Where to sip, slurp, and skull in India’s capital
Beloved for its thriving speakeasy culture, Delhi has remained a viable contender as the epicenter of India’s craft cocktail culture for over a decade. In these last 10+ years, it has evolved into a world-class, technique-driven experience featuring narrative-centric menus, sustainability-focused zero-waste practices, and a shift towards intimate, music-forward listening rooms.
Here are seven of Delhi’s top bars that one would be remiss to miss.
Sidecar
Simultaneously a ‘bartender’s bar’ and a bar for the people, Sidecar is India’s first-ever bar to gain global recognition in the World’s 50 Best Bars (No. 26 in 2022), and has continued to appear on the Asia’s 50 Best list ever since.
Backed by powerhouse duo Minakshi Singh and Yangdup Lama (who own four bars together in India, one in Nepal, and co-founded India Bartender Show along with Vikram Achanta), Sidecar is celebrated for its artisanal craft cocktails, zero-waste philosophy, extensive library, live band space, and sophisticated yet welcoming two-floor setup.
Order this: The fifth menu iteration, Going Places, draws on memories gathered during the teams’ travels. From Thailand’s Tuk Tuk – a yellow curry-infused tequila-based dram tempered by apple cordial then milk-washed – to Spain’s Tapas – with a secret blend of Tomatina spices stirred with tequila and carbonated with coconut water – the menu encapsulates the ingenuity and exploration that go hand-in-hand with experiencing new gastronomic cultures.
Lair
Delhi’s premier speakeasy, Lair offers an immersive, cave-like atmosphere outfitted in onyx-hued, monochromatic minimalistic décor, to the backdrop of lo-fi beats. Leaning further into its moody air of mystery, experimental mixology takes center stage, with tipples spotlighting rare flora and fauna through nature-inspired libations paired with refined Pan-Asian cuisine. Dubbed ‘simplex’, drinks appear straightforward, yet employ complex mixology techniques, exemplifying the team’s understanding of flavour pairings, balance, and clarity.
The progressive, safari-influenced menu is curated by Beverage Director Navjot Singh, with every untamed pour presented with a side-serve of storytelling through regional ingredients.
Order this: Tart, punchy, and umami-forward, Beetles is so much more than a highball, with dill leaf-infused gin layered with pickled apricot and grapefruit, while Glory of the Sea – a picante riff – sees tequila brightened by fresh pineapple, cilantro, mint, lime, and a nip of heat owed to jalapeño.
Barbet & Pals
One for the birds, Barbet & Pals, founded by Jeet Rana and Chirag Pal, is a 38-seater bird-themed ‘nest’ built around narrative-centric sips and snacks. Named after the barbet – a tropical bird common in the foothills of the Himalayas where Rana was born – and Pal – a nod to Chirag’s surname and the friendly relationship spanning 13+ years that connects these two pals – this hangout embodies the culmination of decades of travel, experience, and friendship that befit these two industry icons.
Bar bites, by famed Chef Amninder Sandhu, are elevated interpretations of global comfort fare, like lobster and guava toast, succulent Naga sausage with fermented bamboo shoot ice cream, and the flakiest Gol-Gol bread slathered in chili fennel butter.
Order this: Begin with the Bird’s Eye View – a rotating travel motif drinks roster that hones in on different regions around India – or dive straight into The Nest – a series of pours that are shaped by experiences that hallmark the founding duos careers – all to the upbeat rhythm of nostalgic Y2K era throw-backs.
AaBbCc
An intimate speakeasy, AaBbCc sits at the cross-section of retro vibes and futuristic design, bridged by a film noir aesthetic. Think Back to the Future but boozy.
The establishment’s focal point, a 21-foot omakase-style bar counter, is where patrons pour over an inventive three section menu – Yesterday, Today, and Tomorrow – resembling a scientists’ lab notes more than a cocktail list. Drinks are akin to sippable chemistry concoctions, pulling from the entryway’s 100 or so jars of rare ingredients and the innovation lab, replete with beakers, test tubes, and other mad scientist-esque equipment.
Order this: The ghosts of cocktail history resurrected sit on the Yesterday pages – a Watermelon Southside, and a magnolia and dandelion root Godfather – while Today is marked by distilled twists on global trends – an Ube Colada or a Consommé Paloma. Finally, Tomorrow is where the magic (read: science) takes place. Ciao, Tutu Bene is a drinkable pizza with basil and olive-infused tequila, and Mushroomisu is an eyebrow-raising take on tiramisu reimagined as an espresso martini with mushrooms.
Cocktails & Dreams Speakeasy
A 1920s prohibition period basement bar, Cocktails & Dreams was established in 2012 by Yangdup Lama and Minakshi Singh. The vintage décor (that mirrors Al Capone’s private lair) is juxtaposed by modern mixology and standout hospitality, traits commonly found across Delhi’s bar scene that stem from industry stalwarts like this very same low-lit saloon.
A bar for the community, Cocktails & Dreams plays host to live music, trivia, quiz nights, workshops, and more. Yet, it still caters to the serious drinker through sensory experience-driven libations amped by homemade bitters, tinctures, and liqueurs. Not to be missed, the food program hones in on Himalayan culinary traditions, with dishes spanning Tibetan, Nepali, and Bhutanese cuisine.
Order this: Rooted in the classics, the conceptual menu offers up refreshing renditions sporting unexpected ingredient pairings like an Old Fashioned with betel nut and maple syrup or a Tequila Daisy with plum chipotle paste.
No Vacancy
A dive bar with disco era panache and cocktails just begging to be smashed, No Vacancy is for the no-nonsense imbiber seeking out high energy house party vibes. The shotgun, narrow bar is positioned on a rooftop in Greater Kailash II.
The playful drinks program led by Shankie, highlights 12 signatures that leverage ingredients more often found in the kitchen cabinet – noodle broth, Froot Loops, truffle, and pesto – than poured into the cocktail glass. It’s unconventional to say the least, downright chaotic to say the most, in the tastiest of ways.
Unapologetically cool, No Vacancy is not trying to be the next upscale spirits lounge with the flashiest garnishes, most ostentatious décor, and clientele to match. But rather, the crux is its approachability and honesty of concept.
Order this: Shark Attack, a tequila and citrus dram, is garnished with a “bloody” berry cordial-filled shark that bleeds into said glass, served with a side of bubble gun spray and a shark attack drum roll by the entire team.
The Brook
The latest by the team behind Sidecar, The Brook is an homage to Lord Tennyson’s poem with the same title, reflecting the ‘joy of being rather than doing’. Evoking the feeling of a rustic mountain lodge, the bar’s drinks and dining philosophy follows in the same vein whereby each item is christened with the name of a different territory within the Himalayas.
The ethos applies to the farm-to-table food – through premier pub grub like jhol momo, shyaphaley (stuffed Tibetan flatbread), and Newari choila – and to the design, with woven tapestries, weathered wood, and vibrant textiles abound.
Order this: Rare, high elevation ingredients – like gundruk (Nepali fermented greens), sea buckthorn purée, tongba (fermented millet), and timur (a numbing peppercorn grown across Tibet, Nepal, Bhutan and Northern India) – find their way into regionally-rooted concoctions like the Maggi Point, with tequila, Himalayan honey, fresh tomatoes, coriander, pea water, and a dusting of Maggi masala.
Image credit: Sophie Steiner/@barbetandpals on Instagram
Sophie Steiner is a food & beverage, travel, and lifestyle journalist and photographer, based in Shanghai for the last 10+ years. She loves exploring culinary culture, from local to luxe, across Asia and beyond. Her works have been featured in publications like Travel + Leisure, World’s 50 Best, Business Insider, Michelin, and LUXE City Guides.
