New Menu to munch during Lunch – Harry’s Bar, Saket

 The iconic Harry’s Bar from Singapore came out of its den and launched in India late last year. The premium lifestyle bar is famous among professionals, high-flier executives and businessmen. Though they have been present in two upscale locations in Delhi, but they were facing challenges due to different reasons at both the place. While Khan Market outlet is very small and is always full, the Saket outlet is dependent on the footfall at the mall. So the Saket outlet has launched a Lunch Menu to cater to shoppers and corporate from nearby offices during the quiet lunch hours.

We went to Harry’s Saket last week to review the new menu. The first thing which we noticed was short and a crisp menu with a-la-carte and set lunch options. Chef Mohit Nautiyal, who is the executive chef at Harry’s India, told us that he has taken up the classics from various cuisines and interpret them in his own style. We began with Soup Of The Day which was clear chicken soup. Piping hot soup, done in Indian style, was light and soothing. Next one on the table was Smoked Pizza. Chicken Seekh, pulled tandoori chicken, sour cream, chili & mozzarella topped on a thin crust base. The both types of chicken were well cooked and the base, though not perfectly thin crust, was also baked well. We ordered for Penne Pasta in Arrabiata Sauce, which came out from the kitchen pretty quickly. I prefer arrabiata sauce not be tangy and it was simply that way. We gave a miss to the Burger section and asked for the main course.

Chef Mohit suggested Cajun Spiced Pan Seared Fish and Chicken in Kung Pao style sauce with Fried Rice. The Kung Pao sauce is very common in Chinese cuisine and it is made up of soy sauce, roasted sesame oil, ginger, garlic and chili. Though there is a visible similarity in Kung Pao and Hoi Sin sauce, but Hoi Sin sauce has a pungent taste.

Chicken in Kung Pao sauce was another well cooked dish which we loved it for the sweet and sour taste. Cajun spice is predominantly used I European cooking and Chef Mohit had used it well with Basa fish to add flavor. The mashed potato served with it was creamy and the lemon butter sauce, made with lemon, butter and capers, was adding a distinct flavor to the fish. Generally, I find basa very bland, but the Cajun spice and lemon butter sauce had livened up the fish for me.

However filled my stomach is, I generally don’t skip my post meal dessert. It is a ritual for me and I follow it religiously. So I asked Chef Mohit to bring something special from his repertoire. He got us Upside Ice cream, which he will be adding it in the new menu. It was a perfect example of how one can make simple things interesting through innovative presentation. Vanilla Ice cream, brownie, cherry with chocolate syrup placed in a jar and an upside down cone sitting on top, give the visual of a mess on the floor when an ice cream fell down. We simply loved the presentation.

This was my first visit at Harry’s and I found this place very well in terms of ambience and food. Despite being a premium bar brand, the pricing is very competitive and there is a thrust on the food also. I am looking forward to visit it once again when their new menu gets launched and also to try interesting cocktails.

The 3 course set menu is priced at Rs. 399/- plus taxes with Soft Beverage and Rs. 498/- plus taxes with Beer or Sangaria
The Big Fix platter: Burger/Club Sandwich with unlimited soft beverage @ Rs. 329/- OR with 2 pints of beer/ 2 glasses Sangria @ Rs. 428 (exclusive of taxes)

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I am an adventurer, dreamer, marketer, musically inclined, traveler and foodie to the core. I believe food is one of the greatest gift from GOD. I have always believed in that theory and have been trying to improve my dining experience. I am learning to appreciate various tastes, and expanding my horizon. For me, a great dining experience will be something where the serving challenges the conventional taste and stamps its authority. Be it a lavish spread of a five star hotel or a plate from a road-side shanty, my taste buds should be able to experience every single ingredient in the serving and the heart should always allure for it.

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