In this blog post, I cover Pop's Barbacoa, a casual dining restaurant in Sector 66 Gurugram.
The pandemic reared its ugly head last year, wreaking havoc everywhere with an unprecedented loss of lives, throwing people out of their usual gear, bringing global economies to a screeching halt. The F&B sector was particularly affected and many hotels and restaurants all over the world took a severe beating as customers stopped stepping out, preferring deliveries over dining. While some saw this as an opportunity to reprioritize and reinvent, others had to shut shop or reduce operations significantly, weighed down by huge overheads and losses.
Even though many F&B outlets are now open for business again, the truth is that the pandemic is far from over and a full recovery will be an awfully slow process. All restaurateurs know there is no room for complacency, so while making sure that their businesses stay afloat, prioritizing the health of staff and continuing to stringently reinforce safety protocols for customers remain mission-critical at this time.
Frankly, I have been refraining from going out much, given all the risks that still exist. But I also feel the need to help friends and folks from the community.
I recently booked a table for two at Pop's Barbacoa, a new casual dining restaurant in Sector 66, Golf Course Extension Road, Gurugram. Located at the second floor of M3M Cosmopolitan, surrounded by a flurry of retail, F&B, and office spaces, Pop's Barbacoa seemed like the perfect choice for intimate dining with the Mrs. While the dimly lit ambiance of Pop's Barbacoa was certainly alluring, we preferred the open-air seating instead, dining under the stars.
The alfresco area provided just the perfect setting for a quiet romantic dinner. The restaurant has ample space indoors as well and you can be comfortably seated while maintaining safe distancing from others. Other amenities include a large TV screen, a live DJ, an open kitchen, and a vibrant bar area where you can sit and enjoy your favorite signature cocktails such as the Pop's Wedding (a unique concoction of vodka and red wine, with elderflower and orange juice) or Pop's Sour (bartender Rakesh Sati's take on the classic whiskey sour with Bourbon whiskey and maple syrup).
Quick tip if you're heading for the bar. Cocktails galore at Pop's Barbacoa - with Vodka as the base (Cosmopolitan), White Rum as the base (Mojito, Daiquiri), Whiskey as the base (Old Fashioned), or Gin as the base (Help Me Out, South Side). Mocktails lovers can try the Orange Peach Punch, Spiced Virgin Mojito, or Golden Tall.
Pop's Barbacoa is popular for its Bar, Barbeque, and Keg Beer, but you can expect a variety of grilled and smokey food options to go with. If you're a vegetarian, try the Achari Paneer Tikka, Chili Paneer Dry, Dahi ke Sholey, Jalapenos Cheese Balls, and Cigar Rolls. For non-vegetarians, go for the Mutton Gilafi Seekh, Chili Chicken Dry, Cajun Fish Fingers, or Ajwaini Fish Tikka.
The kitchen is in the capable hands of Consultant Chef Anil Dahiya (popularly known as Chef Adi), who has more than two decades of experience, having worked for reputed names like The Oberoi Group, Intercontinental Hotels & Resorts, Radisson Hotel Group, Lemon Tree Hotel, among others.
Chef Anil is an expert in Modern Indian and International cuisines and is instrumental in designing the elaborate menu at Pop's Barbacoa.
With food so delicious, you simply can't resist ordering more. For the main course, we ordered the Daal Barbacoa, Khumbh Do Pyaza, Thai Curry Red, and Subz Biryani. Other favorites include Grilled Fish with sautéd vegetables, Barbacoa Special Chooza Makhani, Mutton Rogan Josh, and Chicken in Black Bean Sauce.
From grill to plate, Pop's Barbacoa menu did not disappoint. I'd love to visit again.