Squid cocktails and bone marrow shots at this new bar in Mumbai

Copyright © HT Digital Streams Limit all rights reserved. Put the cocktail cymatic with vodka, peach and green peppercorns. (Seen studio) Summary Mumbai’s new bar paradox, from the Masque team, seeks to violate rules by not having like every university student, Aditya Dugar had a dream. In his notes, he wrote down a plan for a bar in the Tribeca area in New York while studying at the Stern School of Business in the US in 2002. His dream is now a reality in the form of Bar Paradox in Mumbai, which was owned with his wife Aditi Dugar. They also manage the Bakery Twentyseven Bakehouse and Masque, which is no.19 at the 50 best restaurants in Asia 2025. The bar, which opened on Tuesday, is a two-level space. A hostess greets you, but your eyes are immediately drawn to the winery behind her, which sets the mood for the evening’s experience. On the first floor bar, main mixologist Ankush Gamre steps up the game with cocktails that are layered and technique, and offers two cocktail menu with signature drinks and another with experimental drinks designed in the form of a zine. Also read: Samosa Tartlets and Chikoo Ice Cream at this British Indian Pop-Up “you are doing well with non-vegetables, right?” Gamre checks and mixes Cthulhu, an agave -cocktail with fermented squid balanced with pandan syrup and citrus. It is a delicious cocktail with different flavor profiles and gives the tone for the rest of the drinks to follow. Ductape, made with whiskey and banana pandan caramel tea, teases the palate with its delicate balance of sweetness and Godawan No.2’s fruit and spicy notes. There are four cocktails with tequila, vodka, gin and mezcal as the base spirit available on the tap to reduce the time taking to serve. The drinks are produced with reflection and most need a slightly advanced palate to appreciate it. At the basement level, the eating section has an old English bar with the open kitchen running parallel. The Food Menu of Varun Totlani is a concise collection of dishes that reflect its travels around the world. “It’s a mix of Izakayas, tapas, chakhna, bar food and touch,” says Totlani. Dishes that catch the eye include a pao de queijo, cheese balls rolled in dough and served with chilli oil and the lawn of sour cream; A lamb neck pastrami and the ultimate indulgence in the form of Kaviari Oscietre Prestige, a dish that elevates the Pao de Queijo with the addition of 30 grams of caviar to the Chive Sour Cream. Each table will also be called complimentary chips called Chippy cans. It was inspired by Totlani’s time in the Masque Kitchen when he first joined in 2016, and was responsible for making chips that earned him the nickname Chippy. Drinking shots get a whole new meaning for those who order the bone marrow and wipe it clean, while the marrow becomes in a vessel to throw the shot into your mouth. Sid Mewara, half of the food-based The Big Forkers YouTube channel, says the bar is a paradox for fine dining restaurant Masque. “Although it is the same team, they do not seem to take themselves too seriously at Bar Paradox with fun dishes such as wheat potato and bone marrow with chips.” Since the bar is by the team behind Masque – which has been arranged as India’s best restaurant on the 50 best restaurant list in Asia for four consecutive years – there is great. Also read: Dip in Mapo eggs and noodles for breakfast Priyanko Sarkar is a writer in Mumbai covering the F&B industry. Catch all the business news, market news, news reports and latest news updates on Live Mint. Download the Mint News app to get daily market updates. More Topics #Features Mint Specials