I relax into my plush chair, I pore through an extensive menu for lunch. There’s a little bit of every region on the Pacific rim, I choose an array of vegetarian and salmon makis to start my meal. Alongside, I ask for the signature cocktails while I wait for the main course to arrive. Dressed pretty with a chilli pinned in place, my cocktail is a heady mix of Thai chilli infused with vodka topped with a dash of pineapple. Just spicy enough to tingle the tastebuds and cool enough to ease away my thirst.
The starters arrive. The sushi is well-rolled and neatly placed in sets of three. I am tired and famished and as the soft rolls pop in my mouth, I relish the exquisite taste. Surprisingly, I find myself reaching out to the vegan options — crispy enoki maki and tempura asparagus maki — more often than the aalmon and avacado. The sauce, that Vijay has poured for me a little earlier, blends wonderfully heightening the taste, never over-bearing. The chicken salad, a staple among all Buddha bars, is an absolute delight. Creamy, chunky and served with greens, it is easy to see what makes it such a success around the world.
I dish into some more of my cocktail and feel happier. The main course is yet to arrive and I sit back to observe the large standing Buddha statues while a hint of electronica wafts into my mind. I’m smiling to myself as Vijay enters with the main course — a lavish spread. I head first for the much-talked about lobster dumplings and they live up to every bit of the gossip. Next on my menu is the b-bar noodles — Yakisova noodles with bokchoy, baby corn, bean sprouts, oyster mushroom and onion. Along with this I feast on grilled baramundi — lemon grass, galangal and cumin fused into barramundi (a fish from the Indian ocean) and served with pineapple salsa and vegetables. An interesting dish is the devil chicken with angry sauce, a spicy take on the otherwise tame chicken makes me want more. And more I get, the wok fried chicken with cashew nuts are crunchy to perfection.
As one with a demanding sweet tooth, I eagerly wait for the dessert. And they don’t fail me. The trio of crème brulee is enough to tease and satiate — sesame, green tea and vanilla.