Sahil Baweja, Founder of Pendulo, and Kamal Kohli, Head Mixologist, said the four course experience places cocktails at the centre, with chefs Megha Kohli and Noah Louis Barnes shaping each dish in response to the drinks.
Pendulo has introduced a cocktail led tasting experience in New Delhi, placing drinks at the centre of its dining format while aligning food courses around them.
The four course experience, titled Cocktail Sway, is structured as a progression where each cocktail leads the course and the accompanying dish is designed to complement and respond to it. The concept moves away from traditional pairing formats and instead positions cocktails as the primary element of the meal.
The experience draws from both Indian and Mexican culinary traditions, combining regional Indian ingredients with Mexican antojitos. The progression moves across flavour profiles including spice, smoke, acidity, and warmth, creating a sequence that evolves across the courses.
Sahil Baweja, Founder, Pendulo, said, “With Cocktail Sway, we wanted to challenge the traditional structure of a meal. Here, cocktails lead the experience. The food responds, contrasts, and elevates each pour. It is a format that reflects how people want to experience dining today.”
The cocktail programme is led by Kamal Kohli, Head Mixologist, with a focus on agave spirits combined with Indian flavour references. Signature creations include Litti Picante, Rasmalai Caliente, and Pahadi Mezcal Sour, each drawing from different regional influences and ingredient profiles.
The food menu has been developed by chefs Megha Kohli and Noah Louis Barnes, with dishes created specifically to align with the cocktails. The kitchen and bar operate in coordination to ensure that each course is served as part of a structured sequence.
Dishes featured in the experience include Lamb Dhokla, Pochury Pork Chaat, Gunpowder Mushroom Empanadas, and Coorgi Asado Octopus, reflecting the cross cultural approach of the menu.
The experience also incorporates live sitar music layered with Latin rhythms, reflecting the combination of Indian and Mexican influences across both food and atmosphere.
Pendulo said the format is designed to offer flexibility, allowing guests to make choices within each course and shape their own experience while maintaining the overall structure of the tasting journey.
Located in Mehrauli, Pendulo continues to focus on concept driven dining formats that combine culinary technique with narrative and experience design.
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