Featuring signatures like Litti Picante, Rasmalai Caliente, and Pahadi Mezcal Sour, this four-course experiential tasting sways between Indian ingredients and the spirit of Mexico
New Delhi: At Pendulo, the experience begins not with the plate, but with the pour. With the introduction of The Pendulo Cocktail Sway: Agave & Antojitos Journey, the restaurant presents a bold, four-course experiential tasting where every sip meets its perfect bite, crafted as a progression that moves fluidly between flavour, mood, and memory. This is not a pairing. It is a journey.
Swaying between India and Mexico, the experience is rooted in a shared culinary language of spice, smoke, acidity, and fire. Regional Indian ingredients meet Mexican antojitos in a format that feels instinctive yet unexpected, allowing each course to unfold as part of a larger narrative. The evening evolves in rhythm, beginning bright and social, turning playful and expressive, deepening into bold intensity, and concluding with warmth and indulgence.
At the centre of this concept is Sahil Baweja, who continues to shape Pendulo as a space where dining is not just experienced, but interpreted.
“With Cocktail Sway, we wanted to challenge the traditional structure of a meal,” says founder, Sahil Baweja. “Here, cocktails lead the experience. The food responds, contrasts, and elevates each pour. It’s a format that feels more fluid, more expressive, and more aligned with how people want to experience dining today.”
Leading the liquid narrative is Head Mixologist Kamal Kohli, whose program places agave spirits at the forefront while drawing deeply from Indian ingredients and references. Each cocktail carries a sense of place, moving seamlessly across geographies. The Litti Picante draws from the kitchens of Bihar and the bold spice markets of Puebla, where tradition meets fire in a glass earthy, smoky, and vibrant. The Rasmalai Caliente travels from the valleys of Kashmir to the agave lands of Jalisco, where warmth finds its way into the glass creamy, spiced, and indulgent. The Pahadi Mezcal Sour brings together highland botanicals and smoky mezcal, creating a drink that feels both crisp and contemplative. Here, cocktails are not accompaniments they are the protagonists.
The antojito tasting menu has been curated by chefs Megha Kohli and Noah Louis Barnes, who have worked in close collaboration with the bar to ensure that each dish is conceived as a direct response to its cocktail counterpart. The result is a precise interplay of flavour, where acidity is balanced with fat, spice is softened by texture, and smoke is lifted by citrus. Executed in real time by Chef KD, the kitchen operates in perfect synchrony with the bar, ensuring that each course arrives as part of a seamless, choreographed experience.
The journey is further heightened by a high-energy live sitar performance layered over Latin rhythms, echoing the cross-cultural dialogue unfolding on the table and in the glass. Guests are offered choices within each course, allowing them to shape their own path through the experience, making each visit personal and open to discovery.
With Cocktail Sway, Pendulo introduces a format that shifts the focus of dining—from structure to sensation, from sequence to story. It is an experience designed not just to be consumed, but to be felt, revisited, and remembered.
The menu reflects this bold and exploratory spirit through cocktails such as Rasmalai Caliente, Litti Picante, Pahadi Mezcal Sour, and Gulkand Cacao Old Fashioned, alongside dishes like Lamb Dhokla, Coorgi Asado Octopus—featuring octopus as a delicacy within the experience—Pochury Pork Chaat, Gunpowder Mushroom Empanadas, and Podi Mushroom Tacos, among others. Images for the same are attached.
About Pendulo
Located at One Ambawatta in Mehrauli, overlooking the Qutub Minar, Pendulo is a contemporary fine dining destination founded by Sahil Baweja. The restaurant brings Indian and Mexican cuisines into a thoughtful, chef-led dialogue, shaped by narrative, technique, and restraint. Known for its immersive formats, Pendulo continues to redefine how food, cocktails, and culture come together.
About Sahil Baweja
Sahil Baweja is a hospitality entrepreneur focused on building concept-driven dining experiences. Through Pendulo, he brings together chefs, mixologists, and cultural influences to create spaces that move beyond traditional restaurant formats—centred on storytelling, craft, and innovation.
The cocktails: where the journey begins
Leading the experience is Head Mixologist Kamal Kohli, whose cocktail program is rooted in agave spirits and layered with distinctly Indian references.
Each drink carries a sense of place moving seamlessly across geographies. A progression of bold, cross-cultural pairings where Indian regional flavours meet Mexican antojitos, each cocktail leads its course with depth, contrast, and intent.
- Litti Picante with Masa Medu Vadai / Naga Pork Chaat
- Pahadi Mezcal Sour with Lamb Barbacoa Dhokla
- Gulkand Cacao Old Fashioned with Gunpowder Spiced Mushroom Empanada
- Rasmalai Caliente with Coorgi Asada OctopusL
