Copy Link
Rasam Rice or Guntur Chilli Chicken — but make it a cocktail. Yes, you read that right. The ever-buzzing M Block Market of Greater Kailash 2 has a bold new entrant: Cavity. Pushing the boundaries of flavour and familiarity, Cavity reimagines beloved regional dishes as inventive liquid experiences.
It comes from the team behind Barbet & Pals, the intimate 38-seater conceived by bartenders and longtime friends Jeet Rana and Chirag Pal — a space built on camaraderie, craftsmanship, and a shared passion for creating memorable bar experiences. Cavity reimagines the idea of a night out. This immersive nine-course cocktail and dining experience unfolds in an intimate, thoughtfully designed setting that feels more like a private encounter than a typical bar visit.
In a city accustomed to buzzy launches and high-decibel debuts, Cavity takes a quieter, more intentional route. The place might seem straightforward with a nine-course, guided tasting where food and cocktails are conceived in tandem, priced at ₹4,500++ per person, hosted Friday to Sunday at 8 PM sharp. But the show opens, and you get to know that this little place is about nuance and progression. This is merely just a meal but a carefully paced story.
Hidden in plain sight, it invites guests to step into something curated, immersive, and deeply personal—less a bar, more a carefully composed journey.
Interiors
Walk into Barbet & Pals, open the heavy wooden door marked with small bird footprints, and if you are lucky enough the Jeet himself with help you head down the stairs. The cosy basement opens up, built with wood and concrete, feeling like a mountain home. Low sofas, small tables, pine cones placed around, and shelves stacked with books. This area, known as the Living Room, is meant for small, private groups and is served by the main bar upstairs. But you pass the sliding glass doors, there sits a nine-seat chef’s table with leather chairs and a steel counter. Drinks and dishes that are prepared right in front of you.
Food and drink
Every course is presented with a sense of narrative, that well scripted as if someone is letting you in on a well-travelled story. The line between kitchen and bar is blur as Jeet and Amninder naturally steps into the role of narrators. It’s in these moments that Cavity, housed within Barbet & Pals, sets itself apart from the city’s usual cocktail outings.
The tasting begins with GI-tagged Sundarban Honey Mead paired with Hazelnut-Crusted Liver Pâté Cherry Vapour Floss that cuts through the cocktail’s sweetness. Next comes a comforting pour of warm Amazake crafted with Assamese Joha rice and pearl millet, its fermentation lifted by a touch of passion fruit. Alongside is a crisp pumpkin blossom, stuffed with spiced prawn balchao, dipped in batter and fried to a golden crunch.
At Cavity, Amninder Sandhu has reworked on indigenous grains, seasonal produce and traditional sweeteners and with Jeet Rana opposite her, his crafts cocktails strike the perfect balance. Free of gimmicks, the experience unfolds with measured pegs. The GI-tagged Tooyamalli Rice (heirloom rice from Tamil Nadu) drink brings together clarified rasam, whiskey and rice foam, finished with curry leaf oil. It comes with what Sandhu calls Gunpowder Idli, a neat square idli filled with pepper crab and topped with caviar. It’s everything but idli, yet the tastes and flavours feel no alien. The next comes Ramos that highlights GI-tagged Queen Pineapple from Tripura, naturally sweet and aromatic, delivering a silky, creamy texture with airy foam and tropical lift, paired with Brain Custard tart, sour cherry jam and black truffle.
Rana makes sure that the hydration is on point in-between the sips. Comes the zero-proof drink designed for rehydration, crafted with coconut water and added electrolytes for a clean, refreshing and mouthful.
Then comes Guntur Chilli Chicken in liquid form. Chilli chicken consommé, Guntur chilli, mezcal and tequila, and topped with dehydrated chicken salt and tomato pearls, it’s full of umami. The tomato pearls burst as you sip. On the side is a Zarai Cheese Gougère, rich with bone marrow. Pickle draws on the GI-tagged Ladakhi Apricot, a high-altitude fruit prized for its concentrated sweetness. The drink is dry and saline, with sharp stone-fruit brightness and a gentle hint of wood, and is paired with Bhutwa Sheekh, burnt tomato ice cream and a tear of Amritsari kulcha.
Jeet surely saved the best for the last, the Smoked & Sweet Spice: Black Cardamom that was paired with Mutton Nihari and some Amritsari Kulcha. The meat sees some drama as it’s cut into triangles and then served.
Sandhu and Rana have very carefully taken care of the sweet endings by bringing two of the finest regional icons in one final expression. Rosogulla with a hint of sea salt, Rum-Soaked raisins and Nolen gur that sits under a layer of crisp meringue. It’s served with Baba Budan, a coffee-based cocktail.
What holds the whole meal together is the clear focus on GI-tagged ingredients brought in from the places they belong to. Over nine courses, the methods keep changing—fermented, steamed, chilled, smoked and more. Just when a flavour settles, the next one steps in and refreshes your palate without you having to think about it. But don’t leave the room without tasting the Goodbye Softies and Standing pinkies. Let’s leave that to your imagination!
At Cavity there’s no sense of hurry, no sensory overload—just a gentle pull into an experience that reveals itself course by course.