Zara — The Tapas Bar & Restaurant just celebrated its 12th anniversary, prompting a toast to 12 years of pubbing and partying in Chennai. When it began, the menu was modelled around the small tapas bars of Spain, famous for serving tiny portions of food, thus allowing party goers to snack through the night while sipping on alcohol.
“From the beginning, we’ve had typically Spanish dishes like fried calamari, prawns spinach croquettes and mushrooms cooked in red wine. People still ask for these, even when they are not mentioned in the menu,” says Aji Joseph, the all India corporate chef of Oriental cuisines, who has been with Zara since its inception. He adds that they’ve also adjusted the menu to include food that is distinctly spicy and tangy to please the Indian palette.
Over the years, many new bars have mushroomed in the city, shaping Chennai’s distinct nightlife and pub culture. Still, many locals have a sentimental attachment to Zara because it, in many ways, kicked off the city's pub culture, taking cocktails out of five star bars and encouraging people to socialise outside the weekends.
While Zara may not be the city's trendiest bar, it's an undeniably comforting space with its pop music, sturdy sangria jugs and cast of regulars. We ask some regulars why it's so special to Chennai
Pavithra Ramaswamy, 31, COO at Evam Entertainment
Almost eight years ago, Pavithra’s friends convinced her to go to Zara because they knew the DJ playing there that night. Now, Pavithra is a loyalist. The bartender even makes her a special sangria!
What’s changed: Themes they’ve brought in for entertainment over the years — masquerade parties, stand-up comedy acts, DJ nights.
Favourite occasions: Sunday brunch for the buffet spread and alcohol.
Pick from the menu: Mushroom in red wine sauce — it’s spicy, but also reasonably healthy.
Best memory: Last year, I threw a party there for my friends. It was nice to have so many people I love around me, and have them taken care of by a familiar set of waiters.
Abraham Thomas, 56, businessman
Abraham entertains bank officials from different parts of the country as part of his job profile. He prefers taking them to Zara instead of five-star hotels because he feels it is more upbeat.
For the first four years, he frequented the bar every week. And then, his daughter became a regular as well.
When do you visit: Sometimes, my wife and I just stop for a beer if we are driving past.
What do you like about the place: Over the years, I’ve gotten friendly with the people there. I like the retro and live music.
What’s changed: They have enhanced the food and have played around with the drinks. These days, I find it noisier even though the younger crowd enjoys it.
Favorite Tapas: Fish fillet and fried calamari.
Best memory: My daughter’s birthday was celebrated there. You aren’t allowed to dance on the table but I think she did.
Harish Nekkanti, 26, businessman
Zara is one of the first bars Harish went to as soon as it was legal for him to drink. A big advantage of the bar, he says, is the fact that a lot of his friends also like hanging out there. So he often sees a lot of known faces when he visits.
What’s draws you there: All the people who work there are nice as well.
What’s changed: The place hasn’t changed much — that’s probably why we like it.
Favorite drink: Mojito
Tapas you prefer: Spicy chicken and cheese – a dish of generously spiced chicken with shredded cheese on top.
Chef Aji Joseph gives us the recipe for these Zara favourites:
Sangria (Serves 5)
Ingredients
1 apple
1 orange
1/2 pineapple
1/2 pomegranate
15 nos grapes
10 nos strawberry
120 ml brandy
300 ml red wine or white wine
120 ml orange juice
2 to 3 cups sparkling water, chilled
Method
1. Cut the oranges, apples , pineapples, strawberries into thin slices or wedges. Leave the peels on. Transfer all the fruits to a pitcher.
2. Measure the brandy and pour it over the fruit.
3. Uncork the wine and pour it into the pitcher.
4. Stir the liquor, wine, and fruit together.
5. When ready to serve, top off the sangria with sparkling water.
Stir gently to mix. Taste and add more if desired. Scoop a few pieces of fruit into each glass when serving.
Spinach croquetes (Croquetas de espinacas)
Ingredients:
Spinach (blanched) -400gms
Onion chopped- 50gms
Garlic chopped-1 tsp
Oil-60ml
Crushed pepper-1/2 tsp
Salt- to taste
Mashed potato- 125gms
Breadcrumbs (white): To coat the dumpling
Flour and water batter.
Spicy mayonnaise — Mayonnaise blended with a mixture of dry red chillies and garlic.
Method:
Sauté chopped garlic and onion. When the onions turn translucent, add the blanched chopped spinach and sauté till the excess water leaves the spinach. Sprinkle crushed pepper and salt. Keep aside to cool.
Make small dumplings of mashed potato with a small portion of the sautéed spinach in the centre.
Dip the dumplings in a thick flour-water batter and coat with white bread crumbs.
Heat oil and fry till golden brown. Serve with spicy mayonnaise.
