If you were to follow a set of tiny bird tracks across a solid wooden door at Barbet & Pals, descend a concrete staircase — you’ve just found Cavity — the newest bar-within-a-bar that feels less like a Friday night out and more like an initiation into a secret society.
This is a 2.5-hour omakase where mixology takes centre stage. Imagine a mixologist’s uber-chic lair meets an underground test kitchen; a space where the traditional boundaries between the back bar and the pass simply vanish.
It is technical, theatrical, and brilliantly ambitious. This opening chapter is a guided, nine-course journey led by co-founders Jeet Rana and Chirag Pal, with the Chef Amninder Sandhu at the helm of the food. The narrative is built on 40 GI-tagged Indian ingredients, but here is the clever bit: thanks to some very precise math, you’ll experience nine rounds of liquid alchemy and still walk out in one piece.
Course 1: Mead & Bedu
We kicked off the evening with a zesty Sunderban Honey Mead, a fizzy prebiotic to line the stomach! Paired with a cherry-misted cotton candy with a liver pâté heart.
For food we had two small portions — a perfectly prepared local fish (bedu) on toast, served with fig and cultured cheese.
Course 2: Chai & Pakora
At Cavity, “chai” is a warm, fermented Assamese Joha rice drink, called ‘Amazake,’ served at exactly 32 degrees. And “pakora” is a crisp fried pumpkin blossom stuffed with spicy prawn balchao. You know, the usual.
Course 3: Hot & Cold with Gunpowder Idli
Want to know what hot rasam and rice would taste like as a cocktail? Try their Hot and Cold.
A light rasam-inspired whisky broth topped with a delicious foam from Tamil Nadu’s Tooyamalli Rice. Paired with Gunpowder Idli, stuffed with pepper crab & garnished with caviar.
Course 4: Ramos & Truffle
An iconic gin-fizz recipe turned on its head, this bar makes its Ramos with Queen Pineapple from Tripura, cream, and egg white. Shaken for 12 minutes, chilled for two, and served with gin and sparkling wine. A dessert in a glass.
Served with, wait for it, bheja! Or rather, a bheja custard tart topped with sour cherry jam & a hearty serving of grated truffle.
Hydrate Motherflocker
A hydration break, or the Hydrate Motherflocker, came to us as a fat jelly droplet packed with coconut water and electrolytes. To be swallowed in one bite, the droplet explodes in your mouth, leaving behind a refreshing rush & a cleansed palette.
Course 5: Guntur Chilli Chicken & Marrow
The fifth course introduced us to our new favourite cocktail: The Guntur Chilli Chicken. A savoury Mezcal masterpiece with a chicken salt rim and tomato pearls that pop in your mouth. Paired with a bone-marrow Zarai cheese gougère. No words.
Course 6: Gibson & Bhutwa Sheekh
A twist on the classic Gibson, Cavity prepares it with a macerated Apricot (half), pickle brine, a splash of gin & vermouth. A zesty sip paired with the flakiest spiced Amritsari kulcha, a melt-in-your-mouth seekh, and a burnt tomato chutney ice cream.
Course 7: Bhimkol Gola
A nostalgic return to the joys of slurping, Cavity is bringing back the mighty gola with Bhimkol, an Assamese banana! Banana juice is frozen, turned into a gola, & dipped in tequila, of course.
Course 8: Black Cardamom & Slow-Braised Kareli
One of their more traditional combos, done to perfection. A fragrant & light, almost clear, whisky cocktail sweetened with Black cardamom sourced from Sikkim, served with Slow-Braised Nihari and a side of buttery Saffron Cardamom bread.
Course 9: Baba Budan & Nolen Gur Cloud Rosogulla
For dessert we had a soft Nolen Gur Rosogulla with a sprinkle of sea salt, layered with crisp meringue, and paired with a cocktail made with coffee beans from Coorg, named ‘Baba Budan’ after the fabled Sufi saint who hid coffee beans in his beard & smuggled them to India.
Goodbye Softie & Raised Pinkies
Our evening ended with the cutest goodbye: softies & a drink that requires you to raise your pinkie as you hold the dainty cup. A lovely Malta & Chrysanthemum zero-proof drink to settle the body & a tiny brown butter softie with a classic chocolate bottom.
Address: Ground Floor, M Block Market, M-51, Block M, Greater Kailash II, New Delhi –
110048 (within Barbet & Pals)
Timings: Friday, Saturday & Sunday at 8 PM Sharp
Price: ₹4,500++ per person
Reservations: Message +91 9205645151
