BUDXLOFT, Goa - Where Global Sounds Meet Local Moves.
From Features Desk
In the narrow lanes of Anjuna, amongst the trees
and lush greenery, on a hill lies a hidden spot
known only to the OG music lover – BudXLoft
(formerly known as The Loft). Known as the best
music room of India, the space has hosted artists
big and small from all around the world, and its
acoustics keeps bringing them back. Started in
2022 by Kanishk Lamba, the space is built at the
intersection of community, counterculture and
sonic exploration.
More than a venue, it is also becoming a
cornerstone within the underground electronic
space where global sounds meet local
movements, and genre-defiant music is amplified
by raw, immersive design. Each night is a
conversation between dancers, selector, and
sound, all tuned into the same frequency.
The ethos of the space is simple: no fluff, no
compromise. Just honest music, forward-thinking
energy and a dancefloor built for real heads, all
paired with delectable food and fabulous drinks.BudXLoft offers a seamless culinary experience that is bold and built for shared moments.
Our
Pan-Asian menu is rooted in comfort and
nostalgia, reimagined for the now. From bites of
dim sums & sushi to pillowy boas & yakitori, each
dish brings together flavors from across Asia. The
menu also boasts a wide selections of specialty
noodles, rice preparations, and curries from the
Orient, giving its patrons varied options. A
special burger menu is also on the horizon for
folks to enjoy burgers with influences from
different parts of the world.
Their new cocktail menu plays with form and
flavor. Whether you want a spirit forward drink to
keep you company on the dance floor, a
refreshing tipple to compliment your food, or just
a zero-proof flavor bomb if you are the
designated driver, there is something for
everyone’s taste buds. With this menu, featured
under the name “Mixarium”, they have put forth
some drinks that are capable of competing with
the best in the country, if not Asia and the world.
The two bars at the outlet cater to the different
times of the day and different moods. During the
day/early evening, the outside bar is dedicated to
guest interactions and provides a quality dining
experience with the well-thought-out Asian cuisine.
During late nights, the inside bar caters
to a high-energy crowd that comes in to groove.
With Subham Gupta, the mad scientist of Indian
bartending, leading the R&D; Abhishek Rana
handling operations; and Kanishk Lamba
spearheading the entire project, they are on a
quest to make their drinks the favorites of
anyone who tries them. The years of experience
in their respective fields have gathered and
nourished a community, and their goal is for it to
grow beyond the borders of Goa.
“The Mixarium” menu at BudXLoft is a
culmination of years of experience, knowledge
and the know-how of the team. The menu is
worth of spot amongst the Indian elite. Designed
and presented as a bartender’s journal, the menu
is divided into three sections:
• 6 “Signatures” – that have never been
thought of before. Every drink with a different
flavor profile and a unique inspiration. Each
signature drink draws inspiration from different
aspects and experiences that the team has
enjoyed.
A unique star on the signature section is the
“Roger Rabbit”. A savory, umami forward drink
inspired by a cold carrot soup, it has a big bold
body that entices even the carrot haters. It
combines carrot, coriander, bird’s eye chili
distillate with rum and feni to create the perfect
balance. The team uses a “GyroVap” (a
distillation machine) to bring out delicate flavors
in a very unique fashion, as in the case of the
chili distilate.
The crowd favorite from the signature section is a
drink called “Recess”. Inspired by the ‘thalewala’
outside schools selling raw mangoes with masala,
this drink uses blanco tequila infused with peels
of Italian lemons, a shrub made with strawberries,
all topped up with their house-made raw mango
soda.
• 6 “Twisted Classics” – For this section they
took six famous disco-era drinks and plugged in
ingredients to create a similar flavor profile. The
idea was to uplift the deliciousness that the
original bartender had created. The drinks are
also named after the bartender/place where the
drink was made and the year it was made in. For
example, the “Hippocras 300BC” is their take on
a sangria. It sounds quite unusual but they do a
slushy sangria, something that has never been
seen before. People mulled their wine; they spike
it and freeze it.
The “Gustav 1949” is a take on the Black
Russian. It combines rum infused with Maraschino
cherries and their in-house crème de banana, tied
together with aromatic bitters. The garnish is an
upcycled banana peel coated with chocolate.
• 6 “Undrinks” – The holy grail for the teetotalers
of Goa. Where the simple and mundane are not
in sight. The “Undrink” section solidifies the
thoughtful, ingredient-forward stance that their
bar runs on. It helps them be more sustainable,
reduce their carbon footprint, and minimize
waste.
The idea is for all folks to have a great time with
alcohol. The “Chill Wave” is a lovely balanced
zero-proof drink that combines flavors of orange
and mint with their non-alcoholic gin.