One doesn’t hear of a bar with a library very often. Tell us, how did you get the idea for Mockingbird?
Mockingbird is just a combination of our two enduring passions – food and books. We are excited to have created a space where food, drinks, and books can coexist to stimulate both your mind and your taste buds.
What’s the inspiration behind the name?
The name is derived from the classic novel To Kill a Mockingbird by Harper Lee. It’s one of my favorite books from my childhood and one that has left a lasting impression on me.
Bars are known to be noisy and generally not considered as the best place for reading. How do you plan to attract serious readers, and will the library have a membership facility and allow members to borrow books?
We have created a reading alcove where one can lounge and read. The music, we hope will not be an intrusion. As of now, we do not have a membership facility, and the books are meant for browsing. Like any serious reader will tell you, we are quite possessive about our books. We treat books like old friends with whom we have spent many delightful hours.
Given that Churchgate has a fair share of both a young college crowd and professionals, who is the primary target market for Mockingbird?
I think Mockingbird Cafe Bar will attract people from all walks of life. It’s a space that will feel comfortable to everyone – young or old.
What kind of beverages/drinks and food can visitors look forward to? Anything that you would personally recommend from the menu?
We are offering a wide range of cuisines from all over the world, including our chef’s take on some popular dishes, which to be honest, we believe have been inspired by Alice in Wonderland. Our bar menu has some drinks with a literary twist, but you don’t need a major in English to enjoy them! We also use fresh ingredients for our cocktails – zealously avoiding canned juices and preservatives as much as possible.
My favorite drink is Nutty Pineapple, which uses Fragelico, a hazelnut liqueur, and my favorite dish is Crunchy Chicken and Mushroom and Spinach Ravioli.
Interview conducted by Arpita Sharma