Nouma is a rooftop cocktail and kitchen in Udaipur, built around the hours after five. Its curves come from the Aravallis, its warmth from the sun and its energy from a wood fire. The result is a place meant for the city’s young social crowd and for travellers and for anyone who wants to meet, unwind or celebrate without hurrying off.
The idea began on the road. Nouma’s founder has 13 years in hospitality, and he and his wife kept finding restaurants and bars where food, cocktails, music and atmosphere came together. They kept asking the same thing: why don’t we have a place like this in Udaipur? Nouma is their answer. They wanted somewhere to catch the sunset, settle in with a drink, share good food and let the evening unfold.
The menu is rooted in Indian flavours, with ideas from cuisines and ingredients elsewhere. It runs from small plates to hearty mains, pastas and wood-fired pizzas. The Truffle Mushroom Galouti, Smoked Burrata Lababdar and Laal Maas Pocket sit alongside Gochujang Chicken Wings, Candy Pasta and the Hot Picante Pizza. The chef’s approach is to balance the familiar with a contemporary touch, and the dishes are made for sharing.
The cocktails follow the same logic. The bar works with clarification, infusions and house cordials, and each drink is meant to tell a story. Pichola Reflection, a clarified cocktail, takes its fruity and floral notes from the calm of Lake Pichola. Laal Maas turns the Rajasthani dish into a whisky cocktail with warmth and a little smoke. Tandoori Tomato is a clarified gin drink built on roasted, smoky, spicy and botanical notes.
The space carries the same thinking. Arched openings frame the terrace, the bar glows under sculpted lights, and the name appears in both English and Devanagari.
Nouma is not simply somewhere to eat or drink. It is a place to be, and to stay awhile.
Jhanvi Arora (Creative Lead)
About the Author– “Jhanvi writes at the intersection of flavor and feeling, where every dish is a story and every setting, an art. With a sharp palate for detail, she serves the F&B world one well-seasoned narrative at a time.”