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Tuesday, May 17, 2022

Restaurant review: Def. Col. Social is comfortably done

With a menu that screams comfort food, one needs to reserve a spot at the new Social hangout

Written by Shantanu David |
Updated: April 20, 2015 4:06:52 pm
Death Wings; Interior shot of Def. Col. Social Death Wings; Interior shot of Def. Col. Social

Have you ever attempted chewing a beautifully medium-rare teriyaki steak while bobbing your head to some excellent beats? It’s harder than it sounds but still a far more palatable experience than can be adequately described.

That is perhaps the worst thing about the recently opened Def. Col. Social. You can’t but help try to devour some truly tasty food while moving to the music. And you can’t help just, well, sticking around.

Social is certainly geared up for both activities. Split in two levels, the space offers variations in both lighting and volume, from bright and soft to dim and loud in industrial shades of yellow, brown and gray. Plug points abound.

You can mill around the bar or covered terrace or set up your own little work-station at the wooden desks circumferencing the space.

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The food menu is large in both size and options (fashioned as a newspaper), and we like the idea of employing an Americanism to things. It starts of with some luxuriant breakfast options stretching languorously into sharing plates, meals in a bowl or several, an army of appetizers and desserts as decadent as a Roman orgy. The prices are reasonable to a fault, averaging out to around 300 bucks a dish. The cocktail menu is more limited but, as we find out, each drink meticulously crafted, tongue firmly in cheek; there is of course a litany of other libations.

We begin with the US Mule which kicks your liver with a sweet pairing of green apple and smoke gin with early grey tea and Tang; the berry compote biscuit filled biscuit pairing off like a kid does with candy. To fortify our tissues we have The BBQ Board and the Death Wings (issued with a friendly offering of lemonade to patrons who can eat the whole thing) The Board makes us anything but, a wooden platter strewn with ribs, fully loaded cheesy potato skins, wings and sausages with hickory smoked BBQ sauce.  The wings aren’t the hottest we’ve had but they manage to strike just the right balance between flavour and ferocity that causes us to chow down.

For our mains we dally with the Butter Chicken Biryani and the Japanese Surf and Turf. The latter comprises the aforementioned teriyaki steak and Wasabi prawns, on a bed of potato mash, and accompanied by some tossed salad greens. The steak and prawns go together like, well, steak and eggs. But it is the biryani that delivers the coup de grace, served in a clay pot and comprising long grained fragrant rice enmeshed with streaks of makhani gravy and sedimented with roasted nuts and large succulent pieces of butter chicken. We shall be returning.

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