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Fatty Bao Kolkata's all new cocktail and food menu will leave you spoilt for choices

Fatty Bao Kolkata's all new cocktail and food menu will leave you spoilt for choices

India Blooms News Service | @indiablooms | 24 Feb 2020, 11:29 am

Kolkata/IBNS: Fatty Bao, part of the Olive Group, and a popular Asian Gastrobar in Kolkata, recently introduced a new menu aptly titled the 'New Wave'.

The new menu, designed by Executive Chef Prashanth and Head Chef Sumit, will leave you spoilt for choices with 20 new cocktails and 51 new dishes.

The new menu include an extensive selection of delicious, new small plates which can be paired with the diverse range of cocktails, vegetarian fare packed with Asian flavours, an array of ‘Chef’s Specials’, and an Asian BBQ and Grills section.

The expanded bar menu includes ‘Twisted Classic Cocktails, signature cocktails, shooters and Sangrias.

The new G&Ts, each created using unique in-house signature shrubs, include ‘Ms. Pepperpots’ made with house-made peppercorn shrub and fresh dill, ‘Kumquat & Friends’ - using home-made kumquat and basil shrub, ‘Mr. Muddle’ with fresh grapefruit muddled with thyme, ‘Gin-Tea’ with an unusual chamomile tea shrub and ‘Splendour on the Grass’ that blends the gastropub's signature lemongrass shrub with gin and tonic.

There’s a new selection of ‘Twisted Classic Cocktails’, offering a fun spin on old favourites including ‘Fresh Chilli & Basil Cosmopolitan’, ‘Smoky Old-Fashioned Tea’, ‘Dill & Cucumber Margarita’ and a gorgeous ‘Bacon Whiskey Sour’.

If you’re a fan of fruity Martinis, they have orange, kiwi, watermelon to choose from.

Want more? There is ‘Basil Seeds & Fresh Thyme LIIT’, ‘Hibiscus Tea Sangria’ and ‘Fruity Fresh White Sangria’.

Fatty Bao’s award-winning signature cocktails inlcude ‘Fatty Grain’ -roasted barley infused with whiskey and sweet and sour, ’Wasabi Drop’ with tequila and wasabi shaken with sweet and sour, ‘Tropic Thunder’ with fresh lemongrass and pineapple muddled with white rum, ‘Fatty Old Fashioned’ - cinnamon whiskey, bourbon whiskey, a dash of Angostura bitters and a cinnamon stick.

If you’re looking for something to order at the bar - the internationally popular Omakase or Chef’s choice of Sushi comes in 12 or 16 pieces with vegetarian and non-vegetarian options.

The food menu includes a selection of vegetarian and non-vegetarian dim sums such as the ‘Baby Spinach &  Feta Dim Sum’, or the ‘Butterfly Pea Tea Essence ,Cream Cheese -Shiitake Mushroom & Water Chestnut Dim Sum’ and, for seafood lovers, there’s ‘Fish & Spinach roll with black bean sauce ’, ‘Lobster Crab Meat & Tobiko dim sum’, and more.

If you are in for a quick and healthy lunch, there is a range of salads, including the ‘Grilled Asparagus & Mushroom Salad’ with assorted lettuce, garlic, crispy wonton, sunflower seeds, chilli balsamic and mustard dressing,  or the’ Burmese inspired ‘Tea Leaf Salad’ with Darjeeling tea leaves, cabbage, iceberg, roasted sesame, cucumber, green chilli, creamy soy, garlic, basil dressing and rice crispy.

If you are out with a large group, pick a dish from the ‘Chef’s Specials’ that includes the Hainanese ‘Chicken Rice’, Beijing style 24 hour marinated ‘Roasted Half Duck’’ with chilli, five spice, hoisin, spicy pickled plum, cucumber, scallion and crispy chilli pancake.

Add a selection of new and interesting vegetarian small plates  to your order to experience the depth of flavours from Asian cuisine including ‘Huanese Eggplant’, ‘Crumb-fried Goat Cheese’, ‘Roasted Baby Potato’, ‘Corn & Turnip Cake’ and Edamame, Tofu and Sesame Toast’. 

And those who prefer meat can feast on ‘Har Pang Pork’, Tangra-inspired ‘Chilli Chicken’, ‘Spiced Beet Chicken’, or ‘Crispy Chilli Fish’.

The Asian BBQ and Grills takes inspiration from different regions of South East Asia yet uses locally sourced ingredients

Some of the must try dishes include ‘Assorted Mushrooms’- shiitake and button mushrooms with smoked chilli bean and coriander sauce, ‘Javanese Tofu’- tender tofu marinated with homemade cherry tomato, mushrooms, lemongrass and basil sauce, wrapped in banana leaves and grilled.

Non-vegetarians can indulge in  the Peruvian Japanese cuisine inspired ‘Chicken with Aji Amarillo’, ‘Spiced Beet Chicken’ prepared with homemade fiery hoisin beetroot sauce, ‘Lamb Chop’ a dish comprising a 24-hour marinated chops with Thai herbs, Shaoxing wine, sesame oil and soy in a tamarind and herb sauce, ‘Chairman Mao’s Grilled Pork’ made with rock sugar, star anise,cinnamon, soy, dried chilli and bay leaf and braised imported pork belly with a fiery chilli sauce.

Highlights from the desserts section include ‘Rain Drop Cake’, a Japanese dessert made with fruit jellies, fresh fruits, edible flowers, honey-soy sauce and micro beet and ‘Yuzu Pistachio Tart’ with citrusy yuzu curd, pistachio cream, pistachio crumble and edible flowers, ‘Sakura Sakura’ with lemon meringue, vanilla and yogurt panna cotta, strawberry compote and white chocolate crumble‘ and 'Japanese Cheesecake’ and ‘Coco Caramel’.

Opening Hours: All Days of the Week: noon to 11:30 pm

Wallet Factor:

Meal for two without alcohol, excluding taxes: Rs.1400++

Meal for two with alcohol, excluding taxes: Rs.2000++

For reservations, call: 46022744

Image Credit: Vinayak Grover/Fatty Bao