There's Nalli Nihari here, but with a hint of chocolate and chilli. There is Kulcha on the menu, but not the kind you are accustomed to; it comes with a filling of shredded duck, and is topped with parmesan cheese. The Papdi Chaat has tuna, tamarind and avocado for ingredients, and the Coorgi Pandi Curry is served with rice noodles. That's Chef Sujan Sarkar's Baar Baar for you; Indian food with a modern twist. But I am not sure that is the only lens to see the restaurant through. For starters, the variety on the menu is vast, and the flavour journey could take you from one culinary delight to another. There's innovation to boot; you could be tasting Tandoori Octopus one minute and a Chapli Burger the next.
The two-floor restaurant is barely a few months old and they already have new additions to the menu. Of course, the food is great. Nalli Nihari served with a Goan poi, Chicken Liver & Bheja Pate served with a masala taftan, Yam Shami Kebab and Baked Cheese Souffle; are some of the best dishes. Oh, and the Hummus with the Homemade Crisps are perfect to start off your meal on a delicious high. The one dish that really stands out is the Indian-style Fried Chicken; how can fried chicken (when done well!) not stand out! It's a whole leg of chicken, deep fried with a batter that's light and yet packs in enough crunch. None of that fast-food-style, thick, flaky crumbs. You may want to leave the knife and fork aside for this. It's served with a gongura and jalapeno chutney and is obviously best enjoyed when still hot. Crunchy, juicy and high on flavour - just like fried chicken should be. A non-alcoholic beverage that's a must-try is their house special Coffee Shrub. It's made by infusing freshly ground coffee beans with balsamic and sugar, topped with tonic water and served with a sliver of orange rind. Fresh and worth ordering again, and again.
The space itself is designed really well, Chef Sarkar is supposed to have selected everything himself - from the paintings on the wall to the cutlery on the table. This immersive approach, in a sense, is perhaps why he is also called a 'thinking chef'. A proud Bengali, Chef Sarkar, in a chat earlier last month, told me how involving himself in every aspect of the restaurant gives him the creative outlet he looks for in every single project he undertakes.
Lazy lunches and weekend brunches under the Delhi Sun are near perfect, and hopefully you must be putting together a list of your must-visit restaurants for the season already. Amongst the newly launched, Sujan Sarkar's Baar Baar is certainly recommended for you to go try. The upper floor, with its cosy little balcony and glass doors, is apt for soaking in the winter Sun.