Every once in a while, something arrives with impact. That’s precisely what Barbet & Pals feels like: a place that serves drinks and tells stories in liquid form. It is the brainchild of two of India’s most well-known bartenders — Jeet Rana and Chirag Pal — who, after years of crafting cocktails behind the country’s best bars, created a setting that’s equal parts passion project, nostalgia, and rebellion.
Step inside, and you’re greeted by warm wood, glimmers of gold, and a bar that hums with a low, infectious energy. The walls seem to breathe — alive with laughter, clinking glasses, and that particular kind of magic that happens when people come together to celebrate something real. The inspiration comes from the Barbet bird-colourful, loud, always surrounded by its friends and that’s exactly the mood here: no one drinks alone; everyone belongs to the flock.
The cocktail menu, aptly called “The Nest,” is intriguing. Jeet’s creations are bold and playful — “Tickle My Pickle,” briny and cheeky, instantly became my favourite; “OTP” delivers a sweet-spicy punch, while “Bodo Saviour” surprises with a fresh, herbaceous lift. Chirag’s cocktails are soulful and layered — “Panache,” infused with saffron, is elegant and aromatic, while “Mind the Gap” pays homage to London’s underground bars: dark, moody, and perfectly balanced. And “Root Cause”— a witty nod to Jeet-is earthy, smooth, and delightfully unexpected. Then there’s the “Bird’s Eye View: Kumaon Edition,” a rotating micro-menu exploring wild berries, pine, and foraged roots from the hills. Each drink here is a postcard from the mountains — a tribute to forgotten Indian flavours. The food, curated by Chef Amninder Sandhu, matches the cocktails in imagination. Barbet Nibbles - crisp Khichia with raw mango and mulberry chutneys - set the tone, while Gol-Gol Bread with Nolen Gur butter offers comfort. The Bar-Brät, a Naga pork sausage with fermented bamboo shoot ice cream, is sweet, smoky, and original, and Flock Fried Chicken - crisp with truffle garlic emulsion and a poached egg — is pure indulgence.
Dessert arrives with flair — Warm Rum Bal Mithai Sundae evokes nostalgia, Limoncello Peaches & Vanilla Ice Cream tastes like summer. By the end, golden-hour chats turn to chaos and laughter; the magic is in the glass and company.
