With an influx of new bars and pubs across the country, partygoers now have a variety of places to unwind after a hard day’s work. Every year, there are a plethora of restaurants, pubs and bars that open their doors to patrons and gradually make a unique space in their hearts and minds.
This year was no different with NCR’s Whisky Samba winning the title of India’s Best Debut Bar at the prestigious annual nightlife and bar industry convention held in Mumbai recently, in association with Johnnie Walker the Journey. It saw off competition from some heavyweights from other cities including Tamasha (Mumbai), Phoenix (Kolkata), Fat Pigeon (Hyderabad), Sly Granny (Bangalore), Mineority by Saby (Pune), Taverna (Goa), and Thirsty Crow (Chennai).
Conceptualized by Ashish Dev Kapur (of Antares, Goa and The Wine Company, Gurgaon fame), Whisky Samba boasts of the largest selection of whiskies, and some delectable cocktails at reasonable prices alongside a “modern progressive menu” and world dance music, all under one roof.
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Located in Horizon Plaza, One Horizon Centre, Golf Course Road, Gurgaon, this debutante pub (and a 250-seater restaurant) comprises a 50-foot high bar that has stocked up at least 2500 bottles (on display) while it offers about 140 different varieties of whisky to its customers.
With some classy black and white interiors and leather seating, the place possesses a rustic charm and is definitely cooking up a storm in the city of Gurgaon. And the unique bit about their food menu is the fact that they solely focus on ingredient-based cooking techniques while making use of local and seasonal produce.
In an interview, Director and Brand Ambassador Ashish Dev Kapur described Whisky Samba as a, “…sixty-minute holiday providing great ambience, food, drinks and music (some peace in a chaotic city) and a visit here will reinforce that thought. Through Whisky Samba, we aim to own the whisky space where you can expect the finest whisky experience with our vast selection of world class whiskies and whisky cocktails and one of a kind food tastings and whisky pairings, all in a hip cool setting”.
Executive Chef Akshay Bhardwaj added, “The restaurant isn’t defined by cuisine. Instead, it is defined by the quality and contemporary cooking techniques. We do a lot of slow cooking, open braising and fermentation. Local ingredients form the crux of Whisky Samba’s menu to create international chargrilled flavours and tasteful food with layers of textures”.
We recommend the Boarding Pass (Red Label whisky, ginger ale, and angostura bitters), High Maintenance (Gin, Vermouth, fresh cranberry syrup, five spice syrup, chocolate slice, and burnt rosemary), Tempesta (Tequila, grapefruit juice, honey, jalapeno), or the 007 Espresso (Spiced rum, kahlua, fresh shot of espresso) from the drinks menu while you gorge on the Salmon Carpaccio, Tiger Prawn Ceviche, Barbequed Pork Belly Skewers among other things.
So whisky aficionados, what are you waiting for? Go visit the Whisky Samba right away!
Recommended for: Pork Bao, Lamb Chops, Fries, Crab Cake, Tiramisu and the Tempesta
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