At the crossroads of 16th Road and 33rd Road is the newest offering in Bandra — Sixteen33. A cute little bar that serves cocktails inspired by the villages of Bandra.
Working partner Shahrom Oshtori explains that the idea was to create something that will not just be liked by the patrons, but also have a little bit of Bandra in each cocktail. “For three months we were just scouting the villages in Bandra, meeting random people to understand the history, geography of Bandra. After the study, we decided to incorporate the integral history in the cocktails. For example, Chimbai village was always and still is recognized for its dry fish. We worked towards creating a shrimps liqueur in-house that won’t stink; Kantwadi had mangroves so raw mango finds its place in this cocktail… and so on…”
food Nut Negroni |
Along with these six cocktails dedicated to the six villages, the menu also has Shahrom special Negronis. Technically speaking, this poses a problem as I am unable to make a choice. Denzil, their mixologist. fixes the problem for me. “Try Pali, it has Campari,” he says. He recommends Chimbai for my companion since she loves fish and vodka. Chimbai has a vodka base and is clarified with shrimp liqueur, watermelon juice and sea salt. Starts well, but if you linger on with it, then it starts smelling of dry shrimp. I am happy with my Pali. Smooth, satisfying with Campari, rum, pineapple juice finished with strawberry yogurt clarification and brush of cacao butter on the glass for a fat, robust that rounds it up well.
Bombil n Chips |
My first choice for snacks is Bombil n Chips. Crispy Bombay Duck with homemade potato chips with their skin on are such a delight to the fish eaters. It goes well with Chimbai. But the real kill was made by Shahrom recommended Chorizo stuffed Olives. The tangy saltiness of olives just taken out of the brine and the salty spiciness of chorizo tease the palate and prepares it for more.
Chimbai |
While I wait for the next dish it’s negroni time for me. Plum! Deliciously crafted and infused with plum. While maintaining the basic bitterness of Campari, it introduces the sweetness of plums subtely. A little more plum brine would make it more flavourful.
Miso Buff Stir Fry |
Bacon Wrapped Prawns, one of the signature dishes of the bar, is as classic as it can get. “Idea is to make the guest comfortable. While they try new cocktails, food is their comfort zone,” says Shahrom. The Berry Negroni is delicious. It is nearer the classic, traditional Negroni with the berry rosso enhancing it. Have it with another signature dish – Miso Buff Stir Fry. Tender, thin slices of buff marinated in miso paste, cooked well, rested in homemade ponzu, served swimming in ponzu. A buff fan should not miss it.
Ranwar |
Ranwar, named after one of the villages, has flavourful Indrayani rice liqueur and gin laced wit absinthe. It comes along with a rice crisp that adds to the experience. Have the 1633 Smoked Chicken with it. Finished with a tamarind glaze, the chicken is a good spice n sour mix with thai basil thrown in as a tasteful seasoning.
Grilled Salmon |
Vegetarians do not fret please. Mushroom Pate served in thin, crispy phyllo cups is a delectable blend of porcini and button mushrooms and cream cheese. Their Crispy Okra dusted generously with East Indian bottled masala is tasty and goes well with beer (on tap wit and IPA) and Kantwadi — appealing smokiness of mezcal accompanied by sweet n sour mango taste with little chilli spice thrown in — a pleasing afternoon drink. The Pan Fried Chicken Sausages and Smoked Cheese Pockets are also good company for the beer.
Basil Pesto pasta |
In mains vegetarians can go for the Basil Pesto pasta or Red Thai Curry.
Fishy people should choose Grilled Salmon served on the bed of quinoa and wilted spinach. Since it is a bar, they have basic menu that concentrates more on the Small Plates. But they do have good desserts from Frozen Fun. Chocolate lovers don’t miss the Dark Chocolate Gelato or the Nutella Halzelnut.
Average cost: ` 3,000 (with alcohol)
