The popular multi-city gastropub makes its Chennai debut nearly a decade after its creation
Chef Manu Chandra recalls the Bengaluru summer of 2012, when he was busy building the first cocktail menu of his then yet-to-open Monkey Bar. “My manager and I both realised that we hadn’t had a good
aam panna in really long,” recalls the chef. The plucked raw mangoes, roasted them over a coal fire “it adds that smokiness” and turned it into the
aam panna of their childhood. And from there, created mangaa, which has ruled the roost at Monkey Bars in Bengaluru, Mumbai, Delhi and Kolkata for the past nine years.