A Spirited Culinary Soirée at PCO Mumbai’s In Good Company with Jamun Goa

This April, I found myself at PCO Mumbai, lured by the buzz surrounding their newest signature series In Good Company. As someone who loves the intersection of food, drink, and culture, this collaboration instantly caught my eye — a week-long culinary takeover by Goa’s modern Indian kitchen Jamun paired with Maya Pistola Agavepura, India’s pioneering 100% agave spirit.

PCO's not just a bar, it's where stories and mixology come together, and this event showed that off. From April 10–16, it showcased Jamun’s progressive Indian bar bites alongside PCO’s creatively imagined Ode to Textiles cocktail menu — inspired by India’s rich, diverse textile heritage. The evening felt less like a dinner and more like a journey through regional flavors, innovative cocktails, and culinary narratives.

The Cocktails: India’s Textile Legacy in a Glass
What truly grabbed my attention was the thoughtfully curated cocktail list. Each drink from the Ode to Textiles menu paid homage to a traditional Indian fabric. It was not just through its name but through its flavor profile, craftsmanship, and presentation.

Paithani – Liquid Gold in a Glass
I started with Paithani, a cocktail as elegant as the shimmering zari-woven fabric from which it draws inspiration. It was an agave-forward creation made unforgettable by an unexpected ingredient: a house-made bitter gourd liqueur. An ingredient I usually avoid became the star of the evening in this golden-hued, balanced, and bold cocktail crafted by Sourabh.

Muslin – A Delicate Prelude
Next came Muslin, a light, gin-based cocktail capturing the airy elegance of its namesake cloth. Strawberry, parmesan, and citrus notes came together beautifully, all strained through muslin for a smooth, silky finish, and garnished with a parmesan stick for that clever savory balance.

Kantha – Art in a Glass
This was pure craftsmanship. Aromatic white rum, kaffir, pineapple, coconut, and licorice finished with a citrus foam and crowned with an edible rice paper painting of a traditionally dressed woman. A drink that delighted both my palate and my eyes.

Hemp – A Sip of History
A smooth blend of Johnnie Walker Black Label, Jasmine Pearl Green Tea, and lemongrass created by Kiran Pawar. Hemp was easygoing yet rich with nuance. It celebrated the enduring legacy of hemp fabric through every aromatic, mellow sip.

Pashmina – Himalayan Grace in a Glass
I ended my cocktail journey with Pashmina. Like its luxurious Kashmiri wool namesake, this blend of Grey Goose, goji berries, peaches, and sparkling water was decadent yet delicate. A perfect, effervescent close to a thoughtfully crafted cocktail lineup.

The Bar Bites: Familiar Indian Flavors, Reinvented
The food, curated by Jamun Goa, was just as memorable — familiar flavors reimagined with clever modern twists.

Avocado Papdi Chaat
A silky avocado upgrade to the classic street-style chaat, balanced with crisp textures and a stunning jamun-infused curd gave the dish a vibrant hue and fruity kick.

Dahi Kebab with Mango Chunda
Crisp on the outside, and creamy within, these hung curd kebabs were delicately spiced with cardamom and cashew. They paired beautifully with a sweet-spicy mango chunda that cut through the richness effortlessly.

Spinach and Sweet Potato Cutlet
Crisp, golden, and comforting. The natural sweetness of sweet potato went harmoniously with the earthiness of spinach served with a herb-packed chutney. Simple, honest, and delicious.

Goan Short Rib Croquettas
Robust, slow-cooked, meaty flavors encased in a crisp shell. A nod to home-style Goan cooking elevated for the cocktail bar setting.

Kokum Chilly Scampi
Tender, perfectly cooked scampi tossed in a fiery kokum-chilly dressing. Tangy, spicy, and utterly addictive — a dish I’d happily return for.

Final Thoughts
What made this evening stand out wasn’t just the impressive cocktails or the inventive bar bites — it was how seamlessly everything came together. Every sip and bite complemented the other, telling stories of India’s craft and culinary heritage in thoughtful, contemporary ways.

PCO Mumbai’s collaboration with Jamun and Maya Pistola Agavepura was more than a pop-up—it was an experience that celebrated regional Indian ingredients, traditional techniques, and modern mixology with equal passion.

And it’s not over yet — the experience culminates in a 5-course sit-down tasting on April 17, where Chef Rahul Gomes aka PICU will pair inventive plates with Pistola’s agave expressions and PCO’s textile-inspired cocktails for a truly indulgent finale.

I left the evening satiated, inspired, and already looking forward to what PCO Mumbai has in store next.