His sauce is thicker than the cause and his #launchingparty manifesto makes for a great coaster.


We strongly 

endorse

 Sam Anna’s vision for delusion – SamBar. Here courage is served by the peg, starters are voted to the table, fun polices the venue, and meetings are adjourned with a drunken cab ride home. 

Sam Anna?

Who is Sam Anna?

From the loo to the gates, the kitchen to the bar - you will not find him. Cause Sam is not out there, but in *here*. Inside every one of us. He is that booze gulping, food hogging, party stopping, eye popping, fashion tearing, attitude wearing, booty shaking, mind blowing idea that you just *must* drink to, every evening. 

Sam Anna is your fun side, so flip on them glasses and pull that lungi up the thigh. For the night will always be young at Sambar.

Lungi love - one size fits all.

Love, we believe, should come in free size(s). SamBar follows only one motto - Walk right in, crawl the night out! That's how Anna rolls. 

With a fun neighbourhood vibe that marries slapstick to the innovative, SamBar pegs to *hic* differ on each count - whether it be food, drinks or South India inspired hospitality. Nestled in the popular party district of Khar, SamBar teleports you to a friendly tavern in Kerela with fish nets, coconut tops and hand-painted Kathakali art that create a 'yella' mood. 

Just like Sam Anna, SamAnna's menu is loud and lovable - soft Inside, crisp on the outside. The menu combines the ordinary with the extra-ordinary as you bite into 'Andhra Fish Fingers' that will make you feel you've eaten straight after a fresh catch or the  'Chicken Vepuddu' (our southee take to chicken chilly). Must try's include the 'Goji Bajje' (Mang

a

lore Bajji -  deep fried maida balls with a crisp layer inside) amongst many other native dishes with a distinct South Indian culinary twist. 

Kyuki hamare party me dum he, khoon me humara rum he! 

Our vision for delusion invites you to join the drinking class revolution! 

There is much South Indian drama to celebrate with SamBar signatures such as 'Anna Colada' - An american classic with a south indian zing.  We suggest you Stop madi with our Chill Madi (LIIT with all the 5 spirits + kokum) that will ensure you sing Kolaveri Di better than Dhanush even! Handmade liqueurs and flavours mandate the Cappi Madras - a fascinatingly caffeinated cocktail of Vodka, Coffee Liquor and Cardamom, whereas the Rumbha acts as your bar room enchantress with magic created with a concoction of dark rum, jaggery and lime! Make your tongue dance to a new tune with Spice-a-talam - where Vodka, Coriander Chat Masala and Tabasco play footsie with a dash of coke.

Sabki Tammana, Sam Anna

A fun-dominated South Indian Bar, SamBar will introduce Rajnikanth Happy Hours, South Indian movie nights and many other crazy ideas to pay homage to every South Indian meme that made you smile. 

So, what are you waiting for? Join this drinking-class revolution. Get your party topi and pledge your support like you have never done before, Kyuki yahan party banegi nahi, part

y

 ka

r

ega ;)  

First time ever in Mumbai, The Norwegian Sea Food Council & The Royal Norwegian Consulate of Mumbai hosted a Master Class cooking workshop with Salmon, the Indo-Norwegian way!

Chef in action at the Master class workshop in cooking with Norwegian Salmon at Food Hall Palladium

~ The event in Foodhall witnessed the presence of His excellency, Mr. Torbjørn Holte, Consul General of the Royal Norwegian Consulate General of Mumbai.

~ The event included  Indo-Norwegian style seafood cuisine & a live culinary demonstration and tastings of Amritsari Tawa Salmon and Salmon Kebab with Coriander Yogurt.

Salmon Kebab with Coriander Yoghurt

 After a successful Salmon cooking demo session at the Consul General's residence in Mumbai. The Norwegian Seafood Council & Royal Norwegian Consulate General of Mumbai today hosted a Master class cooking session at Foodhall in Mumbai in the presence of His excellency, Mr. Torbjørn Holte, Consul General of the Royal Norwegian Consulate General of Mumbai. and  Mr. Yogi Shergill, Director (India) for the Norwegian Seafood Council.

Amritsari Tawa Salmon

It was the first master class cooking session hosted in Mumbai by the Norwegian Sea Food Council & Royal Norwegian Consulate General of Mumbai. The event aimed at sharing knowledge and passion for producing the best tasting salmon from Norway. Offering a glimpse of Norwegian aquaculture that is known for producing delicious Salmon consistently of the highest quality. The salmon master class workshop consisted of Norwegian Seafood (salmon) culinary innovations in Indo-Norwegian style like Amritsari Tawa Salmon, Smoked Salmon with Rice Salad and Salmon Kebab with Coriander Yogurt.

Smoked Salmon with Rice Salad

Commenting on the focus of Norwegian Sea Food growth in India, His Excellency Mr. Torbjørn Holte, Consul General of the Royal Norwegian Consulate General of Mumbai said :

"Norway has a thousand year old tradition of exporting seafood and in 1446 the King of Norway/Denmark passed the first ever law to regulate the quality of the exported fish. Just during November the export values of Norwegian Salmon was 750 million Dollars, unfortunately India accounts for a very small share of this. So we look at India as a long term growth market for salmon, and when we serve salmon at the Embassy it is highly appreciated by our Indian guests."

Talking about Norwegian seafood trends and cuisine Director at Norwegian Sea Food Council & Vice Counsel Mr. Yogi Shergill said:

“Salmon is a very healthy fish and with environmentally sustained farming it is available throughout the year. The smoked salmon that was served today is not raw like sushi. It has been through a controlled smoking process for up to 6 hours in specialized ovens with temperatures between 28 to 35 degrees Celsius. This is a favorite among salmon eating lovers for breakfast, lunch and dinner.”