Established in 2013, Bandras The Daily was set up with a newspaper-inspired theme. The revamped The Daily Bar & Kitchen, located below Movietime Suburbia is now wearing a new look thats sleeker and chic and has attached a suffix to its name.
With an open-air and closed section, The Daily has gone monochrome. Black and white booths, copper light-fixtures, all-black bar stools and tables are matched with black walls adorning framed positive news reports about the first Wi-Fi empowered village, a 17-year-old who built a bridge so kids could go to school, and more.
The exciting bit: a wishing well a drum-like structure hangs from the ceiling, where everyones wishes are tied. Although the concept is more wishing tree than a well you can ask your server for the wishing paper, which the server will later tie on the well for you.
The menu focuses on bar bites, cocktails and sangrias, where molecular cocktails that use liquid nitrogen also feature. Tech-savvy servers note down order on iPads and the service is swift and quite attentive.
Red Wine, Poire, Bianco, Cranberry Infused Tea (Rs 400) pear, dried cranberry, red apple and basil leaves, tasted like an ordinary sangria and lacked the flavour of tea or the fruits. Opt for a stronger drink instead: Plum Sangria (Rs 375) orange liqueur, white rum, apple juice, was a red wine sangria that blended the rum well and had hints of orange and apple.
The cocktails are better blended, Gypsy Queen (Rs 450) whisky, cinnamon, clove, apple wood, smoke, was a mix which was well-balanced and the subtle cinnamon flavour with apple wood was a winner. However, we best loved Elysium (Rs 400) whisky, rosso, curry leaves, dates and apple juice, which was a lovely blend with the unique curry leaf flavour and the mild sweetness from dates.
Champagne Mushroom Fricasse (Rs 325) wild mushrooms sautéed in champagne vinegar and parmesan cheese, had mushrooms encased in a potli of khari-biscuit-like pastry. The pastry was flaky and crunchy and the cheesy mushrooms made it an apt appetizer for vegetarians.
Served on garlic bread, the Drunken Prawns (Rs 450) prawns flambéed in aniseed liqueur, had a butter-garlic-like sauce with chilli and lacked the anise liqueur flavour.The Pulled Pork Slider (Rs 400) slow-cooked pork, with BBQ rub and scarmoza cheese, had soft buns with perfectly cooked pork in a sweet-spicy rub, crunchy lettuce and just the right amount of cheese.
The mains are limited, like every bar and the portions suffice one. Unlike a typical Swiss roesti, the Crispy Potato and Mushroom Rosti (Rs 395) pan-seared rosti with mushroom ragu, had a crispy thin layer of potatoes that were baked to a golden brown and the ragu enhanced the flavour of the dish.
Pin Rolled Stuffed Chicken Breast (Rs 450) - chicken stuffed with mushroom fricassee, served with braised asparagus and rosemary jus, was juicy and the stuffing of mushroom had bits of pine nuts which added a nutty flavour. The crunch came from the asparagus and the side of mashed potato was perfect, as was the flavour-packed rosemary jus.
Bars aren't really meant for dessert, but if you've got a sweet-tooth the Sambuca Spiked Creme Brulee (Rs 200) is a decent bet. The golden crust on top and the sweet crème brulee was apt for those who love sweet desserts.
The revamped Bandra bar still holds some of its popular dishes, but the new interiors give it an elegant look. Though The Daily Bar & Kitchen isnt quirky like most bars today, its sure to be a hit and provides comfort with its simplicity.
Must Try: Elysium, Plum Sangria, Champagne Mushroom Fricasse, Pulled Pork Slider
Meal For Two: Rs 2,000 + taxes