Chillin’ at Café Kooba

Café Kooba caters to a new found culture that is slowly growing in Jaipur.

The place is divided into two: the Café Kooba restaurant and Café Kooba terrace. The café on the first floor is predominately a lounge seating area with a large plasma screen for viewing sports events. The theme of this floor is more Arabic with shades of gold, blue and red combined with a lot of funky posters all over the place. The Kooba terrace, on the other hand, has a relaxed vibe dotted with   plants around. Lounge and soft music is played on weekends. Home to both indoor and outdoor sitting, Café Kooba easily accommodates around 200. 

Their specialty of the Café is their thin crust pizza, despite being a multi cuisine restaurant and offers a variety of flavors for Sheesha’s. Siddharth Singh Shekawat the Manager of the place feels “The place has in store for everyone with a variety of cuisines available here.” He also recommends the “Bhanu Kebab, Mexican Cheeze Nachos, Achari Paneer Tikka (Achari Flavour),Murg Malai Tikka and Kooba Maha Mast Pizza (it’s a thin crust pizza)” that work well with a glass of beer.  Recommended main courses include the Thai Veg Curry (Curry and Rice), Murg Makhani, Malai Koofta, Paneer Makhani and Lal Maas (Mutton Curry). The bar classics are the Café Wine Cooler, Peach Wine Cooler (white wine, 7 up and peach juice) and Kooba Cooler (red wine, pineapple juice and Soda) serve as their signature cocktail. Other drinks include the Sheesha’s Trrropical Breeze (orange juice mixed with grenadine combined with orange flavour) and Ayurvedic Sheesha (Elaichi Clove combine with mint flavor and lemon juice) are most preferred ones. Among the mocktails, the Berry Sweetheart (cranberry juice, apple juice and mix fruit juice) and Kooba Fizz (pineapple juice, orange juice, lime juice and soda) are popular. End your meal on a sweet note with desserts like the Kooba Choco Mocho Maza (chocolate cake, vanilla and chocolate ice cream, nuts, caramel syrup and chocolate syrup) and the Chocolate Brownie. 

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