Miguel’s is a cocktail and petiscos bar located in Bento Miguel, a heritage building in the heart
of Fontainhas, Panjim. Drawing upon the rich history and culture of this celebrated
neighbourhood, Miguels’s is an art-deco bar that serves as a friendly watering hole for both the
residents of Panjim and the wandering visitor. Our food represents 450 years of Konkan-
Portuguese culinary fusion, served in exciting contemporary formats. Our beautifully crafted
cocktails and drinks hark back to the classic drinks of the 1920s and ‘30s.
Miguel’s has a ‘nose to tail’ approach towards the produce we use and has an open kitchen.
You’ll see your drinks and your meal prepared right in front of you from scratch.
Miguel’s is the realisation of a longstanding dream for Dhruv and Ankush, who met at East
Slope, the Sussex University bar, twenty years ago. They have been friends since. In honour of
that bar and its importance to their friendship, their company is named East Slope Hospitality.
Varun started cooking in his mother’s kitchen, and despite all his subsequent training
and experience, it is her food and cooking that he believes has made the largest impact
on his own culinary style. Raised in Dubai, Varun studied Culinary Arts in Switzerland,
which granted him the opportunity to train in European kitchens with Michelin-starred
chefs, particularly in French, German and Italian cuisines. Once he graduated he moved
to New York City, working at the NoMad Hotel under the award-winning Chef Reilly.
He’s excited to be in India now, working as the Sous Chef at Miguel’s. His considerable
experience within American and European cuisine, combined with his Indian
background, add some very interesting layers to the fare at Miguel’s.
Madhav has worked in professional kitchens since he was 14, starting with an internship with the
celebrated Indian chef Ritu Dalmia, who soon became his mentor. Madhav did his Bachelor’s in
Culinary Arts from the famous Cesar Ritz Switzerland, and since graduating has worked with
several hotels. He staged at Gaggan (2 Michelin), which is widely considered the best restaurant
in Asia and the fourth-best in the world.
Madhav eventually returned to Delhi to work with his mentor, leading the international catering sector at Diva, where he worked alongside chefs like Mauro Colagrecco (3 Michelin) and Enrique Pujol, and catered for two in Udaipur and Switzerland.
Whether you like your cocktails sexy or sassy, relaxing or something with a little zing, Toots can
mix ‘em all. He has previously managed high-end bars, clubs and restaurants in London and
Brighton, two of England’s biggest party cities (WWWater Bar, Midnight Blues, Babushka,
Magnolia, Cubar and Mango). During his time as manager of Babushka on Chelsea’s King’s
Road – the street where London’s rich and famous go out to play – the establishment was
awarded “Best Cocktail Bar of the Month” by Absolut Vodka. He was also awarded the “Viva la
Diva Cointreaupolitan” cocktail promotion by Cointreau.
It is this refinement, experience and inventiveness that Toots will bring to each of the cocktails
you drink at Miguel’s. The cocktail list draws from the established classics favoured by
Humphrey Bogart and Ernest Hemingway, but these are entirely new fusions and flavours, using
distinctive fresh ingredients and garnishments that Goa is famous for.
Ankush’s first job was in hospitality, waiting tables at New Delhi’s famous Diva restaurant at 17.
While studying engineering in college, he spent three years working at Brighton’s bars, often
alongside Dhruv. He didn’t spend all his time in the United Kingdom in class or behind the
counter – Ankush is also a veteran of three whiskey trails. He has spent much of his professional
career growing a logistics firm, of which he is now partner, establishing warehouses all over the
country and managing a logistics network that serves some of India’s biggest FMCG brands.
He’s returning now to what he considers his three great passions: drinking, eating and