After a gruelling workweek, anyone would be a bit desperate to unwind on a Friday night. So, when we heard of Play— The Lounge, where arcade meets lounge, we thought we would check it out. Stepping in, the first things we notice are the high tables at the centre of the floor, each of which have some sort of drinking game. One is a chessboard where each piece is a shot glass, while another table boasts of a game of ludo, also with shot-glass pieces. An air hockey and a beer-pong table line the wall. Since we’re feeling a bit hungry, we decide to grab a bite first.
Eager to begin, we decide to start off our meal with some 3 Hour Fries, Galouti Kebab and Mushroom Baklava. As we wait for our order to arrive, we pass the time with some Drambuie Orange— a concoction that is the perfect balance of sweet, sour and slightly pungent vodka— and a game of drunken jenga.
When our appetisers arrive, we are happy to note that the fries are actually potato wedges instead of thin, over-oily fries that are often served, though the accompanying dips fail to impress. The Mushroom Baklava, on the other hand, is a burst of flavours with its crispy dumpling-like crust and cheese and mushroom filling. The Galouti Kebab is also cooked to perfection and simply melts in the mouth.
A Grapetini, which is a light gin and grape concoction, and a game of snakes and ladders follow the appetisers as we await the main course. If your opponent climbs up a ladder or you have to slide down a snake, you take a shot. Our main course arrives while we are still caught up in a race to reach 100, and we pause to dig in. First up is the Forest Mushroom Pizza, a thin crust delight of smoky mushrooms, slightly pungent basil leaves and stringy, melted cheese. A side of Japanese Watercress Prawns follow. The prawns are soft and succulent, coated in a sweet tomato sauce. The stuffing of the Paneer Makhni Taco, however, fails to impress, being too sweet, and the taco itself is more like a mini-naan.
Dessert consists of Chocolate Cheese Cake and an Ice Stone Margarita. While the cake tastes a bit overwhelming with both sweet and salty tastes vying for attention, the margarita, which is actually a slushy with fruits, is a delight. The fruits soak up the alcohol giving them a distinct tang of tequila while the margarita slushy itself is more than worth the brain freeze you’re sure to get if you slurp it up too quickly.
While the evening usually ends with dessert at most restaurants, ours is just beginning, as we finally forge on towards the many drinking games that wait.
Price for two: Rs 1,600
Rating: ***1/2
Address: Play—The Lounge, 1st Floor, Trade View Oasis Building, Kamala Mills, Pandurang Budhkar Marg, Lower Parel
Recipes
Green Tea Pumpkin Soup
Ingredients
2 tbsp olive oil
1 large onion, chopped
3 garlic cloves, chopped
1/4 tsp cumin
1/2 tsp nutmeg
1/2 tsp cinnamon
1/4 tsp coriander
2 cups vegetable broth
1 1/2 cup green tea
1 cup pumpkin puree
1 ripe avocado, mashed
1 tsp balsamic vinegar
Sea salt and freshly ground pepper, to taste
3/4 cup plain yogurt
2 tbsp fresh rosemary, finely chopped
Directions
In a large pot over medium heat, combine olive oil and onion, cook until onions are soft and translucent. Add garlic, cumin, nutmeg, cinnamon and coriander. Mix for 1 minute.
Slowly add vegetable broth, green tea, pumpkin and avocado. Let it cook for approximately 20 minutes or until it starts to simmer.
Transfer mixture to a blender in batches, puree until smooth. Return soup mixture to a medium sized pot, cook for another 15 minutes, add balsamic vinegar, sea salt and pepper.
Remove from heat, serve warm with a dollop of Greek yogurt and a sprinkle of fresh rosemary.
Mushroom Soup
Ingredients
1 pound firm white mushrooms, cleaned
1 medium lemon
1 tbsp unsalted butter
2 tbsps minced shallots
1/4 tsp dried thyme
1/2 bay leaf
1 tsp salt
1/2 tsp freshly ground pepper
2 cups heavy cream
1 1/2 cups chicken stock
1 tsp cornstarch, dissolved in 1 tbsp of water
1 tsp minced parsley
Directions
Sprinkle the mushrooms with lemon juice. Coarsely chop them in a food processor.
Melt the butter in a heavy saucepan and lightly sauté the shallots. Add the mushrooms, thyme, bay leaf and sauté over moderate heat for 10 minutes or until the liquid disappears. Add the salt, pepper, cream, chicken stock and bring to boil. Reduce the heat and simmer for 20 minutes.
Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Season to taste.
Serve in warm bowls. Sprinkle with minced parsley.
Recipe courtesy: Chef Dominic Sequeira from The United Sports Bar & Grill
