Scroll to top
Keen to grow your brand
Reach out to us at
hello@theideaslab.com
Keen to grow with us?
Reach out to us at
careers@dssc.co
The Lab Mag Headquarters
D-115, Dron Marg
Defence Colony, New Delhi - 110024

Lady Baga: DSSC Reviews The New Beach On The Block

Bringing beach vibes to town, Lady Baga has managed to create quite a splash with it’s opening and we at DSSC couldn’t wait to ride this wave. When you get a special invite by AD Singh himself, rule of the book says you throw away the to-do list and make your way to chow with him. Heading over to the restaurant, our imagination was on full spectrum but the result was even better than we imagined. As we moved up the staircase, admiring the quirky paintings, dream catchers and the restaurant’s statement mural, we knew we were in for a spirited night. If work is keeping you from booking that ticket to Goa, we’d suggest you don your beach hats and head to the coolest shack in town; complete with sand, surf, beach loungers and a cocktail in either hand.  

 

Nibbles & Tipples

Chef Anirudha Patil kicked off our night with mini bunta-bottle shots he fondly calls Acid Test – infused with jalapeño, this shot carries quite a punch. The yin to this yang was the kala khatta shot – on the sweeter side, we would have loved more tang to this one.

We started our meal with From Bombay, With Love and were blown away by this bombil dish – thin filets cooked to perfection; golden crispy on the outside, soft & succulent on the inside. Moving on to Father Lorenzo’s Chorizos, the Goan chorizo cooked with traditional house spices was a definite standout. The strong smoky flavour of the chorizo shined through the thick gravy which we generously scooped up with soft paos, making us happy campers on the beach. Next up was the Prawn Lonche, flavoured with coconut & balanced with chilli, it is a seafood enthusiast’s dream come true. We ordered the Platter De Friar for our tree-hugging vegetarian pals and it turned out to be the father of all platters. The Magic Mushroom cutlets hit it out of the park with spices complementing the mushrooms rather than overpower the hero of the dish. Porta Porta Paneer didn’t rock our world with bland flavours & barely there spices, but the Jalapeño & Gherkin Chips were an explosion of texture and flavours; a definite accompaniment to your tipple.

Bloody Marianna

If you know us, you know we love a strong tipple, which is why we ordered a round of interesting hic-hics for the table. The Bloody Marianna is their take on a classic Bloody Mary with an impressive combination of chorizo & rock salt. The Sangria prepared with Goan port wine, vodka, red wine, grape juice, apple juice and Cointreau swirled together, is one the smoothest you can get in town. It rolls off the tongue nicely, leaving a mellow sweet aftertaste. Hick Hick Hurray is a quirky glass of beer infused with fresh raspberry syrup. Reminding us of the fun science experiments we performed in school, it cuts through the bitter taste of beer with sweetness of the berry. If your New Year’s resolution is stopping you from getting an alcoholic drink, order the Lady Baga Bubbly – a bubble iced tea flavoured with apples and garnished with a jelly cube. You could also get the Hey Fonzie! made with alphonso mangoes, khus and vanilla cream, sent us back to the good ‘ol childhood days of summer mango milkshake.

 

What’s For Supper?

Every bite of the Prawn Hurry Curry was a like a symphony of soft coconut and chilli notes, enhanced by the crustacean flavour. The Porkie Pig is not for the faint hearted, packed with a vinegar punch this dish can startle the taste buds, but if you manage to power through, you will be enlightened to a new world of pork vindaloo. Our last savoury dish of the day was Pigs In A Shelly Blanket, a creamy risotto enriched with clams, ham and bacon topped with prawn balchao. Rich & flavourful it is enhanced by the soft smoky notes of ham, but the hero of this dish is the prawn balchao which puts on a Goan spin on it.

 

Sweet Nothings

Sticky Fingers

Starting with a generous slice of Bebinca topped with a scoop of vanilla ice cream, we enjoyed every bite of this traditional Goan pudding. Continuing with Queenie Kokum, the surprisingly-unimposing kokum & the crunchy dark caramel offered a complex play of flavours on this offbeat crème brûlée. Sticky Fingers, a warm gooey sticky toffee pudding made with dates, generous drizzles of caramel & topped with whipped cream, is the best pal of every sweet tooth in town.  

 

Our Verdict

Chef Anirudha aims to serve authentic Goan food with a generous side of chutzpah. Priced right, flavours on point and a vibe that would relax those stressed nerves; head here for the quintessential susegad, but at the fraction of the ticket price.  

 

Address: P-3/90, Connaught Circus, Connaught Place, New Delhi

Make a reservation here: +91- 8130656644

Cheque for two: Rs.1,400 without tipples