The advent of Irish House in Kolkata almost ushered in the drinking culture in the City of Joy; and it has been one of the most popular hangout spots for the youth ever since, especially during its happy hours (4-7pm). So when BlabberCat was invited to try its revamped menu launch, we were mouth-wateringly excited to find out what new did the bar have to offer. – Anushree Kanoi
With a lot of vegetarian crowd flocking in, and on popular demand, they have extended their veggie options. The chef has introduced some very innovative non-vegetarian delicacies too that boasts an established balance due to these changes.
For all LITians out there, you’re in for a treat!
With three new added flavours, the bartenders have experimented in terms of their spirits, creating the Seven Island Iced Tea (where they replaced cola with Red Wine), the Bohemian Queen (spiked with beer) and my personal favourite, The Irish Tea Party (using actual tea liquor and brandy in place of cola).
And for them who are trying to stay off liquor for a bit, the Irish have mango and strawberry blitz, and chocolate and peanut butter milkshake customised exclusively for you! Irish House has also introduced community cocktails in their servings of Sangria, Long Island Iced Tea and many other drinks.
The cottage cheese skewers are a must for all vegetarians. The mini ba-corn and paneer toothpicks, topped with pineapple cubes, play the perfect chord of spicy and sweet on one’s tastebuds. Beer fondue, served with broccoli, carrots, boiled potatoes (with their skins intact, tinged with a little bit of butter and herbs), and an assortment of chips were an absolute delight in terms of their presentation and flavour. The mezze platter, offering mini-sized pita, perfectly crusted patties and two kinds of hummus is the best addition in the menu so far. Along with two new vegetarian burgers, five new types of fries, including the cajun spiced fries topped with mac and cheese have been incorporated in the menu.
Irish House has also added unique non-vegetarian options, their headless chicken platter being my favourite. Served with ranch, chilli mayo and thousand island dips, the dish includes five kinds of chicken fries, cooking every part of the chicken besides its head. Intriguing and delicious! The two faced chicken skewer was also a fascinating addition, both in terms of taste and well as presentation. Using chicken sausage cooked in Barbeque sauce and chicken supreme dipped in homemade mustard, this dish has a conglomeration of flavours to offer in every bite.