Orange Phoenix

Was at Beez's... As you can see, the master at work, employing some rapid soldering skills.

The mods done:

• Orange Drop capacitor installed
• Re-wire to 1 volume + 1 tone (the default controls were 2 x volume- I have no use for such schematics...)
• Coil split switch: I can't resist hearing the Duncan '59 in single coil mode

At the end of the day, it's a wind-down at Ansari's... a sumptuas mutton briyani serving & the above Habib's Cocktail Special. This is one of the many specialty shaken iced drinks available for your rehydration. The alchemy here is one of distinction; you can make out what's in the mix: rose syrup (I was duly informed it's not the off-the-shelf variety, a mystical derivative, unique to Ansari), mint, apple, soda but it's one inseparable mix. Unity in diversity- that's how it is.

Briyani attack!

 

Friends, if you are gear hunting in the Bugis vicinity & think the Zam Zam & Islamic restaurants are just too overwhelming with people at times (especially when you are lugging around that instruments of yours), do head a few doors down to 753 North Bridge Rd- that's where Ansari Briyani Restaurant is located. I'm not a briyani fan per se, but like good guitars, I won't ignore tasty food, regardless of what it is.

Yes, Ansari offers briyani like its countless neighbours along its locational stretch but here are the notable differences:

• Tender chicken/ mutton: Top marks for this; neither too tough to chew nor too delicate to make its presence felt (in the mouth, of course).
• Less oily rice: A combination of briyani-type white & yellow rice, not too excessive with the oil. I often get this repulsion at wedding receptions; the briyani rice is just too oily to be truly enjoyable.
• Mediterranean: Ansari's own interpretation of the briyani dish; it's less Indian, more Middle Eastern in its entirety. There are some secret/ cryptic ingredients in the mix- to be understood upon consumption, not inspection
• Dhalcar: The other special feature here; many other servings are just too overpowering in its sour department (well, that's how dhalcar is suppossed to be, yes?) but Ansari's version preserves the spicy aftertaste, it's not just trying to be sour per se.

Even if you are not gear hunting, do drop by Ansari's for a quick tuck in.

PS: Ansari's co-owner/cook is a follower of this blog :-)