Saying It With A Bunta...

Bunta Bar is an ode to the bar culture of India. It is fun, familiar, yet innovative. Bunta Bar aptly reminisces the fondness for the bottle with a marble i.e. Bunta.

Located in Janpath, right next to Fresc Co., Bunta Bar is spread across a floor and a restricted but beautiful rooftop.

While the decor ingeniously incorporates elements like Bunta Bottles to form an arch over the seating area complete with sofas and ice-cream sticks to adorn the paper napkin holder, the ambiance is moderately lit and features a mix of chairs, benches, and sofas as seating. The creative on the wall is also beautiful.

The food re-creates and amalgamates the best of multiple regional cuisines, thus being inspired by the culinary diversity of our country.

The Menus are designed in the form of Coffee Table Books, distinctly for Beverages and Food. Housing one of the largest varieties of Buntas (both alcoholic and otherwise), Bunta Bar's attempt at popularizing Buntas once again, reflects through.

The Beverage Menu has a border of digital Bunta Bottles running through each page, while the Food Menu has Indian designs in its making.

Here's what would be the must-have dishes when visiting Bunta Bar.

Beverages:
'
KPT Bunta was a flavorful concoction of Kokum and Paan.

Bunta Soda had the Jaljeera flavor spot on.

Choco Nutty Shake was thick and the chocolate flavor lingered on the palate.

Lemonade Iced Tea had that refreshing vibe.

Salad:

Quinoa Bhel Puri was complete with pomegranate seeds, Sev, and Papdi. Quinoa has caught pace as a healthy grain and is now being incorporated into dishes by many F&B joints.

Appetizers:

Chakna Platter was presented in glasses of Cutting Chai and had small bites which went well with the Bunta.

Paneer Tikka Masala Nachos were crisp and cheesy, served alongside sour cream and salsa.

Corn and Feta Samosets are easily one of the best appetizers at Bunta Bar, owing to their thin outer crust, and delicious filling of corn and feta cheese, which went well with the two kinds of dips.

Mushroom Shami was firm yet melt-in-mouth served on a Malabari Parantha and garnished with an onion ring and mint dip.

Kerala Chicken Nuggets had the prominent flavor of black pepper and curry leaves.

Sole Tandoori Tikka lent the lingering mustard flavor to the fish, which was itself soft and melt-in-mouth.

Main Course:

Half 'n' Half Pizza i.e. Veggie Lovers and BBQ Chicken.

Dessert:

Brownie with ice-cream was the Dessert of the Day, topped with chocolate sauce on a platter.

All in all, Bunta Bar comes across as one of the nice places to bid adieu to mid-week blues with friends and a relaxing vibe. :)