Latest news with #Yangdup
The Hindu
18-06-2025
- Entertainment
- The Hindu
Cahoots opens in Bengaluru with a cocktail menu by mixologist Yangdup Lama
What happens when the best mixologist in the country designs a cocktail menu for a Bengaluru bar? Well, you get a sambar inspired cocktail. Cahoots, the latest opening on Brigade Road, has a cocktail programme by Yangdup Lama, an award-winning mixologist who is the co-owner of Delhi's Sidecar. Sidecar frequently tops the list of the country's best bars. Now Bangaloreans can also get a peek into the creative mind of Yangdup. 'Cahoots' cocktails programme is inspired by what Bengaluru as a city has to offer. From the nooks and corners of the streets, to the flavours... everything that makes it such a vibrant city,' he says. Being on Brigade Road, the bar gets brownie points for location. I walk through the small door on the busy street and am surprised by how big Cahoots is inside. With a retro feel, the space features teal walls, warm lights, and chequered tiles. My partner and I take a seat and pore over the menu. Experimental cocktails The cocktail menu is interesting. Yangdup has taken inspiration from local flavours, and the bar uses them in unique ways. A drink called smoke and mirrors is made with ragi sous vide vodka. To sous vide a spirit with a flavour, you combine both in a bag and heat it low and slow in a sous vide cooker. This ensures the flavours are melded. Cahoots is making their cordials and spirits in house, like burnt caramel cordial. We start with scandal in the south. The drink is made with moringa sous vide white rum, in house made sambar cordial and lime juice. As scandalous as it sounds, the drink has a pleasing mix of flavours. The cordial lends a spicy and sour taste to the drink. The tomato and tamarind notes stand out. It is topped with a tapioca chip. This one is a best seller, the server informs us, and I can see why. Another drink I like is the Orient express, made with schezwan tequila, hints of vanilla and sesame. It packs a punch. A global menu The food menu at Cahoots has something for everyone: pan Asian, Indian, Chinese and Italian. We start with their signature starters. Vegan tofu puliyogare arancini are tamarind rice balls, deep fried until crunchy. One of my favourites, the tofu stuffing takes it up a notch. The Malnad chicken kababs are nothing special, we find the chicken to be dry. The chicken ghee roast, slathered with Byadgi chillies, fenugreek, and ghee, makes up for it. Also try the Kodava pork roast, bhut jolokia chicken tacos and Mysore masala kulchette with mutton kheema masala. We keep it simple for mains and go for a pizza. We try the Hawaiian pizza, and while I am not a pineapple pizza hater, I do wish the pineapple is more charred, and not soggy. Fortunately, the crust and sauce are delicious. We end the meal with a Basque cheesecake. The cake has a creamy inside and a burnt outside, just how it should be. Cost for two ₹3,000. At Brigade Road. For more details, call 8884440794
The Hindu
05-06-2025
- Entertainment
- The Hindu
The Old House in Kathmandu's Durbar Marg is the newest cocktail bar by Indian mixologist Yangdup Lama
In the heart of Kathmandu's Durbar Marg — dotted with luxury shops, upscale restaurants and hotels — stands The Old House by Minaskhi Singh and Yangdup Lama. The award-winning duo, best known for Sidecar, which features on World's 50 Best Bars (2021, 2022, 2023) and Asia's 50 Best Bars (2020, 2021, 2022, 2023 and 2024), has partnered with Desal Lama from Nepal for this business venture. The Old House spells nostalgia for Delhi-based mixologist Yangdup. Back in 1993, as a young industrial trainee at Hotel Annapurna in Kathmandu (then part of the Taj group), he would often pass by this old home. Decades later, he has tried to revive its memory, by reimagining it as his and his business partner Minakshi's first international bar. The bar took a year and a couple of months to shape up. When it did, it felt like a bright and welcoming space that reminds visitors of Kathmandu's Newari-style homes. Developed by the indigenous Newar people of Nepal's Kathmandu Valley, Newari architecture is characterised by elaborate wood carvings and pagoda-style temples. Minakshi explains, 'The architecture is such that it breathes life into the bar, reminiscent of the fine art, folk culture, design and the days gone by. This bar will transport you to the Kathmandu of the 1970s and 1980s, decked with woodwork, tapestry, and floor work characteristic of Newari architecture, featuring closely spaced joists (dhalin) supporting a subfloor of terracotta tiles and wooden planks, adorned with a layer of fine yellow clay. The place also features a central water feature in the courtyard, adding a sensory dimension — sound, light, reflection, and calm'. The Old House can seat 80 people and it is not just a name; it is a sentiment. Yangdup explains, in Kathmandu, all ancestral homes over 100 years old were colloquially referred to as 'old houses'. The Old House too, he recollects, has been through many changes; 'But, the banyan tree still stands,' he shares. That lone reminder, and the emotional imprint of the place, was reason enough to preserve the name and spirit of it in their new venture. Their Nepalese business partners, though not from the hospitality world, immediately connected with the vision. Desal Lama, who owned The Old House, has been roped in as one of the co-founders of the bar. 'When Desal Lama reached out to me for a business partnership, I thought it was a good time to reconnect to my memories as a trainee. Once I visited the place , I knew what had to be done,' says Yangdup. This new bar is rooted in Kathmandu Valley's Newar culture — rich in both craftsmanship and culinary heritage. Yangdup and Minakshi worked closely with a local Newari architect to design the space, leaning into the texture and storytelling of traditional homes. Think extensive wood carvings, asymmetry, and subtle echoes of pagoda architecture. The result is a place where design and drink speak the same language. The cocktail menu journeys through the mountains and plains of Nepal, using native ingredients and layered narratives to shape its 12 signature offerings. From Himalayan juniper and sea buckthorn sourced from Mustang Valley to apple orchard notes and cardamom from Makalu, each cocktail evokes a specific geography and emotion. Yangdup's attention to detail is exacting — every element has intent. One drink, Why? Why? Why?, is a whimsical tribute to Wai Wai, Nepal's beloved instant noodle. Another, Sindhuli Gadhi, is a nod to a 1970s folk song and the historical battle in which the Gorkha army triumphed over British forces. There is also Syangay ko Suntala, inspired by the famed oranges of Syangay, and Jau Jau Jau, a smoky, roasted-barley and whisky number that channels the fertile essence of the Terai lowlands. Even Nepal's iconic Bhadgaule Topi gets a toast in the form of a namesake cocktail. Food, too, plays a central role, with a meat-forward menu that reflects Kathmandu's robust palate. Guests can expect Sekuwa, the beloved Nepali-style barbecue, alongside Momoka — a Nepali twist on momo dumplings made with red meat and served with a spicy, tangy peanut sauce. It is flavourful, honest fare, meant to complement the drinks and spark conversation. For Yangdup and Minakshi, this is not just another addition to their acclaimed portfolio of bars — it is a return, a remembrance, and a celebration. In The Old House, they have captured a moment from the past and poured it into the present, creating a space that's as evocative as it is inventive. In doing so, they've not only raised the bar — they've told a story. And that, in mixology as in life, is what makes all the difference. The Old House at Durbar Marg, Kathmandu, Nepal, is open on all days from 12pm to 1am
