The photo on the right says it all. Owners Vikas Gupta, Manish Chhabra, Manav Seth, Shivam Bhaskar and Amit Puri of the newly launched restaurant Number 8 Kitchen & Bar laugh together and live out their passions together. Friends since more than two decades, they now attempt to portray their enthusiasm for all things food at their brand new venture.
Regarded as the luckiest number in China, Number 8 now brings some of its good fortune to the city too. “In the Bible, 8 represents a new beginning. It is also a symbol of infinity, along with having important cultural, spiritual, and astrological significance. The address of the restaurant also has the number, so it’s all come together really well,” says Bhaskar.
The cuisine here is an articulate elucidation of modern cooking. Every dish is a contemplation borne out of a need to keep tastes authentic. “Khatte Baingan ki Biryani, Australian Char-grilled Lamb Ribs, Coffee and Paprika Crusted Tenderloin Steak, Chargrilled Australian Lamb Ribs, Pistachio-crusted Salmon, Red Wine Wild Mushroom Risotto with Mascarpone Cheese, Chicken Pakora with Teekhi Chutney, and Pomegranate and Basil Caprioska are just some of the highlights from the menu that you should consider trying,” says Puri.
A separate section on meal plates brings a combination of dishes. These include Pan Mapu Tofu and Jasmine Rice Bowl, Pan-fried Noodles, Sweet and Sour Vegetables and Fried Egg, Mushroom Mattar Makhana, Dal Tadka with Tandoori Roti, Mexican Style Fried Chicken, Fragrant Rice and Chiptole Gravy, and Duck with Chilli Lettuce and Spring Onion Burnt Garlic Rice.
It’s been less than 10 days since the launch and the restaurant has already seen several well-known people visiting it, including actors Manoj Bajpayee and Mukul Dev, politician Omar Abdullah, and designer duo Nikhil Shantanu. “Everybody so far has loved the way the restaurant looks. That’s the first thing they notice as soon as they enter. For the same, we took a lot of references from Pinterest boards,” says Gupta.
At Number 8, which spans three floors—fine dine area, the bar, and terrace—parking, says Chhabra, is no issue. “That’s always a concern when people head out for dinner these days and that’s why we chose a hassle-free location,” he says. Now, that’s a ride worth taking.