Vibing with Vedro

(Left and above) The interiors are playful and tropical-inspired

Eccentricity is encouraged" - a playful sign greets diners at Panjim's busy new resto pub, capturing its vibe in pink, cursive, neon letters. And Vedro Goa means it too. The cold bar above which the cheeky glistening signage hangs, is the first stop in a journey of flavours, techniques and food memories. It's where the familiar smokiness of bhutta meets a sweet shiro miso, fresh snapper is cured in kombu and served with a hearty tomato rassam, and freshly shucked oysters are treated to kokum, green apple granita, smoked olive oil and kosho, and rava-fried with balchao emulsion. Serving modern Indian food in unexpected formats, with a dash of eccentricity - that's what owner Vedant Gupta aims to do at the new restaurant in the colourful bylanes of Fontainhas which has already created quite a buzz since its launch this month.

Designed by Sussanne Khan, the hip new hangout made a splash on social media with the who's who of Bollywood - think Hrithik Roshan, Pooja Bedi, Zayed Khan - dropping by for the launch. Done up in greens, beiges and greys with occasional bursts of colour, macrame detailing and vintage film posters, Vedro Goa sports a tropical-meets-boho chic vibe.

Carrot tres leches

Gupta tells us that he's always wanted to be a part of the tight-knit F&B community in the holiday capital. "The inspiration behind Vedro was the idea of bringing Indian flavours through not-so-Indian formats. Goa is a melting pot of cultures and tastes, so we thought it would be the best place to introduce these flavours," explains Gupta, who also launched Villa in Palms by Vescapes in North Goa - an ultra-luxurious serviced villa - amid the pandemic.

Lentil kimchi

Behind the kitchen are chefs Maia Laifungbam and Sanchit Behl, who, Gupta shares, are doling out bites of nostalgia. The duo, popular for stints at Roboto and Sole de Goa, noticed a gap in the market for restaurants that celebrate our native ingredients and flavours in a way that makes them approachable, yet dramatic. "Panjim already has a reputation for being home to Goa's best restaurants and bars; we believe in healthy competition and hope to leave a mark for all food enthusiasts who visit or live in the state," Laifungbam asserts.

Chefs Maia Laifungbam and Sanchit Behl

The tightly curated menu features lentil kimchi with grilled pineapple and avocado, tangy pork crackling, beer battered gruyere vada pav, pepper crusted beef steak with feni cafreal jus, keema doughnuts, scampi and thecha, and carrot tres leches, all making for an old-meets-new culinary experience. They plan to launch a series of chefs' tables, which will take inspiration from various regions around the globe. "But being conscious of our carbon footprint as well, we look forward to hosting many chefs, locally and internationally, to showcase their menus and skills," Behl adds.

Sussanne Khan

The cocktail menu, meanwhile, is a medley of classic, fun and easy-to-drink blends. A dreamy bourbon-based Malabar coast, a coffee-beetroot cordial-infused purple heart, and a tequila kala khatta slam dunk shooter catch our fancy.

Vedant Gupta

Imagine rounding off a touristy, click-happy walk around the area that's steeped in history, and winding down with a salt and pepper martini. COO Gunjan Bakshi stresses that like its neighbourhood, Vedro, too, tells a story. "From the interactive cold food bar where you can chat with the chefs, to the modern cocktail bar and cosy interiors, at Vedro, you will enjoy a sensory joyride," Bakshi signs off.

On: Wednesday to Monday (Tuesday shut), 5.30 pm onwards
At: House no 1, 26, Rua 31 de Janeiro, Altinho, Panjim.
Call: 9325363193