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After a long wait, the team behind The Bombay Canteen (TBC) — partners Sameer Seth, Yash Bhanage, and culinary director Floyd Cardoz — will launch a Goa-inspired all-day bar and restaurant, in BKC. I also spotted a wooden cask holding a miniature whiskey bottle, vivid blue Azulejo tiles and wicker chairs where we'll sit the next time you're here, and hear about your travels down the Mandovi. The wooden beauty that glistened under chandeliers is an ode to yesteryear Goan originals, dotted with family frames stuck in a corner, and shelves holding barnis of fruit-infused alcohol.

Bhanage shared the inspiration, "When we visited Goa for research, we learnt how Goan aunties would have their own bars at home where they would fill alcohol jars with fruits to mellow the effect of the spirit." You never told me about this before!

The refreshing Lisbon Cooler (Rs 500), laced with in-house Ginja cherry liquor and a minty aftertaste, made me go giddy recalling our last soiree.

I savoured it with crunchy Raw Papaya & Green Sprout KISS-MUR (Rs 60) and airy House Baked Sourdough Poee (`200) dipped in various butters, including a fiery balchao version.

You'll be glad to know that we finally have a restaurant that offers a delicious version of it.

In Bangda PAR-RA (Rs 100), the sharp flavours of pan-fried, pickled mackerel are balanced with sweet sauteed onion and tangy tomatoes.

Some of the signature vegetarian dishes that you get to try here includes Cabbage Poriyal, Beans foogath, Mushroom xacuti, Avial pachdi and Thoran.

You're not vegetarian, I know, but you'll like the Green Watana Rassa (Rs 375) flecked with fennel and mustard.

We polished it off with Panjim-style 'bhatura' or buns sweetened with banana.

Non-vegetarians and seafood lovers can savour delicacies like Karimeen, Tawa Fry from Kerala, Fried Bombay Duck (taleila bombil), Crab Malwani, Ambaradi, and Phannas Vadi from Mumbai and Mangalorean fish curry.

End your meal on a sweet note with Pazha Pradhaman (banana payasam).

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