Tulleeho Blog - A Visit to Fenny's Lounge and Kitchen, Bangalore

Fenny's Lounge and Kitchen

115, 3rd Floor, 7th Block, Opposite Raheja Arcade, Koramangala, Bangalore

Ph: 080 30412940 ext:590



I've never seen a tree in a bar before, and that too a humongous one, like the one next to our table, and it's not the only one, there's a Topiary Ficus, a little distance away which is 80 years old. And this begs the question. What's a 80 year old tree (and it's companions) doing on the 3rd  floor of Raheja Arcade, and how in heaven's name did it get there?

These are good questions to ponder, as you gaze at the wraparound bottle display around the bar counter, which the owners claim to be in the running for the most number of bottles in a display.

Fenny's as the name would suggest has a Goan feel to it, and is designed on the lines of a large beach shack, albeit a beach shack on the 4th floor of a building. It stays true to it's design by being open from 3 sides, and we were fortunate enough that it wasn't raining that night, but I can imagine that when it does rain, the wind and the water are going to make customers beat a hasty retreat to huddle around the bar.



I'm here for an after work drink with our Bangalore team, and there's an alumni of our bar tending school (Tulleeho Bartending Academy), who's hard at work at Fenny's, but he's not bold enough to tell us what goes in to Fenny's secret mix, which features in several of the cocktails on the menu. The most he can tell us is that it's a non alcoholic mix. Intrigued all the same, we order a Fenny's Mai Tai, a London Sour and a Peter Pan, and a mix of pizzas, from their wood fired oven, the BBQ Chicken, the Beef and the Lamb and sun dried tomato. The Pizzas were very good, but the cocktails when they made their appearance, were a touch over sweet.

Fenny's has a young crowd, with a mix of ages from 20 something to 35. The music was a medley of songs, from the 60's to the 90's. Given it's Club Med meets Baga beach look, we would have expected possibly a more  reggae feel to it. My colleagues, disappointed by the first cocktail, shift to beer and Old Monk and coke. I decide to stay the course, and order a Vicky Donor. Hoping that it doesn't contain Vicky's seeds, I sit and listen to Scatman John, moaning away about his days as a taxi driver in Calcutta. I am thinking, Fenny's is worth a revisit when it's raining.

Vicky Donor

Chennai's Raising the Bar, discovers Tulleeho's Hemant Mundkur

Coming from a city like Bangalore, the last thing you’d want to counter with is heat and humidity! And that’s exactly what Chennai had to offer.

Taking the Shatabdi express was just bliss. A taxi at the train station took me to my hotel, the Oriental Inn, at the heart of the city, where the most famous bar in the whole of Chennai is located – Zara!

I had to stop by for a drink and check out what the buzz was all about. From a distance I can hear a live performance by a band called New Renditions. I was immediately greeted at the entrance and asked if I wanted to sit at the bar. The music was quite loud and I was worried that because of this my drink order would not be the way I like it – old monk, lots of ice, water, splash of coke and the juice of two lime wedges squeezed but spent wedges thrown out. To my surprise, the bartender nailed the order – this has never happened before (and yes, Old Monk, don’t judge me). I was happy, ordered a second and called it a night.

I was in Chennai to conduct back to back training sessions of Remy Cointreau, and this kicked off with The Park Hotel on Wednesday, 17^th July. Pasha, the infamous nightclub, was the venue, small yet perfect for some reason! I could see some real skill at this bar as I watched one of the bartenders demonstrate a Cointreau Mint & Tea Fizz. Unlike other bars, Pasha uses Cointreau in all their cocktail recipes that are listed in their menu, and mentions it, too! At the end of my session, Saurjit, Asst. F&B, invited me to come over on Friday evening to experience the real night life of Chennai, I was leaving Friday night, ‘nuf said. But to make up for it, I went on a mini road trip to Mahabalipuram with a friend that same evening – Fish, prawns and Beer at Moonrakers!

 Diabolic Cointreaupolitans @ The Park, Chennai

The lobby was quite massive and was an atrium at the Hyatt Regency, my next session. Chennai’s 5 star hotels are legally allowed to stay open for 24 hrs, and hence the bartenders of 365 AS had hardly caught a wink of sleep as they were open the same day till 5 am, and my session at 1030. As a welcome drink, and as an energy boost, served out shooters of the Cointreau fizz – they were set!

 @ Taj Coromandel - I Love!!! Cointreau

The second session that afternoon was at ITC Grand Chola – huge would be an understatement. Post my session, I decided to head to the hotel’s bar – Cheroot Malt and Cigar Lounge, glad I did! At the entrance, a large sign signifying that the bar had the license to stay open 24 hrs (yes, a little jealous, you’d know why if you’re from Bangalore). My jaw dropped after looking at their collection of whiskies and liqueurs (none of which were Cointreau!). The bartender, who had attended my session, took me on a tour. A cigar lounge with a wide collection of Cuban cigars and the most comfortable lounge seating, flooring and walls made of teak, the perfect environment to accompany your malt, which was on display shelves region wise. The Malt lounge had a large tasting table in the center, with special tasting glasses! Each of the other tables was placed with soda canisters, and guests had the option to choose different flavors of soda to accompany their drinks.

Vinodh, from Remy Cointreau Chennai, had mentioned to me earlier that the concept behind this bar, and the beverage menu, was designed by Hanna Keirl, bartender and beverage specialist from Australia, and is also responsible for designing beverage menus PAN India – great job on this one, Hannah!

That evening I decided to check out a few other bars in Chennai, and ended up hopping! This started off with Bay 146 at the Savera hotel, and boy was I surprised at the quality of bartending at this place. All the bartenders here, smartly dressed, were churning out drinks to perfection! It all made sense when my bartender told me that he was one of the finalists of the recent Bacardi Legacy Competition. I asked him to make me a drink with Jagermeister, which I ended up video recording, ‘cuz I knew this would be worth it. Made with fresh pomegranate, a house made spice syrup and Jagermeister, The drink’s garnish was inspired by one of the videos of City Space Bar. If you’re ever in Chennai and want a good quality cocktail, be sure to head here. 

 With a Cointreau Fizz @ The Gateway, Chennai

I headed to Illusions soon after and something struck me over there as I looked at the display of brands at the bar, all bars in Chennai display their bar counters with the most premium brands, which made me draw two conclusions – one was that Chennai’s consumers were very brand conscious (and loaded) and two, it is a rule in Chennai that all bars must be located within a hotel’s premises, hence better quality drinks, higher standards (and expensive).

Chennai – quality bartenders, quality drinks, larger than life experience!

Hemant Mundkur, Tulleeho Beverage Trainer

Monkey Bar, Bangalore

Monkey Bar

14/1 Krishna Manere,

Wood Street, Ashok Nagar

Bangalore – 25

Phone: 080 41116878/9

Note - I understand it occupies the space where Taipan used to stand. Mobar doesn't have valet parking, so you can do as we did, go down the street to Olive (which is a co-owner of Mobar) and hand the keys to the hapless valet there.

"Monkey Say Drinks Laphroaig On the Rocks", or words to that effect. After a couple of Maanga's, Monkey Bars signature cocktail, Monkeys pithy aphorisms dotted around the bar are liable to be misquoted.

It's a pleasant surprise to walk into Monkey Bar, and see Ashok "Seabiscuit" Nag behind the bar. Ashok is a tremendous fan of the horse Seabiscuit, which was immortalized first in the book of the same name, and then in the movie, which starred Toby Maguire, as the jockey, not the horse. I became aware of that after interacting with Ashok, several years ago, when he was tending bar at Olive Beach, Bangalore.  Ashok then soon departed for parts Middle East, for several years, before he was redrafted to Bangalore by Chef Manu Chandra and Olive, to helm the bar at Monkey Bar, and as I assume to also provide a helping hand at Chef's new outlet in Whitefield - "likethatonly"

I'm glad he's back to India, cause it assures us of some expertly made cocktails, and which more importantly don't cost an arm and a leg. Monkey Bar has appeared quietly on Bangalore's bar scene, and joins the ranks of Chef owned outlets, with what may be termed as a gastro pub slant. Don't ask me what a gastro pub is, but by the term I think it implies a pub which also serves good food, and just on these counts, I'd be happy to slot Monkey Bar as a GP.

Pleasantly designed, with a nice long ground floor section, with an outdoor smoking corner on the side and a rectangular bar in one corner, it also has a more sporty basement with "things to do" - foosball and pool. The ground floor was a bit more lively, on a Thursday afternoon, and we wangled a table near the entrance and Team Tulleeho, settled in to peruse the extensive food and drinks menu. Please note the BoB is 1.4 (for a KF pint).

There's an interesting range of Mobar specials and I choose a Monkey Mule, which appears to be a take on the Moscow Mule, with a combination of vodka, beer, ginger, coriander seeds, all spice and an orange slice, served up in a nice tall glass, excellently balanced, and delicious to the last drop. 3 of our table, ordered Maangaa, one of their signatures, and judging by the other tables, Mobar will need to order in more Jam Jars, as that's what the Maanga is served in.

The Maanga is a compelling mixture of Vodka & Aam Panna (green mango juice for the uninitiated) and went gushing down the throats. It was burgers for everyone, with the MoBar Burger (Medium Done), getting the most votes. Fries are served alongside in a nice paper cone, stuck in a rack, which wouldn't be out of place in a high school chemistry lab.

I also order a Heineken to wash down the burger. MoBar has got their pricing just right. At 250 bucks for a cocktail, it's a great deal, especially when they're expertly prepared. It's bars like these which can help create and foster a cocktail culture. Long may they reel.

Tulleeho!

Lagerbay Review

Lagerbay, 183, Waterfield Road, Bandra (W), Mumbai 400050
Ph : 02267369900
Open Daily.

After a nice session on whiskies, we decided to hop some bars, raid some pubs and cause some serious collateral damage. So after 20 minutes of brain scratching, we zeroed down on Lagerbay.

Lagerbay has taken the place of Zenzi in one of the creamiest areas of Bandra on Waterfield road. For those not in the know, it’s pretty easy to miss out on this excellent place. We could not see the name of the place anywhere, until we made a guess and entered and saw some promotional posters for the IPL and BEER Buckets, which had the name “Lagerbay”.

We were received with warm smiles, and it was probably the owner of the place that led us to the bar. Being a Thursday evening and the fact that it had just opened a month ago, Lagerbay seems to have etched its name amongst some people, who seemed regulars, as the bartender laughed and hi-fived
them. After settling at the bar, on their made to order wrought iron bar-chairs, we have a look at the menu.

Not an extensive list of cocktails, but good enough to suffice the tastes of many. Lagerbay as the name says, bay of lager surely didn’t have as many beers on the menu as one might think. Only 7 Beers on the menu and a few in the fridge, which were not on the menu. So as we narrow down our choices, and my choice always being one of the classics, I chose the Margarita as it acts as a Litmus test, for any bar.


Carefully made with love, my margarita had perfect half rim, which I thought was good, as they gave me an option to have my poison with or without salt. It was perfectly balanced, and nicely presented. We ordered something to go with our drinks - Mexican Quesadillas to go with my Margarita and portion of Garlic Burnt potato wedges. Excellent taste, and most importantly they were quick.

My Margarita

Not getting a big hole in my pocket after this, I decided to go to Sanchuros and Club Royalty. I surely place my bet on Lagerbay though. Good place, Nice music, Great cocktails, Great service. It's all a win- win game.

- Ameya Sharma

Cafe Zoe

Mathuradas Mills Compound
126 N. M. Joshi Marg, 
Lower Parel

Monday to Sunday : 7.30am - 1.30am

Phone: 022 2490 2065

In Cocktails we trust

Tucked away behind Blue Frog in Mumbai's Mathuradas Mill Compound, Rita Hayworth is alive and well, perched atop Cafe Zoe's logo.

Zoe, a name I like, as I have a fondness for Zoe "Avatar" Saldana, has a small but potent cocktail menu. Personally speaking I like small menus, cause they're easier to choose from, and I'm hopeful that a bartender worth his bar salt, will be able to whip up a classic not on the menu, or create something on the spot, based on my taste profile, a hallmark of a good mixologist. True that's a fancy word for a bartender, but well deserved, for those at the top of their craft.

Fortunately we're in good hands at Zoe, as the three of us settle on our bar stools, and Vinod hands us the menu.

Vinod, the friendly Bartender

Zoe for those of you haven't been, resembles the living room I'd like to have some day, sofas off on one side, some more structured seating on the right of the bar and in the centre, a neat, horseshoe shaped bar, and a flight of stairs leading up to a mezzanine deck, which is still not open to guests.

For those of you who haven't been, I would recommend a visit, whether you stay in Mumbai, or are just visiting. Having read good things in Mumbai Boss , it was added to my list of must visit places, which also included The Table, Suzette and Ellipsis (...).

I've managed to shut our office early and drag my complaining colleagues out for a drink, and we quickly order from the bar menu, a Black Grape Caipirojka (DD), a Classic Margarita (Ameya) and a Green Apple Rock Martini (me, it's served on the rocks and therefore the name). We also order a portion of fries and some chicken wings with hot sauce.

Black Grape Caipirojka

Classic Margarita

Green Apple Martini

It's an early Monday evening at Zoe, so the crowd is thin, but stil exists. As Vinod, our friendly bartender tells us, Fridays and Saturdays are standing room only, and it's no wonder, as the prices are pocket friendly, with a BoB of 1.5 (for a pint of KF), and cocktails in the INR 400-450 range. You can also if you choose, buy a full bottle, with a bottle of Absolut, e.g. going for INR 5500 (mixers separate), which is not a bad deal at all.

Our cocktails arrive speedily, and all hit the spot. Tasty and well balanced, with fresh ingredients.

Ameya, Tulleeho's resident Mumbai mixologist had this to observe (and commend) :

1) The orange zest was perfectly removed.

2) Bar was well organised.

3) Fruits used for making cocktails were cut in perfect fashion and with dedication.

4) Cocktails were tasted by the bartender before serving to us.

Small things perhaps, but they all went to ensuring that our cocktails were top flight. I've seen other higher regarded bars, slipping up on these basics.

Having tasted blood with the cocktails, we asked Vinod what his top seller was, which happened to be their Sangrias. Vinod said that they easily sold up to 20 pitchers of Sangria on a Friday or Saturday evening, and even though it was only a Monday, he had his chopped fruit ready for his evening regulars. We ordered a Rosso Sangria, and were well satisfied with the taste, as well as the quantity, and the Sangria offers great value for the price. A pitcher (~ 4.5 glasses) clocks in at INR 1797/-.

As we sip our Sangria, we discuss bartending politics in Mumbai, especially as relates to the opening of F-Bar at India Bulls Centre, made for an interesting discussion, but let me not mix business with reviews.

Plans are afoot at Zoe (or Zoey as you may call it) to bring in live acts soon, and also open the mezzanine floor. It was lively enough to me.

The Bar @ Amar Vilas

The Bar, Amarvilas

Paktola, Tajganj,  Agra

0562 2231515

Timing: 12 - 12

The Taj Express gets us in to Agra at a decent time, and after we're done with our work day, we're left with 3 hours to kill before we head back to Delhi. Having visited the ITC last time around, this time we decided to visit the Amar Vilas, the Oberoi group's flagship in Agra. The Amarvilas website boasted off a view of the Taj from the balcony of the bar, and we thought it was important to verify this claim. Our only concern was, that given the reputation of the Vilas properties, we wondered if we'd get past the gate of the hotel! 

Having successfully made it through the front gates, the gent in the reception area, divined that we could either there be there for the bar or for lunch, and with a winning smile he escorted us through to the bar. Our attention by then had already been taken away by the breathtaking sight of the Taj, framed through the windows in the reception area. As we walked into the bar, Kamal the bartender, asked us if we'd like to sit outside, and escorted us to a table, one of about 8 on the balcony, which overlooked the pool, and gave us a great view of the Taj, not a frontal view, but a side view, but still.. 

The service at the bar  was top drawer with wide smiles the order of the day, belying the forbidding positioning the Vilases have and also the signs on the balcony, which said, "for hotel guests only". I guess, revenues are revenues, wherever they come from.  

The bar itself is fairly small with about 6-8 tables inside, apart from it's al fresco section. One side is taken up by the bar counter, above which is a beautiful cloth painting showing a top view of the entire Taj Mahal area.

Lovely winter sunshine  bathed the balcony, as we settled down into our chairs, and perused the menu. The prices seemed no higher than what a 5 star hotel in Delhi may charge, and thus came as a pleasant surprise. Most cocktails were priced at INR 520 and the Amar Vilas special Martinis were priced at INR 670. The BoB was 3.1 (for a pint of Kingfisher).  

And as we later realized, prices were inclusive of all taxes. My colleague ordered a Mint Julep and I chose a Negroni. The pouring brand for the Mint Julep was however a scotch whisky and not a bourbon, and apparently if we chose to replace the scotch with bourbon, we would have to pay double for the drink, which struck us as strange, and so she stuck with the Scotch.

Kamal soon came back to tell me that as Campari was out of stock, he couldn't make me a Negroni. I chose a watermelon martini instead, and he assured me that it would be made using fresh watermelon. As we waited for our drinks, we nibbled on the bar gratis, which disappointingly for a Vilas, were peanuts and crisps. I remember the Polo Bar at the Rambagh Palace in Jaipur. A salver of dry fruits came first and along with my cocktail, they served me a complimentary starter also.  

It's amazing to feel the exclusion zone occupied by the Amar Vilas. It's almost as if the moment you enter the hotel, you enter a vale of silence, and you hear no other sounds in spite of the fact that the road to the West gate of the Taj, lies right alongside the boundary of the hotel.  

The bar's balcony over looks the swimming pool, which is situated in the middle of reasonably sprawling grounds. A couple leisurely swim in the heated waters, as families sit around the pool snacking.  

Our cocktails arrive and at first glance are pleasing to the eye. The watermelon martini has a slice of watermelon perched on the rim and the Mint Julep has enough mint to justify its name. The watermelon martini tastes great, except for the fact that the drink hasn't been double strained, leading to chips of ice, being left in the glass. The drink  however tastes fresh and is well balanced. My colleague felt her Julep, could have done with a touch less mint. The martini glass quality was also not what one would expect from a Vilas property. Perhaps you may feel we're quibbling a bit too much, but we hold the Vilas properties to higher standards, than we would do most hotels in India.  

I was at an and upcoming 5 star luxury property on the outskirts of Jaipur, about a month ago, and the F&B manager told me that their prices would be expensive, but they would ensure that the service experience more than made up for it. Given the number of luxury chains setting up shop in India, I think the Oberoi will also have to raise their F&B game, especially for their top drawer properties.  

However, what more than made up for any quibbles we might have had, was the awe inspiring location we were sitting in, and the fact that we could spend 2 hours over a single cocktail, with no pressure of any kind. As dusk began to fall, we heard the call of the muezzin to prayers, and we reluctantly finally bade farewell to the balcony, just as it began to fill with hotel guests.

Watering Hole of the Month : Saltwater Grill

Location: On Marine Drive, right side next to the sea.

Budget for two: Rs 2500(includes food)

Open from: 1700 hrs to 0100 hrs

Waiting Scene: it’s the current hot spot in town, so reservation is called for, though the bar area is a free for all. There are 120 covers and there is still waiting, now what does that say about a place.

Music: Lounge

Owners: Riyaz Amlani, Varun Sahani, Kiran Salskar

Chef Viraf Patel & Naveen Kotyankar, Restaurant Manager

Tulleeho Besides the Fact that it’s next to the Bay, does the name SALT WATER GRLL have any other significance?

Chef Viraf: Proximity to the sea (salt water) did activate the nomenclature but also the facts that SALT and WATER are the two most essential ingredients in making food. The menu features a lot of grilled items and subject to availability we have a good variety of seafood to boast about (Norwegian Salmon, Australian mussels ...). The name is very intrinsic to what our place is all about.

Tulleeho What makes the Salt water Grill experience Unique?

Naveen: We have a very non-exaggerated menu. Expect precisely what is written on the menu. We have a daily special menu, which features the catch of the day.

It’s a chilled out natural ambience, in the open air overlooking the sea as well as the Queens necklace coupled with the soothing serenade of lounge music makes for the all round relaxing experience which is a rarity in our city. This all makes it a unique outing in Mumbai.

Tulleeho . What are the ‘Specials’ at SWG?

Naveen: The watermelon caipirojka is simply the best in Mumbai, not surpassing the Green Apple martini. We have the Plum infused vodka which is brilliant on the rocks and just as good is the Lemon Grass Vodka. Infusion of the plum and the lemongrass is done over 3 weeks and it is well worth the wait. Herb flavor vodkas, such as lavender and basil are must tries as well. Gewürztraminer (Californian) and chardonnay are the high selling wines from the list of 70 wines.

Tulleeho Ambience at SWG comprises of…

Naveen: Beauty in Simplicity is the key feature, Ambience is very natural, and there are sand sculptors, hammocks to lounge on, and straw umbrella shades, a small boat converted into a sofa!!! And all of it overlooking the beautiful Bay of Mumbai.

Tulleeho What’s the trend change in Mumbai where food and beverage is concerned? Are the ‘Burbians’ easy to convince in making the trip all the way to marine drive for a drink?

Naveen: Over the last six years Bombay people have realized that it is just as much prestigious to eat at stand-alone outlets as it is in 5 star hotels. People have become more open to trying out new foods and drinks. Wine culture has picked up. Eating and trying out cuisines has become an integral part of our lifestyle. In the bid to try and experiment with new cuisines, food styles, ambiance and experience consumers do not mind undertaking the journey from the suburbs town. Despite the fact that the majority of the clientele is from the town side, we have a fair share of people from the suburb.

Tulleeho. What makes SWG a wow experience for its patrons?

Naveen: We have happy hours all day, from opening to closing which does not really mean that we give the old ‘one free on one purchase’ but the fact that the experience no matter when you come in will be a happy one. A guest will always go home satisfied. Everything about us is wow.

Tulleeho What have you tried to inculcate in service team?

Naveen: It’s important that they provide pleasurable service to their customers and be comfortable while doing so; that they keep everything simple and yet are constantly attentive to guest needs. They have a sense of belonging to SWG and a feeling of pride in what they do and an understanding that there is a constant scope of improvement. We have told the guys to open all doors for the guest. Get into conversation with him, understand his needs and comply with demands. But suggest not what the guest wants to have but what he might want to have but just doesn’t know about it. Up sell doesn’t have to be selling something of higher value or pushing dead stock, up selling the experience rather than a single item is much more productive in both the long term and the short. It’s all about the attitude.

Tulleeho Open air, nice breeze: I loved it, but what do you do during the rainy season.

Naveen: Well making sure that the sea is visible from the lounges even when the total area is covered up was on the priority list right after keeping the area and people inside SWG dry during the torment of the rains. Therefore during the monsoons, tall poles are erected on the beach and plastic and straw sheds extend from the restaurant wall to the beach.

Worked wonders last year and we will rock this season as well. Like I said its wow all through. The rain will not dampen our experience.