Unveiling Goa’s Night Life

GOA – FOR KILL, NOT TO CHILL!

High Spirits, Goan neighbourhoods, and India’s Bar Renaissance: A night crawl through some fantastic, experimental bars that are redefining India’s cocktail culture

By Dhruv Oberoi

My driver knows the drill: welcome me with at least two chilled People’s lager. With that, I’m ready to hit Goa’s palm-lined roads, rolling into a world of cocktails, creativity, and carefree vibes. India’s bar culture has undergone a seismic shift. Gone are the days of predictable beer nights at a local joint or opening a malt for quiet evenings at home. Today, it’s a sparkling multiverse of intimate spaces, bold concepts, and craft cocktails. Bars aren’t just watering holes anymore—they’re hubs for community, creativity, and conversation.

Take MTW (in Altinho, Panjim), for instance. A brainchild of Vaibhav Singh (a bar industry veteran in India, associated with the likes of LAP, PCO and Perch that kickstarted a  whole new cocktail and drinks culture in Delhi in the early 2010s), it is as genius as expected—a bar by night, office by day! The menu segregated so smartly that only he could pull this off. By day, it’s all business; by night, the vibe seamlessly transitions into an electric, self-service cocktail haven.

Here’s the kicker: you have to get up and grab your drink yourself. But it’s not a chore; it’s an invitation to witness Vaibhav in his element, whipping up cocktails like a pro. No micromanaging here, just a boss who knows how to stir, shake, and wow. Honestly, this setup is so inspiring I’m considering a kitchen-office hybrid of my own. If I had to pick a favourite, it’d be the “Best Regards” amla-infused gin concoction. Yay! IYKYK, people call me an amla freak for a reason. (Editor’s note: For those not in the know, chef Dhruv Oberoi is in the habit of adding amla to salads in Med, European menus!) The way this drink is layered with burnt pineapple is a pure burst of flavours. Oh, and let’s not forget the crispy nachni chasers (yep, on the house ;-)) and those toasties—nostalgia served on a plate.

Then, there’s For The Record– The Vinyl Bar. Picture this: a Japanese-inspired 1950s vibe nestled in a rustic, earthy bungalow in the quieter lanes of Panjim. Walking in, I was hit by a wave of nostalgia. The walls are lined with vintage records straight, very god father! And I couldn’t help but feel like I’d stepped into the swinging ’60s.

But the real magic happened at the bar. Buland, the mastermind behind this retro gem introduced us to his vision, offering a lineup of local experiments that blew me away. I’ll admit, as someone who knows the ins and outs of drinks, I was skeptical. But every cocktail was a revelation. The winner for me was The “Labyrinth”, a mezcal-heavy cocktail with a kick of vinegar and molasses; straight fire. Then came “Goencho Dukor”, a feni-forward sip with cucumber and cinnamon—absolute Goa . By the end of the night, I was officially converted to the cult of feni, especially when paired with their mackerel on toast, a must try and don’t even get me started on their bold black garlic dessert— it takes guts to pull that off. Goa’s flavours hit differently when crafted with such passion. Needless to say, I’m already mapping out my next visit.

With bars like these, it’s clear that India’s drinking culture isn’t evolving and thriving.

Nightlife: It’s a mood, not a number

Let’s get one thing straight: nightlife isn’t about how old you are; it’s about the mood you’re in. Some nights, you just want to keep it low-key with your inner circle. A cozy spot, endless conversations, playful banter, and maybe a little shouting as drinks flow and the evening stretches into early hours.

And then there are the wilder nights—the ones that start with bar-hopping in the noisiest neighbourhoods and escalate into full-blown adventures. You roll with your loudest, craziest crew, hitting up spots that blur the line between chaos and fun. The night isn’t over until you’ve danced through a club, chased the sunrise on the beach, and capped it off with breakfast.

And oh, that breakfast. The smell of freshly baked poee fills the air as poeewalas ride by on their cycles, delivering Goa’s beloved bread to sleepy streets. The sight, the scent, it’s pure magic, a quiet reminder that the best nights don’t just end; they fade into beautiful mornings.

Nightlife isn’t tied to an age or a place—it’s about the vibe you carry and the stories you create. So, whatever your mood, own the night.

What’s shaking behind the bar? Cocktail and spirit trends for 2025

Tequila is having its moment—gin is officially passé (debatable). The bold, agave-forward spirit is taking centre stage, and I’m here for it. Equally exciting is the rise of picante flavours, and I hope more Indian chillies take centrestage. After all, we have a plethora of unique flavour profiles from different parts of India. Hot on tequila’s heel are rum and whiskey, although personally, I feel these spirits shine brightest when savoured neat rather than mixed.

What’s truly exciting is the next-level artistry happening behind the bar. These bar-chefs are tearing up the rulebook with techniques that make every sip a revelation. We’re talking sous-vide infusions on the fly, “fat washing” for bold flavors, “ferments” like tepache (a tangy pineapple brew) and kombucha as mixers, smoked elements (used smartly for depth, not theatrics), clarification (not for show but to crank up flavour intensity), and distillation—whether it’s through a high-tech rotovap or vintage perfume-making techniques. Even ice is having its moment, treated as an ingredient that shapes the drink’s vibe (controversial, but I’m here for it).

But what really hits? The seed-to-sap revolution—a zero-waste approach that ensures every part of an ingredient gets its moment to shine. It’s not just sustainable; it’s visionary. These innovations don’t just redefine cocktails, they turn them into experiences.

Now, let’s talk about the OG recipes. These back-dated ancient recipes, when drinks doubled as medicine and perfumery experiments. Oleo-saccharum (a syrupy citrus oil extracted with sugar), tinctures (boozy infusions of herbs or spices), bitters (intensely flavoured drops that add complexity), shrubs (sweet, tangy vinegar syrups), and brines (yes, pickle juice but make it chic) are all back in the game. The bar-kitchen synergy has taken these ancient formulas and turned them into liquid art. I’m blown away and itching to bring some of this magic into my own kitchen.

Personally, I find inspiration in the world’s best mixologists, with a special nod to the team at Sips in Barcelona. I had the privilege of working with one of its visionary founders Marc Alvarez, during my time at a restaurant helmed by the legendary Ferran and Albert Adrià of El Bulli fame.

The biggest trend for me, though, Is ingredient-forward cocktails. Bar menus are now celebrating the abundance of local produce in ways that are both global and deeply rooted in India’s culinary heritage—#glocal at its finest. With our country’s unrivalled diversity of ingredients, the possibilities are limitless, and every menu feels like a new discovery.

India’s bar culture isn’t just evolving—it’s setting new benchmarks.

The wild Goan Night Crawl: Do IT My Way

JOSEPH’S – MTW – VINYL –  20 mins drive to Anjuna / Vagator – NORONHAS (food truck experience to fuel-up, try the Goan sausage bread, cafreal, beef croquettes) – MANGO TREE – DARLINGS – CLUBBING – 4:00 AM BEACH WALK n BANTER (only with your BBF n BAEs)  – SUNRISE AT BEACH – BREAKFAST AT CHAPORA LANE (do try the shake bar corner and order avocado shake, best hangover cure) – SLEEP ( if you try )