Mido Social House

When’s the last time you shook a tambourine in one hand and poked a spoon into your drink just to desperately scoop a damn good jamun sorbet out? In my defence, you could be next.

A faint, circular light in the distance is what first identifies Mido Social House to me, steps away from Kailash Colony’s shockingly underrated food market. By underrated, I mean not crowded – often – sometimes even on weekends. I’m immediately skeptical. For an establishment that self-proclaimably wants to make a shareable, boisterous, almost neighbourly experience out of European dining, the décor doesn’t screech at you in the way a friendly neighbourhood bar with maximalist walls would. Like, say, Nukkad would. 

Incidentally, Nukkad was founded by the same person as Mido Social House: Kanishk Tuteja.

But no, Mido Social House compellingly sticks to some amount of NCR European restaurant principle. A spiral staircase and a tiny lift, that one theatrical shade of dark, sultry green pouring over both the first floor and terrace seating. Low lamp-forward lighting, crystal ashtrays, temperature-controlled water. Some amount of global posturing on the menu – pan-Asian and kebab picks, for example. 

The grins and boisterousness, instead, sneak up on you. Most likely after you’ve downed a few. A DJ, popping out of nowhere late in the night, with bass-heavy hits. Tambourines, of all things, dished out like they’re hot sauce. 

Do you dance? 

Or do you feel a sense of loyalty to eating the pasta before it goes cold? 

You might even be too busy with trying the lunar cycle-themed cocktail menu, which, actually, isn’t the gin-and-white-wine-in-a-round-glass gimme I thought it’d be. 

Things stay just surprising enough around here, with something for every kind of person. Here’s what we tried.

The cocktails we tried at Mido Social House

First Quarter: Blue pea lopped over chamomile-infused gin, finished off with peach garden and tonic water. Comes with canapes on the side that almost taste equally boozy, if not more – and they retain the crunch! This one’s mild, but pleasantly thirst-quenching (and pleasant to look at). Certainly more of a summer brunch drink, despite the peaceful nap vibes those ingredients give off.

Waxing Crescent: Aperol and sparkling wine which still shy in comparison to the jamun sorbet, made in-house, that sits in the middle – it’s won both me and my drinking mate over. I can confidently say you can pair either this or the First Quarter with your main course.

Waxing Gibbous: There’s been a rise in picantes across the city endeavouring to taste like most savory food. Mido Social House calls their Waxing Gibbous a ‘clarified pizza margherita’. Unlike picantes, this is vodka-based – more specifically, parmesan cheese vodka-based, with agave and tomato and basil brine. It’s surprisingly not just a salt-and-seasoning fest, and the flavours feel well-adapted for alcohol.

Espresso Martini: We took a detour off their lunar-cycle theme (and steered clear of their very enticing shots menu), and it was worth it. It’s sweet, not too caffeine-heavy, luscious without turning out like liquified coffee jelly, but even then, potentially a dessert replacement. You know, if you want to be that person.

Third Quarter: Strawberry cheesecake in rum that’s not just sugary sweet. Comes with an actual spoon of cheesecake that more or less ensures I will order it. Smart. Worth having as a standalone.

Gold Rush: Bourbon, fresh lime juice, honey. Reliable – for certain reasons. More on the strong side, just short of the burn. Best for later in the night.

The food we tried at Mido Social House

Smashed chicken pita tacos: A little on the fruity side, and nice texture; nothing to write home about.

Fish & chips: Excellent. No notes. Great tartar. Every European place needs to know their fish and chips. I’d die on that hill. 

Lamb ragu pappardelle: See above, but replace ‘fish and chips’ with pasta. Possibly the best of what I’ve had here – braised red wine lamb, pecorino – with a ratio of noodle to sauce that feels like the perfect amount.

Herb crusted seabass: Soft fish in caper jalapeno sauce that comes with your usual suspects of mashed potato and boiled vegetables. Well cooked. They go great together – unsurprisingly – but I’d suggest you ramp it up with a savory cocktail.

Basque cheesecake: Delhi does cheesecake brilliantly, so we’ve got high standards to meet. But introduce basque – which has a slightly more flan-like texture and is a little less overwhelming on the sweet side – and many more places fall short. Not this one – it’s perfectly thick the way it promises. Controversial opinion, maybe, but even this could go with some vodka.

Time Out tip: Although there are several cuisine picks, stick to European. It’s what this place does best.

Nearest metro: Kailash Colony station, just a 5 minute walk away.