I’m invited for what I anticipate, will be a high strung socialite evening of some bar book winners with a celebrity chef…..however to my surprise, I’m escorted to a rustic screeching metal door….fit only to be what looked like a backdoor entry…..and oh yes it indeed is. Through the doorway, from the back alley, to the back of the kitchen….with smiling chefs and into a vibrant looking bar with a period setting!! 
So while I’ve recovered from this clandestine entry, I’m accosted by someone no less than the coolest of the Chefs this side of the country – our very own Chef Saby complete with his highly infectious brand of smile who asks us to be served with some tea !! Tea ??? 

And promptly the guy comes out with a kettle and a kullar (earthen tumbler used widely in India to serve tea or hot milk) and pours me a cup !!

Left: Frozen Orange and Water Melon Martinis.                                                                   Right: Mulled Wine in a kullar

So here we are at one the latest and most sought after bars of the city……

The 1920s, an opulent era of prohibition rooted in the US, when cocktails were served in tea cups; and where live bands, silent cinema and floor-shows marked entertainment. An era of molls and gangsters, of flappers and flamboyance; and where bars could be hidden away with a touch of a button in case of any raids.  They were basically illegal bars because manufacturing or trade of alcohol was prohibited and the only way around was bootlegging. These bars usually had a secret back door entry through dirty alleys, tricky doors and basements. Access to which was screened or password controlled. 
A speakeasy brings to mind a smoky bar with blues music, dancing to jazz, aromas of comfort food wafting out from the kitchen and a fun, relaxed celebratory atmosphere. 

The Dirty Martini is beautifully inspired by that era with old classical looking vibrant interiors, a grand piano which makes an essential part of the decor and an exuberant tavern.
Our perfect-as-ever hosts…..Chef Saby and his team had created a delicious menu for this bloggers’ event with a list of some classy, sophisticated, yet dramatic cocktails. 
Amongst them my favourites were the Mulled Wine, The South Side – their signature drink, and the Cherry wood smoked Gin-n-Tonic. Oh and how could I forget the Jasmine infused Martini…. reminded of my ‘after lunch’ green tea….only a little more exciting !! :-))

The Dirty Martini Cocktail Menu is created by the 

Team of celebrity bartender  Zdenek Kastanek.

Clockwise: Big Boss Toast, The Smoking machine for the Smoked Gin-n-tonic, The Cheery wood smoked Gin-n-tonic The beauty of the drink is that you can actually see the smoke atop the drink in the glass. It adds another dimension to the good old gin-n-tonic.

Clockwise: Overlooking the bar, crowds at large, South Side – A signature cocktail. Oh I love these cups and saucers !!

Jasmine infused Martinis

Beer served in paper bags….no one should see !!!

The expert bartender at work !!

Besides these intoxicating beauties, as usual the food was delicious with an intelligent mix of finger foods. My favourites being the Shrimp Jammers, Gangster Slider – tenderloin patty with grilled onions, Shebeen Sandwich. Not to forget the Starving Mafia – Slow cooked lamb goulash with country style bread. For someone like me who is extremely fussy with their meats specially lamb this was a hands down winner !! I specially loved the presentation of this dish with the goulash being served again in tea cups !!

Left: Starving Mafia – Slow cooked lamb goulash with country side bread.  Right: Gangster Slider – Tenderloin patty with grilled onions.

To wrap up the evening there was a live dessert counter where a chef was creating The Smoking Cigar – Churros with Chocolate Sauce. Not just another chocolate sauce but a Dirty Martini special, with a mix of hot chocolate and bailey’s.
And last but not the least, Nutty Auntie – Baked apple and walnut tart with maple drizzle.

Chef Saby was kind enough share his signature cocktail – The South Sider’s recipe and also the Sheeban Sandwich.

The South Sider

Bombay sapphire – 50 ml

Lemon juice – 20 ml

Sugar syrup – 15ml

Mint – 6-8 leaf

Glassware – tea cup

Garnish –  mint leaf

Directions:

Shake all the ingredients together in a shaker and fine strain into a cup and garnish with mint 

The Shebeen Sandwich

Ingredients:

80 g Herbed artichokes in oil (1 pc)          

30 g Red Harissa

20 g Apricot Chutney

Feta Paste – 40 g      

1 French Baguette (4 pc)    

12 g Garlic butter     

Curled parsley – a few sprigs                                                 

For Red Harissa : 

500g Chilli paste

1 kg Olive oil 

1 tbsp Coriander seeds

1 tbsp Cumin seeds 

40 g Lemon juice                  

                                                                                            

For Apricot Chutney:

500g Apricots                       

1 litre Orange juice

5 nos. Star Anise

200g Honey  

                                               

Direction

                                               

For Harissa: 

Pound all the ingredients together and store in the refrigerator                                              

                                               

For Apricot Chutney: 

Boil apricot in orange juice, honey and star anise. Than reduce till the orange reduces to one fourth and apricot is soft enough                                               

                                               

For Assembly:

Toast sliced bread with garlic butter, pipe feta paste on top.

Grill artichoke on other side and toss it finally with red harissa. Arrange it on the bread with apricot chutney.   

Thank you everyone at the Dirty Martini and Chef Saby for having us over 

for a fun-filled evening !! 

Cheers !!