We remain in the center of a dining establishment explosion around Delhi. There is a brand-new one nearly every week. For us, most of them are doing a great task. From experimental motifs to ingenious food selections – these are amazing times for everybody restaurant-goers. Sera, by advertisement Singh’s Olive Group, are yet another remarkable addition to this area. Serai has actually been around for a few months now and secures itself as a ‘Culinary Cocktail Bar.’ A good tipple is at the heart of this cozy little space, nestled inside Olive at Mehrauli. Serai uses a reassuring vibe; it is where you collect with old buddies for an enjoyable evening over alcoholic drinks as well as discussions.
Talking about cocktails, Serai’s cocktail menu is plainly the highlight right here. There is an entire section on tequila-based drinks. There is likewise an intriguing option of ‘Teq-Tonics’ made with house-infused tequila, served with tonic water. Several of the flavours consist of spicy pimiento, coffee, strawberry and hibiscus flower utilized as active ingredients to produce the unique infusions. There is a lot of GinTo Gin and Tonic on the food selection also. Like the majority of things on the drinks menu, the GinTo comes with a spin too. Served with house-made sorbet, Serai does an excellent task of upgrading the excellent old Gin and Tonic to a hip, new avatar – extremely contemporary certainly! Serai introduced the concept of ‘Culinary Cocktails’ when it launched with the purpose to unite a little region/city/country on your table in a food-cocktail combination. You are served a cocktail, with classic flavours from a country, along with a bite-sized treat from the same area with enhancing flavours. The Burmese cocktail, for example, is served with a mini Tom Yum sharp with kaffir peanut salsa and tamarind-flavored sago pearls. The mixed drink itself is a tequila-based beverage with distinct tamarind and kaffir flavours. The two job perfectly with each other. See this here https://www.cranebar.com.au/ for more information.
The flatbreads, freshly-baked as well as topped with caramelized onions and shredded duck meat there are veg choices also, was actually great as well. Presently though, the food menu is tiny and not as extensive as bench menu. If you are there for greater than a couple of hrs, you do wish there were more choices on the food-front. The restaurant appears to have discovered what have to have been comments from customers throughout the board, as well as, as I was told, is currently working on presenting a new menu with more ‘big plates’ to offer.