i-bar, the first lounge bar in Bangalore at the The Park, after a complete makeover, has launched its ultra-glamourous version. With a fresh focus on luxury and glamour, Project Orange from the UK has designed the decor. A creative menu, an exclusive selection of high-end Indian and imported spirits along with music by DJ Shan are some of the high points of the i-bar version 2.01.

“By re-inventing ourselves, we continue to be the trendsetters in the city's nightlife," says Herbert Lemuel, GM, The Park. i-bar, which opened in 2001, has blazed a path-breaking trail in defining the energy and dynamism of Bangalore's nightlife. It encapsulates the energy and dynamism of the wireless era and catalyses people to converge, communicate and interact with each other in an ambience that is intimate and luxurious. The colour tones of the bar range from rose pinks to deep reds along with a graphic sense of pattern and colour to create an ambience that is rich and enveloping. The concept of 'patchwork' has been introduced both as a motif and as a metaphor for the city of Bangalore.

The layout of the space is as a box within a box where the inner sanctum is accessed via the sliding timber screens. This area has a lowered ceiling and features a collection of furniture all covered in red leather, silk and cotton creating intimate and plush spaces for people to connect. The windows to the poolside are etched with a delicate motif providing only a sense of the world beyond, making the bar a true escape.

The drink menu brims with an envious selection of high-end Indian and imported spirits. Refined single malts, the finest Scotch and American whiskeys, choicest premium French, Italian, Californian and Indian wines, champagnes, cognacs and liqueurs fuel the mood of the evening. The menu also showcases for the first time i-bar's signature home infused cocktails using fresh Indian flavours and natural ingredients specially created by their bar expert Kumar Manish.

Executive chef Mandaar Sukhtankar has designed a menu that is bold, beautiful and buoyant - bringing a fresh approach to bar snacks and desserts. His unique take on Singapore's chilli crabs served in miniature buns, the exquisite Nigiri sushi, the coastal 'ambot-tik' fish from Karwar, the Red-hot 'Marchwangan' style lamb from Kashmir and the Red pepper mozzarella and garlic Empanada brings in a new wave in bar dining.

The menu also features lip-smacking desserts. One can try the Three warm chocolate shots with cognac, absolute pepper and Cointreau, a dark and warm walnut tart that is 'bittersweet' at its best or a finger-licking platter of fragrant lime cheesecake, pistachio cigarillos and almond cake.

MP