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Sunday brunches have evolved into a ritual—a slower pace, the clink of glasses, and plates meant to be shared and savoured. But at Cobbler & Crew, Pune’s much-adored cocktail-first bar tucked into a leafy lane in Kalyani Nagar, brunch isn’t just a meal. It’s a meticulously curated experience, plated and poured with both flair and familiarity.
I visited on a balmy Sunday, when the city felt like it had collectively exhaled into the weekend, and found myself deep in the heart of Cobbler’s new brunch menu: a spirited affair of tapas, pinchos, and perhaps most cleverly, a flight of mini cocktails. Think globally-inspired plates with local produce and experimental beverages in perfect, petite pours.
Small Plates, Big Impressions: Brunch Done Right
Led by Mayur Marne, Partner & Head Mixologist, and Aashie Bhatnagar, Mixologist, the new brunch menu is “a celebration of seasonal, thoughtfully sourced produce,” says Marne. “We change it every 3–4 months and focus on ingredient-forward dishes. It’s designed to leave you satisfied, not stuffed.”
At over 25 dishes strong, this isn’t a lazy lineup of usual suspects. Instead, I grazed through Root Vegetable Bravas, crisped just right with a smoky paprika aioli; Crispy Spinach Tostadas, delightfully light and full of crunch; and the surprisingly umami-loaded Unseen Fungi Pizzetta, with mushrooms that could easily convert the most ardent carnivore.
The Frito Misto—a tumble of delicately battered shrimp and squid rings—was anchored by a citrusy aioli, while the Chicken Pica Pau, served with pickled chillies and pan sauce, was rich and sticky with just the right level of heat. The Sous Vide Chicken was so tender it practically whispered off the fork. And if there’s a dish that demands attention, it’s the Cilbir—Turkish poached eggs over garlicky yoghurt and chilli butter, each bite a warm hug. If you are aiming for an egg-dominated brunch, then this dish, plus the Eggs Bennie With Choriz and Shakshuka should be on your order.
Brunch, But Make It Boozy (Responsibly)
The revelation of the afternoon came not on a plate but in a glass. Cobbler’s mini cocktail flight is both playful and practical. As Aashie explains, “We all know about the classic brunch cocktails—Bellinis and Mimosas. But what we’ve introduced is a mini cocktail concept. In Pune, people eat well but don’t always want a full drink. This allows them to explore variety without overdoing it.”
Each cocktail, available both in mini and full-sized formats, is expertly balanced and nuanced. The Cutting Masala Chai Punch is as evocative as it is elegant—and an ode to the classic Indian masala chai. “You’ll get hints of saffron, cardamom, and even a touch of jaggery—it’s nostalgic but elevated,” says Aashie.
Then came the Beet Picante—a beetroot-red concoction that tasted as bold as it looked and danced between earthy, spicy and tangy. The Mini Garibaldi, all sweet colours and bitterness, was balanced and refreshing, while the Kulfi Jungle Bird offered tropical depth with pineapple, lychee, and Campari, kissed by smoke.
According to Aashie, “A personal favourite pairing? Buffalo wings with our Apple Pie cocktail. The drink has green apple and spice notes—so you get that sweet, spicy, umami combination. The wings bring the heat and the cocktail cools it all down. It’s a beautiful balance.”
What makes these cocktails even more interesting is the effort to integrate seasonal ingredients from Maharashtra. “This summer, we’re doing a Summer Fest with mango, jackfruit, green grapes, and starfruit,” shares Aashie. “We use the fruit in its entirety, and rarely add sugar—opting instead for honey water or balancing it with citrus.”
A Bar That Tells Stories: Vision At Cobbler & Crew
Cobbler & Crew has always been more than just a bar—it’s a storyteller. Each cocktail menu is like a chapter. “Our first menu was themed around jazz,” reminisces Aashie. “The second was a throwback to the ’90s. Now we’re working on the third edition—‘Parallel Universe’—where everything is flipped. We’re creating cocktails like jackfruit seed pâté to mimic chicken liver. It’s quirky, thought-provoking, and technique-forward.”
One can't help but be intrigued when Aashie talks about their dessert cocktails and nightcaps. “We’re working on a Brownie & Whiskey pairing. While brunch-goers often skip cocktails for dessert, our evening crowd loves them. One of our oldest and most popular is Feeling Good, which is prepared with 14 ingredients, basil being the dominant flavour, and a garnish of parmesan leather—it’s a conversation starter and a crowd favourite because it's a unique take on pesto pasta.”
The Final Pour
By the time the Tomato and Strawberry Cobbler arrived—sweet, tart and utterly satisfying—I realised I hadn’t looked at my phone in over an hour, except perhaps to capture pictures of the food and drinks as they arrived. Cobbler & Crew doesn’t just serve food and drinks; it orchestrates a shift in pace. It invites you to slow down, to taste with intention, to drink in flavour and not just alcohol.
In a city fast catching up to the country’s cocktail renaissance, Cobbler & Crew’s new brunch menu feels like a quietly confident step forward. It’s not screaming for attention, but for those who make the time, it delivers deeply layered, satisfying moments—one plate, one pour at a time.
