In this blog post, I cover Going Bad, a new resto-bar in Gurgaon that aims to elevate your dining experience through its quirky sustainable menu. I have been reviewing food since 2006. And while it has been an absolute honor to receive invites for tasting food and share my experiences publicly, not many realize it is also a responsibility when you're putting things out in the public realm. One bad review can put the restaurant staff out of their gear, so I try to be mindful about what I write and publish on the blog and social media. My aim, staying honest and on point, is to help the restaurant improve its service and scale-up. Last week, I reviewed Going Bad, a new resto-bar in Gurgaon. Don't let the name fool you; the talking point here is contemporary tapas-style small plates, sharing platters, and curated bowl meals. Located on the first floor of The Palm Spring Plaza on Golf Course Road, Gurgaon, the resto-bar is open every day from 12 noon to 1 A.M. The cuisine is mainly the Mediterranean, influenced by the Creole and Cajun cuisines. Each dish is cooked with largely local, regional, fresh, seasonal, and sustainable produce and will remind you of classic recipes and methods of cooking like smoke/wood fire cooking, charcoal cooking, slow cooking, confit, etc. The Going Bad menu is designed by celebrated Chef Sabyasachi and comprises a balanced mix of comfort food and exotic food options. Inside the kitchen, Chef Aabir Chakravarty and his team are at the helm, championing #VocalForLocal and #EatTheRainbow by using farm-fresh, seasonal, and colorful edible flowers, salad herbs, fruits, and vegetables. Expect a potpourri of unique and uncommon ingredients from around the country, for instance, home-cured feta, Kodai, Bandel smoke, Kalimpong cheddar, Kalari, wild floral honey, and jaggery, etc. Free-range eggs and antibiotic-free corn-fed poultry are also used for preparation. My recommendations at Going Bad include Selection of Freshly Made Hummus, GB's Fried Chicken, Spiced Chicken Pizza, Sizzling Gambas, Cajun Grilled Prawns, and Succulent Chicken Sosatie. With a range of gluten-free, dairy-free, vegan, and plant-based options, the menu appeals to a broad audience. Fresh in-house bread, sourdough, ciabatta, focaccia, etc. are served on your table, and you can pair them with single-origin tea and coffee, carefully chosen for vegan and dairy-free guests. Combine groovy hip-hop music, multicolor LEDs, neon lights, and sumptuous food, and you get Going Bad. I can't wait to revisit!

I really like the quality of the food and the concept behind it. Lighting music and atmosphere also make you feel very enjoyable and vibing