For The Record - Vinyl Bar

For The Record - Vinyl Bar FTR is India's first bar dedicated to the analog audio format. Come over, listen to some vinyl recor

Adaptability is strong with us. With all the gas shortage and an uncertain future, here's to the new charcoal grill menu...
20/03/2026

Adaptability is strong with us. With all the gas shortage and an uncertain future, here's to the new charcoal grill menu at FTR!

Featured here are a few of the dishes from it. Big prawns, beef mince, veggies. We have a lot more dishes on the menu. The philosophy is the same. Clean, simple flavours. Good quality produce. Precise technique, and a subtle complexity added with fermented condiments.

Most of the coal used is obtained as a byproduct from our cold smoking process. To minimize the footprint, we work sparingly on an 8 inch square grill and use it to its max potential. The food items are also pre-aged, cured or fermented to minimize cooking time.

We are excited for you to try this!

24/01/2026

I love it when my friends challenge me to do better. In this case it was to make the best waffle ever.

I of course went to my comfort zone, fermentation. This is a sourdough waffle with a bit of buckwheat for texture. The key to success here was an experiment that worked really well. To let the batter undergo pressurized fermentation, forcing the bubbles back into the batter rather than letting it escape. This gave rise to such an amazing 'crumb' it's difficult to describe. Oh the joy to behold that cross section, ufff.

In this video we invite you to witness the results of the experiment first hand, along with us. It could have gone horribly wrong actually. Thankfully it didn't. You guys gotta come try this on our Sunday breakfast menu!

"Did I say it's Sourdough?" 💀

08/01/2026

Anyone else jumping around with excitement at the thought of this incredible guest shift?!

Let's go Goa!!! Time to show how much we love cocktails.

This Tuesday the 13th, 7 pm.

Kindly reserve a spot by texting on 7507472587.

We are super excited to announce this!Kevin Kos ( ) takes over 'For The Record Vinyl Bar' on Tuesday, 13th Jan. And we ...
06/01/2026

We are super excited to announce this!

Kevin Kos ( ) takes over 'For The Record Vinyl Bar' on Tuesday, 13th Jan. And we can't be happier to hand it over to him. He has inspired and educated this whole generation of bartenders across the globe and continues doing so.

His signature delivery, impeccable style and cocktails that scream (with restraint) technique, clarity and forward thinking, will be an invaluable experience to anyone even remotely interested in drinks.

The man needs no introduction. Join us for this very very special night.

Extremely limited seats so please book your spot at the earliest. Message on the number mentioned above, 7507472587 to reserve.

Dear Vinyl Lovers, we are bringing forth a very special listening session for you folks. have re-issued the seminal wor...
28/11/2025

Dear Vinyl Lovers, we are bringing forth a very special listening session for you folks.

have re-issued the seminal works of the Legendary Susumu Yokota. The avant garde Electronic and ambient musician from Japan.

Yokota San's contribution to music was so profound but his brilliance hasn't yet received the recognition it truly deserves. Even if the electronic music legends of our time have been hard core loyalists.

On Sunday, 7th December, 7 pm onwards, we will listen to some of the albums from the skintone edition, including my favourite, Sakura. For me, his music has that transcendental quality that reminds one of a hypothetical situation of Pink Floyd going electronic. But Yokota is a league of his own and one needs to experience it to believe it.

Please book your calenders and show up for this y'all!
P.S. the listening room can only hold 15 patrons, so please come on time. Cheers!

FTR becomes a bakery this Sunday!!!10am onwards As a throwback to our roots in fermentation and baking (anyone remembers...
22/11/2025

FTR becomes a bakery this Sunday!!!
10am onwards

As a throwback to our roots in fermentation and baking (anyone remembers Ferment-Station ?) ,we thought it will be a fun exercise to imagine what would have happened if we had continued down that path. Thus, the pop up bakery was born. For one day, we forget everything and become a coffee and breakfast place.

There will be a bread store for our beloved sourdough loaves, sweet and savoury breakfast plates that we have been trying out and of course some good coffee. Not to mention, a beautiful selection of wines to set you in the mood for the day.
All of this accompanied with the trademark charm of our team 😬

Join us to celebrate this experiment in a shaded Panjim courtyard, Sunday morning.

17/11/2025

House Bacon.
Prepping for an exciting week ahead. Sneak peak of what's coming this Sunday, 23 November. Stay tuned 🐷

02/11/2025

Being sustainable is not just an organic tag or a declaration. It is doing what makes environmental sense in the context you are given.

Real sustainability is far quieter and way less photogenic. Whether it's architecture, or restaurants or even daily life, it needs to be woven into every decision and the system of things.

Here we take our daily waste, and after sorting out stuff to make various stocks, we just blend all vegetable waste with water and feed it to plants. Like an in-pot compost system.

This way we produce a lot less waste and honour the full cycle of ingredients.

Dry aged fish. Having access to good seafood year around is a luxury we Goans have. Having said that, the flavour of fi...
01/08/2025

Dry aged fish.

Having access to good seafood year around is a luxury we Goans have. Having said that, the flavour of fish just depends and becomes more rich with ageing.

Look at the cut of Chonak above. It screams intensity.

The texture is improved a lot as well. It has remnants of katsubushi without the smokiness. To add a little buttery sweetness, the fillet gets cured in lacto-koji before getting seared and served. Koji cures work really well with delicate meats like fish. It has a subtle effect on flavour that balances superbly well with sea water fish.

This year's tasting menu at FTR is all about seafood! Developing a tasting menu every year has been an opportunity for m...
15/04/2025

This year's tasting menu at FTR is all about seafood!

Developing a tasting menu every year has been an opportunity for me and my team to develop as chefs and push the boundaries of our knowledge and techniques.

With this menu, I really wanted to explore a different way of looking at the rich, varied, every day set of resources Goa has to offer. The idea was to bring out the best of what each ingredient has to offer. Just like our last menu, we have taken one ingredient and tried to figure out the most pleasing and honest way to enjoy it.

My Bauhaus-ian architecture background had always instilled the idea of "honesty of materials" in design. This menu is all about "Honesty of Ingredients". A delicate set of dishes that are true to its nature. Right from sourcing to cooking (or in most of the dishes, not cooking), preparation and presentation.

We promise you this will be a refreshing and a new take at consuming all the ingredients above that have been ubiquitous throughout Goa.

The menu will run on pre-booked basis on Tuesday and Friday evenings. DM us to book a slot. We don't like reservations, but since we have to put these dishes from water-body to table the same day to retain freshness, we need some prior intimation.

Whenever we are trying something new, i go on a frenzy and want everyone to try it out. This is, I think, just before th...
06/10/2024

Whenever we are trying something new, i go on a frenzy and want everyone to try it out. This is, I think, just before the official launch of our tasting menu.
Like hey! You're a vegetarian, come let me feed you. Oh hello boxing coach, time to try out some new stuff. Ah, you just walked in, you gotta eat this. I must have asked every person i met in those early weeks to come for trials 😅 And as always there's . He has now learnt to not even ask. If I am trying something, it gets put on his table.

Address

H No 49, Mala, Fontainhas
Panjim
403001

Opening Hours

Monday 7pm - 11pm
Tuesday 7pm - 11pm
Wednesday 7pm - 11pm
Thursday 7pm - 11pm
Friday 7pm - 11pm
Saturday 7pm - 11pm

Telephone

+917507472587

Website

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