~ Built around the pantry, Adam & Eve’s menu draws from familiar kitchen ingredients used in unexpected ways ~
~ Now open, the 25-seater introduces 10 original cocktails by Pankaj Balachandran ~
Mumbai: May. 15, 2026 – At a time when drinking in Mumbai is evolving, Adam & Eve takes a more focused approach, one that prioritises clarity over excess and puts the ingredient at the centre of every drink. There’s more to choose from than ever, and with it, a move towards drinks that feel clearer and more considered.
Adam & Eve builds on that shift with a simple idea, starting with a single ingredient and building the drink around it.
At Adam & Eve, beeswax isn’t just an ingredient, it’s the starting point of what is positioned as India’s first beeswax-led cocktail. Used to influence texture and aroma, it creates a drink that feels smooth, rounded, and quietly complex.
Ingredients like yerba mate, palo santo and moringa honey are familiar in their own worlds, just not in this one. Here, they’re used differently, not to complicate the drink, but to define it.
This is central to how Pratik Gaba has envisioned Adam & Eve, where the bar isn’t an addition to the space, but the reason for it.
From the owner of HOMM, Adam & Eve is Pratik Gaba’s next step, a 25-seater that keeps things close and considered, with the bar at the centre of the experience.
“Adam & Eve came out of what we’ve learned over the last six months with HOMM, and what we felt was missing in the city,” says Pratik Gaba, Owner, Adam & Eve and Chairman, Fundamental Hospitality Pvt Ltd. “We wanted to create a space where the bar leads, but everything around it moves with it, the food, the energy, the room. It’s designed to feel easy to settle into, while staying centred around the drink.”
The bar programme, built by Pankaj Balachandran and led on-ground by Ashish Tamta, Beverage Head at Adam & Eve, follows this thinking closely.
Across the menu, the approach stays consistent. Each drink begins with a single ingredient and builds around it.
“With the number of bars today, it’s easy for cocktails to become overly complex or technique-led,” says Pankaj Balachandran. “For Adam & Eve, the idea was to strip that back and start with a single ingredient. Most of what we’re working with is familiar, just not used like this. When you let that lead, the drink becomes more focused, balanced, and something you actually want to come back to.”
Cocktails
The menu moves beyond just ingredients into how they’re handled.
Techniques like clarification, milk-washing, controlled carbonation and textural layering are used across the bar to shape how each drink feels as much as how it tastes.
Some cocktails are built around structure and ease. A highball with yerba mate carries a light tannic grip and a natural caffeine lift, making it refreshing but steady through the evening.
Others shift perception. A clarified tomato cocktail arrives completely clear, but holds onto its savoury depth, reworking the idea of a Bloody Mary into something sharper and more precise.
A few move into a more culinary space. Enoki mushroom and truffle bring a quiet umami depth to whisky, while brie adds softness and texture to a gin-based drink without making it heavy.
Across the menu, ingredients are used to adjust balance in subtle ways. Moringa honey introduces a slightly herbal sweetness to smoky agave bases, while ponzu replaces citrus to create a sharper, more savoury profile. Gula melaka builds a deeper, more layered sweetness into rum.
Even familiar flavours are reworked. Cola, paired with espresso and texture, lands somewhere between nostalgic and more considered, without losing its ease.
The result is a menu that feels experimental in thought, but straightforward in the glass.
Food
The food, conceptualised by Chef Saurabh Udinia, is designed to work alongside the drinks menu, with familiar flavours and dishes that are easy to share through the evening.
The snacks lean into spice, smoke and texture. Grilled prawns with spicy mayo, Kerala fried wings finished with curry leaf and black pepper, grilled broccoli with burnt garlic chilli and yuzu aioli, and paneer avocado chaat keep the menu light but full of flavour.
The bowls bring in comforting, familiar combinations, from spiced veggie rice with tawa pulao, seasonal vegetables and green chilli ghee to pulled chicken with lemon rice and Chettinad flavours. There’s also a Malabar seafood bowl with coconut rice, prawn and fish curry, finished with fresh herbs.
To finish, there’s a caramel toast with vanilla ice cream and hazelnut crumble.
Interiors
Imagined by Parzan Daruwalla and Natasha Chawla of Studio 6158, the space comes together through deep reds, low lighting and layered textures. Concealed lighting runs through the room, while table lamps add warmth across different sections. A backlit bottle display adds depth to the space.
The stainless steel bar sits at the centre, surrounded by softer elements and lounge-style seating. The walls are lined with fabric panels featuring custom Sabyasachi prints, bringing in a tropical, slightly old-world character to the room. Seating shifts between corners, booths and bar stools, depending on the mood for the evening.
Overhead, projections move across the ceiling through the night, changing with the music. Gold foil details on the flooring add a subtle graphic element to the space.
At Adam & Eve, you read an ingredient, follow your instinct, and the drink does the rest.
Adam & Eve opened its doors to the public on May 15.
Where: Adam & Eve, Shop No. 1, Zindagi CHSL, Pali Road, 15th Road, Khar (W), Mumbai 400052
Operational Days: Tuesday to Sunday || Closed on Monday
Timings: 7:00 PM to 1:30 AM
Seating: 2 seatings (7:00 PM – 10:00 PM) & (10:00 PM – 1:00 PM)
Reservations No.: +91 9867634893
Cost for 2: INR 1,100++ taxes (cocktails)
Follow Us: @adamandevebar
