By Team ItsGoa
Gaurav Bhardwaj is a seasoned Business Growth Specialist with an impressive track record spanning over 16 years. His journey into the culinary realm has been nothing short of remarkable with his latest, award-winning venture, Beno—an All-Day Breakfast Cafe and Bar situated in Benaulim, South Goa.
The cafe, which opened its doors to the public in 2021, offers an amazing assortment of breakfast dishes that cater to all continental lovers. Apart from that, it also houses a vibrant bar that crafts imaginative cocktails. It is renowned as India’s largest gin bar and boasts an extensive selection of gin brands served. The cafe comes alive during the evening with live music performed by various Goan artists. Additionally, the restaurant prides itself on offering the finest Sunday Brunch experience in Goa, where culinary artistry and relaxation blend seamlessly.
Gaurav Bhardwaj’s contribution to BENO’s growth and the successful realisation of the breakfast-to-bar concept has been truly remarkable. His extensive experience as a Business Growth Specialist has been instrumental in shaping BENO into a thriving culinary destination that defies conventional norms.
In a brief conversation with ItsGoa, Gaurav shares insights into the inception of his venture, its unique concept, its diverse menu and what positions BENO as a formidable player in South Goa’s culinary landscape, featuring India’s most extensive gin collection.
Excerpts
What was the allure exuded by South Goa, particularly Benaulim, that enticed you to open BENO? Was BENO christened so because of its location? What’s the story behind the name?
Bhardwaj: I have always loved South Goa, especially Margao, Colva, Benaulim and Carmona. Several establishments located here lead the conversation in the culinary and bar scene and our industry friends were keen on us opening BENO here. The connections we have forged with the surrounding community have made BENO such a joyful venture to partake in.
After testing out several names, a friend of ours suggested ‘BENO’ because of its location in Benaulim and it stuck.
How did you come up with the unusually striking breakfast cafe-to-bar concept at BENO? Was there a gap in the trade that you planned to slot in with BENO?
Bhardwaj: Before I decided to get into the food and beverage industry, I noticed there was a lot of focus on the night scene in Goa. There was a dearth of places focused on breakfast. Hence, this concept was the lowest hanging fruit for us and we decided to do a huge breakfast spread that couldn’t be found even in some of the top hotels where breakfast is included in the package.
The ‘breakfast and bar’ concept is seeing great success. We are one of the few places that does breakfast cocktails, and we see a lot of our customers order mimosas and bellinis during the weekend breakfasts/brunches.
In what ways are aspects of Goan cuisine incorporated into BENO’s imaginative and varied menu?
Bhardwaj: Including the Goan poi on our menu was an important accomplishment and is still a huge part of our menu. There is an entire section on the menu dedicated to pairing the Goan poi with a continental menu. Our first menu included a fusion dessert of Goan Serradura with North Indian jalebi.
Can you tell us more about the variety of the dishes, beverages and cocktails that BENO offers, along with some anecdotes about the creations?
Bhardwaj: We developed our breakfast menu to be different from those offered by nearby five-star hotels. Along with essentials, we also offer continental-style breakfast options like Turkish eggs, shakshuka (Maghrebi spiced poached eggs), kaiserschmarrn (Austrian torn pancakes) and french toast with strawberry compote and lemon curd.
A dish we introduced on our August 15 special menu — mudhi mansa (mutton curry served with puffed rice) from Mayurbhanj, Odisha — became a hit with customers and has become a main menu staple. Our current bestseller in the food department is the aglio e olio (garlic and olive oil) pasta with smoked mushrooms sourced from Cantine indienne (a vegetarian/vegan restaurant in Canacona), whom we collaborate with to create the dish.
The cocktails are inspired by my interest in celestial bodies. We have a drink called ‘The Great Red Spot’ which takes inspiration from planet Jupiter’s famous atmospheric phenomenon. We have a feni-based drink called ‘The Earth’s Core’ which is a clever take on the periodic symbols of the elements iron and nickel (Fe+Ni) composing the Earth’s core. We received a great response from the industry for the latter and want to promote it.
You have mentioned that BENO boasts one of India’s largest collections of gin. How do you plan on showcasing this spirit in your bar menu to achieve your aim of making BENO an elite gin showcase bar? What is your take on the growing popularity of gin in Goa and on India’s alcohol palate?
Bhardwaj: BENO serves over 70 gin varieties at the bar and the collection is growing. When our bar program commenced, we realised that Goa was producing a lot of high-quality gin but there was no one showcasing these products. Some of the best gins in India are made in Goa.
This is when we decided to become a showcase bar for gin. Some of our initiatives are as follows:
- Gin-Tasting Sessions and Bar Takeovers with Gin Brands
- Gin and Food Pairing Events
- Gin of the Month
We are currently working on an Educational Gin Menu that describes each gin in detail.
Regarding the growing popularity of gin in Goa and India, it’s evident that the spirit has experienced a resurgence in recent years. The intricate botanicals and diverse flavour profiles of gin appeal to a wide range of palates. Goa, with its vibrant and cosmopolitan atmosphere, provides an ideal setting for the rise of the gin culture.
Gin’s versatility in cocktails, its association with craft and artisanal production and the exploration of unique botanicals align with the evolving tastes of Indian consumers. As more individuals seek unique and sophisticated drinking experiences, gin is positioned as a spirit that caters to this demand.
Can you tell us more about the Sunday Brunch experience offered by BENO?
Bhardwaj: Sunday Brunches were always a thing in Mumbai and Delhi where I grew up and was often based. It was something which I badly missed when I moved to Goa. While we were setting up BENO, we discovered that it has the perfect vibe for a Sunday brunch.
Instead of doing gigs in the night like is popular, we thought that we should do a Sunday Brunch gig. We also started focusing on the artists and musicians and curated a whole new list of artists who have never played in this part of town. Our Sunday Brunch immediately became a hit with special items going on the menu board.
Why is Jazz the musical genre that you’ve chosen to give a platform to at BENO? Which artists have been invited to perform so far? How does Jazz blend into the Goa vibe?
Bhardwaj: Jazz was chosen as the musical genre to be showcased at BENO to provide patrons with a sophisticated and soulful experience that complements the overall ambiance of the restaurant. Jazz, with its rich history and diverse sub-genres, embodies a timeless elegance that aligns with the sophisticated and eclectic atmosphere at BENO. It adds a touch of class and musical artistry to the overall experience.
We have had some of the top artists from the country and have also been part of some international Jazz bands’ India tours. The whole experience is curated by our very good friend and bassist Jonathan Furtado.
Some of the leading Jazz artists who have played at BENO are Shirish Malhotra, Anubha Kaul, Aman Jagwani, Adrian D’Souza and the Xander Naylor band.
BENO will also be hosting an international Jazz act on December 7 and composer, percussionist and bandleader Sarathy Korwar will be performing.
Do you think that these live performances offer a platform for Goan Jazz musicians to showcase their talents as well as promote BENO as a Goan-friendly establishment?
Bhardwaj: BENO started by hosting Open Mic nights where we encouraged local musicians to come and perform. We would then ask some of them to come and play at our Sunday Brunch as the talent in Goa is exceptional. We are now a part of this community and we do everything that we can to ensure that BENO continues to serve as a venue for this community to showcase their talent.
BENO’s commitment to sustainability is highly commendable. What are the eco-friendly practices that BENO prides itself on? Could you cite instances?
Bhardwaj: Sustainability is a huge part of our daily operations. When I moved to Goa, I realised that sustainability is a way of life here. Hence, when we were conceptualising BENO, we knew that we had to incorporate sustainability into every aspect.
Our space is designed using upcycled wood. We went to scrapyards around Goa, procured the waste wood and used it to make our lamps and the entire Cabana section. Our wet waste is segregated to a level where a portion of it is fed to poultry and the remaining is used to make compost that can be used in the garden. We work very closely with vRecycle Waste Management company to ensure that most of our waste is recycled.
Beno Breakfast and Bar, Benaulim
Address: 1239, Mazilwaddo, Benaulim, Goa
For reservations, call: 08468940150.
