Four Indian bars are depicted in the expanded list of Asia’s Best Bar, unveiled by the acclaimed ’50 Best ‘, a major organization known to identify hotels, bars and restaurants through its annual lists.

While the top 50 restaurants will be announced at an award ceremony in Macau on 15 July, the company has revealed the results of the 51st to 100th rankings. The list has four famous bar from Goa, Delhi and Mumbai.

Take a look at the bars that made it in Asia’s 50 best times extended list:

• 94th rank: Hidway, Goa
• 69th rank: The Bombay Canteen, Mumbai
• 62nd rank: Sidkar, New Delhi
• 55th rank: Bar Outerigar, Goa

All these times are shown in the first list except the bar utuarigar.

The Outarigar of Goa, known for its marine-theme interiors, is a rum-forward bar.

On the other hand, hideaway, live music, great cocktails and a relaxed atmosphere in the vagina of Goa. Its cocktail menu stands to be bold and porous. One of them is the end of the day, which is made with bananas, coffee liquor and a black rice tincture with home-mixed rum. You will also see the use of unconventional cocktail materials like white chocolate and vine chilli.

The Bombay canteen, which was also deprived of 91 in the best restaurant in Asia, was also recognized for its bar.

One of the most prestigious bars in Delhi established by Yangadup Lama and Minakshi Singh is a regular, a regular, a regular in the list and climbed 22 spots to secure the 62nd rank this year. Do not be surprised to see Quarteri content such as Titora (a Nepali snack), Karachi biscuits, Rohafza and betel nut. Or, you can always rely on the bartenders to smell the drink in your palette and surprise you with each drink.

The ranking for 50 best bars in Asia is created by Asia’s 50 Best Bar Academy votes: a 300-plus industry professionals were traveled well, a gender-sustainable group, including bartenders, bar proprietors, drink journalists, and cocktail connoisseurs, who vote for votes that provide good experiences in the field.

India’s bar culture is increasing and hence the Indian dinner has a hunger for bold and deliberate bar menu. A run-of-the-mill selection with cosmopolitan, margrites, bloody marry, and whiskey sour, does not cut it yet. The one -will of this innings is a boiled craft, the movement and a cocktail scene that is becoming increasingly adventurous across the country. The growing trend of the international bar takeover in which bartenders and mixologists of famous global bars bring their signature menu and mixology to Indian locations, yet there is another indicator.

BRB will be unveiled soon waiting for the top 50 list!