Ek Bar is a new luxury cocktail bar on Ottawa’s Preston St. It’s also a gourmet restaurant with an extensive menu of Indian cuisine that offers shareable small plates. When you step into Ek Bar, the pared-down elegance creates an understated backdrop to the fabulous food that awaits. The décor is peaceful blue and white, with a splash of drama from a neon arch over the bar. The menu is divided into different styles of food, making it easy to select either a light meal or a leisurely feast. There are several vegetarian options available, too.
An evening at Ek Bar is a celebration of bold Indian flavours with a modern interpretation, presented with such imaginative flair that each dish becomes a work of art. Creatively crafted cocktails can complement your meal as an alternative to wine. The service is very gracious and the knowledgeable wait staff provide detailed information about each dish, including the history behind it. Ek Bar means “once upon a time” in Hindi and many of the dishes have a story behind their origins. e.g. Chai & Cutlet was developed for a king who had no teeth. He commanded that his chef develop a dish that he could chew easily.
Ek Bar is a collaboration between Chef Sarath Monan, who formerly owned Katha, and Michelin-recognized Chef Hemant Bhagwani. Hemant Bhagwani has opened at least sixty restaurants around the world, including several in Toronto, where he is now based. He met Chef Sarath at an event in Ottawa hosted by the Indian High Commission and they decided to work together. Katha was struggling in the post-pandemic years when we were all wandering around in our pyjamas, too shell-shocked to dress up for dinner. Chef Bhagwani took over Katha, renovated the entire space and introduced his recipes and creative imagination. He trained Chef Sarath and the other staff who previously worked there.
Ek offers a curated collection of unique cocktails. I tried the Coconut & Lemongrass cocktail, which was elegant and very refreshing. It has subtle flavours of lime, celery and lemongrass, crafted harmoniously with vodka and sake. The Mango & Chipotle was tempting, but I saved that for next time. Several classic cocktails are also options. The wine list offers an impressive selection of fine wines. Selections include La Chablisienne Les Vénérables Vielles Vignes 2022 from France and Donatien Bahaud Les Grands Mortiers Vouvray 2023 among the whites. The red wines include Fabre Montmayou Reserva Malbec 2023 and Chateau de Ruth Côtes du Rhône 2023. It’s a mystery, but somehow Ek knows that my favourite Spanish Rioja is Faustino 1, so I enjoyed a glass of that with my meal.
I started with Raj Kachori, a popular appetizer. It’s a crisp tart shell filled with a mixture of potatoes, yogurt, lentils, spices, pomegranate, chutney and morel, served with Paani Puri. Paani Puri are crisp shells that you fill with the vegetables. Edible gold leaf adorns the kachori, which arrived atop a bed of dry ice for a dramatic start to dinner. Glasses of herbal cilantro-mint juice accompanied it and complemented it very well.
The next dish was one of my favourites of the evening. Yellowtail Nimbu Paani, from the chaat section of the menu. The word “chaat” in Hindi translates as “to lick,” and this dish certainly makes you want to lick the plate clean! Chaat dishes combine sweet, sour, and spicy elements that wake up your taste buds early in the meal. Finely sliced Yellowtail is served in a tangy lemon sauce, garnished with Jalapeño peppers. Puffed millet adds delightful crunchy sensations in your mouth. I will definitely order this again next time!
Chai & Cutlet, the dish originally crafted for the toothless king, consists of two corn galouti kebabs. It is served with small glasses of white truffle mushroom chai, which give a savoury contrast to the sweetness of the corn.
Shrimp Balchao Toast came next. I found it to be a bit dry, with less flavour than anticipated in the tamarind cream, so there is possibly a little room for tweaking that dish.
Makhan Chicken Tikka. This was another favourite dish. Tender chicken chunks are marinated and served in a delectable yoghurt-based sauce with seasonings that include garam masala, ginger, mango powder, cardamom, green chilies and cilantro. It showcases the chef’s expert use of spices. You’re going to want every drop of that sauce, so fortunately the dish is served with buttery naan.
Butter Chicken is a popular main course. It’s made with charcoal-smoked chicken simmered in a velvety tomato-butter sauce, with porcini mushrooms, fior di latte cream, fresh San Marzano tomatoes and fenugreek. It was melt-in-your-mouth tender and the sauce was rich and very creamy.
Dessert was Shahi Tukda. This is a rich, creamy mousse flavoured with cardamom and rose and garnished with crushed pistachios, sitting like a cloud on a soft ladyfinger biscuit. It made a fabulous ending to a wonderful meal.
Three aspects of the meal stand out:
• The presentation. Every dish is a piece of culinary art, served with aesthetic appeal and dramatic flair that adds to your dining experience. The staff tell the stories behind each dish, sharing the historical connections between food and culture.
• The mouthwatering food with exquisite flavours, enhanced by the expert use of spices.
• The gracious service adds to your enjoyment by making you feel pampered and special.
An evening at Ek is a sensual culinary journey, not simply a meal. The mouthwatering flavours are unforgettable and the gracious service makes you feel pampered. It’s an ideal spot for a gathering with close friends or for a special date night. Visit soon to learn the story of timeless Indian cuisine, told one plate at a time.
Visit Ek Bar at 225 Preston Street in Ottawa, online at www.ekbar.ca and on Instagram @ekbarottawa.
For more wine and food discovery from Jane Staples, visit www.bellovinoj.com
Header image: Shrimp Balchao Toast. (Unless otherwise credited, photos are by Jane Staples)
