Occupying a suavely decorated space on the third floor of the newly minted Soho Building, Babooji promises patrons a memorable night out featuring delightful bites and dazzling potations.
Stepping through a set of handsome walnut wooden and glass double doors, visitors to Babooji are greeted by the bar-restaurant’s attentive staff waiting to lead them into the heart of the establishment. All rustic brick walls, modernistic smooth plastered ceilings and minimalistic furnishings, Babooji’s interiors are decidedly Scandinavian with touches of old world sensibilities apparent in its choice of brushed copper metal racks, wooden booth walls and spherical lamps.
Upon entering the establishment, visitors are greeted by an industrial rack displaying an enviable collection of curated house wines. From familiar friendly vintages such as the easy drinking Yellow Tail wines to rare collector wines such the highly sought out Penfold Bin 407, there is a vintage for all kinds of palates and sensibilities. Should one be after a glass of sterner stuff, the main rack behind Babooji’s bar boasts a variety of scotch, vodkas and gins to cater to the pickiest aficionados. For the scotch enthusiasts, the house offers Singleton whisky, Gentleman Jack bourbon and Hibiki whiskey.
For vodka, a variety of iconic Andy Warhol commissioned bottles of Absolut Vodka and Finland’s national pride Finlandia vodka are sure to hit the mark.
Hailing from Russia, Babooji’s mixologist is the talented Alex who oversees the bar-restaurant’s drinks menu. A veteran of top-notch establishments across Russia and Jakarta with 12 years of experience under his belt, Alex is more than happy to accommodate any requests by patrons. For first timers to Babooji, the Drambuie Sour cocktail comes highly recommended. The cocktail is a delightful concoction made up of Drambuie, egg white, fresh lime juice and house-made red wine bitters. For groups looking to start their night with a lovely libation, try the Delhi Sangria – a refreshing combination of freshly sliced strawberries, freshly squeezed orange juice, red wine and vanilla liquor.
The restaurant’s food program features a selection of authentic Indian delights as well as modern Indian-fusion creations. The masala lamb taco is the perfect finger food for large groups to share, with succulent slices of masala lamb sat atop a soft taco skin, finished off with freshly cut white onions, cilantro and a squeeze of lime. For a classic Chinese-Indian delight, try the chicken chilli dry – a sticky sweet and spicy stir-fried goodness best eaten with piping hot naan or a bowl of white jasmine rice. For a classic Indian delight, the chicken tikka comes highly recommended with freshly sliced chicken chunks quickly marinated in yogurt and charcoal grilled to perfection. Another dish visitors ought to try is the lamb biryani, comprising chunks of spiced lamb roasted with biryani rice in a clay pot to aromatic goodness and served with refreshing raita sauce.
Chicken Tikka
INGREDIENTS:
- 200g boneless chicken leg, cubed
- 100ml mustard oil
- 200g yogurt, strained
- 20g garlic paste
- 10g ginger paste
- 5g red chilli paste
- 1tsp butter
Spices
- ½ tsp black salt
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tsp garam massala
- 1 tsp yellow powder
- ½ tsp red chilli powder
- 1 tsp fenugreek leaves
- ½ tsp chat masala
METHOD:
- Mix all spices into yogurt.
- Marinade chicken pieces with the rest of the ingredients for 20 minutes.
- Add marinated chicken to yogurt and grill in tandoor clay oven.
- Once grilled, garnish with lemon and fresh coriander leaves.
Babooji
Soho Building,
Jalan Gunawarman No.61,
Jakarta 12180, Indonesia
T: (+62) 2127519913
