GLUTTONY @ HYMUS RESTOBAR

Soulful music, delicious food and tastefully done up ambience are the elements HYMUS RESTO BAR in Oshiwara packs to provide a memorable dining experience to its patrons. The place has both indoor and outdoor seating areas but my pick would be to dine within its walls that boast of a rustic yet chic wooded décor and soft amber lighting.

Since I was the teetotaller in my group I ended up gorging copious amounts of food on my recent visit to this restobar that does have an elaborate food menu to charm a glutton like me.
So, here is a look at my gluttonous experience at this place:

MUNCHIES

• SPICY MINI CAULIFLOWER BALLS

These were unusual but delicious cauliflower fritters served with garlic mayo. These fried spheres had a crispy crust and a soft core. Flavors of onion, garlic and pepper shined through this preparation and made it lip-smacking.

• KUNG PAO POTATOES

This dish comprised of finger chips glazed with an appetizing sweet and spicy sauce and garnished with fried cashew nuts. This was one addictive munch that everyone on our table happily indulged in. 

APPETIZERS (VEGETARIAN)

• PESTO COTTAGE CHEESE

This preparation consisted of silken textured paneer (cottage cheese) cubes slathered with a lip-smacking pesto sauce that was mildly piquant.

• LLAPINGACHOS

Mashed potatoes were mixed with cheese, jalapenos, olives and crumb coated before being fried. These fried potato cutlets were then garnished with an onion tomato salad and served with a sweet peanut butter based sauce.

APPETIZERS (NON-VEGETARIAN)

• SHISH TAOUQ

These were juicy, Turkish-style boneless chicken kebabs with a predominant yoghurt, onion and garlic flavouring. A side of pickled onions and mint-coriander dip accompanied these kebabs.

• JUJEH KEBAB

This was Persian-style preparation of boneless chicken cubes with a profound flavor of yoghurt. However, the use of a floral essence in the dish completely overpowered flavors from all other ingredients.

• DAJAJ BIL BAHAR IL ASFAR

This grilled chicken kebab too entailed use of Middle Eastern spices. While the chicken on bone was cooked to perfection it lacked any specific flavor to excite the taste buds.

SALAD & PIZZA

• TACO SALAD

This was a refreshing, tangy salad comprising of vegetables like cucumber cherry tomatoes, onion, lettuce and kidney beans dressed with tomato salsa. A generous amount of crushed tortilla chips brought a nice crunch to the salad. Order it only if you intend to share it with fellow diners as the portion size is quite filling.

• THE CLASSIC VEGGIE

This pizza is a vegetarian’s delight trying to incorporate vegetables even in the dough base in the form of spinach. This pizza came loaded with toppings of mushrooms, jalapenos, olives, green peppers and oodles of mozzarella.

ENTREES
These were like a full meal complete with a serving of carbs, proteins and vegetables.

• GALLO PINTO

This plate of food comprised of rice dotted with beans served with cottage cheese (paneer) steak in red pepper sauce and a side of dill sprinkled yoghurt and cucumber-bell pepper salad. The overall flavors of the dish were mildly sweet and spicy proving a pleasant experience to the palate.

• CHICKEN PAPRIKA

Boneless chicken chunks in a creamy, paprika sauce were accompanied by bell pepper rice and sautéed vegetables like zucchini and broccoli. This preparation was flavorsome and delighted the taste buds.

MOCKTAILS
I sipped on the MELON SURPISE that comprised of fresh water melon pulp mulled with mint leaves and spiked with peach syrup, lime and pineapple juices. This non-alcoholic beverage had struck a right balance of sweet and tart flavors. I also took a swig from PINEAPPLE MINT PUNCH that was a blend of fresh pineapple, mint with sprite. However, this mocktail did not have that wow appeal for me as the flavors felt very mediocre.

I had an enjoyable time at this restobar. So, do try out this place and let me know of your experience.
Till then, HAPPY EATING…