Non-alcoholic drinks are gaining popularity in Germany as more people embrace a healthier lifestyle and alternative options for socializing. From zero-proof beers to alcohol-free cocktails, the demand for these beverages is on the rise. The trend reflects a growing shift towards moderation and wellness, with many choosing to enjoy their favorite drinks without the buzz.

No Buzz, No Problem: Non-Alcoholic Drinks Gain Popularity In Germany | WION Fineprint

As a Beverage Head for India at Passion F&amp;B, Rahul Kamath brings a wealth of experience and expertise to the vibrant cocktail culture sweeping across the country. Hailing from Mumbai, Rahul's journey in the hospitality world is a testament to his dedication to creating memorable experiences through innovative libations and exceptional service.

He started by honing his skills at world-renowned bars such as Paradiso in Barcelona, Le Club in Japan, and Lost and Found Drinkery in Cyprus, all of which expanded their presence to India, allowing Rahul to further refine his craft on home turf during his internships.

WION catches up with Rahul to know more about his experiences, curating cocktails for the best bars and the future of cocktails.

1. How did you curate the cocktail program at Carnival by Trèsind?

When you think of the word "Carnival," what comes to mind? For us, it’s fun, vibrant attire, dance, and music. These elements inspired us to create a cocktail menu that celebrates true stories and carnivals from around the world. Not only are the cocktails fun and inventive, but our masked bartenders—whom we call liquid chefs—also entertain guests with their colourful attire, echoing the vibrant elements of the Carnival logo.

2. Tell us more about the live Gin and Tonic experience at Carnival, particularly the high degree of personalisation in the drinks.

The idea came from observing how people enjoy being their own bartender, mixing drinks that suit their palate and taste. Our Gin &amp; Tonic experience allows guests to do just that, right at their table. They can choose from a selection of fresh fruits, herbs, tonic, and their preferred gin. We’ve even gone a step further by creating in-house flavoured tonics, like Yuzu, Rhubarb, and Coffee, all sugar-free—addressing one of the biggest concerns in cocktails today.

PS: Don’t forget to say hi to Schmuck at the trolley.

3. In an era where customers seek something new every day, how do you cater to that?

As a fresh bar, our liquid chefs are always prepared to cater to your needs with fresh fruits, herbs, and spices. Whether it’s a Highball, spirit-forward, sour style, or tiki-style drink, we’re always ready and equipped to deliver.

4. How did your experience at renowned bars like Paradiso in Barcelona, Le Club in Japan, and Lost and Found Drinkery in Cyprus shape your understanding of cocktails?

My time at these renowned bars provided me with deep insights into the beverage world. The international market has access to a wide array of enzymes and liqueurs that are rare in India, giving them a first-mover advantage to cater to a diverse audience and create exceptional cocktails. This inspired us to craft our in-house liqueurs using local, fresh produce with little to no sugar.

5. What are three lesser-known trends in cocktails that insiders know?

One lesser-known trend that is slowly gaining popularity is minimalist drinks or High-Low Highballs. For example, Absinthe with Root Beer or Mezcal with Fanta—my personal favourite. Another trend is incorporating food into drinks; for instance, a Tiramisu Espresso Martini or "Not a Martini," which is a pizza-based drink using tequila fat-washed with cheese, clarified passata, and basil cordial. Lastly, using foam and air in cocktails, like our Java Jamboree, which features coconut and miso foam.

6. Are in-house drinks the future of cocktails?

Absolutely. In-house drinks offer the opportunity to personalise cocktails based on flavours, seasonal ingredients, and fermentation. While many believe Feni is the only local spirit available, India has a vast variety, such as Mahua, Dukshiri, and Toddy, that we can experiment with—these will play a significant role in the future of cocktails.

7. Many people avoid cocktails due to their high sugar content. How do you cater to those reducing sugar in their diets?

Sugar has increasingly become a concern, often referred to as a "poison" because, while it provides a dopamine rush, it also raises the risk of diabetes. Our in-house liqueurs address this issue with little to no sugar content, and some are made with raw jaggery, making them lower in calories.

As a Beverage Head for India at Passion F&B, Rahul Kamath brings a wealth of experience and expertise to the vibrant cocktail culture sweeping across the country.

As a Beverage Head for India at Passion F&B, Rahul Kamath brings a wealth of experience and expertise to the vibrant cocktail culture sweeping across the country. Hailing from Mumbai, Rahul's journey in the hospitality world is a testament to his dedication to creating memorable experiences through innovative libations and exceptional service. He started by honing his skills at world-renowned bars such as Paradiso in Barcelona, Le Club in Japan, and Lost and Found Drinkery in Cyprus, all of which expanded their presence to India, allowing Rahul to further refine his craft on home turf during his internships. WION catches up with Rahul to know more about his experiences, curating cocktails for the best bars and the future of cocktails. 1. How did you curate the cocktail program at Carnival by Trèsind? When you think of the word "Carnival," what comes to mind? For us, it’s fun, vibrant attire, dance, and music. These elements inspired us to create a cocktail menu that celebrates true stories and carnivals from around the world. Not only are the cocktails fun and inventive, but our masked bartenders—whom we call liquid chefs—also entertain guests with their colourful attire, echoing the vibrant elements of the Carnival logo. 2. Tell us more about the live Gin and Tonic experience at Carnival, particularly the high degree of personalisation in the drinks. The idea came from observing how people enjoy being their own bartender, mixing drinks that suit their palate and taste. Our Gin & Tonic experience allows guests to do just that, right at their table. They can choose from a selection of fresh fruits, herbs, tonic, and their preferred gin. We’ve even gone a step further by creating in-house flavoured tonics, like Yuzu, Rhubarb, and Coffee, all sugar-free—addressing one of the biggest concerns in cocktails today. PS: Don’t forget to say hi to Schmuck at the trolley. 3. In an era where customers seek something new every day, how do you cater to that? As a fresh bar, our liquid chefs are always prepared to cater to your needs with fresh fruits, herbs, and spices. Whether it’s a Highball, spirit-forward, sour style, or tiki-style drink, we’re always ready and equipped to deliver. 4. How did your experience at renowned bars like Paradiso in Barcelona, Le Club in Japan, and Lost and Found Drinkery in Cyprus shape your understanding of cocktails? My time at these renowned bars provided me with deep insights into the beverage world. The international market has access to a wide array of enzymes and liqueurs that are rare in India, giving them a first-mover advantage to cater to a diverse audience and create exceptional cocktails. This inspired us to craft our in-house liqueurs using local, fresh produce with little to no sugar. 5. What are three lesser-known trends in cocktails that insiders know? One lesser-known trend that is slowly gaining popularity is minimalist drinks or High-Low Highballs. For example, Absinthe with Root Beer or Mezcal with Fanta—my personal favourite. Another trend is incorporating food into drinks; for instance, a Tiramisu Espresso Martini or "Not a Martini," which is a pizza-based drink using tequila fat-washed with cheese, clarified passata, and basil cordial. Lastly, using foam and air in cocktails, like our Java Jamboree, which features coconut and miso foam. 6. Are in-house drinks the future of cocktails? Absolutely. In-house drinks offer the opportunity to personalise cocktails based on flavours, seasonal ingredients, and fermentation. While many believe Feni is the only local spirit available, India has a vast variety, such as Mahua, Dukshiri, and Toddy, that we can experiment with—these will play a significant role in the future of cocktails. 7. Many people avoid cocktails due to their high sugar content. How do you cater to those reducing sugar in their diets? Sugar has increasingly become a concern, often referred to as a "poison" because, while it provides a dopamine rush, it also raises the risk of diabetes. Our in-house liqueurs address this issue with little to no sugar content, and some are made with raw jaggery, making them lower in calories.

Interview | Meet Rahul Kamath, India's youngest beverage manager

A British man on vacation with his family in Jamaica has died after attempting to sweep the entire roster of 21 cocktails featured on a bar's menu. The man, identified as 53-year-old Timothy Southern, hailed from Kingston and was staying at the Royal Decameron Club Caribbean in Saint Ann.

A British man on vacation with his family in Jamaica has died after attempting to sweep the entire roster of 21 cocktails featured on a bar's menu. The man, identified as 53-year-old Timothy Southern, hailed from Kingston and was staying at the Royal Decameron Club Caribbean in Saint Ann. He had finished 12 of the menu's various cocktails before returning to his hotel room. However, when family members arrived at the scene, Southern was already choking and could not be resuscitated back to life. Southern embarks upon the challenge Notably, before attempting to gulp the 21 cocktails, Southern had been drinking brandy and beer throughout the morning. It was only after he met two Canadian women celebrating a birthday that he embarked upon the challenge. The women reportedly told home they were trying to complete the 21-cocktail challenge before midnight as part of the birthday festivities. “He was on his back choking. I put him in the recovery position and screamed for an ambulance. He was making a gurgling sound. As soon as he was in the recovery position, he vomited. I was shouting his name with no response,” “When the nurse arrived, I said had an ambulance been called and she said ‘no.’ I thought she would take over. But that was not the case. I noticed he was starting to lose temperature. I checked his pulse and couldn’t find it,” WATCH | UK inflation at 10-year-high, says report; PM Rishi Sunak claims economy is looking up | WION GoFundMe page started After the incident, the family set up a GoFundMe page to bring Southern back to the UK as his bank did not cover the insurance. "After doing some digging to find information about his insurance we have found out that he's not actually covered by his bank (as he had originally thought). This leaves us with an impossibly large amount of money to find in order to bring him home and pay for his funeral." read the GoFundMe page. Also read | China: Influencer dies after gulping copious amounts of liquor on live stream "We're hoping by doing this we could try to raise as much money as we can to get him home so that we, as a family, get to say our goodbyes. Anything that is left over from the funds we raise will go to the MIND charity." (With inputs from agencies) WATCH WION LIVE HERE:

British man dies after attempting to gulp all 21 cocktails on bar menu in Jamaica

Do you know what a “boomerang” means in bar terms?

Before I read “The Oxford Companion to Spirits and Cocktails,” edited by David Wondrich with help from Noah Rothbaum, I didn’t. Now I do, and the information has cheered me up considerably.

A boomerang is a drink sent by a bartender in one bar to a bartender in another. The glass will be sealed with cling wrap and, because the practice is more or less illegal, tucked into a paper bag or go-box. Customers act as couriers.

The name derives from the fact that if you send a nice drink to your cocktail-vending friend, you’ll probably receive one in return.

“The Oxford Companion to Spirits and Cocktails” is an enormous and authoritative work of scholarship, nearly a decade in the making. The book covers, in about 1,150 entries across 834 pages, nearly every aspect of its subject matter, from absinthe spoons to maceration to the Zombie.

You enter as if through batwing saloon doors. Buy a copy for the curious drinker in your life and perhaps he or she will boomerang one back to you.

Wondrich, a former English professor, is a longtime drinks historian and writer, notably for Esquire. His books include “Imbibe!” (2007), which was the first cocktail book to win a James Beard Award.

He has been a key player in the cocktail renaissance of the past few decades, alongside such figures as mixologist Dale DeGroff and bar owner Audrey Saunders, both of whom contribute to this book. In a properly run country, DeGroff’s face would be on a postage stamp.

Also read:&nbsp;<a href="https://www.wionews.com/entertainment/lifestyle/news-prince-william-kate-middleton-release-their-christmas-card-for-2021-435914" hreflang="en">Prince William, Kate Middleton release their Christmas card for 2021</a>

If your bar now uses fresh juices and decent spirits, your restaurant has a cocktails list and your liquor store carries 60 varieties of whisky — spell it without the “e,” this book insists — where it once carried six, Wondrich and his 150 contributors deserve a measure of thanks.

As one participant, Lauren Viera, writes, “once a person has had a truly well-made cocktail, it’s hard to go back.”

If this movement has spun off some preachiness and pretension (waxed mustaches, affected tattoos, pinstripe vests, cutesy drink names, inflated bills), it has been a small price to pay.

Some of the material in “The Oxford Companion to Spirits and Cocktails” is relatively heavy going. There are entries on, for example, charcoal filtration, cryoextraction, heat exchangers, sour mash and water-bath stills. The vagaries of distillation cover nine pages. Long and sometimes sleepy essays cover the world region by region.&nbsp;<a href="https://www.wionews.com/entertainment/lifestyle/news-the-new-makeup-is-meant-to-be-seen-435493" hreflang="en">The new makeup is meant to be seen</a>

These passages will allow you to convince yourself, and perhaps even your spouse, that your interest in getting wasted is an academic pursuit.

For every such entry, however, there’s a tight, witty profile of a forgotten bartender or a remote but brilliant bar from the 1930s or a neglected writer or a spirit worth investigating. Classic cocktail recipes are revised and updated.

Gleanings, such as garnishes, are tucked in. In the entry for Galliano, the sweet herbal liqueur, for example, we learn why it’s a must-have in bars: The long-necked bottle is ideal to grab when a bartender needs impromptu self-defense.

Here are some things at which this book looks askance: alcopops, the Alexander Cocktail (for those “who have just been taken off stick candy,” one guidebook said), blenders (unless in careful hands), stunt garnishes (i.e., skewered cheeseburgers on a Bloody Mary) and hot buttered rum, overrated because, as Wayne Curtis writes, “the butter often leaves a slick.”&nbsp;<a href="https://www.wionews.com/entertainment/lifestyle/news-black-women-make-waves-in-hair-care-435478" hreflang="en">Black women make waves in hair care</a>

The editors are also opposed to “flair” bartending, of the sort Tom Cruise demonstrated in the 1988 movie “Cocktail.” The exception to this rule, I would stipulate, is Sam’s ability, in “Cheers,” to slide a glass of beer around the corner of his bar.

Among the things this book admires: Laird’s Bonded Apple Brandy; using dense, very cold ice; knowing how to “spank” an herbal garnish; understanding the variety of ways to shake and stir and roll and toss; and having a firm handle on muddling, layering, swizzling.

The martini is considered at length. I like mine shaken because they always seem colder and because the ice crystals that swim briefly on the surface are ethereal. I also like mine extremely&nbsp;dry.

I was secretly pleased to read, in the 2018 New York Times obituary of Tommy Rowles, a longtime bartender at Bemelmans Bar, that his secret was to omit vermouth entirely. “A bottle of vermouth,” he said, “you should just open it and look at it.”

Modern cocktail orthodoxy is not kind to me, or to Tommy. Saunders complains, in an entry on atomizers that spray a mist of vermouth, about those who “mistakenly believed that the best martinis should contain only a whisper of vermouth.”

As to shaking versus stirring, Saunders is cagey about whether “bruising” gin is a thing, but you lose silkiness if you shake, she argues, and worse, you get bubbles and overdilution. Saunders is among my heroes, but here we momentarily part ways.

I sometimes pick up a new book and think about all the cups of coffee, trips to the bathroom and nose-picking that attended the writing of it.

Holding this book, I thought of the mornings after. If I have one complaint, it’s that there is no entry titled: “Hangover, the.”

—

'The Oxford Companion to Spirits and Cocktails'

Edited by David Wondrich with Noah Rothbaum

Illustrated. 834 pages. Oxford University Press. $65.

This article originally appeared in The New York Times.

Do you know what a “boomerang” means in bar terms? Before I read “The Oxford Companion to Spirits and Cocktails,” edited by David Wondrich with help from Noah Rothbaum, I didn’t.

Do you know what a “boomerang” means in bar terms? Before I read “The Oxford Companion to Spirits and Cocktails,” edited by David Wondrich with help from Noah Rothbaum, I didn’t. Now I do, and the information has cheered me up considerably. A boomerang is a drink sent by a bartender in one bar to a bartender in another. The glass will be sealed with cling wrap and, because the practice is more or less illegal, tucked into a paper bag or go-box. Customers act as couriers. The name derives from the fact that if you send a nice drink to your cocktail-vending friend, you’ll probably receive one in return. “The Oxford Companion to Spirits and Cocktails” is an enormous and authoritative work of scholarship, nearly a decade in the making. The book covers, in about 1,150 entries across 834 pages, nearly every aspect of its subject matter, from absinthe spoons to maceration to the Zombie. You enter as if through batwing saloon doors. Buy a copy for the curious drinker in your life and perhaps he or she will boomerang one back to you. Wondrich, a former English professor, is a longtime drinks historian and writer, notably for Esquire. His books include “Imbibe!” (2007), which was the first cocktail book to win a James Beard Award. He has been a key player in the cocktail renaissance of the past few decades, alongside such figures as mixologist Dale DeGroff and bar owner Audrey Saunders, both of whom contribute to this book. In a properly run country, DeGroff’s face would be on a postage stamp. Also read: Prince William, Kate Middleton release their Christmas card for 2021 If your bar now uses fresh juices and decent spirits, your restaurant has a cocktails list and your liquor store carries 60 varieties of whisky — spell it without the “e,” this book insists — where it once carried six, Wondrich and his 150 contributors deserve a measure of thanks. As one participant, Lauren Viera, writes, “once a person has had a truly well-made cocktail, it’s hard to go back.” If this movement has spun off some preachiness and pretension (waxed mustaches, affected tattoos, pinstripe vests, cutesy drink names, inflated bills), it has been a small price to pay. Some of the material in “The Oxford Companion to Spirits and Cocktails” is relatively heavy going. There are entries on, for example, charcoal filtration, cryoextraction, heat exchangers, sour mash and water-bath stills. The vagaries of distillation cover nine pages. Long and sometimes sleepy essays cover the world region by region. The new makeup is meant to be seen These passages will allow you to convince yourself, and perhaps even your spouse, that your interest in getting wasted is an academic pursuit. For every such entry, however, there’s a tight, witty profile of a forgotten bartender or a remote but brilliant bar from the 1930s or a neglected writer or a spirit worth investigating. Classic cocktail recipes are revised and updated. Gleanings, such as garnishes, are tucked in. In the entry for Galliano, the sweet herbal liqueur, for example, we learn why it’s a must-have in bars: The long-necked bottle is ideal to grab when a bartender needs impromptu self-defense. Here are some things at which this book looks askance: alcopops, the Alexander Cocktail (for those “who have just been taken off stick candy,” one guidebook said), blenders (unless in careful hands), stunt garnishes (i.e., skewered cheeseburgers on a Bloody Mary) and hot buttered rum, overrated because, as Wayne Curtis writes, “the butter often leaves a slick.” Black women make waves in hair care The editors are also opposed to “flair” bartending, of the sort Tom Cruise demonstrated in the 1988 movie “Cocktail.” The exception to this rule, I would stipulate, is Sam’s ability, in “Cheers,” to slide a glass of beer around the corner of his bar. Among the things this book admires: Laird’s Bonded Apple Brandy; using dense, very cold ice; knowing how to “spank” an herbal garnish; understanding the variety of ways to shake and stir and roll and toss; and having a firm handle on muddling, layering, swizzling. The martini is considered at length. I like mine shaken because they always seem colder and because the ice crystals that swim briefly on the surface are ethereal. I also like mine extremely dry. I was secretly pleased to read, in the 2018 New York Times obituary of Tommy Rowles, a longtime bartender at Bemelmans Bar, that his secret was to omit vermouth entirely. “A bottle of vermouth,” he said, “you should just open it and look at it.” Modern cocktail orthodoxy is not kind to me, or to Tommy. Saunders complains, in an entry on atomizers that spray a mist of vermouth, about those who “mistakenly believed that the best martinis should contain only a whisper of vermouth.” As to shaking versus stirring, Saunders is cagey about whether “bruising” gin is a thing, but you lose silkiness if you shake, she argues, and worse, you get bubbles and overdilution. Saunders is among my heroes, but here we momentarily part ways. I sometimes pick up a new book and think about all the cups of coffee, trips to the bathroom and nose-picking that attended the writing of it. Holding this book, I thought of the mornings after. If I have one complaint, it’s that there is no entry titled: “Hangover, the.” — 'The Oxford Companion to Spirits and Cocktails' Edited by David Wondrich with Noah Rothbaum Illustrated. 834 pages. Oxford University Press. $65. This article originally appeared in The New York Times.

An encyclopedic new guide to cocktails stirred, shaken, rolled, tossed, swizzled, muddled

Visitors to New Orleans who want to learn more about cocktails will soon have a new place to go. No, it's not another bar. The Sazerac Company, a Louisiana-based spirits maker, is opening the Sazerac House on Oct. 2.

Sazerac House celebrates NOLA's cocktail culture

We have been cribbing for a while to have a decent place to eat, drink, some good music to go with your drinks and of course a good ambience to have a chilled out evening with your friends or a good place to take your girl out on a date. Well, looks like our prayers have been answered. There is this new place -The Irish House, that just got launched this Wednesday at the Epicuria in Nehru Place.

It was time for them to arrive in the national capital. After winning hearts in Mumbai, Pune, Bengaluru, and Kolkata, The Irish House has finally found its way to make it to Delhi.

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An extensive calendar of events and activities sets the mood for the good times. (Others)
</div>
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The entrance flaunts 16 antique clocks -two of them replicating a ship&#39;s steering wheel -&nbsp;and 13 photo frames. The photo frames also deceit the early lives of Ireland, some old buildings, one colorful stretch of homes and there is a colorful painting framed with a farm in the forefront and old buildings in the background.

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The signature pub grub includes Fish &amp; Chips, Murphy&rsquo;s BBQ Chicken Sandwich, Grande Nachos and lots more. (Others)
</div>
<a class="close-mark close-div" href="javascript:void(0)" id="jqclosemark">&times;</a></div>

Once you go past the clock-wall you will hit an entrance that boasts of two huge wooden doors. The blackish doors will lead you to a world that looks a little like an Irish house. The bar counter on the left of the floor flaunts wooden counter with beer taps painted in gold -- that augurs really well with the wooden interiors. The beer taps fill up both house bred and other beer brands.

The tall wooden tables and chairs right next to the bar counter add to the authenticity of the club. The walls are also different in there. They are your regular bricks and cemented ones alright but they have this wooden feel -- a little rusted too -- all over it. Add to these bricks there are these frames of unconventional -- I dare say -- quotes all over them. For the smokers, there is a whole section dedicated to keeping your chimney burning. There are special seating arrangements!

The food provided right from the great Irish fish and chips to the beetroot and goat cheese sliders with blue potato chips, to the Mexican salsa. Every single dish was properly cooked and tasted really well. The fish was crunchy on the outside and the inside had enough to give your taste buds something to remember. The pub is Irish alright but what is a beer house without some nachos? The chefs in the kitchen got this one bang on too. The Grande Nachos served along with kidney beans, spicy jalapenos, fresh peppers, the dips were sour cream, fresh tomato salsa and the seasonal guacamole of course! What&#39;s nachos without the green dip? For the crazy chicken fans, there is a Chicken Grande Nachos too.

What stood out was the brownie in a jar --The Irish Riverdance-- dessert! The Riverdance came in stuffed with elements by a mug load. It had a beer mug stacked with gooey brownie, brownie crumbles, vanilla ice cream, dark chocolate bites, chocolate truffles, chocolate coated cookies, topped with caramel sauce, caramelised nuts and fresh lager beer! Now, that a mug loaded for a dessert! It was surreal!

Well, let&#39;s just say, the Irish have truly arrived.

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Brownie in a jar: The Irish Riverdance dessert (Others)
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&nbsp;

The Irish House launches its first Delhi outlet at Epicuria, Nehru Place

We have been cribbing for a while to have a decent place to eat, drink, some good music to go with your drinks and of course a good ambience to have a chilled out evening with your friends or a good place to take your girl out on a date. Well, looks like our prayers have been answered. There is this new place -The Irish House, that just got launched this Wednesday at the Epicuria in Nehru Place. It was time for them to arrive in the national capital. After winning hearts in Mumbai, Pune, Bengaluru, and Kolkata, The Irish House has finally found its way to make it to Delhi. An extensive calendar of events and activities sets the mood for the good times. (Others) × The entrance flaunts 16 antique clocks -two of them replicating a ship's steering wheel - and 13 photo frames. The photo frames also deceit the early lives of Ireland, some old buildings, one colorful stretch of homes and there is a colorful painting framed with a farm in the forefront and old buildings in the background. The signature pub grub includes Fish & Chips, Murphy’s BBQ Chicken Sandwich, Grande Nachos and lots more. (Others) × Once you go past the clock-wall you will hit an entrance that boasts of two huge wooden doors. The blackish doors will lead you to a world that looks a little like an Irish house. The bar counter on the left of the floor flaunts wooden counter with beer taps painted in gold -- that augurs really well with the wooden interiors. The beer taps fill up both house bred and other beer brands. The tall wooden tables and chairs right next to the bar counter add to the authenticity of the club. The walls are also different in there. They are your regular bricks and cemented ones alright but they have this wooden feel -- a little rusted too -- all over it. Add to these bricks there are these frames of unconventional -- I dare say -- quotes all over them. For the smokers, there is a whole section dedicated to keeping your chimney burning. There are special seating arrangements! The food provided right from the great Irish fish and chips to the beetroot and goat cheese sliders with blue potato chips, to the Mexican salsa. Every single dish was properly cooked and tasted really well. The fish was crunchy on the outside and the inside had enough to give your taste buds something to remember. The pub is Irish alright but what is a beer house without some nachos? The chefs in the kitchen got this one bang on too. The Grande Nachos served along with kidney beans, spicy jalapenos, fresh peppers, the dips were sour cream, fresh tomato salsa and the seasonal guacamole of course! What's nachos without the green dip? For the crazy chicken fans, there is a Chicken Grande Nachos too. What stood out was the brownie in a jar --The Irish Riverdance-- dessert! The Riverdance came in stuffed with elements by a mug load. It had a beer mug stacked with gooey brownie, brownie crumbles, vanilla ice cream, dark chocolate bites, chocolate truffles, chocolate coated cookies, topped with caramel sauce, caramelised nuts and fresh lager beer! Now, that a mug loaded for a dessert! It was surreal! Well, let's just say, the Irish have truly arrived. Brownie in a jar: The Irish Riverdance dessert (Others) ×

Pub culture in Delhi with a pinch of Irish essence

cocktails

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