After checking few tempting food photos of Pra Pra Prank, in social media, I planned a secret visit to the place. Since it is a restro-bar, I planned to visit in evening for an early dinner. I took a risk of not prebooking a table , Luckily I got one but my mission of secret visit failed as I met the owner due team of - Inderjeet Banga and Jasmeet Banga along with their chef Kaustabh Haldipur.
Although its not so big in area , the place is quirky with modern art pieces on the wall . You can say it has been build aesthetically, dividing the restaurant and bar into two divisions. Bar door has miniature liquors which is slightly confusing as a wall of the restaurant. Both Inderjeet and Jasmeet are well travelled and have great aesthetic sense. You will find white porcelein smilies as wall mounted lights and giant ants have been handpicked by them. Each crockery has been well taken care of while selecting for the restaurant.
Lets talk food
Their menu is huge keeping in mind to satisfy the palates of all kind of generations with indian and pan asian cuisines . Being from northeast , i wanted to try their soup with dumpling with Nepali broth.( 245/-) It was more like a thukpa with burst of flavours . I was quite impressed with their crockery . The candle beneath the bowl kept the soup warm till my last spoon. By this time I kept the menu aside and asked Chef Kaustubh to serve with his choice of dishes . So with his recommendation , this carnivorous enjoyed their "Rainbow Sushi" (495/-) . It was not only beautiful to look , but was full of flavours . Sushi had no artificial colour. Chef wanted me to try their wild mushroom rice but my love for seafood demanded their baked Lobster (1048/-). Generally people kill the natural flavour of the lobster with overpowering it with spices , but this baked lobster had that natural mineral taste with a tinge of black bean sauce over it . Infact this dish was the rockstar of the dinner, to which Inderjeet said " We want to interplay with the flavours of Indian and Panasian cuisines" .
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| Rainbow Sushi |
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| Pork on skewers |
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| 24 carat Palak Patta Chaat |
By this time I was already feeling full but still the gluttony in me wanted to have just a spoonful of more flavours and ordered a plate of Kozhi ghee roast (chicken) with Appam (545/-) . Meanwhile Chef served me 24 Carat Palak ki Chaat (275/-) . Though I am not a chat person but after my first bite I guess I finished half of it . I must say the palak patta was crispy till I finished my meal.
Now came the ghee roast , Appams had strong coconut milk flavour and was slightly sweet to taste . Ghee roast was authentic and was not tempered for any innovation.
I was so happy to hear Inder asking the bartender Sanchayan Jana " She loves bacon so serve her the cocktail with bacon washed whiskey" , to which I also happily nodded and there comes the bacon washed whiskey cocktail with crispy bacon strips and berry pickle . On the other hand Kaustav too brought " Pork belly on skewers (545/-) . .A pork dish should always have fat with it , and thats the reason why I always avoid pork dish here in Delhi NCR . Also people here kill the natural taste of pork with loads of sauces and spices . And when I saw the fat sticking to the pork belly , I grabbed my plate and forgot all table manners . With "aah" and "ooh" , I ate three sticks of pork belly. Gluttony me . The Nigella , Aam shotto , pork fat and meat was like perfect marriage
I was so full that i couldnt do justice to the plate of cannoli as dessert (325/-) . I couldnt enjoy the platter so kept it pending for my next visit to try with few more sweets.
I must say my secret visit turned the table into a dinner with laughter , food discussions, the heart to heart coversation of how each piece of art or cutleries have been handpicked from different parts of the world . And why it took a long time to open this beautiful restro bar .
The food menu and the presentation , shows the hardwork of Chef Kaustubh and Chef Harangad Singh and entire team of the kitchen. I am a fan of Chef Harangad for his creativity and innovations with age old home recipes and now Chef Kaustabh has also won my heart with his long list of dishes with robust flavours . On the other side , behind the miniature door , there is a hispter bar managed by bartender Sanchayan Jana , creating magic in concoctions with rare and exotic ingredients .
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| A cocktail based on bacon washed whiskey served with bacon strips and berry pickle |
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| Baked Lobster |
My quest to know more about the concept and more dishes with burst of flavours is on and I am going soon to try more .
If you enter Pra Pra , donot forget to turn your left and see a lady's brain moving and working constantly, with "naughty" naah rather "thoughty" mind . Also check the uniforms of the staff. Each staff member is wearing a different logo on their coat which resembles Pra Pra Prank's theme , and all the logos have been designed into one , which you will find in their menu book and the banner . Let me not explain more . You need to visit this restro-bar and solve the mystery. The team has not left any scope to criticise . But still I want to recommend the baked lobster and sushi(s) a must to try .
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| The Bar |
Till then ........
Destination
Pra Pra Prank
Cyber Hub , Gurgaon.
