30-Second takeaway: This is a bar without frills, fancy cocktails or pretty food. What it does have is prices that keep customers happy, huge crowds, straight drinks and Karnataka food served ‘local’-style. Good for after-work drinks and weekend bingeing.
Concept: Bob’s Bar is a throwback to a time when ‘Hey Bob’ was a familiar form of address in Bangalore. It sets out to create a retro vibe, playing on nostalgia, and paying tribute to the ‘local’ bar, albeit in a more upscale style.
Location & Setting: The bar occupies what was once 100 Feet Boutique Restaurant on 100 Feet Road, Indiranagar, Bangalore, putting it right on the high street. There’s an al fresco space – pleasant, but ruined by the roar of traffic and the honking outside – and seating at two levels. Black and white checkered floors and wooden furniture hark back to old Bangalore. The place is always crowded and packed to the edges on weekends. There is no music, tables are crammed together and you can follow every conversation around you. Some sort of ambient music might make a difference to the high noise levels here.
Food: Full marks to Chef Saby Gorai who’s in charge of the menu here for showcasing the food of Karnataka with no fuss or adornment. Say bye-bye to nachos and frozen fries and order the Namma Desi Chips and Dips – South Indian papads and chutneys. There’s Karavalli Chicken Liver in a spicy green masala and a superb Frazer Town Kheema Paratha. Vegetarians have more options than in most places, with Coffee Estate Mushroom Masala, Mom’s Tomato Gojju and Jackfruit Pepper Masala on offer. The Mangy Fish Gassi is brilliant, to be eaten with Malabar Parota or even the light, fluffy Coconut Kadubu Idli. The Filter Coffee Cheesecake is a nice way to wrap up this meal made up entirely of local flavours. Prices are such that diners won’t feel the pinch and will be encouraged to order more than a few dishes. Half portions are another great idea.
Drink: It’s only straight drinks and mixers here, again priced most attractively. Given that cocktails in many places are all style and no substance, the approach the bar menu takes is pretty clever.
Service: Service was scratchy in the early days, with the team unable to cope with the rush. It has become much better in recent times and drinks and food arrive in quick time.
Aced this: The concept is inspired – taking a retro idea and making it fresh and dynamic all over again. The food deserves credit simply for taking the local route.
Not this: Noise levels are unbearable, especially when the place is full. Blame it on the raucous large tables.
