Tucked away on a dimly lit, quiet lane, amidst the slumbering dogs of Sangolda village in Goa, lies Grumps—a vibrant oasis concealed behind an unassuming facade. Upon pushing open the nondescript door, visitors are greeted by a lively ambiance, adorned with lush greenery, melodious tunes, and animated conversation.
Owned and operated by Kartik Vasudeva and his partner Agrini Satyarthi, Grumps occupies a meticulously restored villa from the 1930s, nestled away from the bustling Goan beaches. Vasudeva explains, “We anticipated the challenges of our secluded location, but it adds an element of discovery.” Relying on word-of-mouth to attract locals initially, they envision drawing tourists to their neighborhood establishment over time.
The layout of Grumps ingeniously blends indoor and outdoor spaces, capitalizing on Goa’s affinity for al fresco dining. Vasudeva elaborates, “We wanted to create an integrated space where guests feel cozy yet connected to the ambiance.” The bar’s vibrant energy is juxtaposed with a tranquil garden, offering patrons a multifaceted experience.
The menu at Grumps is a playful fusion of Asian-inspired dishes with a whimsical twist. From Kimchi grilled cheese with Sichuan honey to grilled mushrooms infused with shiitake miso, the offerings are as eclectic as they are enticing. Embracing Goan culinary heritage, the menu features a Rendang ros omelette with pulled pork shank, alongside inventive reinterpretations like avocado toast made with wonton sheets and topped with cream cheese and fresh guacamole. For heartier fare, patrons can indulge in sharing plates such as steamed lime and chili chonak, a local fish served with crisp onions and jasmine rice, now available during weekend lunches.
In the realm of libations, Grumps aims to elevate the classics while infusing them with contemporary flair. Vasudeva explains, “We strive to strike a balance between timeless favorites and innovative concoctions.” Named after popular songs, their cocktail menu boasts creative blends featuring gin and tequila, complemented by seasonal and locally sourced fruits. Standouts include the Stand By Me, crafted with tequila, guava, sumac, and basil, and the Goa-inspired Smack That, featuring cashew feni and frangipani pickle. With the urrak season on the horizon, Vasudeva plans to introduce a lineup of playful cocktails incorporating the fresh juice derived from the first distillation of cashew apples.
As for the intriguing moniker, Vasudeva offers a lighthearted explanation, “At Grumps, we encourage our guests to momentarily shed their worries and embrace joy. Whether you arrive feeling grumpy or not, our aim is for you to leave with a smile.”
