38 Barracks, a military themed restaurant located in the outer circle of Connaught Place is a show stealer with its unique interiors and awesome food presentation.
The outlet welcomes you with a pure red old styled entrance with bold white 38 Barracks imprinted on the door. The Ground floor is a picture perfect setting with beautiful artifacts and a page 3 wall. A small staircase leads you to the upper entry of the restaurant where various seating options are available- Couches, High Tables, Round tables etc.
The place is compact and the seating can accommodate not more than 50 people at a time. The not so vibrant Color theme of the place reminds you of the camp areas, the intensity of atmosphere war areas experience is truly reflected in 38Barracks decor.
Coming to the food, Starters is the USP of the place and few of those you can’t afford to miss are-
Paneer Tikka Barrels – The twisted and tasty form of paneer tikka stuffed with a dry fruit mixture and served along with mint chutney and buttermilk in cutting chai glasses. Highly Recommended!!
Spanakopita – are spinach and feta cheese filled wraps in shape of small samosas accompanied with salsa, hung curd and mayo dip. Very light and crispy.
Bulgogi Chicken is a slightly tangy version of chilly chicken sautéed with colourful bell peppers and mushrooms. Tasted different.
Soldier’s Mirchi Wada – is a new form of the ever famous Rajasthani Mitch’s wada. The dish is not at all spicy. Loved the potato stuffing inside the big green chillies along with saunth chutney.
Boston Beach is a must try cocktail here which is a combination of gin, tequila, whiskey and will sure give you that kick. Kiwi Mule, 49th Battalion, Military Camp are the perfect mock tails complementing this superb Saturday lunch.
I loved the Hyderabadi khatte Baingan, which comes in a military ammunition box accompanied with dal makhani and garlic Naan. The dish is perfect if you are a fan of@ tangy food.
The dessert was a huge disappointment, especially after such a fabulous spread of dishes served. Not at all a Dessert place. There was nothing extra ordinary in the Swiss pitaschio roulade served. It lacked that X factor in presentation as well as taste.
We were lucky enough to meet the man behind these delicacies, Chef Vikram who not only introduced the concept to us but even shares the best dishes amongst the lot. Special thanks to our server, Jaspal who was extremely quick and cordial in his service.
Do check out this restaurant for its superb decors and value for money food 🙂