Lock and Key – the new Speakeasy in town

The Jazz Age is brought to life once again with the newest Speakeasy on the block. The placid looking exteriors open doors to a plush lounge. They have a well-stocked bar, rustic textures, antiques and luxurious use of velvet upholstery. Their cocktails are carefully crafted – Prohibition classics and a lot of twists. They also have a whole range of Winter treats as well. The food, on the other hand, ranges from a lot of twisted fusion food, Pan Indian delicacies, and contemporary chomps.

We started with some of their exemplary cocktails – the Shade of Grey with black gin, Campari, sweet vermouth and cream. Topped with activated charcoal, stir in and this cocktail had the most offbeat flavor. Another cocktail that popped out was the Purple Haze – Vodka, lavender, lime, bitters and cranberry juice. Served in a kettle, a hint of floral aroma and an aftertaste of bitters. Also, have to mention their classic red wine sangria, the slight hint of spice is a must have.


Galauti Sliders – what new could have been introduced with galauti kebabs, and here comes the most awaited fusion. An open cocktail burger, tomato, onion ring, succulent galauti kebab topped with mint mayonnaise and olives. The bun could use a lot of work but an excellent prep. Burnt onion prawns – a house specialty, shrimps tossed with a sweet and chilly sauce, spring onions and burnt onions shreds. Perfect bar bite. Pulled Pork samosa – now don’t kill me but unless I see samosas with a meaty filling I don’t order it. A buttery puff pastry with a toothsome filling of pulled pork and served with a spicy mayo dip. Bengali crab cakes – minced crab meat made into soft patties and a crusty top, the brittle meat did not quite appeal to me. Petite Gouda Naans – mini naans have become too mainstream stuffed or topped with cheese. Stuffed with Gouda cheese and served with a sweet tomato and onion chutney. The naans needed to be a lot more cheesy to be impactful. Lots of molten cheese and this dish has the potential to become a hot bar bite.

Pesto Flatbread – hand stretched flatbread slathered with pesto sauce, sun-dried tomatoes, olives, jalapeno, crispy onions and lots of cheese. Cut into slices, the freshness of greens and appetizing flatbread is most gratifying.

Lock and Key DLF Phase 4

Pesto Flatbread

For mains

We tried the Spaghetti Mushroom Meatballs – spaghetti doe al dente, topped with chunky marinara sauce and topped with parmesan shavings. The button mushroom meatballs lent a very crunchy and titillating zest to the pasta. Prawn Moilee – Kerala style prawn curry, Malabar paranthas, papadum and a spicy achar to complete the plate. A creamy coconut curry prawn topped with curry leaves was aromatic and lip-smacking. The Malabar paranthas could have been little more crispy but what an excellent dish!

Lock and Key DLF Phase 4

Spaghetti Mushroom Meatballs

Lock and Key DLF Phase 4

Prawn Moilee


Desserts included Hot Chocolate Bomb and Cheesecake with berry compote. The chocolate bomb was essentially a molten chocolate cake but the ganache was not hot enough to flow and rendered a brilliant dessert useless. The cheesecake was also a little more whipped but none the less quite tasty.

Lock and Key is a promising lounge – they have mulled wine and Jazz nights, ergo date nights are sorted. The prawn moilee, flatbread and pulled pork samosas are a must have. Oh, and they also have a Guilt-free menu for weight watchers.
Where? Lock and Key, 1st Floor, Cross Point Mall, DLF Phase 4, Gurgaon
Price for two – 1800 INR approx
Cuisine – American, Pan Indian, Fusion
Lock & Key Menu, Reviews, Photos, Location and Info - Zomato