Lama, who hails from West Bengal’s Darjeeling district, is bringing this cocktail philosophy to a two-day pop-up at Juhu-based Dashanzi, where diners will get to taste the master bartender’s blends, along with Asian-style fare. Edited excerpts from the interview
Yangdup Lama
An “accidental bartender”, Yangdup Lama — the co-owner of Delhi-based Sidecar, which is the only Indian establishment on the World’s 50 Best Bars list and ranks 16 on Asia’s Best Bars list — believes that the guest is the star, and the mixologist, the medium that makes them feel so. Lama, who hails from West Bengal’s Darjeeling district, is bringing this cocktail philosophy to a two-day pop-up at Juhu-based Dashanzi, where diners will get to taste the master bartender’s blends, along with Asian-style fare. Edited excerpts from the interview:
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Beer brewer
Tell us how you got hooked to mixology, and what sets the Sidecar experience apart.
I’ve been an accidental bartender. After hospitality school, I was on the hunt for a job in the F&B industry, and ended up at a Delhi hotel where I was asked to report to the bar. Little did I know that I would be so fascinated by the art that I would continue to work at the bar. Sidecar is a true bartender’s bar that opened in December 2018. The bar is the hero. Our cocktail menu is about finding the right essence from storyline to balance, and technique to presentations — all combined with some great collaborations. The programming is the icing on the cake — live bands, book-reading sessions, pub quizzes and special bartenders’ table make for some unique experiences.
What can we expect from your pop-up in Mumbai?
Walk up to the bar for some lip-smacking cocktails and a good conversation, a few stories from my bartending journey, and the great hospitality at Dashanzi. The cocktails are a combination of our journey with Sidecar. Two drinks [measure of substance, and agony of the leaves] are from the Sidecar X Makaibari Summer Solstice menu. Tea is close to my heart, so I proudly present unique and delicate teas in a cocktail format. Then, there are some guest favourites, such as zing thing [gin, aromatic bitters, pink grapefruit and hibiscus cordial] and beer brewer [roasted barley-infused scotch whisky, wheat beer and vetiver]. Duck sour sauce [gin, oriental plum sauce and sweet chilli mix] is a cocktail inspired by Asia that I’ve curated especially for the pop-up.
Agony of the leaves
What do you like about Mumbai and what’s on your itinerary while you’re here?
I love Mumbai simply for its experimental audience and the sense of acceptance, irrespective of who you are. It’s truly an international city with elements of challenge, fast-paced life, and a great food and beverage scene. I need to do a bar crawl here for sure and dine at a few restaurants that have opened in the past year. I’m looking forward to meeting some friends I haven’t caught up with.
On: March 4 and 5, 7.30 pm
At: Dashanzi, JW Marriott Juhu
Call: 9004616506
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