Started with one draught and a bet.

DB 66 opened in Mohali with a simple idea: age beer the slow way, in real wood, and cook food that's just as unhurried. No shortcuts, no rush — some of what we pour has been resting since before the current menu was written.

Every draught we use has a past life, and it lends the beer inside it a character you can't brew in stainless steel. The kitchen was built to keep up: scratch-made, and built around whatever's pouring that week.