F Lounge.Diner.Bar finally launched in the city. After months of hearing about the club’s arrival, it set up shop at the India Bulls Centre in Lower Parel, joining the list of other party spots around mid-town.
One of the first things that made headlines about this club was the fact that it’d be different from its Delhi counterpart. “There, we predominantly have a nightclub format, but there is no focus on that in Mumbai. We’ve put a lot on food to make the club viable, as with the 1.30 am deadline here, a nightclub can’t be,” says Sanjay Mani, brand extension head, FTV, the channel that brought the brand here.
But in many ways, F-Lounge will also follow Delhi’s formula. For instance, the focus on fashion will remain intact. “The idea is to predominantly profile people who have contributed to fashion. Once a month, we will pick up a designer, choreographer, model or photographer,” says Rajan Madhu, director of F Lounge.Diner.Bar, adding, “In Delhi, we did it with Rohit Bal; our chef introduced his favourite dishes as part of a special menu. Sometimes we showcase their choicest cocktails or even colours they like.”
Apart from the profiling, the club will also have a property called Fashionable Fridays, which may not go down too well with the casual city crowd. “As part of that, a couple or individual who has turned up in a manner more stylish will be picked by a jury of professionals and then invited for some bubbly,” adds Rajan, who is also looking to tie up with international fashion weeks.
The news of there being little or no Hindi film music at this club will probably invite mixed reactions. “The North is very Bollywood centric, but in Mumbai, I think people are not too keen on it,” says Rajan.
But the highlight probably is the Michelin-star chef they have roped in as a consultant — Vineet Bhatia.
“Apart from training the staff and working on the presentation, Vineet will visit the branch every two months,” says Sanjay.
Neha Sharma, actor
“Sometimes I just like having a Mojito, and mostly a glass of good Pinot Noir or Cabernet Sauvignon wine”
1. 2 limes, cut into wedges
2. A few fresh mint leaves
3. 2 tsp granulated sugar
4. Crushed ice
5. 65ml/2.5 fl oz white rum
6. Splash of soda water, to taste
7. Fresh mint sprig, to garnish
1. Place lime, mint and sugar into sturdy
2. glass and mash with the end of a clean rolling pin.
3. Add ice and pour the rum.
4. Add soda water to taste and stir well. Garnish with a mint sprig and serve.