The Great Bear, Sector 26, Chandigarh

Restaurant Name: The Great Bear, Sector 26, Chandigarh
Phone: +911724026566
Address: 32, Madhya Marg, Sector 26, Chandigarh 160026 India
Time: 11:00 AM – 12:00 Midnight
Meals for two: Rs. 1,600
Cuisines: North Indian, Italian, Continental, Biryani, Pizza, Desserts
Facilities: Takeaway Available, Full Bar Available, Live Sports Screening, Table booking recommended, Happy Hours, Nightlife, Indoor Seating, Desserts and Bakes

Decor:

Helmed by Priyanka Gupta and Amritanshu Agrawal, the couple that also gave the Tricity its first microbrewery (Hops ‘n’ Grains in Panchkula), this spacious Kitchen & Microbrewery has been a guzzling go-to since it opened in 2015. They are frequented for the three lagers they have long specialized in–Weiss Beer, German Bock, and Premium Lager. A fourth beer option, the seasonal Brewer Special, is also available. The food menu runs into several pages and lists dishes from multiple cuisines that include North Indian, European, and Asian. The look is decidedly industrial; expect eclectic seating, graffiti-style wall-art, and loud music.

The Great Bear, Sector 26, Chandigarh: Food

My friends and I picked the Premium Lager as our beer for the afternoon, with a helping of Peanut Papad Masala to whet the appetite. A perusal of their menu revealed a large selection of Appetizers across cuisines while the Mains were mostly North Indian dishes, including biryanis. They also have a sizeable selection of vegetarian and non-vegetarian pizzas. In the end, their Health Freak Salad, Hummus Pita Platter (with chicken), Fish & Chips, and Pesto Cottage Cheese Steak trumped all of the above. Baked Cheese Cake was dessert.

The Great Bear, Sector 26, Chandigarh: Plus & Minus

It was a memorable lunch in that most of everything we ordered, including the craft beer, tasted fresh, was flavourful, and prepared with quality ingredients. The portions were substantial and presentation appealing. Our pita platter was quite the delight; in particular, the smoky roasted red pepper hummus, the black-bean and cumin hummus, and the spicy diced chicken. The crumb fried sole was just as tasty and came on a bed of seasoned fries; to my mind, the fillet size could generally be bigger. Our request for replacing the couscous with a quinoa side for the cheese steak, another texture rich and flavorsome dish, was readily met by the chef. The salad, however, didn’t make the expected cut–all heaped lettuce, and very little else. Other than that, the lunch ended on a sweet note with a light, well-baked cheesecake.