Ek Bar is the first and quite revolutionary cocktail bars in Delhi. The eclectic bar has just been updated recently with Chef Ruchira Hoon taking the charge. Smooth craft cocktails, paired with bar bites, inspired by Indian techniques and ingredients. Propped on the first floor in Defence Colony, the cosy bar is full of quirks. Upside down trumpets, spunky bright walls and Indian motif patterns.
Cocktails at Ek Bar
Ek Bar takes their cocktails seriously – classics with twists from the colonial era, Indian mountains and beautiful infusions. Sipped on some beautiful infusions. City of Nizams has been one of the most loved cocktails over the years. Turmeric infused gin, orange and Indian tonic. But I favoured the Valley-tini more. In-house chamomile infused gin, apple spices, is mild and super refreshing.
City of Nizams 
Valley-tini
Small Bites
Chef Ruchira has brought some really exciting new small bites. Pesto Chicken Tikka – pesto smeared chicken tikka, served atop a bed of ricotta cheese. Perfectly juicy, served with pickled onion and red radish. Cheesy Tandoori Mushrooms served with mini Amritsari kulcha stuffed with paneer. Mushrooms grilled in the tandoor and topped with cheddar cheese fondue. The cheese explosion is so, so sinful. Tandoori chicken tacos – soft shell tacos served with shredded chicken, jalapeno, sour cream, avo and salsa. Kerala Fried Chicken, the original KFC. Crunchy, coated chicken strips, supremely juicy, with fried curry leaves and tripe fried fries. It is the perfect bar bite!
Indian Mezze Platter – the country is full of so, so many chutneys and dips with a variety of local bread. Keeping in accord with the Indian inspirations, the Indian Mezze comes in, in a brass thali. Peanut and tamarind chutney from the South of India, Mooli ki chutney from Kashmir, Smoked aubergine dip with pomegranate seeds from Nagaland and the show stopped Green chilli Thecha from Maharashtra. Chef Ruchira pairs the chutney platter with Goan Poee bread, mini Amritsari kulchas and Lavaash sticks. All the dips have very distinct yet familiar flavours. The Thecha, however, is the one you can’t stop munching on.
Pesto Chicken Tikka 
Cheesy Tandoori Mushrooms 
Tandoori chicken soft tacos 
Kerala Fried Chicken 
Indian Mezze Platter
Large Plates & Sweet Endings
Being a cocktail bar, the Large plates are blended in a way that you would want to enjoy over drinks. The Pink peppercorn mutton fry is a thick Coastal gravy served with a flaky Malabar parantha and vinegar pickled onions.
Very recently I tried a Tres Leches with Indian influences and it turned out pretty disastrous. Now, this is how you do a good twist on Tres Leches. A juicy soft cake, with saffron, coconut milk topped with rose petal and walnut chikki. The flavours will remind you of a ras malai, but also doesn’t do injustice to the Tres Leches. Old Monk Flambeed Dark Chocolate Cake, well you taste the alcohol in it. Served with a Masala Chai Shortbread, chocolate crumble and whipped mascarpone cheese.
Saffron and Coconut Tres Leches 
Old Monk Flambeed Dark Chocolate Cake
Where? Ek Bar, Defence Colony
Must Haves? Kerala Fried Chicken, Indian Mezze Platter, Saffron and Coconut Tres Leches
Cuisine – Cocktail Bar, Modern Indian, Bar Bites
Price for two – INR 2800 approx