Beloved for its thriving speakeasy culture, Delhi has remained a viable contender as the epicenter of India’s craft cocktail culture for over a decade. In these last 10+ years, it has evolved into a world-class, technique-driven experience featuring narrative-centric menus, sustainability-focused zero-waste practices, and a shift towards intimate, music-forward listening rooms. Bars are increasingly using local Indian spices, fruits, and botanicals to create terroir-driven flavors that parallel the culinary traditions that begot them.

Here are seven of Delhi’s top bars that one would be remiss to miss.

Sidecar

Simultaneously a “bartender’s bar” and a bar for the people, Sidecar is India’s first-ever bar to gain global recognition in the World’s 50 Best Bars (No. 26 in 2022), and has continued to appear on the Asia’s 50 Best list ever since. Backed by powerhouse duo Minakshi Singh and Yangdup Lama (who own four bars together in India, one in Nepal, and co-founded India Bartender Show along with Vikram Achanta), Sidecar is celebrated for its artisanal craft cocktails, zero-waste philosophy, extensive library, live band space, and sophisticated yet welcoming two-floor setup.

The fifth menu iteration, Going Places, draws on memories gathered during the teams’ travels. From Thailand’s Tuk Tuk – a yellow curry-infused tequila-based dram tempered by apple cordial then milk-washed – to Spain’s Tapas – with a secret blend of Tomatina spices stirred with tequila and carbonated with coconut water – the menu encapsulates the ingenuity and exploration that go hand-in-hand with experiencing new gastronomic cultures. 
Sidecar, M-29, First Floor, M Block Market, Greater Kailash II (GK 2), New Delhi

 Lair

Delhi’s premier speakeasy, Lair offers an immersive, cave-like atmosphere outfitted in onyx-hued, monochromatic minimalistic décor, to the backdrop of lo-fi beats. Leaning further into its moody air of mystery, experimental mixology takes center stage, with tipples spotlighting rare flora and fauna through nature-inspired libations paired with refined Pan-Asian cuisine. Dubbed “simplex,” drinks appear straightforward, yet employ complex mixology techniques, exemplifying the teams understanding of flavor pairings, balance, and clarity.

The progressive, safari-influenced menu is curated by Beverage Director Navjot Singh, with every untamed pour presented with a side-serve of storytelling through regional ingredients. Tart, punchy, and umami-forward, Beetles is so much more than a highball, with dill leaf-infused gin layered with pickled apricot and grapefruit, while Glory of the Sea – a picante riff – sees tequila brightened by fresh pineapple, cilantro, mint, lime, and a nip of heat owed to jalapeño.
Lair, 16A, Basant Lok Market, Vasant Vihar, New Delhi

Barbet & Pals

One for the birds, Barbet & Pals, founded by Jeet Rana and Chirag Pal, is a 38-seater bird-themed “nest” built around narrative-centric sips and snacks. Named after the barbet – a tropical bird common in the foothills of the Himalayas where Rana was born – and Pal – a nod to Chirag’s surname and the friendly relationship spanning 13+ years that connects these two “pals” – this hangout embodies the culmination of decades of travel, experience, and friendship that befit these two industry icons.

Follow the talon marks painted on the floor, bar counter, and walls to discover abstract art and graffiti scrawled across the space before perching yourself at the bar to tuck into the two-part menu. Begin with the Bird’s Eye View – a rotating travel motif drinks roster that hones in on different regions around India – or dive straight into The Nest – a series of pours that are shaped by experiences that hallmark the founding duos careers – all to the upbeat rhythm of nostalgic Y2K era throw-backs.

Bar bites, by famed Chef Amninder Sandhu, are elevated interpretations of global comfort fare, like lobster and guava toast, succulent Naga pork sausage with fermented bamboo shoot ice cream, and the flakiest Gol-Gol bread slathered in chili fennel butter.

Downstairs is the Cavity, an exclusive, immersive nine-course cocktail and culinary pairing experience, only available on weekends. Here, all manner of fermentation and pickling reigns supreme. 
Barbet & Pals, M-51, Ground Floor, Block M, Greater Kailash 2 (GK 2), New Delhi

AaBbCc

An intimate speakeasy, AaBbCc sits at the cross-section of retro vibes and futuristic design, bridged by a film noir aesthetic. Think Back to the Future but boozy.

The establishment’s focal point, a 21-foot omakase-style bar counter, is where patrons pour over an inventive three section menu – Yesterday, Today, and Tomorrow – resembling a scientists’ lab notes more than a cocktail list. Drinks are akin to sippable chemistry concoctions, pulling from the entryway’s 100 or so jars of rare ingredients and the innovation lab, replete with beakers, test tubes, and other mad scientist-esque equipment.

The ghosts of cocktail history resurrected sit on the Yesterday pages – a Watermelon Southside, a Cinnamon Appletini Collins, and a magnolia and dandelion root Godfather – while Today is marked by distilled twists on global trends – an Ube Colada or a Consommé Paloma. Finally, Tomorrow is where the magic (read: science) takes place through predictive construction for palettes of the future. Ciao, Tutu Bene is a drinkable pizza with basil and olive-infused tequila, and Mushroomisu is an eyebrow-raising take on tiramisu reimagined as an espresso martini with mushrooms.
AaBbCc, No 57, Mezzanine and First Floor, Basant Lok Market, Vasant Vihar, New Delhi

Cocktails & Dreams Speakeasy

A 1920s prohibition period basement bar, Cocktails & Dreams was established in 2012 by Yangdup Lama and Minakshi Singh. The vintage décor (that mirrors Al Capone’s private lair) is juxtaposed by modern mixology and standout hospitality, traits commonly found across Delhi’s bar scene that stem from industry stalwarts like this very same low-lit saloon.

A bar for the community, Cocktails & Dreams plays host to live music, trivia, quiz nights, workshops, and more. Yet, it still caters to the serious drinker through sensory experience-driven libations amped by homemade bitters, tinctures, and liqueurs.

Rooted in the classics, the conceptual menu plays with preconceived notions, offering up refreshing renditions sporting unexpected ingredient pairings like an Old Fashioned with betel nut and maple syrup or a Tequila Daisy with plum chipotle paste.

Not to be missed, the food program hones in on Himalayan culinary traditions, with dishes spanning Tibetan, Nepali, and Bhutanese cuisine. The lineup of perfectly-pleated momo – steamed, pan-fried, served in a curry, tossed in chili, and more – is a main draw, and for good reason.
Cocktails & Dreams Speakeasy, SCO 23, Behind Galaxy Hotel, Sector 15 Part 2, Gurgaon

 No Vacancy

A dive bar with disco era panache and cocktails just begging to be smashed, No Vacancy is for the no-nonsense imbiber seeking out high energy house party vibes. Positioned on a rooftop in Greater Kailash II, the shotgun, narrow bar sees a blend of style and substance coupled with unparalleled service.

The playful drinks program led by Shankie, is highlights 12 signatures that leverage ingredients more often found in the kitchen cabinet – noodle broth, Froot Loops, truffle, and pesto – then poured into the cocktail glass. It’s unconventional to say the least, downright chaotic to say the most, in the tastiest of ways. Case in point the Shark Attack, a tequila and citrus dram, is garnished with a “bloody” berry cordial-filled shark that bleeds into said glass, served with a side of bubble gun spray and a shark attack drum roll by the entire team.

Unapologetically cool, No Vacancy is not trying to be the next upscale spirits lounge with the flashiest garnishes, most ostentatious décor, and clientele to match. But rather, the crux is its approachability and honesty of concept, a place where guests can enjoy an unpretentious bevvie that’s guaranteed to deliver on what we all want out of any cocktail: a delicious drink.
No Vacancy, M Block Market of Greater Kailash II, New Delhi

The Brook

The latest by the team behind Sidecar, The Brook is an homage to Lord Tennyson’s poem with the same title, reflecting the “joy of being rather than doing.” Evoking the feeling of a rustic mountain lodge, the bar’s drinks and dining philosophy follows in the same vein whereby each item is christened with the name of a different territory within the Himalayas.

Rare, high elevation ingredients – like gundruk (Nepali fermented greens), sea buckthorn purée, tongba (fermented millet), and timur (a numbing peppercorn grown across Tibet, Nepal, Bhutan and Northern India) – find their way into regionally-rooted concoctions like the Maggi Point, with tequila, Himalayan honey, fresh tomatoes, coriander, pea water, and a dusting of Maggi masala, epitomizing the universal experience of driving through the mountains.

The same Himalayan concept-driven ethos applies to the farm-to-table food – through premier pub grub like jhol momo, shyaphaley (stuffed Tibetan flatbread), and Newari choila – and to the design, with woven tapestries, weathered wood, and vibrant textiles abound.
The Brook, GL 108, 1st Floor, Crosspoint Mall, Sector 28, DLF Phase 4, Gurgaon