Indian phalsa berry, lemon juice & kala namak — Bungalow NYC
Phalsa (Grewia asiatica) is a small, dark berry that grows across northern India and Pakistan, ripening in the summer heat. Its flavour sits between blackcurrant and tamarind — intensely tart, faintly sweet, with a slight astringency. It has been consumed as a cooling summer drink for centuries but remains virtually unknown outside the subcontinent. Bungalow NYC brought it to a Manhattan drinks menu and introduced it to diners who had never heard of it.
Phalsa berries are seasonal (May–July in India) but are available frozen year-round at South Asian grocery stores. The kala namak is essential — its sulphurous quality amplifies the berry's tartness. Blackcurrants make a reasonable substitute but lack the same earthy depth. The drink should be intensely tart — if it tastes flat, add more lemon.
Bungalow in the East Village captures the warmth and chaos of an Indian party at home — the kind where the drinks are strong, the food comes in waves, and no one leaves early. The cocktail menu is adventurous and confident, featuring Indian-inspired creations built on solid bartending technique: clarified punches, house-infused spirits, and drinks that treat Indian ingredients with the same seriousness as any other craft bar.
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