Wolf, a rooftop cocktail lab-cum-restaurant in Delhi's Vasant Vihar, is an interesting new entrant to Delhi's hot cocktail scene. Their unique offerings for tipplers in the already crowded space are experimental "dessert" cocktails and drinks inspired by owner Priyank Sukhija's global travels.
"Our lab creates drinks inspired by trending international tastes. These are not mere flavours, but actual desserts infused into the drinks," said Wolf CEO and MD Priyank Sukhija.
With starry lights on the ceiling and mood lighting, Wolf has a very happening vibe. As I sipped on Arigato, a delicious concoction of Bourbon, miso caramel and toasted seeds, I had to admit the truth of his words. The Japanese city of Narita inspired Sukhija to introduce Arigato, which translates to "thank you."
In the passport-themed cocktail menu, there is a poetic snippet for each drink that mentions the travel muse behind its creation. I turn a page. The Italy-inspired Bonasera sounds interesting, and I am not disappointed by the tang that the sparkling wine, rose lemonade, Aperol, and kaffir lime leaves on my tastebuds.
My pick, however, is the Baklava, a nod to the famous Turkish dessert the fusion of vodka, pistachios, honey, and orange blossom water results in a sweet-frothy sip. Another travel-inspired dessert cocktail, Tiramisu, was a heady fusion of rum, coffee, and cream.
To ensure you do not forget your time at Wolf, pick up a coaster with the ingredients for your drink written on it and take it home.
From The Mediterranean Kitchen
If the drinks are good at Wolf, the Mediterranean food menu is also worth mentioning. Curated by Turkish Chef Gokhan Eser Kesen, do not miss the Tapas like Batata Tomato Pepper, Southern Fried Chicken, Chicken Satay and Trio Bruschetta. The Meze platter, a combination of hot and cold dishes, is a must-try. The Turkish Kebabs, Smoked Salmon Salad, Risotto, and Chicken Cacciatore were all quite outstanding.
Walking into the bar's depths, you will find an open kitchen dedicated to Turkish cuisine. Near the traditional oven, I spotted Chef Kesen kneading the dough to prepare Turkish Pizza&mdashlong and boat-shaped, contrary to the round Italian Pizzas. "Turks prefer a thin and crispy pizza with no tomato sauce on the base," Kesen said as he plated a couple of pieces for me. I took a bite of the flatbread topped with veggies and complimented by condiments like hummus, enjoying its smoky flavour curiously reminiscent of naan.
Location Second Floor, 61, Unit No. S-02, PVR Priya, Vasant Marg, Basant Lok, Vasant Vihar, Delhi 110057
Cover Photo Credit Wolf