Star Dish
The kitchen at BarOak takes a best-of-all-worlds approach, serving a roster of everything from Pan-Asian, European, to Indian household favourites, but there’s one dish in particular that caught my fancy: their Tawa Chicken Tartlets.
At Baroak, the tawa chicken tartlet is among the dishes that immediately grab your attention at the table, thanks to its attractive, colourful presentation. Served in a crispy, taco-like shell, it’s an interesting, slightly chaotic fusion of North Indian spices and flavours with a distinctly Mexican form.
The chicken itself is well-cooked and nicely spiced, carrying that familiar tawa masala heat that leans unapologetically desi. The garnish of pomegranate seeds and fresh coriander adds a refreshing pop of sweetness and freshness that cuts through the spice and gives the dish some much-needed contrast. That said, it does run a little on the oilier side, which can weigh down the crispiness if you wait too long between bites. Still, it’s a solid, well-thought-out preparation—comforting for those who enjoy Delhi’s fusion food!
What Else Is On The Menu
Baroak’s menu toyed with form and flavour, presenting fusions of many cuisines. I tried their chhole kulche tacos, which was a great appetiser to the rest of the meal—served in a soft, airy shell that feels as if the kulcha and taco had a baby. The chickpeas were tangy with a hint of sweetness, and instantly familiar, topped with fresh coriander, pops of pomegranate, and finely chopped onions, which were obviously my favourite part. The dish was messy in the best way, and I found myself going back to it every now and then, even after devouring the main course.
Then came the Delhi 6 butter chicken, a dish that understood the assignment! Perfectly buttery and creamy without tipping into excess, it tasted authentic, with that classic yet subtle note of elaichi that rounded out the richness of the otherwise heavy dish. Paired with a tandoori roti, it made for a satisfying, balanced plate—especially if you’re someone trying to make slightly better, healthier choices (though a butter garlic naan would’ve been the obvious partner otherwise).
If you find yourself in the mood for something more filling, BarOak’s thin-crust pizzas do just the job. I tried their hot chicken pizza, and let me just say that it delivers quite precisely on what its name promises. Loaded with peri peri chicken, jalapeños, basil, and olives, it’s extremely cheesy and generously spicy, with the kind of heat you can actually feel!
Rounding things off are the Cajun-spiced chicken skewers from the European section of the menu, served with hummus, pita bread, and a quinoa salad. Spicy, flavour-forward, and well-seasoned, the dish maintains its identity without borrowing from Indian flavour profiles, which I enjoyed, allowing the Cajun spices to shine with distinct flavours.
As far as the dessert is concerned, I tried their blueberry cheesecake, which, of course, one can rarely go wrong with. It was tart, creamy, and exactly biscuity—exactly how most of us love our blueberry-flavoured delicacies.
Apart from these, some other crowd favourites on BarOak’s menu include the Thai red and green curries with rice, dumplings, sushi, and pastas. While visiting, definitely try their oriental and Asian picks!
Drinks Menu
The ‘Oak’ is incomplete without Bar in BarOak’s name, which means the drinks obviously steal the show whenever dining or catching up at this joint.
The drinks menu here is extensive, ranging from time-tested classics to experimental, in-house concoctions that don’t shy away from flavour. For me, it was the kind of menu that I needed to pause for before choosing! Not because it’s confusing, but because there’s genuinely so much you’d want to try. Whether you’re in the mood for something light and easy or strong and straight-edged, the range makes it clear that the bar takes its craft just as seriously as the kitchen does.
On the lighter end, I tried their Classic Bellini, which is exactly how it should be—refreshing, easy to drink, and perfect for a tropical vacation (it was 13 degrees outside while I sipped it, envisioning the pleasures of summer). It works well as a starter cocktail, especially if you want something fruity, subtle, and bubbly. In contrast, Heat Check is a bolder cocktail. Made with tequila, coriander leaf, jalapeño, mango purée, agave syrup, and lime, it’s spicy, herby, and very slightly sweet, all at once. The spice elevated its flavour, making it quite akin to a picante, with the mango adding a hint of summer and taming the sharpness.
The classics, of course, hold their ground just as well. BarOak’s Long Island Iced Tea was strong, clean, and did exactly what it promised—served a tea mixed with lots of liquors, with their signature pungent taste. Similarly, the Classic Whiskey Sour was well-executed, with a satisfying balance of tartness and smoothness, making it a reliable pick if you prefer your cocktails straightforward and spirit-forward.
Vibe Check
BarOak borrows from Baroque not just linguistically, but also aesthetically—embracing drama over minimalism. From statement elements that demand attention to an atmosphere that feels very indulgent and immersive, just as the Baroque era intended to, the restaurant treats its interiors like a museum, where every piece of decor is a part of the show! It’s a space that rewards the Baroque era’s love for sensory overload and all things extra—except here, the excess comes with cocktails, comfort food, and a very modern sense of fun!
Set within a standalone property, the venue offers a sense of separation from the surrounding city while remaining well connected to Noida and South and East Delhi. Divided between a classy, Baroque-inspired indoor seating area and an open-air garden, the space offers different moods in one. Indoors, the design leans more classic, brass-themed, and very vintage; outdoors, the atmosphere is more relaxed and natural, close to lots of green plants and some warm, moody lighting.
BarOak positions itself as a distinct entry to Noida’s dining and nightlife scene. It’s not built around the concept of loud music and entertainment or high-energy club culture. Instead, it’s designed as an everyday, hole-in-the-wall spot, perfect for those who live close by and don’t want to travel far for a cosy dinner out.
Read more: The Cauliflower Steak At IKI & GAI Deserves Undivided Attention
Also read: The Papad-Topped Fish At Maya At 787 Is Redefining How We Talk About Fusion
