In Jaipur, Dupion is a cocktail bar that takes cues from the town’s craft traditions, by translating them into an idea. Named after dupion silk, identified for its uneven texture, the area is compact and centred across the bar. The menu is constructed round a Silk Route concept, and that reveals up in the glass. Drinks pull from a large pantry of substances, from teas, spices, citrus, ferments, and are structured by method. A Truffle Trouble riffs on a negroni with truffle-infused gin and balsamic strawberry foam, whereas Midnight Glory brings collectively pisco, cardamom espresso and jaggery for one thing darker and extra layered. There’s Saffron Silk with vodka, tomato and pear, Umami Cut with gin, soy and Sichuan notes, and Smoke n Stone, which leans into apricot, charred pineapple and smoky whisky. Even the lighter drinks keep exact, like Secret Whisperer works citrus and yuzu right into a clear, sharp drink, whereas Peach Please retains issues saline and fruit-forward with out tipping into sweetness. Alongside these, there’s a brief checklist of classics, like paper planes, negronis, and whisky sours, for familiarity, however the centre of gravity stays with the home menu. Food is secondary however thought of, with small plates like mushroom empanadas, coconut-crusted prawns and kimchi–apple slaw sandos conserving issues simple with out distracting from the drinks.
NEW RESTAURANTS IN AHMEDABAD
Vyanj
At The Primo in Ahmedabad, chef Saurabh Udinia’s Vyanj arrives at a second when the town’s restaurant scene has begun to resist the intuition to “Gujarati-fy” the whole lot. Instead, the objective right here isn’t authenticity however a reinterpretation of identified flavours, putting it alongside a new set of restaurants that replicate the town’s evolving culinary ambitions. The meal begins gently. A young corn bisque, impressed by Goan patal bhaji, arrives with a fragile corn puff and a streak of chilli oil—acquainted flavours, however elevated. Then comes burrata and papadum, the place creamy Italian burrata is combined tableside with chutneys made utilizing Maharashtrian ghati masalas and eaten with a variety of papads. Eating this plate is like seeing chaat hang around with chip-and-dip. Street meals references seem once more in the avocado bhel, the place Wayanad avocados are tossed with puffed black rice and beetroot gel, retaining the crunchy chaos of bhel whereas softening it with creamier textures. Udinia’s fascination with hearth reveals up in bhatti broccoli, charred in the tandoor and served with almond korma espuma, whereas tandoori gucchi leans into deep, earthy umami flavours. Even the heartier dishes lean into reinterpretation. Awadhi shrooms, cooked in a mushroom-based nihari jus, ship the sluggish, loaded richness of the Mughlai traditional whereas remaining vegetarian, whereas dishes like potato madra construct flavour with out overwhelming the ingredient. The drinks observe the identical spirit, utilizing Indian nostalgia nearly like a flavour library. The Vyanj Brew transforms masala chai right into a cocktail topped with Parle-G foam, the Kaapi Martini attracts on filter espresso with jaggery and coconut water, and the Biryani captures the aroma of the dish in liquid type with cryo-filtered essence and “raita air”. Despite the experimentation, Vyanj nonetheless understands the social rhythms of Ahmedabad eating. The restaurant is totally vegetarian, the room polished, and the meals acquainted sufficient, solely the flavours are being nudged into new territory.-Shefali Pandey
NEW RESTAURANTS IN DELHI NCR
Nadoo
