Indiranagar is drowning in a sea of glitzy resto-bars and pubs that serve the same old drinks, paired with an (un)healthy dose of sensory overload. Tucked into a calm corner of the bustling 100-Feet Road, however, is Mirth, an upscale cocktail bar that sets itself apart with quiet luxury.
Started by four lifelong friends — Sundeep Reddy, Arasu Elango, Santosh Balan, and Prasanna Govindappa — every element of Mirth has been meticulously thought-out. The cocktail menu is designed by Dev Narvekar of Goa’s Petisco fame, and led by head mixologist Omkar Vidhyadhar Parab.
“When we were growing up, we had places like Black Cadillac, which were niche and not just one among other pubs. This is what we wanted to bring back,” says Prasanna. “Basically, we are old Bangaloreans trying to do something new,” he adds.
Sunny Side South, chef’s take on Goa’s ros omelette
| Photo Credit:
Special arrangement
The space
Mirth brings together good food, beverages, and service to provide a truly elevated experience. “We have spent a lot of time and effort researching everything that went into this place. The lights, the placement of the tables, even the chairs — you could sit in them for hours without your back hurting,” explains Sundeep.
The lighting is warm and muted enough to give you a sense of privacy, without it feeling dark or dingy. Step out onto the balcony, and you are greeted by fine views of Indiranagar and the metro zooming by.
The menu is heavily influenced by the group’s travels across places like Bangkok and Hong Kong, as well as Goa. “We have noticed that these places have the best cocktail and bar cultures. We wanted to bring the best of these influences. All of us have travelled extensively and researched what makes a place successful,” Sundeep adds. The Goa connection in particular, is seen across the menu in the cafreal-infused drinks and a reinvented ros omelette.
The drinks
The signature cocktails are full of surprises. There are some fun, fruity crowd pleasers like the gin-based clear intention, and lavender lime. We also try the picante zaai, a tequila-based drink that is shot through with a cafreal cordial and rimmed with a cafreal salt (the pepper-heavy spices are a little overpowering).
Arguably the most interesting cocktail on the menu is pour me a slice, a heady whiskey-based concoction infused with gouda and blue cheese, and finished with a cherry-hibiscus sake. The flavour of the cheese shines through and gives the drink a deep umami twist.
Pour Me a Slice cocktail
| Photo Credit:
Special arrangement
The food
The kitchen is headed by chef Baljeet Singh Mishra, who has previously worked with restaurants like Slink & Bardot in Mumbai, and Roxie in Bengaluru. The small plates and mains are a fusion of Goan, Maharashtran, and Southeast Asian cuisines.
We try coastal crunch, a pani puri-style starter filled with chicken and a refreshing mint sauce. Spice lovers can try Goa glow, a dish of fiery grilled prawns on a bed of creamy thecha. We also have the crispy enoki mushrooms paired with a garlic aioli dip. Also worth a mention is East meets mezze, an edamame and sriracha hummus paired with fresh lavash bread.
For the mains, we have Napoli heatwave, a delicious spaghetti dish cooked in a sauce of caramelised onions, cheese and chilli oil. But my favourite is sunny side south, which is the chef’s take on Goa’s ros omelette. The eggs are incredibly light and fluffy, filled with tender chicken and topped with a spicy malvani coconut curry. The juicy Japanese-style beef and Korean-inspired fried chicken sliders are also crowd favourites.
Mirth is a space that is unpretentious about its luxury and exclusivity. The wholesome experience and exceptional menu are worth every penny.
Cost for two ₹3,000. Open 5.30 PM onwards. At Indiranagar. For more details, call 0720459001
Published – October 15, 2025 01:32 pm IST