India’s First Pour-only bar: The Back Room at The Toy Hotel, Chandigarh
A one of a kind cocktail destination in Sector 34, Chandigarh, pairing expertly crafted pours with globally inspired tapas across its drinking room and garden room.
19 Sep, 2026 by Kritika Tandon
The Back Room at The Toy Hotel is among Chandigarh’s notable cocktail destinations, offering artisanal drinks, globally fluent tapas, and intentional interior design. Founded by Saanya and Akshay Verma of VTC Group, this reimagined space operates as India’s first pour-only cocktail bar, pairing a revolutionary bar programme with a spirits-led dining menu. Operational daily from 12:00 PM to 11:59 PM, it holds a 4.3 rating on EazyDiner. An average meal for two costs approximately ₹2,000, making it a staple recommendation among high-energy restaurants in Chandigarh for weekend dates and group gatherings.
In this Guide
- What Is The Back Room at a Glance?
- What Can You Expect from the Interiors, Ambience, and Garden Space?
- What Should You Order from The Back Room Menu?
- What Does a Meal Cost and How Is the Overall Value?
- What Practical Information Should You Know Before Visiting?
- How Can You Book a Table and Save on Your Bill?
- FAQ
What Is The Back Room at a Glance?
- Location: The Toy Hotel, SCO 165–167, Sector 34 (Sector 34B), Chandigarh
- Operating Hours: 12:00 PM to 11:59 PM (Monday, Tuesday, Wednesday, Thursday and Sunday); 12:00 PM to 12:59 AM (Friday, Saturday)
- Founders: Saanya Verma & Akshay Verma (VTC Group)
- Interior Designer: Jean-Louis Deniot
- Beverage Director: Tanka Gurung
- Culinary Curators: Chef Megha Kohli & Noah Barnes (Logic Hospitality)
- Average Cost: Approximately ₹2,000 for standard dining, or ~₹4,000 per person for an immersive cocktail and tapas tasting
- Primary Cuisines: Global Tapas (Fresh, Street, Fire, Slow & Smoky), Pan-Asian, Continental, and North Indian comfort fare
Key Highlights: pour-only cocktail format (described in launch coverage as India's first), 3-digit cocktail coordinate ordering, Jean-Louis Deniot interiors, drinking room and garden room, and EazyDiner PayEazy savings.
The Concept: India’s First Pour-Only Cocktail Bar
The Back Room is a cocktail bar in Chandigarh built around a pour-only programme, shifting the spotlight away from behind-the-bar theatre toward consistency and conversation.
- The Lab: Every drink starts inside "The Lab," a dedicated bartender workspace where recipes are developed, balanced, and measured in grams rather than millilitres.
- Table Pouring: Drinks are batched, rested, and sealed into large-format bottles before service, then poured directly tableside. No shaking, no stirring, no theatre- just precision, quality, and conversation.
- The 3-Digit Coordinate Menu: In a nod to Chandigarh's grid plan and numbered sectors, cocktails are ordered not by name but by three-digit codes, where each digit stands for the base spirit, the preparation method and the flavour profile.
The Back Room opened in September 2026, and its launch was covered by Hotelier India and Mint, which both reported the three-digit code menu and the tableside pour format.
What Can You Expect from the Interiors, Ambience, and Garden Space?
Designed by French interior architect Jean-Louis Deniot, The Back Room blends the warmth of a classic drinking room with the optimistic aesthetic of early computing, a concept coined as "engineered warmth".
- Racetrack Community Bar: At the center of the main Drinking Room sits an impressive racetrack bar made of dark stone and brass, intended for conversation.
- Building Features: Globe lighting fixtures dangle above a mirror-black lacquer ceiling adorned with lit-up brass circuits surrounded by fluted brass trimmings, backlit wall panels, and sculptures.
- Different Spaces: Apart from the dimly lit Drinking Room, patrons can move into the bright Garden Room.
The Back Room’s interiors are designed around warmth, conversation and understated drama. At the heart of the space is a striking racetrack-shaped community bar crafted in dark stone and brass, creating a natural centre for interaction rather than spectacle. Above it, a mirror-black lacquer canopy traced with brass circuitry catches the glow of suspended globe lights, while fluted brass details, backlit wall panels and sculptural furnishings add a distinctive character that feels both timeless and contemporary.
Beyond the low-lit Drinking Room, the light-filled Garden Room offers a more relaxed setting, creating a natural shift in mood while remaining connected to the energy of the bar. The space transitions effortlessly through the day from leisurely afternoon drinks and long conversations to intimate evenings and late-night gatherings.
What Should You Order from The Back Room Menu?
The Menu: Food Built Backwards from the Glass
Rather than bolting food onto a cocktail lounge, Chef Megha Kohli and Noah Barnes (Logic Hospitality) built the culinary menu backwards from the glass. Every dish delivers umami-forward, punchy profiles crafted to elevate spirits.
- Technique & Temperature-Driven Tapas
- Street: Jhol momos spiked with sambal or floating in fragrant tom kha; Corn ribs crumbed in chilli coconut.
- Fire: Prawns straight off the plancha.
- Slow & Smoky: Artisanal small plates, clay-pot bowls, and charcoal grills.
The kitchen balances global comfort food, pan-Asian plates and charcoal-grilled small plates, all designed to sit alongside the cocktail list.
| Dish | Course | What is it |
| Watermelon Avocado Ceviche | Fresh | Red pepper agua, sunflower seeds, Mango gel and cucumber |
| Aguachile Pani puri | Fresh | Puchka filled with guacamole, sour cream and jalapeno Aguachile |
| Crispy Smashed potatoes | At the Bar | Bite-sized crispy potatoes, seasoned with a spiced curry peri dust. They are served alongside a bold chilli crisp ranch for dipping. |
| Roast chicken leg | Slow and Smoky | Chipotle smoked paprika marinated chicken leg, fermented chilli, scallion garlic crumbs |
| Tom Kha Jhol Momo | Street | Gluten, Chicken and lemongrass momo, coconut milk and chilli jhol, chilli oil, scallions, kaffir lime |
| Smoked Chilli Dog | Mains | Contains dairy and gluten soft brioche, smoked chicken sausage, homemade potato crisps, chicken chilli, golden onions, relish |
| Smoked Makhani Chicken, Chur Chur Naan | Mains | Contains dairy and gluten: smoked chicken, roasted tomato, creamy butter sauce, chilli oil, fresh cream |
Watermelon Avocado Ceviche: This refreshing cold dish pairs fresh watermelon and creamy avocado tossed with crunchy cucumber and toasted sunflower seeds. It is dressed in a zesty red pepper agua and finished with sweet mango gel.
Olive Chicken Fritter: This snack features large queen olives stuffed with a zesty paprika-lime chicken filling. They are coated in breadcrumbs and fried until crisp and golden.
Chilli-Coco Corn Ribs: Tender corn ribs are coated in a textured chilli-coconut crumble. They are served with a spicy bird's eye chilli hot sauce for extra heat.
Aguachile Pani puri: Crisp puchkas are filled with creamy guacamole and sour cream. They are paired with a fiery, tangy jalapeño aguachile.
Crispy Smashed Potatoes: These bite-sized crispy potatoes are seasoned with a spiced curry peri dust. They are served alongside a bold chilli crisp ranch for dipping.
Burrata and Peppers: Creamy burrata is paired with miso-soy charred peppers and spicy chilli crisp. It is balanced with sweet caramelised watermelon for a contrast of smoke and sweetness.
Roast Chicken Leg: Tender chicken leg is marinated in smoky chipotle and paprika before being roasted to deep flavour. It is accented with fermented chilli and topped with a crunchy scallion garlic crumb.
Smoked Chipotle Lobster: Tender lobster is infused with smoky chipotle flavours and layered with burnt onion and coconut potatoes. It is finished with a velvety chipotle crema for a rich, spicy depth.
Pineapple Tres Leches: This dessert features a light sponge infused with a coconut milk soak and topped with caramelised smoked pineapple. It is layered with indulgent dulce de leche for a tropical, sweet finish.
What Does a Meal Cost and How Is the Overall Value?
Dining at The Back Room averages ₹2,000 for two people, excluding taxes and alcoholic beverages. The menu leans on small bites, clay-pot bowls and tapas, so a table can order across the menu and share. For anyone looking for the best cocktails in Chandigarh without the shaker theatre, the code-based list here is the most unusual way to order in the city. The Back Room's EazyDiner listing currently shows flat 10% cashback on the paid amount, plus bank card offers of up to 30% off, all claimed when you pay through PayEazy in the EazyDiner app (T&Cs apply, subject to change). Check the live offer panel while booking to see which apply to your card.
What Practical Information Should You Know Before Visiting?
- Where Is It Located? Inside The Toy Hotel at SCO 165–167, Sector 34, 34B
- Reservations: Advance booking is recommended for Friday and Saturday evenings between 8:00 PM and 10:30 PM due to peak demand.
- Dress Code: No formal dress code is listed; smart casual suits the room.
- Parking: Parking is available
- Dietary Needs: Vegetarian small plates are on the menu, and allergen notes such as dairy and gluten are listed against dishes. Confirm vegan options with the staff when you book.
How Can You Book a Table and Save on Your Bill?
Securing a reservation at The Back Room takes under 60 seconds using EazyDiner:
- Open The Back Room Chandigarh on EazyDiner, or search "The Back Room, The Toy Hotel" in the EazyDiner app.
- Select your date, time slot and number of guests.
- Confirm your table to receive an instant SMS and email booking voucher.
- Settle your bill at the venue using PayEazy on the EazyDiner app to redeem instant card discounts and promotional savings directly on your final check.
Written By
Kritika Tandon is an in-house creative writer for EazyDiner Pvt Ltd. She has done post-graduation from IP University. She loves to explore new cuisines and places. She is passionate about writing articles based on Food, Cuisine, Recipes & many more. In addition to writing, Kritika likes cooking and loves experimenting with new recipes at home.
