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Mumbai Food: Hemant Oberoi prepared to offer heady cocktails during his BKC restaurant
- Updated: July 13, 2017
Hemant Oberoi. Pics/Datta Kumbhar
“I don’t wish to go behind bars,” cook Hemant Oberoi, a teetotaller given 1975, jokes when we advise he go behind a bar for a print fire during his BKC grill that is finally protected to offer some innovative cocktails. To safeguard your stomach is lined good while we bite your drinks, he has combined bar snacks like Cheese Crisps (Rs 375), Ginger Onion Tortilla (Rs 395), and even a Peruvian Chilli Chicken in a Cup (Rs 475). The many innovative we felt were a Lamb Cigars (Rs 475) served in a cigar box with a drop of basil and mint. We sip on a large draws from a bar menu:
TIME: 12 pm to 3 pm; 7.30 pm to 1 am
AT: Ground floor, Jet Airways Godrej Building, BKC.
CALL: 26534757
Peru Peru
During a holiday in Peru, Oberoi was eating a guava, that we call peru behind home. “I suspicion of pairing it with pisco, their local brandy, influenced with a lurch of orange juice,” he explains. The splash comes in a martini potion surfaced with ice. On it sits a guava, scooped out to reason a sharp drink. It gets feverishness from a spirit of Thai chilli and tabasco.
COST: Rs 525
Elderflower White Wine
Bring a potion to your nose and take a sniff of a herby thyme and rosemary muddle. Take a sip, and let a cold cucumber take over. The star ingredient, though, is a elderflower that goes beautifully with a astringency of a white wine.
COST: Rs 1,450
Kumquatizz
Small and honeyed kumquat oranges are pan-roasted and pureed, and churned with lemonade and white rum to make a bittersweet cocktail that is unbending on a palate.
COST: Rs 375
HO-T
An acronym for Hemant Oberoi – Team, it’s a reverence to a cook from his staff. A turn on a bloody mary, it has uninformed tomatoes infused with rosemary and thyme with a covering of basil foam. Light on a taste and airy, a potential of this splash sneaks adult on we after a few rounds.
COST: Rs 525
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