French Press Global hosted an intimate evening to celebrate two brands for its brand architecture arm Maison French Press - Banana Labs, and Maalya by Isvari. The night also marked the soft launch of our much awaited editorial magazine, signalling the beginning of a new editorial voice and a sharper way of storytelling.
This was the first edition of the Tastemaker’s Table by French Press Global, bringing together the mavericks of the fashion, media and lifestyle industries.
The Tastemaker’s Table, as a concept, is intended to be an editorial milieu. A room full of people who shape what others will eventually consume, now being served something ahead of its time.
A Personalised Welcome at Pendulo by Sahil Baweja
Before the table was even set, the evening unfolded high above the city at Potions, Sahil Baweja’s rooftop venture - a space that has already taken on a near-mythical status in Delhi’s social circuit. Guests were welcomed with a selection of tastefully curated wine and tequila-forward cocktails, setting the mood with intention, yet exuding the innovative energy which later becomes a recurring theme throughout the night. Against the open sky, with the Qutub Minar standing in the distance like a watchful relic of another time, the setting felt cinematic. Conversations flowed easily, glasses never stayed empty for long, and there was an unmistakable sense that something special was about to follow.
A Shot Of The Potions Terrace At Night
Pendulo’s newest menu unfolded like a conversation, one that constantly moved between India and Mexico without losing clarity, for the most part. The idea may read simply, but the execution is anything but. It plays with contrast, reworks the familiar, and refines every detail with intention. What emerges is a menu that feels deeply grounded, yet unexpectedly innovative in its expression.
The evening began with a welcome shot titled Dawn at the Milpa. A poetic name, and thankfully, not just poetic for the sake of it. Built with jaggery, cinnamon, jalapeño, and finished with a light sea salt air over Oaxacan cheese foam, it arrived delicate in appearance but layered in flavour. The first sip was sweet and warm, followed by a slow heat from the jalapeño, and then that soft saline foam that lingered just enough to sharpen the palate. It did exactly what a welcome should do. It prepared you, and did it subtly so you’re still surprised with what’s next.
The house chips followed, made from khakhri, makai, beetroot, and sabudana, served with fresh guacamole, chilli garlic adobo and mango habanero salsa. Visually, it felt playful and rooted, almost like a reimagined farsan platter. Texturally, it delivered. Crisp, varied, and so satisfying. The mango habanero brought a sticky sweetness with a sharp heat, while the adobo added depth and the guac was a classic, completely perfected. It leaned more towards comfort than innovation, and very intentionally so. As Sahil Baweja, the founding force behind Pendulo, shared, it’s designed as a gentle prelude, something for guests to graze on over conversation in the dimly lit, intimate setting, before the experience fully unfolds. Mexican in flavour, with an unmistakably Indian soul.
Rating: 4/5
The House Chips with Fresh Guacamole, Chilli Garlic Adobo and Mango Habanero Salsa
Agave & Dhokla was where things truly started to get interesting, and quite honestly, it set the bar dangerously high for the rest of the evening. The Lamb Dhokla Barbacoa, was where things truly started to get interesting. The name itself signals the collision. A familiar Gujarati base layered with Mexican technique. Steamed dhokla topped with lamb Barbacoa, chilli garlic adobo, and bone marrow salsa. Definitely my favourite from the night as I am still day dreaming about it as I write this review, the textures are so innovative and work together so well surprisingly, its a party in your mouth. The softness of the dhokla against the richness of the lamb and the silkiness of the marrow created a balance that felt indulgent without overdoing it. At the very beginning of the evening, our founder and Editorial Director, Chaiti Narula, who had been one of the first to try this inventive creation, remarked, half in jest, that it deserved an article of its own, it was that good. I remember laughing it off in the moment, but the second it arrived at my table, I understood exactly what she meant. It was instant, undeniable, and I knew then that this was something I would come back to, and quite possibly, write a love sonnet to.
Paired with this was the Pahadi Mezcal Sour. Mezcal espadín, rhododendron syrup, lime, egg white. Smoky, slightly floral, with a clean acidity cutting through the richness of the dish. The foam gave it a smooth finish, actually cushioning the sharper notes. The drink was also my favourite of the night. It moved beyond simply complementing the dish, lifting it into something far more memorable. Absolutely no notes on this match made in heaven.
Rating: 5/5
Agave & Dhokla, the first course, The Lamb Dhokla Barbacoa, with a Jackfruit variant for vegetarians, photographed here with the Rosa De Pushkar
Chaats of Jalisco followed, bringing in a shift in tone. The Avo Chilli Tostada, built on a crispy corn tortilla layered with avocado, capsicum, and a green chilli-capsicum pico. It was very refreshing and comfy mexican food, and worked very well with the drink pairing. The creaminess of the avocado balanced by the slight crunch and freshness of the vegetables made it feel lighter, almost like a reset between heavier courses. I must also speak to its foundation. Even as I took nearly ten minutes to work my way through it, completely absorbed in conversation with such erudite company, it held its own with quiet confidence, never cracking, never giving in to even the slightest hint of sogginess on the tostada beneath the rich, creamy amalgamation it carried.
The pairing here was the Cancún Curry Paloma. Tequila blanco, curry leaf distillate, kokum, pomelo cordial, finished with curry leaf salt. Bright, citrus-forward, with that distinct aromatic sharpness of curry leaf running through it. It was clever without trying too hard, and it tied the Indian and Mexican elements together seamlessly. This was also one of my favourites, a little bitter and a little sour, in just the right way - something I’ll definitely come back for.
Rating: 4.5/5
The Avo Chilli Tostada, from The Chaats of Jalisco, with the three drink options paired alongside the course.
Then came the surprise taco course, seamlessly fitting into the narrative of Chaats of Jalisco, and quickly becoming one of the most talked-about moments on the table. The Tellicherry Pepper Mutton Birria. A name that already promises depth. Tellicherry pepper mutton, mozzarella, jalapeño, served with a peppery lamb consommé. It was calm amidst the culinary chaos, comforting familiar flavours and a truly indulgent consommé to go with it. The dipping ritual made it interactive, almost nostalgic. Birria is the perfect Indi-Mex fusion food with the whole idea of dipping, juxtaposed to dal-roti, with the ritual of dipping. Also it showed how Mexican when fused with Indian flavours, can be both comfort food and fine dining. The spice was actually flavourful, and not aggressive, and the consommé tied everything together beautifully.
Rating: 5/5
The Tellicherry Pepper Mutton Birria with Lamb Consommé
Gunpowder & Cacao brought a darker, more structured turn to the evening. The Cafreal Fish Empanada, brought in Goan flavours. Sole fish, Goan Cafreal masala, beetroot gel, tomato salsa. The plating was precise, almost sculptural, with the beetroot gel adding a visual contrast. While the patrons who opted for vegetarian found it a tad too oily, the pescatarian variant served to me was perfectly fried, and the Goan Cafreal flavour was subtle but innovative. It leaned into refinement, allowing the flavours to unfold gradually rather than overwhelm.
The pairing, Cacao Secreto, built with tequila, dark chocolate, and milk clarification, felt conceptually strong but slightly disconnected in execution. The cacao notes were rich and lingering, but they overpowered the delicacy of the fish. The cacao drink paired with this course was a miss, perhaps the only misfit amidst an otherwise tastefully curated menu.
Rating: 3.8/5
Gunpowder Spiced Wild Mushroom Empanada, Cafreal Fish Empanada, photographed with the three cocktail pairings for the Gunpowder & Cacao course
Añejo & Asada marked the transition into mains, and I chose the Aslam Asada Chicken. A reinterpretation that bridges Old Delhi indulgence with Mexican technique. Asada-style chicken paired with butter emulsion, pico de gallo, and avocado kulchas. The chicken was cooked perfectly, and the butter emulsion made a perfect dipping base for the truly indulgent avocado kulchas, and made for a much needed bread to soak up all the boozy drinks paired with the menu. It felt rich, satisfying, and grounded the experience just when it needed it.
The drink here, Rasmalai Caliente, deserves its own moment. Tequila infused with rasmalai milk punch, cardamom, and almond. Even though this was yet again a dessert cocktail paired with the savoury plate, and I am not a fan of sweet cocktails personally, this one made me change teams. The presentation alone set it apart. Served in a Latin-style cup with a small spoon holding an actual piece of rasmalai, it blurred the line between drink and dessert. The texture was smooth, almost velvety, with the cardamom and almond bringing warmth without making it cloying. In my perspective, it worked well in this round because there was restraint. With a smooth, velvety texture, and perfectly balanced sweetness, it was cohesive and indulgent without excess.
Rating: 4.6/5
The Añejo & Asada course, pictured with the Aslam Asada and the Bodega Cottage Cheese and the cocktail pairings
The final course, a Churros Jalebi, closed the evening on a high. A modern iteration of a classic, topped with pistachio rabri, raspberry sorbet, and pistachio crema. It was visually striking and texturally layered. Crisp, syrupy, creamy, and slightly tart from the sorbet. It felt celebratory, almost theatrical, without losing its grounding in familiarity.
Rating: 4.5/5
The surprise dessert course - Churros Jalebi
As the evening progressed, that same attention to atmosphere carried seamlessly into the dining experience. Sahil mentioned, almost in passing, that their sitar player needs no direction, he is the one who effortlessly sets the mood. And it shows. He moved in perfect synchrony with the house music playing over the speakers, the two blending so beautifully that it felt almost unreal. There was something almost mythical about it, like a fleeting apparition you half expect to dissolve if you look too closely, if he wasn’t positioned right in the middle of the space, extending into the gallery, grounding the entire experience in something beautifully tangible. The ambience never demanded attention, yet it held you completely. Extremely dim lighting, intimate seating, and a room that moved effortlessly between restraint and indulgence made it feel like time had quietly slowed down around us.
Pendulo’s approach to fusion is rooted in contrast. It looks at where Indian and Mexican cuisines overlap, not just in ingredients but also in philosophy. There is a familiarity in the way both worlds express themselves. The dhol echoing through a baraat feels almost in conversation with the swell of a mariachi band, each announcing celebration before you even see it. Food follows that same instinct. It is tactile, immersive, meant to be felt as much as tasted. Whether it is eating with your hands or assembling a taco mid-conversation, there is an intimacy in how both cultures engage with what is on the table.
Both cultures celebrate bold flavours, both rely heavily on spice and slow layering, and both elevate street food into something deeply communal. More than anything, both understand celebration through excess. Indian weddings and Mexican fiestas both operate on the idea of abundance. Too much food, too many people, too much colour, and that is exactly the point. What Pendulo does is take these shared sensibilities and translate them into a fine dining language without stripping them of their soul.
It remains the first and only restaurant in the city attempting Indi-Mex fusion at this level, and with a sense of conviction, perfectly juxtaposing traditional flavours with innovative fusion, that is hard to miss.
The Tastemaker’s Table, in that sense, felt like the perfect setting for this experience. A space where the room rises to meet the table, and anything less simply would not hold.
Editor's Rating: 4.5/5