A sudden cheer of young voices comes somewhere from our left. As our ears follow the sound up a tapered flight of stairs, we are welcomed by a roomful of young adults, tapping to the beats of Congolese musical talent Solo Indien, at Rumbar, a Caribbean-themed restaurant in Hauz Khas Village. It’s their Afro Dance Party Night and the place is brimming with happy faces. On one end stands the shy owner, Pio Coffrant, a French national, who also runs a quaint boutique hotel in the vicinity called the Rose. He likes watching his new venture, Rumbar, take flight the way it has. The room in front of him is a screaming testimony to that.
Such nights are not uncommon at the restaurant. In fact, you can catch curated shows at least thrice a week—more than any restaurant would do in a month. And, that’s also where the uniqueness of the place lies. While most other restaurants will get repeat customers for its food, Rumbar will get patronage from its performances. The idea is to turn it into a destination for all things entertaining and enticing. While the former is done by their artist line-up, the latter is achieved by their alluring Creole food and various concoctions of rum. “Our stage welcomes talent to suit all tastes. Since for me, music is a key component of a dining experience, I made it a big part of what Rumbar stands for,” says Coffrant.
The casual ambience of the restaurant is embellished with vividly executed pop art of illustrated birds, grass and all kinds of greens. The outdoors and indoors merge seamlessly, offering seating options, both inside and outside. Don’t miss the daily specials, written on boards that run all across the restaurant. “These specials are some of my all-time favourites. Pork Ribs Cuban Style, Jamaican Jerk Burger with Orange and Leek, Black Olives and Dry Raisin Empanadas are must-trys,” says Coffrant. The other specialities are Chipotle Burger with Avocado Dip, Creole Mustard and Herb Crusted Lamb Chops, Cuban Pork Chops with Mojo, West Indian Vegetable Curry, Caribbean Shrimp Penne Pasta, Caribbean Fish Cake. In the rum section, the must-haves, according to the owner, are Rumbar's Rum Punch, One Last Straw and Rum Spicy Twist.
Being the astute hotelier and restaurateur Coffrant is, he understands the needs of the market perfectly. Change, he says, is the only constant and therefore the menu is re-thought every month. For Christmas, he has chalked out a menu, complete with what he thought would be enjoyed thoroughly by his customers, comprising dishes they would not get anywhere else. “The Creole Christmas and New Year menu includes specials like Mise En Bouche (grilled scallops wrapped in roasted Honey Ham slices), Apple Arugula Salad with Quail Eggs, Grilled Creole Marinated Quail with Whole Corn, Pomelo Salad with Coconut and Lime, Christmas Cake or Dates and Walnuts Pie served with Coco Mousse, among others. Having said that, the desire to dig into some of it, right now, seems to take over my senses, so I am going to leave, but before I go, I invite everybody to roll into Rumbar for a rollicking time in the months ahead,” he says.