38 Barracks stands out, that also in a place like CP. It’s a wide, low door in a corner of the outer M Block. With a name like that, it had the likes of Mr Tikku and me stopping there for dinner.
From the batch of vintage locks to your right as you enter, to the primitive bulbs that lit up the amply wooded interiors, 38 Barracks exudes a warmth that’s arguably endemic to home for most of us. Indeed, the barrack of a distinguished colonel is graced with his choicest weapons mounted on the wall next to the bar (where bottled liquor glittered against piles of books), the shelves are stacked with colourful paperbacks, and numberless photographs framed in woodens fill the walls. The wood is complemented by the balcony area, along the length of which ran a blank, blinds-drawn window that afforded a delicious view of the weather. This is the spot my friend and I chose.
The molecular gastronomical starter set the mood for the meal ahead: a dice of watermelon cushioned against a few fluffs of green and topped with a thick drop of sour creme. It came on a pristine plate set atop a cup of liquid nitrogen that escaped ephemerally out from underneath the tiny plate of starter.
The mocktails that shortened our wait for the appetisers included Military Camp, an earthy drink with notes of green, and Seargent, a high and fruity drink.
Then the army of appetisers began. Sniper Seekh Bairagi was one long train of minced mutton topped with a superbly spiced crust of shredded cheese. Olive & Salami Temaki consisted of juicy black olives and dollops of ivory cheese, rolled up into a cone of chicken salami, which we had to pick with a dragonhead.
The Malaysian Military Chicken Satey was a flavourful mix of chicken, whole mushrooms, and colourful capsica, each ingredient softened by the chef to perfection.
We were served Paneer Tikka Barrels – yes, paneer cut up and arranged to resemble the shape of barrels – which had sweet nuts stuffed into the gigantic tikkas, served with a shot of dilute white curd.
Khumb Ki Galouti came smeared with a generous dose of pink beetroot mash and a portion of probably the softest possible parathe. Finally, Barracks Prawns, dipped in the tangiest mint juice, completed the course. Each plateful of appetisers was flanked by an array of aesthetically sliced vegetables and a cantonment of dark, savoury sauces.
We washed down the whole experience with bottles of bantas flavoured refreshingly with oranges and strawberries.
The main course was set off by gently yielding tandoori roti’s, scooping up mouthfuls of the thick goodness of Hyderabadi Khatey Baingan. Almost melting black chunks of eggplants steeped into a gravy as rich as it’s spicy. We followed this up with a serving of 38 Barracks Special Butter Chicken, with which 38 Barracks has indeed revolutionised how butter chicken is perceived: tiny tikka-esque portions of buttered-up chicken, stuffed with the quirk of black olives and served with a shot-glassful of makkhan-topped gravy and countably steamed rice.
The dessert was the Highlight of the 38 Barracks experience. Rasgulla Pie sounds deceptively simple. It’s a piece of baked heaven, whose surface crisses and crosses like a large pie and which is stuffed with silken chocolate mousse and whole rasgulle a Bengali will approve. Served with a scoop of vanilla ice-cream topped with a dash of basil leaves glued together at the base with a slick of chocolate sauce.
Oh, and did I tell you how the waiter will never let your glass go empty?
Overall We had an amazing Experience and would be visiting the place often for an evening where one wants to just feel laid back and Enjoy a drink along with snacks while absorbing the feel of this wonderful place.
Some More Pics 🙂
