Harry’s new outlet at Juhu…

In my travels across Europe and UK, a distinct feature that defines the neighbourhood culture is the presence of local pubs. A place where people get together at the end of a hard work day to talk about life or just generally catch up, twice or thrice a week.
Local pubs are also common place to meet new people and make new friends. So far India’s pub scene is either very posh – expensive pubs at hotels and malls, to downright licence bars. With F&B scene of urban India fast forwarding to newer heights, also makes international chains come in and bring their concept that is becoming part of life here.

Harry’s latest addition to its outlets is the one-month old pub in Juhu. Located at AB Nair next to CBTL, this pub has small outdoor and spacious indoor seating. Now if you have been to any of Harry’s before, you should know not to get your hopes high as this is no posh deal. It is an average local pub with decent offerings of drinks and nice pub food packaged at pricing that will not make you go sober in the end.
A Singaporean chain, that is famous for some of its signature cocktails – Dirty Harry, Harry’s old fashioned and Singapore sling. The beverage menu is heavily laden with the usuals of martinis and margaritas, array of cocktails and shots. The prices are atleast 15% lesser than compared to Hard Rock cafe or similar place. The ambience is nice for a casual catch up or celebrating small occasions or just getting together to watch a match. The current weather in Mumbai also makes you feel use the outdoor seating.
Chef Prakash has put a lot of thought in complimenting the selection with beverage menu. The must try-outs are – wasabi paneer, pattaya fish fingers and chicken lollipops. The must avoid are Vietnamese spring rolls that is essentially a weight watcher dish with no flavour and grilled pepper chicken simply falls flat.

Overall a good place for a weekday hangout and great place to be at for ladies night free drinks. 
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A certified coffee taster and training & development specialist by profession, i am food experimentalist by palate. My flavours makes my head spin like nothing else in the world. Finding perfections in imperfections, my vision is to break boundaries of connotations attached to routine food and make experiential dining an everyday routine

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