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Baar Baar takes over from Boombox Café at Khan Market for a 6 month-long pop-up. Promising bites from Sujan Sarkar’s New York menu, the entire space has been refitted with contemporary flair. Tungsten lights, oval mirrors and the polished celling blend for a chic vibrancy. This kitchen draws inspiration from all over India and also includes parts less eaten. My plate of 'Baar Baar Fried Chicken' featured a hunky thigh and drumstick smeared with masala, coated with a thin batter and double fried. The meat was seasoned through and crisp skin retained moisture but the dish’s exclamation mark was crunchy chicken feet on the bone. 'Duck Seekh Kababs' served on a crisp 'Ulte Tawe Ka Parantha' pulled its punches with lean duck mince grilled lightly but bereft of juicy drippings. 'Tandoori Octopus' found its mark though on top of 'Barley and Cauliflower Risotto'. Massaged, marinated and tandoor-ed to a spoon-tender char, the dollop of 'Green Garlic Chutney Punctuated Octopus’ oceanic taste into smooth risotto. A final triumph of Baar Baar’s flip on the familiar was 'Thandai Cassatta' – 2 small blocks of tutti-frutti studded Thandai ice cream sitting below planks of pistachio and black pepper meringue. Baar Baar will be in Khan Market till (at least) March 2019 and should start serving alcohol by the end of November 2018.