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Since 2012, The Beer Cafe has made a name for itself across India as a classy yet massy bar–it always offers a variety of beers and an expansive selection of bar bites, and is yet affordable and approachable. As a young 20-something in Delhi NCR, this writer has always headed straight for The Beer Cafe with friends from uni on a budget to workplace friends celebrating a team win. So when I heard that The Beer Cafe was coming up with a new food menu, I simply had to head in and give it a try.
Tucked in the heart of Connaught Place, The Beer Café’s flagship outlet has always been a reliable haunt for beer lovers. But something’s brewing beyond the taps. With a bold new menu curated by Chef Gracian de Souza and backed by Founder & CEO Rahul Singh’s vision, The Beer Café is reimagining what food at a beer joint should be — playful, punchy, and packed with flavour. The culinary lineup now reads like a travelogue of global comfort food, Indian ingenuity, and beer-friendly innovation.
Here’s a closer look at the menu and tidbits from conversations with the founder and the chef at The Beer Cafe.
Big Flavours, Bigger Intentions
“Our new Munchies section is the quickest food our kitchen can prepare,” Rahul Singh shared. “We’ve got Hummus, and something called the Trio of Nachos — three different types, all handmade, coloured with beetroot and spinach, served with guacamole.” It’s the kind of plate that disappears within minutes of being set down — visually arresting, texturally varied, and perfect with a chilled lager. Forget vegetarians, even non-vegetarians will love this one!
The Small Plates section is where things really heat up. “One standout here is the Chicken Meatball, which has a sauce made with gulkand — which I honestly didn’t know was possible,” Rahul admitted. It’s an unexpected but successful marriage of sweet floral notes with the savouriness of the meatball, making it one of the most unique bites on the menu. I’m not a big fan of meatballs beyond a homely bowl of spaghetti, but this one is something I’d go back for.
Delhi diners, take note — the Eggs Kejriwal might soon become your new favourite. “It’s very popular in Mumbai clubs,” said Rahul. “A lot of people here don’t know about it, but they’re ordering it.” Chalk that up to curiosity or a growing appetite for nostalgic, regionally inspired bar food.
Where Beer Becomes the Star Ingredient
The newly introduced Beer Battered & Glazed section is where Chef Gracian’s craft truly shines. As a chef who has lived and worked in London for years, he is quite familiar with beer-battered fish–so that was a must-have on the menu. But always on the lookout for something new, Chef Gracian wanted to try doing more with beer. “We wanted to explore more around beer, not just stay limited to beer batter,” he explained. “That’s where the idea of glazes came in. So we’re doing a stout glaze paired with chocolate, an IPA with sriracha, bhoot jolokia with cider, and a barbeque dressing with wheat beer.”
The Beer-Glazed Chicken Wings I tried were brushed with the cider-bhoot jolokia glaze — a dangerously addictive combo of smoky sweetness and searing heat. “As a chef I’m thinking about the notes of the beer and pairing it with savoury notes of ingredients,” Gracian added. The wings strike that balance beautifully, and I wouldn’t be surprised if they become a signature.
Classic Comfort, Creative Twists
The Chilli Con Carne Tacos and Koliwada Fried Chicken prove that Chef Gracian knows how to marry innovation with crowd favourites. “European food is my forte,” he said, “but working in India means we have to appeal to the local senses.” That philosophy shows in the Coin Paneer Bhurji Patty — a clever, less-messy way to serve an Indian vegetarian favourite. “How do you eat paneer bhurji at a bar?” Gracian asked rhetorically. “So I’ve made a patty out of it.”
The Sourdoughs section features Bruschettas and Hand-Rolled Pizzas — including a classic Pepperoni Pizza that’s currently the only pork dish on the menu. “We’ve kept the vegetarian dishes simple,” Rahul pointed out. “There’s no pork otherwise, because we know what our customers eat. But we always do pork sausages for Oktoberfest — that’s like our Diwali at The Beer Café.” The Large Plates are a mix of hearty classics and global staples, like Nasi Goreng, which I look forward to trying next time.
Raising the Bar — Literally
No visit to The Beer Café is complete without a drink, and the new cocktail list is extensive. There are now 34 options, including four ambitious beer-based ones. “Beer cocktails can be very difficult to execute, but we do it,” Rahul said. The Big Kahuna — my personal favourite — is a refreshing burst of lager, rum, passionfruit and pineapple. It’s tropical, a little tiki, and dangerously easy to sip.
There’s also an entire lineup of Desi Cocktails with jamun and aam panna, offering a playful spin on familiar flavours. The menu currently features only one dessert — a sizzling Hot Chocolate Brownie that’s textbook indulgence. But more sweet treats are on the way. “We’re going to introduce a whole range of Kulfis soon,” Rahul teased. On the other end of the spectrum is the Clean Eating section — a first for The Beer Café. “We want to keep expanding this section,” he said. It’s a nod to the changing preferences of diners who want to enjoy a pint without the guilt.
With 52 outlets across the country and more in the pipeline (except in Goa — “It’s the best place for food in India, but it’s difficult to operate there,” Rahul quipped), The Beer Café’s new menu marks a significant shift. It’s more thoughtful, more varied, and miles ahead of the generic pub grub we're all too used to. Gracian’s menu isn’t just designed to match beer — it elevates the entire experience. Whether you're there for a chilled pint, a cocktail, or a full-on meal, there’s something on the menu that’ll surprise and satisfy.
This isn’t just a food upgrade. It’s a whole new way to sip and snack.
