Karjat’s first microbrewery has discovered a new house in Bandra, bringing its small-batch beers to one of many metropolis’s best neighbourhoods. Common House, which started because the informal, all-day counterpoint to Saltt at Oleander Farms, now pours its small-batch beers in six kinds, from crisp lagers and Belgian wits to stouts, ales, and German-inspired brews, all made in Karjat on a 15-day cycle and transported straight to the faucets right here. The meals menu is designed to be beer-friendly, from Mutton Adana Kebabs wrapped in zaatar pita, wood-fired thin-crust pizzas with charred edges, cheese chilli bread, and peri-peri candy potato fries which are simple to maintain reaching for. Expect a well-recognized unfold of European, Italian, Lebanese, and Indian dishes designed to work seamlessly with a pint. The house is being pitched as greater than a microbrewery, with karaoke nights, mahjong afternoons, and reside gigs on the calendar, but it surely’s the beer that is still the hook, lastly giving Bandra its personal style of Common House’s Karjat-born brews.
HYDERABAD
Oxymorons
Oxymorons
Hyderabad’s cocktail scene simply notched up one other degree with Oxymorons, tucked contained in the 130-year-old Country Club in Begumpet. By day, it’s a small working check kitchen (all of 670 sqft); by night time, it transforms right into a moody, red-lit room the place clarified, fermented, and fat-washed drinks take centre stage. The menu is brief however sharp. Standouts embrace Clearly Misunderstood, a reworked picante the place Patrón tequila meets beetroot, miso, and chilli; Loud Whisper, an ode to hostel days with Wai Wai masala, rooster broth, and tequila; and Familiar Strangers, which pairs Japanese whisky with jackfruit and coconut in a smoky, tropical riff. There are playful pours too, like Wise Fool, Grey Goose washed with matcha milk, or Seriously Playful, a sunny mixture of whisky, pineapple, coconut, and curry leaf. The meals retains tempo with equally tight focus: mushroom ceviche, beetroot sundal, prawn cocktail with corn tacos, and bar bites like curry podi fries. For these settling in, the menu stretches into consolation meals like dhansak with bagara rice, spicy noodles, and dal khichdi. For founder Rehan Guha, who has spent over 20 years in hospitality via his consultancy Half a Bawa, Oxymorons is his most private and experimental undertaking but. The intention right here isn’t theatre for theatre’s sake however readability: cocktails that look easy, virtually naked, however reveal surprising layers as you drink. For Hyderabad, a metropolis firmly entering into the nationwide highlight for eating and consuming, it’s one other marker that the bar recreation right here is now price a visit.
CHANDIGARH
Colaba Canteen
Colaba Canteen is Chandigarh’s try to bottle the nostalgia of South Bombay and pour it out, red-checked tablecloths and all, alongside Madhya Marg, town’s essential artery that cuts throughout sectors and serves as its de facto excessive road. Restaurateur Ankush Arora’s new café leans closely on the reminiscence of Irani and Parsi canteens; the bentwood chairs, tasselled lamps, and terrazzo flooring are straight out of Fort, and far of the knick-knackery, from gramophones to portraits, has been sourced from Chor Bazaar. The house is theatrical with out being theme-parkish, designed as a lot for Chandigarh locals as for anybody who has ever stood in line at Britannia for a berry pulao. The menu sticks shut to the Bombay canon. Small plates transfer from pav bhaji and anda Kejriwal to choori vada pav and akuri pav, whereas Bun Maska with jam and sev pays homage to town’s Irani cafés. Non-vegetarians will discover classics like Patrani macchi and Taj rooster tikka alongside Goan fish curry and Kerala prawn kadipatta. For mains, the kitchen has recreated the “canteen ke dabbe”: thali-style meals with staples like Bawa’s dhansak, rooster Sanju Baba, Hyderabadi murgh biryani, and that Britannia-inspired berry pulao. To drink, there are glass-bottle sodas in raspberry, cola, and lemon, plus reducing chai, thermos espresso, and Bournvita. And to end, desserts like caramel custard mawa cake, Haji Ali-style contemporary fruit cream, and baked gulab jamun maintain the temper sweetly retro. It’s equal components Bombay nostalgia, Chandigarh novelty, and cultural time machine.
BENGALURU
Mai Mai
Mai Mai