In High Spirits

Tucked away atop an unassuming office building in Kathmandu’s BlueStar Complex, Barc has rapidly become a hidden gem in the city’s nightlife scene. This speakeasy cocktail bar, with its sleek, contemporary style and cosy lighting, provides the perfect ambiance for delightful outings. Barc’s unique cocktails, sophisticated décor and Lo-fi Jazz playlist create an inviting atmosphere where great conversations flourish.

Barc’s inception is a tale of passion and reinvention, brought to life by its dynamic co-founders, Abhishek Tuladhar and Adarsha Man Tamrakar. Tuladhar’s journey from a financial career with KPMG in Singapore to becoming a celebrated mixologist began in 2016. His extensive travels exposed him to a myriad of unique bars, sparking a passion for mixology. This led him to the European Bartender School in London, where he earned a certificate in advanced bartending and mixology. During his course, Tuladhar won a competition with his original cocktail ‘Ohh La La’, which remains a standout at Barc.

Driven by a desire to introduce high-quality cocktails to Nepal, Tuladhar founded ‘Bar Stories By Abhishek’, a venture that brought cocktails to people through pop-ups and private events across the country. His mission was to change the local perception of cocktails, offering a diverse range of drinks that cater to various palates. Signature creations like Khattu, Bloody Nepali, Indian summer, and Love Me Long Time have since become local favourites.

Tamrakar, on the other hand, transitioned from a career in civil engineering and construction to the hospitality industry, driven by his passion for food. After completing his MBA, he worked with the Taj Group of Hotels in India and KGH Group of Hotels in Nepal. An experimental cook and food photographer, Tamrakar shares his culinary creations on Instagram @foodjournal_adarsha. His travels have exposed him to authentic local foods from various countries, inspiring him to create fusion dishes using local produce and ingredients.

Barc’s menu reflects this fusion of global and local influences. The food is mainly Pan-Asian bar food inspired by Japanese, Thai, Korean, Nepali and Chinese cuisines. Local ingredients like Illam aged Kanchan cheese, sukuti (dry meat), buff tongue, and jimbu (Nepal aromatic leaf garlic) are used to create dishes that are bar-friendly and loved by Nepalis. Popular dishes include momo with chilly oil and sukuti on crackers, offering a variety of flavours and textures.

The cocktail menu at Barc is a testament to creativity and craftsmanship. Featuring an extensive selection of signature and classic cocktails, the menu is organised by key local ingredients – like titaura (hog plum), khattu (liquorice), and aila (a Newari spirit) flavour profiles, and drink types. Standout drinks like the Bloody Nepali and Coco Clarity showcase the innovative use of local and international flavours, setting a high standard for mixology in Nepal.

Barc’s excellence has not gone unnoticed. Ranked #100 in Asia’s 50 Best Bars in 2023, Barc’s dedication to innovation and quality earned it the #39 spot in 2024, along with the title of ‘Best Bar in Nepal’. This recognition has spurred the duo to continually strive for excellence, aiming to establish Nepal as a destination for world-class bars.

A distinctive feature of Barc’s success is its vibrant guest shift programme. Over the past year, Barc has hosted more than 15 bar takeovers, inviting top mixologists from renowned bars in Singapore, Japan, India, Taiwan, Sri Lanka, China, UAE and Thailand. These one-night-only events offer Barc’s patrons a chance to experience unique cocktails from around the world, highlighting diverse flavours, textures and techniques. This cultural exchange enriches Barc’s offerings and provides its team with invaluable learning opportunities. Additionally, Barc’s team has participated in bar takeovers in countries like Thailand, India, Hong Kong, Singapore, Malaysia, Laos and China, further expanding their horizons and bringing international flair back to Kathmandu.

Barc also values sustainability, using plant-based straws and implementing zero-waste policies in their recipes. For example, their Bitter Gourd cocktail utilises every part of the vegetable, with the remaining pulp dehydrated for garnishes. Ingredients are repurposed across both drink and food menus, minimising waste and maximising flavour.

Despite facing challenges such as limited availability of certain liquors and high alcohol prices, Barc has continued to thrive. Government policies affecting alcohol imports pose additional hurdles but these have not deterred the team. Barc recently expanded with Barc +, a chic and cosy space designed for private events, and is exploring innovative concepts to further enhance Nepal’s bar scene.

The success of Barc is a testament to the vision and dedication of Tuladhar and Tamrakar. By blending global experiences with local flavours, they have created a unique and unforgettable experience for their patrons. As Barc continues to innovate and expand, it is poised to elevate Nepal’s cocktail culture to new heights, establishing itself as a landmark in the world of mixology.