Once within a bar – which is after dinner, where the real showstopper is view, vib, and of course, cocktail. Tuck inside the pisco by the beach in Anjun, it remains in its name by opening its doors around 9.30 pm to raise its night. As I step inside, it seems that I have entered someone’s drawing room – ratan chairs, low sofas, potted plants, chintz curtains, and hot lamps set a relaxed tone. Designed by Sheldon Perera and Rahul Thakar of the right brain design, the intimate location has large French windows that offer panoramic views of the Arabian Sea. The 35 -Seater bar has only six tables – two times with stool nearby and the sea is facing the sea with the couch. However, the highlight is a seating area of the swing-style on the beach, where the vision of the crash waves add an additional adventure to every sip.
This concept bar is a brainchild of Daniel Lobo, as well as Twinkle Keswani and Chef Rohan D’Suza, the beach owners.
A cocktail menu with a twist
27 -year -old Mixologist Harsh Pandya has prepared a fickle sophisticated beverage menu yet, with nine signatures inspired by various rooms in a house.
I get caught by the guard, when immediately after arriving, I am assigned a bamboo brush with a jelly -like paste, reminiscent of the morning routine. “Don’t use it as a toothpaste – it has mint -dhoya rum, lemongrass liqueur, and more,” I have been told. It is in the form of a palate cleanser, but hit the taste immediately.
Then drinks start flowing.
First, clear coffee sour, takes inspiration from ‘study’ – a place for coffee and contemplation. Pandya, enthusiastic from a rum, uses one of his favorite – plantation, a jamaica spicy pineapple rum, white rum, lime juice, and coconut focusing through a coffee pak, focusing. It comes at the top with an orange-swollen cream biscuits. A sip, and bold coffee notes carry; A piece of biscuits softe it with a touch of sour sweetness.
The next cocktail, some Sausi, which is inspired by the kitchen, moves to Pandya’s bloody Marie. Warm sauses made with texti, cointreu, lime, pineapple and coconut water, it packs a fierce punch. Summer and spices are balanced with a teaspoon of coconut and are served with kachmuli caviar. This temperature has a intensity of drinks by a bite.
The dressing room prepared in five channels, while Pandan takes hints from the Negroni bedroom – the campary, gin, and a bold mixture of homemade pandan liquor. This is the perfect night, and it’s okay how I finish my evening.
For people with a fickle side, lollipop and Rainbow meet with an adult twist – cherry, strawberries, lemon, and grapes, mixing childhood apathy with mazal, tequila and banana liqueur.
Techniques such as Sous Video, Scherification and Smoke infusions increase the beverage, adding depth to every sip. Many liquor are made in the house, ensuring unique tastes.
Spicy Chicken, Lamograss and Chile Goja
Food: Small plates, large taste
The dining menu is styled like a family photo album, which has pictures with details. The man behind the dish is chef Rohan D’Souza, and while the selection is limited to 12 objects, creativity is clear.
Since it is a dinner bar, food is designed for snacking. Smood cashew nuts are an excellent swap for peanuts. Spicy chicken is served on a spoon with lemongrass and chili goose, eating needle sauce, forms a taste explosion in the same bite.
Iranian mutton khima mini samosa
Another standout is spicy Iranian mutton keema samosa, which resembles a flaky puff pastry and is at the top with the brinjal dip and pistachio dust. But my personal favorite spicy beetroot and shallot Grape Tartare is Parmeson Cracker, which ends with avocado puree and balsamic caviar – a crunchy, flavor -pack cutting.
Also read: Cleeds Sevilla in New Delhi: A Indifferent Favorite Return with a Bold New Menu
As I step under Starlit Akash, I wonder – will every room of my house remind me of these cocktails now?
Where: Pisco by the Beach, St. Michael Wado, Pissu Market, Anjun, Goa 403509
Cost for two: 2,500 rupees
