Tequila, once considered a drink for the younger generation has undergone a transformation—from being party shots to being savoured for sophisticated sips, tequilla is now driven by artisanal craftsmanship. It is a clean (low on calorie count) and also a versatile drink—one of the few
reasons behind it rapid ascent. Keeping up with the popularity, the folks behind Dear Donna and Bohca shifted gears to give us Marièta, a Latin-American, agave-forward bar in Gurgaon.
This is new for the team because it's a dining destination which marks a big departure from their ‘club’ outfits in Delhi—yes, the tables won’t move in the after-hours to make a ‘dance’ floor. It also marks their entry into the Millenium City.
Despite it being a debut of sorts, they did get things right. First, the cocktails. They are fresh in their approach. Our favourite was the Mexpresso Martini which is their unique twist on the classic, crafted with Tequila Reposado, a recommendation of co-founder Sukriti Chopra. We picked her brain on the rise of tequila amongst other things, “There is a definite shift towards tequila and its cousin, mezcal. There are many reasons for the change, but I believe three are crucial. First, there is a greater appreciation for craftsmanship and premiumization in the spirit industry. Second, its versatility fits perfectly in the global rediscovery of mixology and the craft cocktail movement. Finally, as the world becomes more health conscious, tequila is seen as a cleaner alternative to other conventional spirits, giving it a unique appeal.”
Through Marièta, the owners are trying to sell a vibrant culture of food, drinks and music that has an inviting sense of togetherness. The owners felt that the post-pandemic bar really had to be about interaction and connection. People want to put their phones away and enjoy real human interaction. “Across the globe, drinking and dining in a high-energy ambiance is a common phenomena. This allows food, drinks and music to take centre stage as the enabler for good conversations and great times. We aimed to give a space where this vibrant culture can thrive.”
The key feature of the main space is the lush tropical-themed bar that has broad bucket chairs to encourage conversations and more time at the bar. The interior uses wood and tile furnishings with many plants. The massive windows let the light in for the benefit of the flora. They have given meticulous attention to a spatial layout. Emphasising Marièta as a space for dining, they have strategically positioned dining booths and banquettes at the centre, subtly guiding movement throughout the space.
And lastly, the food at Marièta is more global rather than just Latin-American/Mexican. “Our philosophy for the menu was to celebrate diversity. It's an acknowledgement of different tastes, different palates and consistent curiosity. We want everyone to find something they love, and return for their familiar favourites or to explore more!” says Sukriti. We tried several things but what hit the spot was the Habanero Butter Shrimp (comes with sourdough bread), and Mushroom & Cream cheese Kataifi from the small plates. From the mains, order the Chipotle Sea Bass which is served on a bed of pan-tossed quinoa and millet with chipotle butter.
Words Hansika Lohani
Date 09.05.2024