Barood, a modern Latin-Indian izakaya, is the next esoteric hangout to see and savour the sexy.
Feeling offended by food is a rare experience to have. Consuming meals is a daily reprieve for those who lead tumultuous work lives, and chancing upon something distasteful in this precious break can make for a viscerally memorable meal for all the wrong reasons. But it is rarer to be offended by something that tastes so absurdly good that it angers you. And in this case, in an absurdly gorgeous space too.
The food space this introduction is alluding to is none other than Barood, a Latin-Indian izakaya by the folks behind Revolver, which opened late last year. What’s offensive is how indulgent this gateway into the Moorish corners of 1960s Paris is — the already dimly-lit hedonistic oasis serves a flamboyant tapas and cocktail menu but has the cheek go on and answer to the desires of sensual nights out with a silky-smooth entrance-to-exit integration of all of these elements. Down to the throbbing beats of Latin and Mediterranean beats. Figures.
The tapas menu boasts long-lasting hits like Hot Chicken Balls, a tender minced chicken meatball dish glazed in a piquant, mildly spice Manchurian sauce; the Barood signature Goat Biryani Arancini, a mixture of cheddar-laden classic goat biryani spiced with cardamom, mace and fresh mint (ask for the cocktail Dark Knight to pair); Malabar Sloppy Joe, a buttered pao playfully updated with Malabar pulled pork, yuzu aioli and minced shallots. But a menu update includes some next-level Tostados that come topped with either negitoro, morel truffles or spiced avocado, all teeming with unique notes that pair very well with their well-curated tipple selection.
This is not without veggie-friendly options that are equally if not more provocative in delight — Batatas Bravas, a crisp, fried smashed baby potatoes feature swathed in a mild tangy cheese sauce and chaat masala, is a good one. An Aubergine Pao is also available if you’re into aubergines. Recently added alongside the Tostados is a Jackfruit Pao with cashews and an insanely delicious Cauliflower Skewers with chilli coriander and lime crema — a must try even if you aren’t into veggies.
As for the drink section, Barood proposes annoyingly well-designed creations that tap into the Chilean heritage of head mixologist Rodolfo Rodriguez, exotic Moorish influences and Singapore’s finest palates for alcoholic pleasure. Consider the Naked Flower, a twist on the pre-Prohibition classic Bijou cocktail that mixes Roku gin, Yellow Chartreuse, Cocchi Rosa and jasmine. Or, if you like food-inspired cocktails, entertain your early tryst with Tropical Skin, a mix of Plantation Original dark, Plantation 3 Stars, dry curacao, lime and Orgeat Halwa — a syrup made of Indian carrot pudding and roasted cashews.
However, what stood out the most was their Café con Leche — an espresso martini-style cocktail that marries nutty notes with hints of coconut. Made with Tried & True Vodka, coffee liqueur and coconut cold brew, the duality of its experience is intoxicating. Inhale the soothing aroma of coffee beans while the booze warms you up from the inside — it’s a playful tease that signals the night is coming to a close when it has only just begun.
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