Gabbar’s Bar & Kitchen recently turned one and to celebrate, they are out with some new additions to their menu. Out of all the restaurants that do molecular gastronomy in Kolkata, I find Gabbar’s to be the most innovative. Here, the humble Papdi Chaat gets a makeover with liquid nitrogen, the Khichdi gets an Italian twist, the Khowsuey condiments come in a Ferris Wheel and the Paan is served with a filling of gulkand flavored mousse!
Risotto style Olive Khichdi with Prawns
