At Bengaluru’s Jamming Goat 3.0, the Goan bar shakes up classic recipes

Regional Indian cuisine and classic cocktails fuse with avant-garde culinary methods for a distinctive unique dining experience

Jamming Goat 3.0 in Bengaluru is the latest restaurant to open its doors under the Jamming Goat brand, famous for its premium beach shack in Goa’s Marjoda and the antiquated Portuguese abode in Calangute. The restaurant and bar recently expanded its presence in the city. However, instead of sticking to the formulas of its forerunners, it embraces a progressive culinary perspective, proffering parts of India’s regional cuisine with a modern twist.

For example, an otherwise homely meal of thaiyyur sadam with prawn pepper fry is deconstructed as an effervescent foam of curd rice styled alongside a Kerala-style pepper prawns with coconut flakes on top.

Co-founder and mixologist Avinash Koppoli drew inspiration from The Dead Rabbit pub in New York and chose an animal-inspired name for the restaurant. “After some brainstorming, we landed on the idea of GOAT, which stands for Greatest Of All Time. As for the jamming part, when goats eat, they bob their heads up and down as if they’re jamming to some music. That is how Jamming Goat was born.” .

The starters on the menu offer a range of unique twists on classic dishes. Crispy broccoli poppers, for instance, are coated with charcoal balls, offering a crunchy texture that complements the cold avocado and wasabi mousse. Meanwhile, the Nepali-style jhol momos are served in a rich curry of tomato and peanuts, with a drizzle of chilli oil on top.

Chef Sombir Choudhary’s mission at Jamming Goat 3.0 is to breathe new life into regional, time-honoured cuisines with innovative culinary methods and ingredients, all while enhancing their aesthetic appeal through bespoke plating and crockery.

While their idyllic coastal establishments dutifully cater to tourists’ cravings for chicken tikkas with tandoori rotis and beer after a swim, Jamming Goat distinguishes itself in Bengaluru with its modern approach to food and beverages. At the metropolis, it has finally found a crowd who is willing to partake in its culinary and beverage experiments. “The audience here are looking at a dining experience, which is different from the traditional beer and pub grub... They want premium ambience, innovative cuisine, and specialty drinks,” says Koppoli. 

For those looking for something truly unexpected, there is the keema golgappa with tempered yoghurt, which brings together the opulent flavours of Mughalai keema with the humble and crispy golgappas of our streets, alongside a creamy yoghurt tempering the spiciness.