Even before it became the commercial capital and the agenda setter of , Bombay was always avant-garde, always maverick, looking far into the future. A city that always took its chances on chance-takers and on dream-makers. A feisty little port town that shone by being determinedly different, defiant and original.

We, at Thirsty City 127, have set out to create an exhilarating, unique bar experience, nestled inside Bombay's first microbrewery, in it's historic mill district. Simultaneously, we have also set out to revive that inspiriting, heady age of Art Deco in Bombay, where aspirations were carved into the stone masonry of a young, new city. Buildings and car fins figuratively and literally reached for the sky. It was an era of hope, of courage, of distinctiveness, of self-discovery and of beauty.

We've left out the pretence and are serving up a massive pour of class here at Thirsty City 127 - India's finest bar, perhaps. COCKTAILS

IN HUMAN HISTORY, NO SOONER HAD THE FIRST SETTLEMENTS APPEARED THAN THE PRIMAL NEED TO CATEGORISE THE WORLD AROSE. THE MOST BASIC OF THESE WAS THE RECOGNITION AND CATALOGING OF THE ELEMENTS - EARTH, FIRE, WIND AND WATER.

WHEN WE APPROACHED OUR COCKTAILS, BEERS AND SPIRITS, WE REALISED THAT THE SAME ELEMENTARY BASICS APPLY TO THEM ALL. WE HAVE CREATED OUR COCKTAIL PROGRAM AROUND FIVE MAIN ELEMENTS - GRAINS OF PARADISE, WATER OF LIFE, HOPS & BITTERS, FERMENTATION AND CO2 & BUBBLES.

WE ALSO BASE OUR PROGRAMMING ON BEING LOCAL INGREDIENT FOCUSSED AND TECHNIQUE FORWARD. COCKTAILS FOR US ARE NOT JUST SPIRIT AND ADDONS COMING TOGETHER, BUT MORE ABOUT HOW EACH INGREDIENT CAN SHINE THROUGH WITHOUT THE FLAVOUR BEING COMPROMISED.

STEP IN, GET IN YOUR ELEMENT.

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED GRAINS OF PARADISE COCKTAILS CREATED WITH GRAINS IN MULTIPLE FORMATS

GOOSEBERRY MULE

ZINGY | SEASONAL | REFRESHING

+ + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + + THE DRINK

Vodka, perfectly balanced with homemade gooseberry marmalade, lime and topped with in-house ginger beer.

SERVING STYLE

SERVED CHILLED IN A MULE MUG

VODKA STRENGTH GINGER BEER GOOSEBERRY MARMALDE

SMOKEY AFFAIR

AROMATIC | PROGRESSIVE | REFRESHING

THE DRINK

Gin with smoked grain and herbs, gravity-filtered white chocolate liqueur, homemade dill cordial and lime topped with quinine water.

SERVING STYLE

SERVED CHILLED IN A HIGHBALL GLASS

GIN STRENGTH QUININE CITRUS DILL CORDIAL WHITE CACAO WATER OF LIFE COCKTAILS CREATED WITH WATER AND DILUTION

MANGO & MI

TROPICAL | SEASONAL | REFRESHING

THE DRINK

Dark rum with mango pulp, naked barley water, spiked mint, topped with sparkling wine.

SERVING STYLE

SERVED CHILLED IN A COUPE GLASS

STRENGTH DARK RUM MANGO BARLEY WATER MINT SPARKLING WINE

GRAVITY CLARITY

FUNKY | PROGRESSIVE | SWEET SOUR

THE DRINK

A classic penicillin, clarified with milk and gravity-smoked Islay whiskey. A refreshing clear cocktail.

SERVING STYLE

SERVED CHILLED IN AN OLD FASHIONED GLASS BLENDED SCOTCH CITRUS, GINGER & HONEY - CLARIFIED STRENGTH FLOATED SMOKEY WHISKEY HOPS & BITTERS COCKTAILS CREATED WITH HOPS AND VARIED BITTERS

FIRST RAIN

BOLD | PROGRESSIVE | VELVETY

THE DRINK

Twist to the classic old fashioned with mustard oil, fat washed bourbon and homemade apricot bitters, aged in a clay pot.

SERVING STYLE

MUSTARD OIL SERVED IN A ROCK GLASS FAT WASHED BOURBON APRICOT BITTERS STRENGTH

WABI SABI

HOPPY | PROGRESSIVE | SWEET SOUR SPICY

THE DRINK

Our take on a classic whisky sour, with bird chilly IPA cordial, bitter oils, lemon juice and whisky.

SERVING STYLE

SERVED IN AN OLD FASHIONED TUMBLER WHISKY SPICED IPA BLACK GRAIN DUST STRENGTH ALBUMIN SUGAR LEMON JUICE FERMENTATION COCKTAILS CREATED USING YEAST AND FERMENTATIION

DRAG QUEEN

UMAMI | PROGRESSIVE | TART

THE DRINK

Homemade jamun wine balanced with tequila and seasalt.

SERVING STYLE

SERVED IN AN OLD FASHIONED TUMBLER TEQUILA CLARIFIED JAMUN WINE STRENGTH SEA SALT

BEET TEPACHE

COMPLEX | FUTURISTIC | SAVOURY

THE DRINK

Fermented beetroot sweetened with honey, balanced with himalayan salt saline and spiked with tequila.

SERVING STYLE

SERVED IN A GOBLET GLASS

STRENGTH TEQUILA FERMENTED BEETROOT HIMALAYAN SALT HONEY CO2 & BUBBLE COCKTAILS CREATED USING CARBONATED BEVERAGES

DOCTOR'S ADVICE +_+_+_+ +_+_+_+_ _+_+_+_+ +_+_+_+_+ _+_+_+_+ +_+_+_+_+ MEDICINAL | FUTURISTIC | REFRESHING ++++ +++++

THE DRINK

Gin infused with raw turmeric, flavoured with homemade orange ginger syrup, topped with quinine water.

SERVING STYLE

SERVED IN A G&T GLASS

STRENGTH

TURMERIC GIN ORANGE GINGER SYRUP QUININE

NOT A COLADA

AROMATIC | PROGRESSIVE | LIGHT

THE DRINK

A light and bubbly version of a classic pina colada.

SERVING STYLE

SERVED IN A TULIP GLASS

STRENGTH

RUM COCONUT SELTZER PINEAPPLE VINEGAR PANDAN LEAF BEERS

THE WORLD WAS ONCE A PLACE OF BEAUTY, WHERE PEOPLE COULD PUT THEIR WORRIES ASIDE, PUT ON THEIR SMILES AND LIVE, AND LAUGH, AND LOVE, AND JUST BE. THE PEOPLE OF THAT WORLD WERE BEAUTIFUL PEOPLE - THE ENIGMATIC, THE STRIKING, THE CHARMING, THE ALLURING. WE MAKE OUR BEER FOR PEOPLE WHO STILL BELIEVE IN THAT WORLD. FOR PEOPLE WHO BELIEVE THAT BEER ISN'T SOMETHING TO THROW BACK MINDLESSLY. IT'S SOMETHING TO TASTE, TO SAVOUR AND TO ENJOY.

ALEX BARLOW, OUR MUCH AWARDED BREWMASTER, APPROACHES THE CREATION OF A NEW BEER WITH A SIMPLE YET EFFECTIVE AIM - ACHIEVING A BALANCE. A BALANCE OF AROMAS, TASTES, FLAVOURS AND TEXTURES. THAT STORY OF BALANCE CONTINUES IN THE THEATERS THAT ARE OUR BREWERIES. METICULOUS, HANDCRAFTED TECHNIQUES ARE PERFORMED ALONGSIDE EXACTING QUALITY PROCESSES, RESULTING IN A RANGE OF DISTINCTIVE BEERS MADE USING ONLY THE FINEST INGREDIENTS AVAILABLE.

AT THIRSTY BEERS. WE BELIEVE IN A BEAUTIFUL WORLD.

BEERS ON TAP

THIRSTY SIMONA

STYLE ABV IBU INR HEFEWEIZEN 4.9 % 14 350 | 330 ML

REFRESHING | SPICY | VIBRANT

You glimpse her suddenly as the crowd parts. Sensual. Slinky. Spicy. Seductive. Sultry. Through the night, as you try to find her, you know now you will always Stay Thirsty.

Simona is characterised by aromatic banana and clove flavours and smooth body of the warm-fermented HefeWeizen (‘Yeast Wheat’ in German) beer style.

HAPPY BY THIRSTY

STYLE ABV IBU INR LAGER 4.3% 16 300 | 330 ML

BRIGHT | CLEAR | PALE

Breezy beaches, white sailboats, perfectly blue seas. The big bright sun, holidays and guitars, food and laughter. Summer love, happiness bottled - in a big keg of yellow. Tell us – what makes you Happy? Craft brewed with imported German ingredients for a genuinely crisp, clean and refreshing experience that comes from slow fermentation and lagering.

KICK ASS KÖLSCH BY THIRSTY

STYLE ABV IBU INR KÖLSCH ALE 4.6% 15 300 | 330 ML

CRISP | CLEAN | STRAW

Sometimes it all gets you down – little things – nits and irritants, pesky bothers and gnawing know-alls. Sometimes you just need to give it back – deliver some kick-ass to what’s the unnecessary and the unnecessaries. Our tribute to sanity – pass it on! Inspired by the beers of Cologne, but re-invented for modern-day Mumbaikers, our KÖLSCH is elegant, super-smooth, fragrant and refreshing.

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED THIRSTY LENNOX THE KNIGHT

STYLE ABV IBU INR NEIPA 4.9% 28 350 | 330 ML

HAZY | JUICY | BITTER

The Knight – Sir Lennox to you - is on a crusade to rid the world of pretenders, one errant brewer at a time, ably assisted by his trusty steed Eckwyne.

A new India Pale Ale recipe, designed especially for you, this one is hop-led with fruity lemon, peach and grapefruit character and a pleasingly balanced bitterness.

THIRSTY SEXY PIG

STYLE ABV IBU INR BELGIAN WIT 4.7% 14 300 | 330 ML

TANGY | LIGHT | CITRUS

Sometimes flying porcines need to retire their wings. Put on the warpaint and bring out the Birkin and Loubs. She knows when she puts those moves out, she says, “Damn, girl, I'm a Sexy Pig”. Sexy Pig, one of our favourites, is flavoured with addition of fresh Mosambi and Orange peel with toasted Coriander and Cumin for a vibrant yet easy-drinking white wheat beer.

THIRSTY NINJA

STYLE ABV IBU INR IRISH STOUT 4.5% 28 300 | 330 ML

CHOCOLATY | DARK | AROMATIC

Why do all tall tales need to be predictable? Why can't the Lithuanian-Swiss ninja slay the dragon, break into the fairytale castle and kiss the frog prince who then turns into a dandelion? Thirsty Ninja - why not? Our Irish-style stout is complex, rich and smooth with coffee and chocolate aromas from toasted and roasted malts, wheat and oats. It’s our fastest selling, grab one while you can.

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED CIDER ON TAP

THIRSTY MISS SWEET LIPS

STYLE ABV INR APPLE CIDER 4.8 % 300 | 330 ML

SWEET | CRISP | FRUITY

Pucker up pucker up. She's not what you think. Unless sweet is sour, and sour is sweet, this isn't a challenge you'd want to take neat. A sweet yet dry cider made by fermenting of apple juice with yeast, that gives the cider a sweet & tart apple flavour.

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED WINES

WE HAVE WORKED WITH OUR , VISHVAS SIDANA TO CURATE A TRULY SPECIAL WINE LIST. OUR WINES ARE ONES WHOSE GRAPES ARE GROWING USING BIODYNAMIC AND ORGANIC METHODS IN THE WITH MINIMAL INTERVENTION IN THE VINIFICATION, ALLOWING NATURE TO DO ITS JOB. BY ESCHEWING INDUSTRIAL PRODUCTION AND REVERTING TO TRADITIONAL LEGACY METHODS, EACH OF THESE WINES BEAUTIFULLY EXPRESS THE TERROIR OF WHERE THEY ARE MADE. SAVOUR YOUR SIP AND YOU CAN ACTUALLY TASTE THE LAND FROM WHERE THE WINE COMES FROM. VINCENT GIRARDIN

Vincent Girardin, son of a family of wine growers based in Santenay, France since the 17th century, decided to strike out on his own at the young age of 19 and began producing wine from two hectares of vines that he had inherited from his parents. To obtain the best possible quality, vinification and farming is done as naturally as possible, respecting organic and biodynamic practices.

2014 Vincent Girardin, Cuvée Saint Vincent, Bourgogne Blanc

GLASS HALF GLASS BOTTLE RS 1050 RS 550 RS 7200

2014 Vincent Girardin, Cuvée Saint Vincent, Bourgogne Rouge

GLASS HALF GLASS BOTTLE RS 1550 RS 575 RS 7500

PHILIPPE PROST

Philippe Prost, who arrived at Bouchard Père & Fils immediately after completing his viticulture and oenology studies, is now a pillar of the estate. In each vintage he patiently sculpts his wines as an artist polishes his work of art, looking for texture, balance, elegance while keeping the identity of each terroir.

2014 Domaine Bouchard Pere & Fils Bourgogne 'La Vignée'

GLASS HALF GLASS BOTTLE RS 1050 RS 525 RS 7550

2014 Vincent Girardin, Cuvée Saint Vincent, Bourgogne Rouge

GLASS HALF GLASS BOTTLE RS 1250 RS 625 RS 7600

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED NIK WEIS

Nik Weis, a third generation wine maker has reshaped St. Urbans-hof into one of the ‘hottest’ wineries in Mosel, Germany. Using only the oldest estate , Nik has crafted an even better quality Estate Riesling where all the grapes used are from two vineyard parcels 60 years of age and older.

2015 St. Urbans-Hof, QBA, Riesling "Old Vines"

GLASS HALF GLASS BOTTLE RS 1550 RS 775 RS 9850

DIDIER SÉGUIER

Didier Séguier, from the Bordeaux region, knew from when he was very young that he wanted to become a wine maker. In 1992, he joined Bouchard Père & Fils in Beaune, France, as assistant to the wine maker Philippe Prost. During his six years this keen cyclist and golfer learnt how to put his endurance and perfection to work. He and his team have elevated Domaine William Fevre, given it a style and an identity that now place it among the best references for a Chablis.

2015 Domaine William Fevre Chablis

GLASS HALF GLASS BOTTLE RS 1350 RS 675 RS 9000

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED MICHAEL HONIG

At the age of 22, Michael Honig took over his struggling family vineyard and winery. With an old meat locker for an office, a shoe-box marked "Misc" for an accounting system, and without any formal training, he began canvassing the streets of San Francisco, selling wine and delivering it himself. A leader in sustainable farming, he chaired the first California initiative to develop a "Code of Sustainable Wine growing Practices," a voluntary program that establishing statewide guidelines for sustainable farming and wine making.

2015 Honig Vineyards, Sauvignon Blanc

GLASS HALF GLASS BOTTLE RS 1150 RS 575 RS 7500

LUCA CURRADO

A trained oenologist, Alfredo Currado took over as winemaker in 1960 after the death of his father-in- law, Mario Vietti whose winery can trace its roots to the 19th century. Today, Alfredo’s 41-year-old son, Luca Currado, continues making some of the best Barolos and Barberas around. Luca has always given Barbera the respect it deserves, not treating it as a second-class citizen. Vietti is regarded as one of the best—if not the best—producers of Barbera.

2015 Vietti, Barbera D' Alba, Tre Vigne

GLASS HALF GLASS BOTTLE RS 1450 RS 725 RS 8800

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED MARC DE GRAZIA

Marc de Grazia is the owner and founder of Tenuta Delle Terre Nere and considered by many to be the pioneer in putting the region of Etna, Italy on the world wine map. He was the driving force behind convincing the Italian wine industry the value of demarcating the Contrada (city subdivision) within their wine producing areas. He began his efforts in 2002 and today there is not a single reputable producer that doesn’t distinguish their best wines by displaying the Contrada sourced from on their label.

2016 Tenuta Delle Terre Nere Etna Rosso

GLASS HALF GLASS BOTTLE RS 1000 RS 500 RS 6000

ALWIN & STEFANIE JURTSCHITSCH

Alwin and Stefanie’s historic Kamptal winery dates back to the 16th century, making it one of Austria’s oldest estates. The Jurtschitsch family bought the property in 1868 and in 2006 Alwin and his wife Stefanie took over and have taken the winery from strength to strength ever since. Their first step was to move to organic farming and place sustainability and site expression at the heart of their wine making practice. The wines are bottled without filtration and with minimal sulphuring.

2015 Weingut Jurtschitsch GrüVe

GLASS HALF GLASS BOTTLE RS 950 RS 475 RS 5250

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED LOUIS BARRUOL

In 1992, at age 23, Louis Barruol while persuing his MBA in Paris, decided to return home to Gigondas after his father, Henri, who had managed their family winery, Château de St.-Cosme, suffered a stroke and could no longer do the job. The economy was in a slump and prices for bulk wines like the ones St.-Cosme produced had crashed. Fast-forward to 2013, Louis is proud of having transformed St.-Cosme from an anonymous bulk- wine source to the top winery in Gigondas, France and arguably into one of the best estates in the Southern Rhône Valley.

2014 Saint Cosme, Gigondas

GLASS HALF GLASS BOTTLE RS 2150 RS 1075 RS 12500

LAPO MAZZEI & FAMILY

For more than six hundred years, the Mazzei family produced unique wines with spirit and passion, which has strengthened generation after generation. Fonterutoli follows the simple philosophy of promoting local vine varieties as an expression of the identity of the region, in respect to diversity and nature, via sustainable agriculture and improvements. Mindful of the delicate hydro-geologic balance, in order to prevent soil erosion and maximize water reserves in the region. All of this in order to be able to hand the land intact to future generations.

2016 Fonterutoli Chianti Classico

GLASS HALF GLASS BOTTLE RS 1100 RS 550 RS 7200

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED ANGELO GAJA & FAMILY

Angelo Gaja has been a revolutionary in his wine making approach that put the Italian Barbaresco on the premium world wine map. First, he convinced his father not to buy grapes from other growers and only make wines from the family’s estates, then he lowered the vineyards’ yields and bottled first single cru Barbaresco. Gaja celebrated its 150th anniversary in 2009 – having been founded with only five acres by Giovanni Gaja, whose ancestors originally came from Spain in the 17th Century – it is now run by the fifth generation of the family.

2015 Gaja Ca'Marcanda Promis Toscana IG

GLASS HALF GLASS BOTTLE RS 1500 RS 750 RS 9250

RAJAT PARR

Co-founder of Domaine de la Côte, Rajat Parr is a two-time James Beard Award winner and internationally regarded as one of the world’s foremost experts on wine.

A trained chef, Rajat Parr grew up in Calcutta, India, before journeying to the United States where he graduated from the Culinary Institute of America at Hyde Park. It was during training at the CIA where his interest in wine took hold. After graduation, Parr chose to pursue the cellar instead of the kitchen, venturing to San Francisco to join the staff of Rubicon, the renowned wine-focused restaurant of Master Sommelier Larry Stone. Parr quickly rose in the ranks, becoming a protégé of Stone. Here he honed his wine knowledge and tasting skills, while beginning a career that would see him become one the world’s most celebrated .

Seven Springs, Evening Land Pinot Noir 2015

GLASS HALF GLASS BOTTLE RS 1100 RS 650 RS 11000

Sandhi Santa Barbara Chardonnay 2016

GLASS HALF GLASS BOTTLE RS 1100 RS 550 RS 10500

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED FOOD MENU

FOR US FOOD, AS WE ALL CALL IT, HAD TO BE SUPER SIMPLE BUT FULFILLING. WE HAVE RESEARCHED BARS FROM ACROSS THE WORLD TO CURATE THIS MENU, WHERE THERE WILL BE SOMETHING FOR EVERYONE. IT’S A EUROPEAN MENU FOR SLIGHT ASIAN INFLUENCE.

COMFORT FOOD WITH KICK-ASS COCKTAILS, YES PLEASE! TINY PLATES

HOME-MADE GUAC AND CHIPS 250

PANKO CRUSTED CHICKEN 250 with apple remoulade

SEARED TENDERLOIN 300 blue cheese and crushed walnuts

GRILLED ASPARAGUS 450 with pecorino cheese and balsamic glaze

CITRUS SPIKED STEAMED EDAMAME 300

MUSHROOM PÂTÉ 350 on crispy polenta cake and fried leeks

PAN FRIED JAPANESE RICE CAKES 350 with asian-style aubergine

SRIRACHA FLAVOURED SEASONAL SEAFOOD 450 with Sriracha aioli

MARKET SEAFOOD 300 Lime & chilly

HOMEMADE CHIPS 400 with goan chorizo ragout and whipped mascarpone

MALAYSIAN CHICKEN SATAY 350 with peanut butter and chilli oil

PAN SEARED BRUSSEL SPROUTS 250 with parmesan

LOTUS ROOT KUNG PAO 375

HAND-TOSSED NEAPOLITAN-STYLE PIZZA

PIZZA MARGHERITA 350

CACIO E PEPPE 350

OVEN DRIED TOMATO, YELLOW CHEDDAR, AVOCADO AND SALSA VERDE 500

AGLIO OLIO SHRIMP, GOAT CHEESE AND ARUGULA 550

PARMA HAM AND BUFFALO MOZZARELLA 550

CHORIZO, BUFFALO MOZZARELLA AND CANDIED PISTACHIO 450

Vegetarian Seafood Chicken Meat

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED NOT SO TINY PLATES

ASPARAGUS SOUP 400 with truffle parmesan foam

MANGO GINGER SALAD 350 with raw papaya, charred cabbage, mango dressing

BURRATA SALAD 450 with mango sauce, confit beetroot puree , pesto , butter poached baby carrots, confit tomatoes , crusty bread on side

BARLEY SALAD 450 with roasted beetroot, sautéed sprout's, and coconut yoghurt

RAVIOLI 600 with lemon ash , caramelized pumpkin, sage brown butter, goat cheese mousse and pumpkin seed granola

GRILLED CALAMARI 550 with raw mango sauce and crispy bacon succotash

MAPLE BACON 650 with black berry gastrique, cheddar crisp, celeriac puree, mascarpone cheese

CONFIT LAMB LEG 600 with confit eggplant, jackfruit salsa, peri peri sauce

MAC N CHEESE 450 with peanut, coriander sauce and herb panko crust

CAJUN CHICKEN 500 with truffle broccoli mash and miso gooseberry sauce

B**F BULGOGI TACO 400 with spicy slaw, sour cream, scallion sauce

TEMPURA PRAWNS TACO 400 with iceberg, guacamole, sriracha aioli

Vegetarian Seafood Chicken Meat

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED BAKED CAMEMBERT BRÛLÉE 650 with seasonal jam and croutes

PASTA AGLIO OLIO 350 with shaved parmesan and lemon

PAN-FRIED GNOCCHI 450 with sage butter and stout reduction

PAN-SEARED SILKEN TOFU 550 with peanut and coconut sauce

MARKET FISH 500 with homemade caponata and saffron beurré blanc

BUTTER-POACHED PRAWNS 600 with chopped avocado and shellfish bisque

OVEN-ROASTED PORK RIBS 550 with creamy mash and home-brewed stout sauce

B**F TOURNEDOS 550 with pommes lyonnaise and chimichurri

Vegetarian Seafood Chicken Meat

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED COFFEE BY aKAFFA CERRADO

WE SOURCE OUR COFFEES FROM ALL OVER THE PLANET AND ROAST THEM TO ORDER. THE THIRSTY CITY 127 HOUSE BLEND, UNAVAILABLE ANYWHERE ELSE IN THE WORLD IS A MIX OF INDIAN, BRAZILIAN AND ETHIOPIAN COFFEES, A TWIST ON OUR ORIGINAL HOUSE BLEND.

PICKING UP ON THE INGREDIENT AND ELEMENT-FORWARD CONCEPT OF THE ENTIRE BEVERAGE PROGRAMME, WE PRESENT YOU A MIX OF FRESH, NATURAL INGREDIENTS WITH BIG, BOLD FLAVOURS.

WHY NOT TRY OUR RANGE OF SPECIALISED COLD BREWS? MAYBE CHOOSE YOUR MILK TO MATCH YOUR MOOD OR DIETARY REQUIREMENT. CLASSICS

ESPRESSO 300

AMERICANO 300

CAPPUCCINO 300

FLAT WHITE 300

ICED AMERICANO 300

ICED LATTE 300

GOVERNMENT TAXES AS APPLICABLE AND 10% SERVICE CHARGE LEVIED Visit: www.thirstycity127.com

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Thirsty City 127, Todi Mill Compound, Mathuradas Mills, Senapati Bapat Marg, Lower Parel Mumbai.

Timings: 6pm to 1.30am Phone: +91 9136942030