Does The Sanctuary Bar And Kitchen Goa Offer Vegan Options?

Bright sunlit patios and a playlist that slides from surf rock to mellow bossa nova — that’s the vibe that always puts me in the mood to order boldly at the Sanctuary Bar and Kitchen in Goa. For me the true signatures there are seafood-forward: the Goan fish curry is a velvety, coconut-rich classic with tamarind tang that tastes like the coast itself, and their prawn balchao (a sweet-spicy pickled prawn) punches just the right nostalgic card for anyone who grew up on coastal spice. Don’t skip the crab curry when it’s on the chalkboard; the meat is sweet and the spice mix leans toward toasted seeds and warm aromatics rather than just heat. Evenings there call for sharing plates — think crisp fish fry with a coconut crust, buttery garlic prawns, and a fiery recheado that’s perfect with a cold beer or a kokum-based cocktail. On the sweeter side, their take on bebinca is dense, caramelized, and exactly the kind of finish I crave after a big seafood spread. I also love pairing food with their house twists on local drinks: a sol kadi or a feni cocktail that isn’t afraid to play with herbs and citrus. Overall, the menu leans on fresh catch, balanced spices, and coastal comfort; every time I leave I’m already thinking about the next round of curries and that last spoonful of bebinca.

Golden hour on the seafront makes me check the clock and plan where to eat, and Sanctuary Bar and Kitchen Goa is one of those places I time perfectly. Their regular opening pattern is easy to remember: Monday to Thursday they open at 11:00 AM and close at 11:00 PM. On Fridays and Saturdays they stretch later for night owls, staying open until 12:30 AM. Sundays are a little friendlier for lazy mornings — they open at 10:00 AM and close at 11:00 PM, with a proper brunch vibe earlier in the day. The kitchen follows a slightly narrower window: typically it starts service around 11:30 AM on weekdays and runs until about 10:30 PM. On Sundays the kitchen opens with the place at 10:00 AM to serve brunch until 3:00 PM, then resumes regular lunch/dinner service; generally the kitchen stops taking orders about 30–45 minutes before the bar closes. They often have a weekday happy hour from roughly 5:00–7:00 PM and live music or DJ sets on weekend nights, which is why the later closing on Friday and Saturday makes sense. I like planning around the kitchen times so you don’t miss the mains. If you pop in for an early dinner on weekdays, aim to be there before 9:30 PM to avoid rushed last orders. Personally, sipping a cold drink during that sunset hour while the chef is still plating feels like a small Goa ritual I never get tired of.

Walking into The Sanctuary Bar and Kitchen in Goa felt like stepping into a place where you can splurge or keep things pleasantly affordable depending on your mood. From what I paid and what I saw on other tables, mains generally sit between ₹400 and ₹900 — think hearty burgers, seafood plates, or a nice pasta. Starters and small plates are usually ₹250–₹550, which makes sharing easy and wallet-friendly if you want to sample a lot. Cocktails are one of the pricier draws: expect about ₹350–₹700 each, while mocktails and soft drinks are much cheaper, around ₹150–₹300. Beers typically range from ₹150 to ₹350 depending on draft or bottled options. If you’re planning a more indulgent evening, the sharing platters or signature dishes plus several rounds of cocktails can push a couple to ₹1,800–₹3,500 total. For solo diners or groups sticking to mains and a drink or two, a budget of ₹600–₹1,200 per person is reasonable. Keep in mind that Goa’s tourist season and special events (live music nights, DJ sets) can bump prices slightly and popular weekends may fill up fast. Practical tip: check if they have happy hour timings or set menus on weekdays — that can cut costs in half for drinks. Also remember bills in Goa often include GST and sometimes a service charge, so add ~10–12% on top of menu prices. Overall, it’s a spot where you can treat yourself without completely breaking the bank, and the vibe is worth the little premium in my book.

Booking a table at The Sanctuary Bar and Kitchen in Goa is something I treat like planning a little mini-adventure; I want the best seat and the least stress. I usually start by checking their official website or their Google listing to see if they have an online reservation form — that’s often the fastest route. If there’s a WhatsApp contact or phone number listed, I prefer sending a quick message that includes date, time, party size, and any seating preference (terrace, inside, by the bar). A short, friendly message like ‘Hi, I’d like to reserve a table for four on Saturday at 8pm — any outside seating available?’ usually gets a quick reply. During peak season or long weekends I’ll book several days ahead and confirm 24 hours before; they sometimes ask for a deposit for large groups or special arrangements, so be prepared. I always follow up on the day with a confirmation message and include any dietary needs or celebration notes (birthday cake, etc.). If you need a private area or want a particular table, saying so early helps — they’ll tell you if it’s possible or if there are extra charges. Walk-ins can work on quieter weekdays but I don’t leave it to chance for dinner or sunset views. Arrive a few minutes early, call if you’re running late, and if plans change cancel politely so someone else can take the slot. I’ve had lovely nights there from doing this little extra effort — it makes the meal feel like a planned treat rather than a scramble.

Can't resist telling you about this one — the Sanctuary Bar and Kitchen in Goa basically turns into a little live-music hub most of the week. In my experience their core rhythm is: midweek acoustic vibes and weekend full-band energy. Typically, acoustic and singer-songwriter nights happen on Wednesdays and Thursdays, starting around 7:30–8:00 pm and winding down by 10:00 pm. Those nights are perfect for chill conversation, tasty cocktails, and discovering local talent. Friday and Saturday are when they ramp up: bands, louder sets, and a proper late-night crowd from about 9:00 pm to midnight or later. I’ve seen everything from indie rock to funk and even a reggae night slip in there. Sundays are a softer affair — they often run an afternoon jazz or unplugged session around 1:00–4:00 pm that pairs wonderfully with a lazy Goa brunch. They also host monthly special events: the first Friday jam night where folks drop in to play, and a monthly singer-songwriter spotlight on the last Sunday. Practical tip from my outings: there’s sometimes a small cover on weekends and special nights, and seating fills up fast, so I usually reserve a table via their number or DM them on Instagram. Between the food, the friendly vibe, and the music, I always leave feeling like I found a little living room for the city — great nights every time.

Bright sunlight and clinking plates set the mood when I stepped into Gypsy Restaurant in Jodhpur, and honestly the veggie spread felt like a comforting hug. I found their menu to be very friendly to vegetarian eaters — a lot of classic Rajasthani and North Indian dishes that are naturally meat-free. Think hearty dal, seasonal sabzis, rotis (including bajra or millet roti on request), and thali options that let you sample several preparations at once. From my experience, staff were used to handling dietary requests, so vegan tweaks (like skipping ghee or cream) were usually easy to arrange if you just asked politely. Diving into specifics, there are a few dishes that are vegetarian by default but may contain dairy unless you request otherwise: dal baati churma tastes iconic but often comes with ghee; gatte ki sabzi traditionally uses a yogurt-based gravy; sweets and some gravies can have cream or butter. On the flip side, some regional items — ker sangri (a dried berry-and-bean desert vegetable mix) and many plain vegetable curries — are frequently vegan as prepared. If you want a safe play, a customized veg thali with plain dal, dry vegetable, salad, rice, and rotis usually works perfectly; ask for oil-only cooking and no ghee on the rotis. I also found snack items like mirchi vada or kachori to be vegetarian, though the pastry or filling can sometimes have dairy, so a quick check helps. Practical tip: use simple phrases like 'no ghee' or 'bina dudh ke' if you want to be clear. The servers seem accommodating and will often suggest alternatives if a dish normally contains dairy. I liked that the place balanced traditional flavors with flexibility — I left full, happy, and already thinking about which vegetarian dish to order next time. It’s a solid spot if you prefer veg food and don’t mind asking for small tweaks.

Walking into Tsuki Sushi Bar I got that little jolt of hope every time I spot a menu that actually cares about plant-based diners. Their menu clearly lists several vegan-friendly options and the staff were happy to point out what could be made plant-based. I ordered a few items that were genuinely creative — a sweet potato tempura roll dressed with a tangy vegan mayo, an inari pocket stuffed with seasoned rice and pickles, and what they call a shiitake nigiri where the mushroom is glazed in a soy-yuzu reduction. The presentation felt thoughtful, not like an afterthought. What I really liked was how flexible the chefs were. I asked them to swap out mayo and ask for kombu dashi in the miso soup instead of any fish stock, and they were cool with it. They also had classic safe bets like cucumber rolls, avocado, oshinko, edamame, seaweed salad, and a gorgeous marinated mushroom sashimi that tasted smoky and substantial. If you’re craving texture, try their tempura vegetables or ask if they can do a marinated king oyster 'scallop' — it’s one of their little vegan experiments that worked for me. If you care about cross-contamination, mention it when you order; they offered to prepare things separately. Bottom line: Tsuki isn’t just tolerating plant-based requests, they’re adding flavor and creativity to them — I left impressed and already planning my next visit for more of that mushroom nigiri vibe.

If you’re planning a night out in Fairmont and eyeing Onyx, I’d say it’s worth calling ahead — they tend to be flexible and happy to work with dietary requests. From my visits and what I’ve seen online, Onyx isn’t a strictly vegan spot, but it’s the kind of modern restaurant that offers seasonal plates and sides which can often be adjusted. Think salads without cheese, roasted or grilled vegetables, simple starches dressed in olive oil and herbs, and sometimes vegetable-forward starters that can be made vegan by swapping butter or cream. I’ve had success asking servers to remove dairy or swap dressings at places like this, and the kitchen usually obliges without drama. One practical trick I use is asking for the server’s recommendation of dishes that are easiest to adapt — they’ll often point to a grain bowl, a composed salad, or a vegetable plate. If you can, check the current menu on their website or social pages before you go; many restaurants post seasonal menus and you might spot a vegan-friendly appetizer or side that would make a full meal. For dessert, don’t be surprised if options are limited, but sorbet or a fruit plate is a reliable fallback. Also mention any strict allergies or avoidance of butter/ghee, because chefs sometimes use butter in finishing. I like to leave a little buffer in my expectations — Onyx feels like a place where staff care about the guest experience, so with a friendly heads-up they’ll usually be cooperative. If you’re planning something specific (a birthday or larger group), calling a day ahead gives them time to prepare a vegan main or confirm which dishes can be swapped. Worst case, there are always solid nearby cafes or grocery options in Fairmont if you want a guaranteed vegan spread, but honestly, I’d give Onyx a try and talk to the server — you might be pleasantly surprised.

Bright, herb-forward flavors and plenty of olive oil are practically built into the DNA of Mediterranean places, and Turkuaz Kitchen is no exception — they do offer a nice range of vegan-friendly dishes. I dug into their menu a few times and found that the meze section is a vegan goldmine: hummus, baba ghanoush, dolmas (stuffed grape leaves often filled with herbed rice), smoky roasted eggplant spreads, and a spicy tomato 'ezme' that pairs perfectly with warm flatbread. Salads like tabbouleh and a simple shepherd’s salad (tomato, cucumber, parsley, lemon, and olive oil) feel fresh and substantial, and there’s usually a lentil soup on rotation that can be vegan if it’s made with vegetable stock instead of butter or meat stock. For heartier mains, I’ve seen 'imam bayildi' (eggplant stuffed with onion, tomato, and garlic and slow-cooked in olive oil) and plates of grilled seasonal vegetables or a bulgur pilaf that’s sometimes vegan-friendly if clarified butter isn’t used. Falafel is a safe bet when available, and some places will assemble a vegan mezze platter combining several of these items — perfect for sharing. A practical tip I’ve used: ask them to hold yogurt, cheese, or any butter finishes and to confirm broths and dressings. In my visits they were pretty accommodating and could swap in olive oil or lemon dressing in place of dairy. Dessert-wise, traditional baklava is usually out for strict vegans because of butter and sometimes honey, but many Mediterranean spots offer sorbets or seasonal fruit that work nicely. I like pairing these plates with strong Turkish tea at the end of the meal; it cleanses the palate and keeps the overall experience light. Overall, if you’re craving genuine Mediterranean flavors with a plant-based twist, Turkuaz Kitchen delivers a comfortable variety — I always leave satisfied and already thinking about the next mezze to try.

Oh, I was just at My Brother's Restaurant last week! Their menu actually surprised me—it's way more inclusive than I expected. They have this amazing jackfruit tacos dish that's fully vegan, and the texture is eerily similar to pulled pork. The chef told me they marinate it for hours in this smoky sauce. Even the desserts have options; their coconut milk panna cotta is a must-try. What really stood out was how they label everything—little leaf icons for vegan items, making it super easy to spot. I overheard the staff explaining modifications too, like swapping cheese for avocado in salads. Feels like they put real thought into catering to different diets without making it an afterthought.