Pune’s bar scene has never looked better. Over the past few years, the city has evolved into one of India’s most exciting places to drink, with bars that rival those in Mumbai, Bengaluru and Delhi. The city’s best watering holes have set a high benchmark, making every new opening a tough act to follow.
The Kowloon Tiger rises to that challenge effortlessly. Instead of trying to outdo what’s already out there, it carves its own niche as an easy-going neighbourhood bar. The idea comes from second-generation restaurateur Ilvika Chandawarkar, who hails from the family behind Malaka Spice, the iconic restaurant that’s shaped Pune’s culinary landscape for 29 years.
Sister Ping
New chapter
“My journey in the bar space began in 2022 when we reimagined the cocktail programme at Malaka Spice with Countertop India’s Arijit Bose and Pankaj Balachandran,” says Chandawarkar. “As cocktail culture started evolving in Pune, I knew I wanted to build my own bar, but I kept asking myself what kind of bar would genuinely feel like us,” she adds.
Pics courtesy/Kowloon Tiger, Suprita Mitter
The drinks and food draw from her travels, along with those of beverage operations and innovation head Prantik Haldar (ex-Hunger Inc.), exploring the bar cultures of Hong Kong, Taiwan and Japan. “While Malaka Spice celebrates Southeast Asia. Kowloon Tiger is our take on the drinks and bar food of North East Asia.”
The Baner effect
Located beside Malaka Spice’s Baner outpost, Kowloon Tiger arrives at the right time. Baner has evolved into one of Pune’s liveliest dining neighbourhoods, with residents increasingly choosing local favourites over driving across the city for an evening out. “Baner has its own community now. People don’t want to travel 40 minutes to reach a restaurant anymore. Every neighbourhood needs its own places to go out,” says Chandawarkar.
The Bang Bang Cucumbers and Pork Sausage Chilli Fry
Kowloon Tiger feels built for exactly that audience. It’s the kind of place you’ll visit for a midweek drink, return to on a Friday night and slowly become a regular without quite realising it. Walking into the bar feels like stepping into a neon-lit alley somewhere in East Asia. Rich reds, moody lighting, graphic artwork and an intimate Omakase-style counter immediately shift the mood from restaurant to bar.
Cocktails with coolth
The drinks are creative without becoming complicated. Asian ingredients such as oolong tea, lychee, citrus, sesame and spice appear throughout the menu, but flavour always takes precedence over gimmicks. “The cocktail world has become slightly complex. We wanted a fun place where you can have a good drink, good food and catch up with friends. Maybe even make new ones,” Chandawarkar says.
We sipped on four cocktails, each with a distinct personality. The Black Myth Rs 700) paired Scotch whisky with black sesame, orgeat, ginger honey and lemon, resulting in a nutty, citrus-forward drink that was smooth without being overly sweet. Sister Ping (Rs 700) was perhaps the most intriguing of the lot, combining gin with cheese liqueur, strawberry, sweet basil and citrus for a creamy, savoury cocktail that somehow remained light and refreshing.
The White Fox (Rs 675) brought together Scotch whisky, smoked lychee and cold-brewed oolong tea, finished with carbonation to create an elegant highball that was smoky, floral and incredibly easy to drink. Our favourite, however, was the Dragon Breath (Rs 650), a playful blend of tequila blanco, black bean sauce, pineapple, chilli and soy, clarified with oat milk. Bold, savoury and spicy enough.
Food worth sharing
The food menu conceptualised by Rohan Mahabal follows the same philosophy— bold, comforting and designed for sharing. “I show our chefs photographs from my travels and say, ‘I don’t know the recipe, but let’s recreate the feeling,” Chandawarkar laughs. “We’ve taken plenty of creative liberties with the menu because that’s the fun part.”
We began with the Chilli Oil Wontons (Rs 350) their silky wrappers coated in fragrant chilli oil, delivering heat without overwhelming the filling. The Bang Bang Cucumbers (Rs 150) offered a crisp, cooling contrast with a punchy sesame dressing, while the Pork Sausage Chilli Fry (Rs 275) was smoky, succulent, and fiery enough to make us reach for another sip of our cocktails. The Dry Mapo Tofu (Rs 225) melted in the mouth. The surprise star, however, was the airy and addictive Taiwanese Taro Popcorn (Rs 150) — crisp on the outside, fluffy within and lightly-seasoned.
A dish we’re still dreaming of is the Breakfast Pork Fried Rice (Rs 400). Comforting and layered with flavour, it’s exactly what you need after a couple of cocktails. Its origin story is wonderfully unpretentious. “A friend once asked me to make buff fried rice because he couldn’t find a good version in Pune. We made it, and he kept ordering it. When we decided to add it to the menu we thought we’ll try it with pork,” Chandawarkar says.
We loved the energy, the warmth of the team behind the bar and the fact that every recommendation hit the mark. Between the thoughtfully crafted cocktails and food we’d happily return for, it delivers an experience that feels genuine.
AT Lower Ground floor, S16, One Place, PLOT A, Pancard Club Road, Baner Gaon, Pune.
TIME 4 pm to 1 am; (Tuesday to Sunday)
CALL 7769975755
