La Roca – tapas bar

Crackling gyozas, tapas and house infusions have a new address at La Roca. You enter through the metal doors to a majestic grandness. The bar is the showstopper, but the expansive space too casts an enchanting spell. Chef Akshay Bharadwaj has brought together tapas from all over the world, some roaring desserts and flavours that you wouldn’t have imagined in the same plate.

Cocktails

My favourites of the drinks we tried – Violet – blue tea, infused gin with kaffir lime and lemongrass, honey water, peach schnapps. Blue tea infusions are gaining popularity and I am joining the bandwagon for this fad. Saffronisation – saffron infused bourbon, almond milk, and coffee. An unlikely potpourri of elements creating a wonderful concoction. The Blue Fashioned – Woodford reserve with blueberry balsamic syrup and a slice of dehydrated orange.

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The food menu is divided into flavours and textures with tapas around the globe. No large or small plates, but toggle to the flavours or textures you want to pair with your cocktails.

Dough

The dumplings to begin with – we tried the Prawn Hargao, 5 Spice Chicken Dimsum and Trio of Mushroom Hargao. Very well balanced, perfectly clear skin and lip-smacking dips to go along. But what you really need to look out for is the Lobster and Prawn Gyoza. Exceptional meat, minced and cooked to perfection. And the best part, the Lattice, it’s a layer of crispy gyoza sheet which is also referred to as Wings of a Gyoza, The Hanetsuki Gyoza. Lamb Khurchan Bao is again a noteworthy mention. A flavourful amalgamation of pulled lamb encased in the soft bao, topped with onions and masala.

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Umami

We gorged on the Enoki and Unagi Nigiri. The fried Enoki Nigiri was delectable, the name suggests enoki mushrooms fried till crispy on top of a nigiri wrapped together with a small strip of nori. Truly Brilliant.

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Saucy

Truffle Mushroom Risotto, a classic and much-loved preparation by Chef Akshay. A trio of mushrooms, Arborio rice cooked to a light creamy consistency, and yet toothsome. Topped with Parmesan cheese and truffle oil.

Crunch

Madras Buttermilk Chicken buttermilk coated confit chicken, juicy from within with a filling of goats cheese and served with mustard mousse and fresh greens. Soft shell crab – served with mashed pears and greens. The two textures went beautifully together, the pears lending a soft sweetness to the crabs.

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Desserts

Coco and Soil, a rather spectacular looking preparation quite fit for a Michelin star menu. Dollops of 5 types of chocolate, like fruits on a tree. The Crème Brulee has its own antics going around, while we loved the unique flavour of truffle oil, it could prompt the question of why by audiences. The flavours just go together but calling it a creme brûlée is then an understatement.

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With some amazing cocktails and grub, this is a great choice for evening drinks. But since we are so used to heartier portions, this is a drift from the trend. The gyozas are a must try. So is the risotto and buttermilk fried chicken.

Where? La Roca, Worldmark 1, Aerocity

Cost for two – 3000 INR approx

Cuisine – Tapas, Bar