Everyone remembers the good old days when the only bar snacks one ever got were wafers and peanuts — loaded with salt. What it did was just make you thirsty, encouraging you to drink some more. Then came the era of fried snacks — French fries and other frozen bites out of packets, dunked into hot oil and ready in a jiffy. But that was high on fat and low on imagination! Of course, the focus at a bar continued to be alcohol.
But with the evolution of the gastro pub culture, people stepped out looking for bars that were not only great watering holes but also viable dining destinations. Rethinking pub grub with a whole new perspective drove us to become more innovative and perhaps a bit non-conformist too — effortlessly taking you on a journey across flavours and textures. The small plate of bar snacks had finally come of age. With time, and with the evolving food culture came a lot more excitement to bar foods. Bars were now pushing the levels of innovation up several notches to create whole new menus offering a plethora of dishes.
Not just fried, but grilled and steamed and baked finger foods started making an appearance on menus. Inspiration from different cuisines, inventive flavours and a certain quirkiness reflected in our pub grub. Rethinking pub food with firm Indian roots and just enough twists and tweaks, the menus at gastropubs cater to the palate of the uninitiated and the gourmand alike. Take a trip across some delicious small plates — essential pub grub with fun and quirky flavours.
The writer is the chef at Monkey Bar in Bengaluru
Quick gun murg hen
Ingredients
Chicken breast 3 (cut into 7 pieces), Bacardi White Rum 20 ml, synthetic vinegar 1 tsp, caramel 2 tsp, white pepper powder 1/2 tsp, chopped ginger 1 tsp, onion powder 1 tsp, garlic powder 1 tsp, coriander powder 1/2 tsp, black pepper 1/2 tsp, turmeric 1/4 tsp, galangal 1/2 tsp, green curry paste 1 tsp, broth powder 1/2 tsp, chilli paste 1/2 tsp, mustard oil 1/2 tsp, coconut vinegar 1/2 tsp, barbeque sauce 1 tsp, wooden skewers (soaked overnight) 2 sticks,
basil mayo as an accompaniment.
Method
Cut the chicken breasts into pieces. In bowl, mix all the ingredients to prepare the marinade. Add chicken, coating each piece thoroughly with the marinade. Put the pieces onto wooden skewers. Allow the chicken to marinate for a minimum of three to four hours. Recommended to be kept overnight. Heat oil in a heavy bottom pan, and sear the chicken for three minutes on each side. In between, lightly baste with barbeque sauce. Once done, serve hot on a plate with basil mayo.
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Crab Rangoon
Ingredients
Lump crab meat 350 gm, imitation crabmeat sticks 50 gm, cream cheese 400 gm, chopped onion 30 gm, light soya sauce, 3 tbsp, ginger chopped 1 tbsp, garlic chopped 1 tbsp, scallion (finely chopped) 1 cup, Worcestershire sauce 1 tbsp, Wanton sheets (4x4 inch each) 6
Method
In a mixing bowl add the crab meat. Check for any shells and keep aside. In another bowl, add cream cheese and soften using a rubber spatula. Add chopped onion, light soya, ginger, garlic, scallion and Worcestershire sauce, mix well and season with salt and pepper. Roughly chop crab sticks and add that along with the crab meat to the cheese mixture. Mix well. Place about 50 gm of the mixture at the centre of each wanton sheet. Fold the sheet to form a triangle and seal using water or a slurry made with flour and water. Bring the two ends of the triangle and join it, somewhat similar to the shape of a tortellini. Deep fry till golden brown and serve with a sweet chilli sauce or sirracha.
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Ricotta & paneer kebabs
Ingredients
Cottage cheese 360 gm, Ricotta cheese 120 gm, Hung curd 120 gm, garam masala 5 tbsp, cumin powder 2 tbsp, chopped onion 40 gm, fresh coriander 60 gm, fresh red chilli 4 For the stuffing: Green peas 150 gm, chaat masala to taste, mint leaves 30 gm, Olive oil 10 ml
Method
Grate the cottage cheese using the finest grate side. Combine cottage cheese, ricotta cheese and hung curd. Mix well. Slit the chillies lengthwise and remove seeds. Chop finely and mix into the cheese and cottage cheese mixture. Add spices, chopped onion and season with salt and pepper. Add chopped coriander and mix. Cover and refrigerate. In a sauté pan, add oil and sauté green peas, roughly shred mint leaves and add to the pan. A little water can be added to cook the peas. While cooking mash the peas a little. Finish with chaat masala and cool. Take about 50 gm cheese mixture and form into balls. Flatten ball and place a little mashed peas, form a disc shape. Sear kebabs in ghee till golden brown. Finish with a sprinkle of aam chur and serve with warm pav, tomato onion seed chutney.
