It’s Buzzin’ (Again)

Buzz at MGF Metropolitan Mall picks up the nightlife tradition from its earliest avatar, which  was one of the most known and much visited hangout zones for the partygoers.

Nothing much has changed for the new outlet continues the same tradition and belief from its predecessor believing in the adage of “providing a cheerful evening with gourmet meal with drinks and numbers spun by DJ.”

Brainchild of Gagan Kapur, Yyoum Ghai and CS Oberoi, Buzz is an 1800-square-feet area that is demarcated into a nightspot and a lounge zone with comfortable seating and high chairs which can seat up to 80 people. Done up hues of brown and yellow with a touch of gold and red, the place has picked up numerous awards for its décor, service and music.

Essentially a weekend zone, the place remains occupied on weekdays as well where people come in to enjoy the foot-tapping music by DJ Rahul and DJ Sumit Sethi who man the console with a line-up of retro, house and club numbers mixed with bollywood hits. The place is also famous for its signature drinks like the Plum Sauce Caprioska, Roasted Hazelnut Mai Tai, Fresh Pomcosmo, Buzz Sangria and Cumint Ice. They also have a range of drinks in an assortment of categories like ‘On The Mix’, ‘Classic Magic’, ‘Oh Shoot’, ‘Lickable Liquers’, ‘Straight Up’, ‘Wine Divine’ and more.

Food-wise,  Buzz is home to a multi-cuisine menu prepared by Chef Biswajit which are innovatively combined under sections like ‘Fire Starters’, ‘Dim, Somes’, ‘Tender, Tandoor, Terrific’, ‘Salad Added’, ‘In a Soup’, ‘The Main Domain’ and ‘Desert Reign’. Reccomended dishes include from the starters  like the ‘Creole Spiced Chicken with Tomato Olive Relish’, ‘Stir Fry Dry Lamb with preserved Garlic sweetened Ginger and Brown Onion’, ‘Wasabi and Sesame tossed with Garlic Green Chili Curry leaves and Lemon Juice’. Mains comprise the ‘Thyme and Garlic Grilled leg of Chicken with Sliced Potato Onions and Mushroom Jus’, ‘Mushroom and Tofu chilly Garlic served with Udon noodles’ and ‘Chicken tikka marinated and served with Kalamata olives’. These dishes are well complemented with a chilled pint of Kingfisher Ultra Beer.

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