Once Again, Goa’s Taverns Are the Place to Be | Eater

"In Assagao I visited a taverna the owners opened after taking over the 1968 Vijay Bar, where they kept defining features like the window for handing drinks to people sitting outside, a small balcão, and a low roof that creates a homey atmosphere; they sourced decor from family homes and scrapyards and initially had their mothers cook homestyle dishes such as mutton xacuti and beef croquettes. Today the food has shifted toward popular bar bites, but the drinks are Pablo’s real showcase: an extensive selection including a passionfruit paloma and inventive off-menu concoctions like Liquid Curd Rice (white rum, pineapple, mustard, curry leaves, chile, and curd) and Pastel De Nata (whiskey, custard, vanilla, and cinnamon), and the space hosts events from brand takeovers to Diwali parties." - Joanna Lobo