Bar culture has changed in a big way. In 2025, a bar is no longer just a place for a drink. It has become a place where people go for an experience. Each bar has its own idea. Some have a theme. Some focus on music. Others are about how drinks are made. People now choose a bar because of how it feels as much as what it serves.
Many bars tell a story. Some take guests back in time. Some make them feel like they are in another part of the world. Some focus on local flavours. There is something for everyone. A person who loves cocktails will find bars that experiment with taste. A beer fan will find bars that brew on site. Those who enjoy a good view or music will find a place that suits them. In 2025, people want to explore. They want nights that are lively, fun, and full of memories. Bars have become spaces to meet, talk, and enjoy something new.
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1. Speakeasy Bars – Hidden Gems Behind Secret Doors
Speakeasy bars are all about mystery and charm. These bars are often hidden. Some are behind a bookshelf. Some are in the basement of an old house. Many are marked only with a small sign. Guests often need a password or a secret entry to get in. Once inside, the look and feel is like a step back in time. These bars take inspiration from the 1920s, during the prohibition era in the United States. The lights are low. The seating is soft and cosy. Old style jazz music or blues fills the room. Every drink is made with a lot of care. Bartenders focus on making each cocktail stand out with a twist in flavour. The focus here is on the experience, not just the drink. People enjoy speakeasy bars because they feel private. It is a space away from the crowd. It feels special and personal. Many visitors say these bars are perfect for a quiet date or an evening with close friends. In 2025, speakeasy bars are expected to become even more creative. More bars will open with secret themes, unusual locations, and classic drinks that bring back the charm of another time.
2. Rooftop Bars – Sipping with a Skyline View
Rooftop bars give people a mix of fresh air, open space, and good views. These bars are built high, often on top of hotels or office buildings. Guests come for the sights as much as the drinks. At sunset, the city turns golden. As the evening grows, the lights from the streets below make the view even more striking. Rooftop bars offer a calm and stylish setting. They have lounge-style seating and often soft music in the background. Many rooftop bars now have live music. Some invite DJs and plan special nights with themes. Food here is light, with finger snacks and easy plates. Drinks are served with style, from classic cocktails to modern mixes. People love these bars because the view makes the night feel special. They are popular with both locals and tourists. These spaces are good for a casual evening with friends, for small celebrations, or even for quiet solo time. In 2025, many rooftop bars are going a step further. Some have added small art spaces, a pop-up kitchen, or a DJ deck so that there is always something new to enjoy while looking out at the city skyline.
3. Craft Cocktail Bars – Science in a Glass
Craft cocktail bars are made for people who enjoy new tastes and fine details. In these bars, drinks are not simple. They are built carefully, step by step. Every part of the drink matters, from the glass to the garnish. Bartenders here are also artists. They try new ideas with flavours and looks. Guests can expect to see smoke, foam, and even drinks made using science. Some of these bars follow methods like molecular gastronomy. It makes the drink look and taste different from anything people have tried before. These bars use fresh herbs, fruits, and spices. Every sip has layers of taste. People who come here enjoy watching the bartenders at work. It is like a show. These bars focus on a slow and thoughtful way of drinking. They are also places where people come to talk and enjoy time with friends. Craft cocktail bars are becoming popular because they offer something unique. They make drinking an experience. In 2025, these bars are trying even more creative styles. Some bars now have menus that change with the season. Others build drinks inspired by art, food, or travel stories.
Know more: How to Pair Indian Food with the Right Alcohol: A Desi Guide to Perfect
4. Tapas & Wine Bars – A European Affair
Tapas and wine bars bring a small piece of Spain and Europe into the city. These bars have a calm and warm setting. Guests enjoy small plates of food called tapas. These plates have a mix of tastes. There may be cheeses, bread, olives, roasted vegetables, or thin slices of meat. The drinks here focus on wine. Many bars offer a large list of wines from different regions. Guests often come to try a tasting, where they sample different wines and learn about them. Tapas and wine bars are about slow evenings. People come to talk, share food, and spend a long time at the table. It is not about rushing. It is about enjoying each taste. These bars are becoming popular in cities that love global food experiences. People find them perfect for dates or a relaxed evening with friends. Some of these bars also hold small events like wine and cheese pairings or classes about wine. In 2025, tapas and wine bars are growing because they offer both food and drink in a simple and stylish way. They give people a feeling of Europe without having to travel far.
5. Microbrewery Bars – Where Beer is Born
Microbrewery bars are loved by beer fans. These bars make beer in small batches on site. Guests can see the big tanks where the beer is brewed. The beer here is fresh because it is made right there. Each microbrewery has its own taste and style. Some offer light beers with smooth flavours. Others make strong stouts or bitter ales. Many offer a tasting set so guests can try a few types before picking one. These bars are for people who enjoy learning about beer. Guests can also talk to the people who make it. It makes the drink feel more personal. Some microbrewery bars serve food that goes well with beer, like fries, grilled meats, or soft pretzels. In 2025, microbreweries are adding even more variety. Some now make ciders or kombucha along with beer. People come here to try something different. Microbreweries are also good for groups. They often have big seating areas and a casual, easy mood. They are a place to sit back and enjoy fresh flavours. For many, this type of bar is the best way to explore drinks that are new and local.
6. Karaoke Bars – Sing, Sip, Repeat
Karaoke bars are made for fun and music. These places are not about how good someone can sing. They are about joining in and enjoying the moment. Most karaoke bars have two types of spaces. Some have private rooms for small groups. These rooms are perfect for friends who want to sing without a crowd. Others have a stage where anyone can sing in front of the bar. Guests pick their favourite songs from a long list and then sing with the music. Drinks are a big part of the night. These bars often serve cocktails and simple snacks. The food is light because people come mainly to sing and enjoy. The sound of music, clapping, and laughter fills these places. In 2025, karaoke bars are changing. Many have added themes like old 90s songs, K-pop nights, or rock music evenings. Some even have contests where the best singers win small prizes. These bars are popular with groups because they bring people together. Friends come here to spend a lively evening. For many, karaoke bars are a break from regular bars because they offer an activity along with food and drinks.
7. Theme-Based Bars – Escape to Another World
Theme-based bars are creative spaces where design and drinks come together. Everything in these bars follows one idea. It can be a film, a book, a period in history, or a fantasy world. Some are designed like a rainforest, with green plants and wooden walls. Some look like a library with books and old furniture. Others may take inspiration from outer space with shiny silver décor and lights. The experience starts the moment guests walk in. Even the menu is linked to the theme. Drinks often have names that fit the idea. People visit these bars to feel like they have stepped into a different world. They are a favourite for people who like taking photos because every corner looks unique. Many guests choose these bars for special evenings because they are more than a place to drink. They create a full mood. In 2025, these bars are becoming more detailed. Designers are adding interactive features, costumes, and events. It makes the visit more engaging. Theme-based bars are perfect for someone looking for something different. They are a mix of art, design, and social life.
Also check: Is Beer Good for Your Health? Here's the Truth You Should Know
8. Sports Bars – Game On, Beer in Hand
Sports bars are full of energy. These bars are made for people who enjoy watching games with friends. The first thing anyone notices when entering a sports bar is the big screens. Matches play live, and the sound of cheers fills the room. The mood is lively and casual. The menu is simple and made for easy eating. Burgers, sandwiches, fries, and snacks are favourites here. Drinks include beer, cocktails, and soft drinks. Groups come to watch football, cricket, or basketball together. It feels like watching in a stadium but with more comfort. These bars are also adding more fun. Many now have pool tables, dart boards, and even small game corners. It means people can play while they wait for the game to start. In 2025, sports bars are growing as social spaces. People meet here to share the joy of a game. It is a place where strangers often end up talking to each other because of the same team. Sports bars are a good choice for anyone who loves the excitement of a crowd and wants food and drinks to go with it. Many sports bars now also add interactive games like pool tables and darts. They are more than just places to watch; they are places to play.
9. Beach or Tiki Bars – Tropical Vibes in the City
Tiki bars bring a holiday mood without leaving the city. They are made to look like an island. Inside, there are bamboo chairs, colourful lights, and wooden counters. Some have sand floors, surfboards, and tropical plants. The drinks here are fruity and colourful. Cocktails with pineapple, coconut, or rum are popular choices. These drinks are often served in fancy glasses, sometimes with small umbrellas or fruit on top. The food in tiki bars is light. It can be seafood, grilled dishes, or fresh fruit plates. The music adds to the mood. Often, soft island beats or beach-inspired tunes play in the background. In 2025, tiki bars are becoming common even in cities far from the coast. People like them because they feel like a short vacation after a long day. They are ideal for relaxed evenings or parties. Friends often come here to celebrate birthdays or special nights. The whole setup is casual. It lets people feel free and unwind. A tiki bar is a good escape for anyone who loves beach vibes but cannot travel.
10. Sober & Zero-Alcohol Bars – All Fun, No Hangover
Zero-alcohol bars are for people who enjoy social life but do not drink alcohol. These bars focus on drinks without alcohol. The drinks look just as stylish as cocktails. They are made with fruits, herbs, spices, and natural mixers. Guests enjoy drinks that taste new and refreshing but do not have alcohol in them. Many of these bars also serve juices, teas, or healthy blends. The atmosphere is calm. It is a place for people who want to enjoy time with friends but also take care of their health. These bars have become more popular as more people choose wellness. They show that a good time does not always need alcohol. In 2025, zero-alcohol bars are adding more creative drinks. Some now have menus with mood-boosting ingredients. These include herbs that help with focus or relaxation. People like these bars because they can enjoy the same social mood without worrying about a hangover. These bars also welcome people of all ages. They are a fresh option in the bar world for a new way of spending time.
Check more: Types of Liquor Licenses: Which One Do You Need for Your Business?
Wine vs Beer: What Sets Them Apart (And What Your Tastebuds Say About You)
2025’s Most Talked-About Bar Trends
- Bars are now more about experiences than just drinks.
- Storytelling is key. Every menu has a theme.
- Zero-alcohol drinks are no longer boring.
Closing Thought
Bars in 2025 are more than a place to sit and drink. They have become part of how people spend their evenings. Each type offers its own mood. Some give peace and quiet. Others are full of music and cheer. There are places for those who enjoy food with drinks. There are also places for those who just want to watch a game or try a new taste. This change has made going out more interesting. It is no longer about what is in the glass. It is about how the whole place makes someone feel. People now look for spaces that give them good times and good memories. A night at a bar is now an experience to remember.
The market for Bars across the globe is ever-expanding. Taking a Bar franchise is one of the safest routes for starting an entrepreneurial journey in the Bar business. A franchise system gives enormous experience and expertise in every single part of owning the Bar business. This helps a Franchise Owner take safer routes of owning a Bar business wherein each step of the business is verified, tried, and tested and has a validation of success which the Brand gives the Franchise entrepreneur, who would otherwise be susceptible to errors in the business. Thus, the success rate of Franchisee businesses in India has always been much higher than that of standalone bars and restaurants.
The Studs, India’s Most successful Sports Bar Brand and one of the most profitable, and well-supported Franchise outlets networks - having a presence in over 7 states in India and Outlet presence across 15 locations – operates a successful Bar Franchise model for the last many years. Today, we hear from their Co-Founders – Miten Shah and Abhilash Menon, what are the 5 most important tips for Restaurant owners when taking a Bar franchise.
As a brand, there are several tips we can share with restaurant owners who are interested in taking up our brand's bar franchise. Here are some suggestions:
Understanding the Concept: Before taking up a bar franchise, restaurant owners should thoroughly understand the brand they will be joining hands with. This includes understanding what and how is the brand having its unique business proposition and its innovative concept, along with the brand's values, mission, and menu offerings. They should also familiarize themselves with the brand owners, brand operations manual, and brand standards. Once the owner is acquainted with the brand – they can easily understand the modalities of business and its operations, helping them decide on the Bar brand easily.
Location: The success of a bar franchise largely depends heavily on its location. Restaurant owners should carefully research potential locations and ensure they are in high-traffic areas that are easily accessible. The right bar brand is the one that can guide the prospective franchise owner on the market area to target, its adaptability, and the right real estate costs to bear. Also, the brand should assist the owner in the screening of location agreements, and paperwork to help protect the owner from the risks that he can mitigate due to the experience of the Bar brand and their expertise. The Studs brand assists each of its Franchisees in location guidance, the right selection of property, license guidance, agreement assistance, and much more.
Support: Entrepreneurs looking for a Bar franchise are seeking not only the brand but also its constant support and guidance to run the business successfully. To achieve the right experience at the outlet level, the entrepreneur should join hands with the brand which believes that each division of the Bar shall be highly functional and efficiently, be managed with the right expertise for each department, and be monitored to achieve the desired departmental objectives. In this endeavour – The Studs Group helps each outlet with a Large Scale operational management Planning, execution monitoring, necessary supervision, training and troubleshooting to help each Franchise run the business in a smooth manner, thus enabling to ensure each outlet delivers the Studs experience at the end of the customer endpoint funnel.
Investment: Understanding the investment of the Bar franchise is another important aspect of choosing the right franchise. Bar franchisees investment can range from 1.5 Cr to a stooping 10 Crores as well. Depending upon various factors such as brand, size, scale, area, location, cost of license and such other aspects such as what and how much area of flexibility does the brand provide each individual owner in the process of setting up the bar.
Brand Standards: Bar franchise industry is wide and has been a mix of professional and un-professional brands in terms of having standards of operations and management. A right bar franchise selection has to undergo a lot of study into how the brand manages each department of Food, Drinks, Inventory, Staffing, Billing, Software etc. and how they operate and manage the SOP’s of each of the departments. SOP’s, Recipe Standardisation and following best industry practices by the brand’s is one of the important decision making factor in selection of the Bar franchise.
India’s home-grown sports bar - The Studs has opened its doors in Thane in partnership with young hospitality entrepreneurs Akhilesh Kulkarni & Anupam Kulkarni.
The Studs Chain of bars was founded by Miten Shah & Abhilash Menon in Mumbai in 2017 and has grown to expand its presence across India with over 15 outlets across the length and breadth of India.
The Bar and Lounge brand began as a one-of-its-kind bar geared toward offering a high-energy environment for sports enthusiasts and has eventually turned into an easy-going place providing a holistic experience thus gearing popularity amongst its patrons.
“We had many patrons, coming from Thane and Mulund to the other outlets of The Studs and hence wanted to bring in The Studs experience to them. The brand envisions filling the dearth of a Mega Sports Bar & Casual Dining Destination in this part of the city,” shared the founders.
Standing tall over 2000 sq feet area, this outlet is designed by renowned F&B and restaurant architect Kunal Mistry from Kunal & Associates. The outlet unveils a ground floor along with an added flair of the mezzanine. The interiors are a well-balanced melange of Victorian era moulding, live wedge wooden tables, pure camel leather semi chesterfield sofas at the entry along with the contemporary high stool bar chairs and tables.
Taking on the spirit of sports, the 21 feet-bricked walls adorn TVs, jersey frames and a sports merchandise shelf filled with EPL team scarfs, key chains, mugs and football for sale on retail prices with well-balanced neon signage spread out that reflects the Charleston anecdote blue walls. The side walls also have an array of classic world-sporting iconic moment captures beautifully framed and collaged on the wall towards the mezzanine.
The menu co-curated by the dynamic duo - Chef Dhiraj Dalvi and Chef Talat Fatima is designed to cater to the diverse tastes of its clientele while being consistent with its overall theme. Whether you're looking for finger foods, shareable platters, or innovative "fun food" concepts, there's something for everyone. The menu draws inspiration from the world's street food, which is universally enjoyed during sporting events or casual conversations along with comforting, home-style dishes that are sure to satisfy. And, of course, the dessert selection is not to be missed.
The brightly lit bar offers an unmissable variety of beverage choices ranging from tap beer to pints to blended whiskey, single malts, vodka wine and Classic cocktails served with Studs Twist, dedicated to different athletic races of the Olympics.
Indian nightlife has always been known for its vibrant and exciting entertainment. From bustling discotheques to glamorous clubs, it's easy to see why Indian cities are some of the most sought-after destinations in the world. However, as the nightlife scene continues to evolve, there is a growing demand for premium hospitality experiences. As more people look for unique and memorable experiences, they are increasingly gravitating toward establishments that offer top-notch services and facilities. Whether you're looking for a luxurious escape or a night out with friends, there are plenty of options to choose from. From opulent five-star hotels to buzzing nightclubs, there's something for everyone.
Driven by Experience
In a world where people are constantly on the go, many people are looking for experiences that offer a sense of luxury and relaxation. This can be attributed to a number of factors. For starters, India is a growing economy and more people are thriving towards luxury items and experiences. Additionally, the country's millennials and gen-Zs are increasingly looking for ways to escape the everyday grind and enjoy a night out. In addition to traditional nightlife destinations like bars and clubs, there are now a number of luxury spa and restaurant options that are opening up all over the country. These new venues are offering much more than just a place to drink and dance. They are creating complete packages that include everything from valet parking and VIP tables to gourmet food and top-shelf liquor. And they are catering to a wide range of tastes, with some clubs specializing in hip hop, Bollywood, or EDM music, and others offering a more traditional nightclub experience. The rise of premium hospitality experiences in Indian nightlife is a welcome trend that will benefit both the industry and its customers.
Something for every Occasion
With the new-age international designs and experiences, guests can enjoy a truly unique and memorable night out. From chic rooftop bars to luxurious nightclubs, there is something for everyone to enjoy. With world-class service and amenities, these venues offer an unforgettable experience that is sure to leave a lasting impression. In recent years, there has been a growing appreciation for premium products and experiences in India. This is especially true in the nightlife scene, where people are increasingly willing to pay a premium for hospitality experiences that offer value for money. One of the main reasons for this shift is the growing number of young professionals in India who are looking for ways to unwind and relax after a long week at work. They want to enjoy their weekends and holidays and are willing to spend more on experiences that will make them happy. Another reason for the growing popularity of premium hospitality experiences is the changing mindset of Indian consumers. There is a growing belief that it is better to spend more on quality experiences than on material possessions. This is particularly true for younger generations, who are more likely to value memories and experiences over material things.
Safety at its Peak
Another contributing factor to this inclination is that these new-age clubs are bringing extended operating hours, giving partygoers plenty of reasons to celebrate. With the in-house security and bouncer staff to keep the crowd enjoying and eliminating or suppressing any unpleasant situation, the local law and order bodies are also always on their toes to tackle any unlawful incident. This gives the partygoers a sense of being safe at any hour of the night and pushes them to enjoy the vibe to its fullest. Nowadays there are many platforms like Yelp, Foursquare, and Google Maps that allow users to discover places with ratings and reviews from other users and get a proper insight into the vibe and ambiance of the place. This can be extremely helpful when trying to find a new place to go out for a night in the town.
So, if you're looking to make the most of your weekend or holiday, or whether you're looking for a luxurious evening out or just a fun night with friends consider opting for a premium hospitality experience. You won't be disappointed with its vibrant culture and amazing nightlife scene. You're sure to have a memorable time, and you may even find that it's worth every rupee. So, what are you waiting for? Get ready to explore the best of Indian nightlife and have an incredible time!
After successful stint in Delhi and Mumbai, Toy Room Kolkata is the highly anticipated latest addition to the global A-list nightlife brand Toy Room.
Present in eight different countries, Toy Room is one of the biggest and hottest UK-based international entertainment brands with outposts already operating in London, Dubai, Istanbul, Rome, Mykonos, Athens, Sao Paulo and now India.
The brand has recently opened its door in the City of Joy on 28th December 2022. Housed within the beautiful, vibrant and stylish heritage building Galleria 1910 on Camac Street one of Kolkata’s most cosmopolitan and premium destinations, Toy Room Kolkata has finally brought its brand of playful naughtiness and celebrity glamour to the city’s nightlife scene.
Brought to India by hospitality entrepreneur Ashish Begwani & Akshay Anand, the first outpost opened in New Delhi. Prasan Chawla joined the group last year and then they launched Toy Room Mumbai. Both these outlets have been a huge success and have left party goers in complete awe which makes them come back every weekend for more.
Toy Room Kolkata delivered an upscale nightclub experience with a focus on premium hospitality, while still retaining its brand of provocative playfulness, which has made the brand a worldwide sensation. The brand is internationally known for placing children’s toys and imagery in an entertaining setting for adults, that brings together the notion of innocence alongside deviant party behaviour.
The space has a sq. Ft of 6000 with quirky touch points and exceptionally instagrammable walls, which is uniquely conceptualised and designed to be a high energy bar that progresses into a hip nightclub as the night sets in. With a 350-person capacity the venue has sleek luxe interiors including metal and rose gold fixtures and fittings, reflective mirrors and leather seating. Local touches have been reflected throughout the venue with one-of-a-kind customised art works from young and budding Indian artists. With great ambience, quirky interiors and indulgent cocktails, The Toy Room has created a new party culture in the city which is going to set it apart from any other nightclubs in India.
The interiors are chic yet fun and quirky. The grand entrance lobby has a special merchandise area and ornate with epic art on the right which is a rendition of classic last supper painting. Meandered through the narrow passage leading to the main hall which has a l-shaped space with a huge curvilinear island bar with Frank - the Toy Room mascot on the entire bar front that has approximately 2000 teddy bears stuffed in it, breaking the perception of space.
The USP of the space lies in the Madrix controlled ceiling light which is synced with the music that completely turns around the space in the night and gives an extremely upmarket and elevated vibe to the place.
Emulating the London flagship, edgy hip-hop inspired graffiti murals has covered the walls. The brand’s vision is to redefine the nightlife space by bringing it to India. Toy Room is the perfect place to head to if you are looking forward to experience a playful, provocative, unpretentious, sexy and a luxury place to party like never before.
Mumbai is all set to welcome a new high energy bar YEN that promises to be the perfect spot for anything at any time — whether you want to party it up or sit down and dine peacefully.
Situated in the heart of South Bombay, YEN In Mumbai is an eclectic ode towards redefining the city’s nightlife experience. From the moment you enter the massive space, your eyes are met with hues of blues, purples, reds and blacks — oozing opulence and elegance.
The bar with its gold-lit backdrop shines as the centerpiece, and the separated yet cozy booths with dim lighting provide that intimate dining experience.
“It’s been our collective dream to build a brand that lives forever in the hearts of Mumbaikars, and we are excited to turn that dream into a reality with YEN in Mumbai. With YEN, our goal is to change the definition of how Mumbai parties and dines, raise the bar and ensure an unforgettable time for all our patrons. We’ve combined all four of our strengths to create this impeccable space and present great food and drinks, and we hope that everyone will love it as much as we do,” shared the co-founders.
Brainchild of four childhood friends - Amit Desai, a renowned hotelier and lawyer with a dream to change how Mumbai parties and dines, Ajinkya Kothamire, a financial geek who is supporting his buddy Amit on this journey of YEN, Vikas Patil, a marketing mogul who has joined hands with his college buddies Ajinkya and Amit to now transform into a hospitality mogul, and Mayur Walekar, a man known for his actions than words and a well-known Pune builder who has used his construction skills to make himself the pillar of YEN In Mumbai.
The bar and restaurant serves up the most delectable Asian and Continental food along with a mind-boggling mix of urban cocktails.
There’s nothing more enlivening than meeting up with your favorite people after a long hectic day at work, or just allowing yourself to enjoy the weekends! If you are a party animal and are dying to party now, here’s the ‘perfect place in town’ for you.
Renovated in a new avatar, PPT (Perfect Place in Town) has re-opened its door for customers. Spread across a 12,500 sq.ft area, the place is divided into an in-house dining section and a breathtaking green and open terrace.
“We are thrilled to be back again with a bang in the City of Joy. We look forward to welcoming our guests to return to the lively fun times, enjoy signature beverages, scrumptious food, groove to cheerful music and sparkling entertainment,” shared Subhajit Mondal and Rishab Killa, Director, Perfect Place in Town - Kolkata (PPT).
Its USP lies in its spectacular interior and decor. The magnificence imbued into every element gives the place a touch of modernity with a vibrant twist that will leave you spellbound.
The 350-seater lounge also presents a thoughtfully crafted menu by Chef Vicktar Ghosh, featuring innovative dishes from a variety of world cuisine such as Italian, Indian, Mexican and more.
The unique madrix lighting creates the perfect setting for the night as you dance your heart out to the energetic tunes of the DJ.
The bar menu will boast a selection of uniquely crafted cocktails by the in-house mixologist offering the perfect experience for those with a taste for finer things in life.
So, boost your lounging experience under street-style lamps, geometric and abstract decor, all while relaxing in the sight of the city skyline overlooking Salt Lake and surrounding water bodies.
Virat Kohli’s iconic resto-bar One8 Commune has opened its doors in the city of Kolkata.
Located in the heart of the city at Golden Park, Kolkata, the place upholds a thoughtful blend of the old-world charm with the contemporary.
The décor complements the guise of togetherness, while incorporating the ambience of the city’s nostalgic heritage. After its inaugural outlet in Delhi’s Aerocity, One8 Commune is now ready to steal the show of the resto-bar community of Kolkata.
“My connection with Kolkata has always been very joyous and remains integral to me from my under-19 days till today. Calcuttans know how to do justice to the food and Kolkata’s food culture has always been fascinating to me hence we thought One8 Commune could be a fantastic addition to the city's gastronomic preferences with a bit of our distinctive twists,” shared Kohli.
Designed by renowned interior stylist Sumessh Menon, the signature resto-bar spreads over an area of 4,500 sq ft plus and has a seating capacity of 100 covers that includes capsule style pods and a distinct raised VIP seating space, with a backdrop of an LED lit signature of Virat Kohli.
The colour palette includes shades of rust, olive green and blue in varying tones and textures to add drama to the whole space.
The finely curated menu by Chef Pawan Bisht is a diverse and vibrant multi-cuisine menu that caters to a global palate; right from staple Pizza-Burger re-inventions, to heavy-duty community platters, the menu balances it all with élan.
The beverage menu boasts of concocted signature cocktails that evoke generational moods, ranging from the classic 50s, Retro 70s to the current millennial generation.
The unabashedly quirky and experimental resto-bar also hosts an in-house DJ playing the intriguing beats of Commercial Pop and Hip-Hop to keep one hooked to the dance floor.
“This is exhilarating and I'm looking forward to being the voice that represents One8 commune as the Communication Director. One8 Commune is an extension of Virat Kohli’s personality, his fondness for food and the people of India and I’m stoked that he chose Kolkata to be the second outlet after Delhi. We are all hopeful that in the coming years the resto-bar will have a Pan India presence,” added Former Miss Universe India Ushoshi Sengupta, Communication Director at One8 Commune.
Happy hour strategies in restaurants and bars have been one of the most tried and tested tactics to attract customers and to increase bar sales. While it boosted the sales, it also ensured in uplifting the business during the slow hours.
“Even when the situation was stabilised before the second wave, we could not find happy hour menu in most of our loved restaurants and bars,” an office going Delhi girl stated raising the fact that restaurants are re-thinking and analysing their discounts offerings.
Taking cues from the My Bar Headquater at Connaught Place, New Delhi, the happy hour became so popular that management reconfigured the restaurant’s layout to accommodate the demand, adding more lounge seating to welcome the students as well as the business guests.
Before the second wave, when onsite dining was allowed inside the restaurants again, dozens of restaurants and bars in the country were bringing happy hour menus back. But it’s unclear whether the discounted drinks and food scene, once so ubiquitous in the country, will ever look the same again.
Akshay Chauhan who runs Boombox Brewstreet in Gurgaon doesn’t see much room for happy hours within a struggling restaurant industry constantly in flux. “There is no advantage of having a happy hour menu because of the pandemic. Our club starts after 9 pm and this curfew has almost stopped our sales. No happy hours and offers will work because there is no footfall,” he said.
Budget-friendly menus were a key strategy to get people in the door ahead of prime meal times, but restaurant budgets are strained to the brink. And with many offices around town lying vacant indefinitely, it’s unclear how much restaurants and bars can rely on the post-work crowd moving forward.
Restaurateurs see an opportunity in wiping the slate clean post-pandemic and rebuilding certain practices in the industry more sustainably across the board, as opposed to racing to the bottom to attract guests looking for the best deal.
For diners, however, the appeal of happy hours won’t go away so easily. Those discounts afford an opportunity to sample the fare at a hot new restaurant without necessarily committing to a full meal.
Vanita Bajoria, Director at Hard Rock Cafe in Kolkata has a similar opinion. “Happy hours are a proven and tested format for drink offers for many years. The offers will survive but we need to be more fluid and flexible to be able to adapt as per market needs. We would definitely rely on in-house offers that provide value to guests rather than depend much on third-party platforms,” she said.
Heavy discounts provided by the food aggregators are already digging holes in the restaurant’s pockets. Other restaurateurs are more optimistic about the immediate outlook, at least, and are eager to welcome happy hour specials back. A lot of people are on budgets due to Covid, and discounted food and drinks will be appealing to just about everyone.
"Happy hour will always survive! Majorly to attract a crowd in non-business hours, especially in a place like Pune,” Eshita Deoskar who runs Kynd Cafe and Bar commented. For Deoskar, her target clientele is students, therefore the price cap for a happy hour does bring in more customers.
“Always remember, your target mix should be your priority. The pie should be divided into your student crowd, corporate crowd and your luxury clientele,” she further added.
After more than a year of economic devastation, people within the restaurant and bar industry are no doubt looking forward to a time in the future when dining rooms will be packed without ever-looming mortal anxiety. Though restaurants in India may never fully go back to the days when social gathering never knew socially distancing, there does seem to be room for happy hours at a smaller scale.
Located strategically in the heart of the city, Zobet is the newest addition to the choice of gastropubs in Kolkata. Nestled on the 4th floor at Fort Knox on Camac Street, Zobet is a gift to the city’s culinary scene.
The Victorian era-inspired gastropub promises more than a delectable culinary selection along with unique handcrafted beverages and has left no stone unturned to ensure a stellar experience, right from the moment one steps in.
Zobet’s distinctive appearance will strike you from the moment you enter this uplifting place. Designed by ace interior stylist Sumessh Menon from Mumbai and inspired by the art deco soul of Kolkata, this gastropub catches one's fancy by dint of the generous infusion of plush, modern materials and a vibrant colour palette.
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The 10,000 sq ft plus area of the 165 seater pegs it as one of the largest all-day gastropubs in town. The highlight of the Moroccan-themed interiors is a 25 feet-long trendy bar and three spacious PDR’s, two 40 seaters each and a cozy 10 seater one.
Their eclectic global menu has been designed by consulting celebrity chef Krishna Khetle from Mumbai, a stalwart in the Indian culinary industry and an active member of the Western India Culinary Association.
The trendy designed bar is well stocked with specially curated top-shelf spirits, beers, sangrias, cocktails and mocktails, making it unique in its class. In addition to old-time favorites, the in-house mixol ogist, Vikash Singh has stirred up a select range of concoctions like, ‘Caramon Manhattan’, ‘Fleur of the valley’, ‘Zobetians, Cuttieetini’ and many more, making it a pleasurable experience.
To raise one’s spirits higher, the in-house DJ will be playing foot-tapping music to create a perfect party ambience (While adhering to all government norms).
Besides dine-in, Zobet is also offering delivery of its well-curated menu, via aggregators like Swiggy & Zomato or through direct delivery or take away from the gastropub.
“The word ‘zobet’ in Turkish means ‘blessings’ and our brand lives up to this perfectly by being the ideal venue to indulge yourself for a memorable time with family, friends, business clients or even for some quality me-time. It’s a huge encouragement from the government that the liquor ban has been lifted and we ensure that we will be complying to all government norms strictly,” shared Nikhil Sekhani, Managing Director.
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The brand has personally crafted a step-by-step protocol to maintain utmost hygiene and safety measures for both dining in and deliveries, owing to the current situation.
The long-awaited ‘Liquid Restaurant’, Vertex, at Fairfield by Marriott Kolkata, has opened its doors on Friday, 25th September, 2020, to welcome the culinary tribes and bar-trotters of Kolkata for a whole new bar and nightlife experience.
Located beside the pool, it offers a panoramic view of the Newtown skyline and the scenic Biswa Bangla Gate. Hovering above the thoroughfare, Vertex is nestled beyond the chaos and plunges one amidst an air of peaceful familiarity, making it the perfect destination for hotel guests and locals to unwind.
Inspired by traditional ‘Irish taverns’, Vertex reimagines the age-old watering holes that have defined Kolkata’s tireless spirit, presenting the finest new address for enticing signature cocktails, eclectic global cuisine, high-energy music, alfresco seating and contemporary décor.
This chic new addition to the throng of bars in Kolkata has been designed to create a modern and vibrant space that caters to the ever-evolving urban taste of the city’s revelers. As one arrives, the towering vertical tinted glass wall at the entrance sets the tone for the mellow and modish vibe of Vertex. The earthy and amber palette of the glass creates an enigmatic sense of curiosity about what lies beyond. The interiors are characterized by plush chesterfield seating while the sophisticated basket-weave outdoor lounge blends in seamlessly with the understated décor of the space.
The warm iridescent bar forms the focal point of Vertex, along with the walls behind, which are covered in funky illustrations of cocktails on a chalkboard finish. Floor-to-ceiling windows flank the far-end walls of the space, inviting in the delicate sunlight throughout the day and the vibrant lights of the Newtown cityscape after dark. The alfresco section rouses an air of exquisiteness that is inspired by the street-side cafes and rooftop spaces from dreamy cities all over the world.
“At Vertex, we have merged the warmth of an indoor bar space with a stunning alfresco lounge area offering panoramic views of Newtown’s rising skyline, all while ensuring the utmost hygiene, safety and distancing measures that are required at this time. With its contemporary outlook and offerings, we are excited about the future that Vertex holds in altering the city’s nightlife,” said Abhishek Sachdev, Hotel Manager, Fairfield by Marriott Kolkata.
The thoughtfully crafted menu, inspired by earthy global flavors from all over the world, promises an extensive choice of bar nibbles, shaped by Indian, Italian and South East Asian cuisines, to go with the handcrafted beverages. Plated on modern earthenware with a superior artistic touch lends an urban feel to the dining experience. Curated by Chef Arabinda Seth, Executive Chef at Fairfield by Marriott Kolkata, the signature specialties on the menu include appetizers like “Trio Mexican”, “Prawn on Toast”, “Tandoori Aloo Gulistani”, “Lamb Sliders”, stunning pasta dishes to name a few.
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The elegant bar boasts of an inventory of new world wines presented by the in-house sommelier, along with a collection of premium whisky and beers, exquisite global spirits and liqueurs, ensuring that there is something for everyone’s palette.
Vertex is opening with complete adherence to all government norms and Marriott International’s Commitment to Clean protocols. The intricate set of safety and hygiene measures consist of temperature checks at the entrance, frequent sanitization of high touch points, sanitizers on all tables, safe distancing of 5 feet between tables and associates in proper PPE at all times.
Covid-19 pandemic has hit the industry badly where every one of us are forced to change our lifestyle. Known for the best of innovations and his contribution in food and nightlife Industry, Priyank Sukhija has become one of the first restaurant owner to redesign his restaurant to suit the Covid-19 pandemic. Setting terms with New Normal of the Industry during Pandemic, he is all set to unveil the new look of Dragonfly.
“Going with the current scenario, I thought of introducing the concept, which encourages people to dine out with safety at its priority. We thought of introducing private pods for each party group who wants to dine out,” shared Sukhija.
The Pods are open from the top, have acrylic walls allowing the view of the restaurant as well. “The concept is created to make sure that each of the diners at Dragonfly feels safe,” he added.
“We have done the latest innovation of introducing private pods. Each pod has a capacity to host up to 12 guests, enclosed with see-through acrylic walls on all four sides, which lets the patrons be a part of the high energy vibe while ensuring maximum safety while dining. We have always been a frontrunner when it comes to new innovations in the restaurant space," he added.
The partitions, the walkways between them and just the area needed to allow the swing of the doors of each pod eats up the floor space of the restaurant but it's worth it if it helps reassure people and keep them safe. This includes throughly sanitising each pod after every seating, and while the servers will be in full protective gear, the more cautious parties can ask them to leave the food and drinks on small serving tables placed outside the door so that no one needs enter their protective bubble.
The concept was designed and brought to life by Bent Chair, India's leading premium manufacturing home decor & furniture brand; with an emphasis on making sure that patrons can keep the party going while feeling the safety provided by the enclosed environment and reducing the risk of contamination to the lowest.
With these changes, Dragonfly becomes the first restaurant in India, to change its interiors suiting the current scenario along with safety measures in place which includes continuous check of temperatures, sanitization etc.
Priyank, along with First Fiddle’s corporate head chef, Chef Sagar Bajaj, has also curated a menu that comprises almost 80% of exotic signature delicacies that have been designed especially for Dragonfly Experience.
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The menu offers a blend of Asian fusion and European fusion dishes, modified to suit the tastes of Indians without losing the flavors of the authentic cuisines. Not only this, another surprise awaits you as Dragonfly has also introduced some great Immunity booster dishes and Immunity booster cocktails in the menu.
There is no denying that all good things come with a price tag. So, does the government order in many states to re-open bars and permission to serve liquor. On one hand restaurants are welcoming the move and are adhering to all safety guidelines. And, on the other hand they are apprehensive if this move will last longer as the government will review the same by end of the month. Here are five takeaways this will help the restaurant and bar business to grow:
Enhancing customer experience: “Good things at time come with the conditions. While at one point we are happy as it’s very encouraging that we are allowed to serve liquor from 9th but this comes along with fear as this is temporary till 30th September to be reviewed later,” shared Vikrant Batra, Founder, Café Delhi Heights who is happy that with the precautions in place, customers have reinforced their faith it dining out at Café Delhi Heights, with drinks they are hoping to enhance customer experience further.
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Increase in APC: Restaurants have been getting call for long about serving alcohols with food as no food is complete without a perfect drink. “This brings relief as even if not customers, atleast APC will increase. It gives customer another reason to dine out. We are undertaking lot of measures to give safe bar to people. Proper cleaning of bars along with its equipment’s is our main agenda. We will be serving happiness not drinks from 9th September,” said Umang Tewari, Owner at Local bar and Liv Bar as he feels that this is finally a breathing moment.
Creating job-opportunities: The food service industry has a direct impact on the employment, which currently stands at 7.3 mn in 2018-19. Opening restaurants and bars will allow to get the bar people and service staffs back on the job. “We welcome this move as this will help in generating more employment. Bartenders and other support staff will get a chance to get their livelihood back now,” pointed Amit Bagga, Co-Founder, Daryaganj who entered into the DIY kit market during the lockdown and has plans to venture into the QSR chain.
Innovation in focus: “Permission to operate bars is one of the most soothing news in the near past. But it’s a colossal task for the bar industry to ensure that they take preventive measures to avoid spread of the virus while making, dispensing and refilling drinks for patrons who have been waiting for months to enjoy their favorite cocktails at bars in Delhi,” shared Akshay Anand of Ophelia who has planned and have started implementing measures to ensure that there no loopholes for any contamination. Apart from regular measures like wearing face masks, gloves and hand washing, the bartenders have been given a long list of SOPs to follow. All the fruits will be repeatedly washed in chlorine solutions. The bar equipments will be kept dipped in chlorine soultions of 200 PPM to sanitize after every use. “The mixologists have come up with innovative ways of serving cocktails. We are planning in serving several cocktails in one time use pouches instead of glasses. Other drinks will be covered with glass cloches and opened on the table right in front of the guest,” he added.
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Hence, we can say that this will not just boost the business by will also help the govt. to generate more excise revenue to meet the required public expenses.
Delhi government has allowed restaurants, hotels and bars to serve liquor and has directed the excise department to issue permission in this regard.
“The government has given the proposal to start the liquor due to the revenue reason and has excise dept to issue permission,” said Joy Singh, Owner, Raasta that was one of the first bar at Hauz Khas to change the face of the market.
This happened a day after, the government allowed the hotels to resume operations.
“It is a good move for F&B as we will have another element to showcase to the customer and alcohol has been a driving force for places like us. That would be a better situation for us as we are today,” added Singh who is hopeful that with liquor added to the menu they may see some hike in the sale.
Looking at states like Punjab and Rajasthan, the government has allowed hotels and restaurants to serve alcohol in the rooms and at the tables respectively while keeping bars shut.
Though, restaurant and bar owners welcomed the decision but were keeping their fingers crossed for no tussles between the government and lieutenant governor (LG) Anil Baijal on the order.
“We at DutyFree wholeheartedly welcome and appreciate the move by the Delhi government by taking a better call to save cities restaurant which is facing the crisis and without alcohol the sales was only just 10 % of the pre-covid business. With addition to the alcohol as offering we look at doing at least 40-50% of the pre-covid sales that will mean overcoming our losses,” shared Varun Puri of The DutyFree Bar.
According to the order directed by deputy CM, Manish Sisodia, bars will remain closed under the provisions of unlock guidelines of the ministry of home affairs.
However, several state governments, including Assam, Punjab, Rajasthan etc have permitted service of liquor by license holders under the excise rules at the table in the restaurants and clubs and in the hotel rooms,” the order said.
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“Considering the revenue implications, excise department to issue necessary permission for service of liquor in the restaurant and clubs by licensees at the table and in the hotel rooms,” it added.
“A pizza without a beer or pasta without a wine was definitely an incomplete meal; hence we can say that it was much needed. Also, the fee for the first six month which is around Rs 4.5 lac i.e from April to September was already paid in the March while the restaurant continue to remain shut for a period of over six months,” added Puri who expects a rebate on the fees paid for the period when restaurants were not operational.
Hitesh Keswani, owner of Silver Beach Hospitality - Radio Bar, Estella, Silver Beach Cafe, Copa, Sirocco, The Terrace and Jantar Mantar and Nom Nom talks about brand loyalty and price points that were anyway an issue before the lock down and now will be even more so. Excerpts from the interview:
What was your first thought, when COVID-19 was declared a pandemic?
The first thought that came to my mind was about my staff. I instinctively knew we would need to stay closed for a long time. Their well being and survival was my main concern
Do you think people will venture to dine out again as pre-covid period?
The footfall will initially be less. This pandemic has been of an unreal magnitude and there is a lot of fear imbedded in people. Eventually things will bounce back but yes I think it will take some time for that to happen.
What are the major changes in operation that you see going forward?
Hygiene and safety will be off utmost priority for all restaurants and hotels. It will be the make or break factor for businesses. From social distancing being followed to staff presentation and behaviour, everything will be monitored closely by those walking in. Customers need to trust that the brand will always think of them first and the business later. I also see home delivery modules doing very well as people may prefer that to dining out, at least initially. I think this pandemic will have a huge impact on the kind of food people will want to eat. Immunity boosting, cooked in compared to uncooked, fresh and healthy will be there new mantra.
When the industry starts up again, do you think profit making will be a major concern?
I think that goes with the territory. From hiring lost staff to adjusting to guests sentiments, it's a long journey ahead
What are the biggest concerns for restaurants and the hospitality sector in the post lockdown world, and how can the industry adapt?
Hiring staff again, as many have gone back to their villages will be a major challenge. Adjusting to guest sentiments and understanding their wants in order to achieve brand loyalty in terms of menus and more. Understanding revised footfall and adjusting our man power, rents etc and most importantly following all social distancing and hygiene norms and ensuring the same is strictly implemented by our staff
Now that there is no escaping ‘restrictive social distancing’ how are you going to do the seating arrangements?
Depending on the space we will need to adjust the seating to ensure we follow all social distancing measures. Even behind the scenes in the kitchen, the team will have to re-adjust to minimum distance between work stations.
What long term impact will the coronavirus have on the restaurant industry?
It will take a while for people to trust going out again and it will be an individual battle for all brands to built that trust with their customer base. Financially the wait till be heavy so the real test will be how restaurants will sustain during the waiting period
If mentioning the fact that your restaurant capacity will go from 100% to 40% due to the social distancing rule – speak about what one can do to make money through other streams in hospitality. Generating new innovative revenue streams, during/post lockdown?
As mentioned earlier, I think delivery is the next best thing to dining in. It will really grow (even more than it already is).
What was your first thought, when COVID-19 was declared a pandemic?
Pandemic word is used to describe when an epidemic has become rampant in multiple countries and continents simultaneously. The first reaction was of fear and stress as this kind of global health emergency hasn’t been since more than a century and the impact of it on the hospitality was going to be disastrous. To be in abyss without the clarity on recourse & recovery and with the responsibility towards employees, work force and other partners, it was a stressful period. To recover from the same, it was evident the world will take long time and the change it will bring to all industries especially hospitality was immense and drastic to say the least.
What is the way forward, do you think people will venture to dine out again?
People have fear instilled in minds of getting infected and it will take some more time for them to come to normal socializing norms (though the new norms are now defined for socializing with measures like masks, distancing etc.). Dining out is purely a concept of socializing contrary to current norm of social distancing and thus return of normalcy in the same will be seen once a fool proof medicine or vaccine is discovered.
What are the major changes in operation that you see going forward – tell us about before COVID-19 and then how this has changed for your brands?
The number one concern to be addressed post Covid-19 will be on health and safety, which translates majorly into hygiene and sanitation issues of the restaurants. The key is to provide physical evidence of the client’s concern for health and safety. We shall, like all good brands focus on these paramters by deploying proper team to take on right from sanitisation to checking temperature of guests with a remote thermometer, showering a light sanitizer mist & keeping hand sanitizers handy. All the staff will undergo mandatory screening everyday, following highest standards of hygiene and sanitisation and undergoing medical test regularly. All staff will continue to wear surgical gloves and masks to give confidence to the guests. The number of staff will be reduced and experienced and multi skilled staff will be the norm for some time forward.
When the industry starts up again, do you think profit making will be a major concern?
The major concern for one of the hardest hit industry ecnomically due to COVID-19 will be of survival and in this industry the survival depends on loyal patronage. This will be achieved by making your patrons trust in your health and hygiene systems that are followed and ensuring that it is followed forever. Though profit making is important to survive and meet the increased costs as mentioned above, even a breaking even point for sometime will be happily accepted by our industry. Putting clients first and taking care of employees will help carve a niche and survive for long.
Now that there is no escaping ‘restrictive social distancing’ how are you going to restructure to inculcate this aspect into your business?
Bars, restaurants hotels, and other businesses in the hospitality sector face some of the biggest challenges in reopening their doors to customers in a way that meets COVID-19 social distancing regulations. Simply reducing seating is not a financially viable option for businesses already operating under severe economic strain. One of the areas to be focused for us can be removing delays from ordering which will ensure a significant increase in table turnover, which will be crucial for hospitality businesses operating at reduced capacity. The major restructuring will be to utilise the resources in the most efficient ways and cut down costs. For expample for us a good option will be to allow outdoor seating and service of food and beverages, wherever possible with due permissions. Technology will also play a crucial role in how well our sector adapts to reopening. We will try and adapt to contactless ordering and billing which will be important.
What restaurateurs want from the Government until their businesses are ‘Back to full strength’?
The appeal has already been made to government to consider in terms of-
· Support the payment of employee salaries for twelve months.
· Have a twelve months moratorium on EMIs, advance tax, PF, ESIC, GST, Excise, State levies, bank guarantees, custom duties and security deposits. It may be mentioned that the government has already given a moratorium of three months and further three months extension for existing interest and principal payments to banks.
· Have support for power and water charges.
· Interest free loans for working capital.
· Renegotiate re-financing loans with better payment plans.
· Allow deferred payment or EMI option in licensing fees (including renewals).
· Reduce red tapism
How will single brand restaurants survive post lockdown?
It has been tougher for single brand restaurants. They thrived on their loyal patronage of years that was based on relationship with clients due to warmth they showed and interation they had. The have practically been out of business since the out break. They need support from their landlords to begin with. A waiver in rent for the period of lockdown and then revision in rent when the operations resume till the time operations normalises is something we look forward to. After spending lakhs and crores of rupees in interiors and equipments and other things to beautify the place of landlord and make it feel alive, a good gesture from landlord is welcome. Additionally government sops in form of tax benefits, license fees emi’s etc will be helpful to keep them open and be in business.
Since restaurant capacity will go from 100% to 40% due to the social distancing rule. What are some other ways restaurants can adopt to make money through other streams in hospitality?
Few of the ways to explore are to introduce DIY kits of the best selling and popular dishes as it is a fun way for people to explore their culinary skills as well as a good revenue source. Another option is to have app/mobile based pre ordering service for the restaurant to reduce the order taking/waiting time and a quicker churn of tables can be done increasing revenue. Home delivery to start of prepared meals if not already started. Holding virtual parties and trying best to give the feel of vibe and music through live streaming.
“Food per say has always been a huge part of my life and growing up,” shares Akriti Agarwal, CEO at Thirsty Beers who has grown up with big gardens / farms within her family homes and otherwise as well. “We as a family have always been exposed to a great mix of local and international ingredients, flavors and cuisines, added Agarwal whose father and grandfather were extremely fond of trying new things and they still continue to try and experiment. “He can literally make a new dish out of anything that’s there in the refrigerator and he doesn’t need to refer to a recipe, ever,” she proudly mentions by adding that her travels, solo and otherwise have also contributed tremendously to her food journey and evolving her palate. Excerpts from the interview:
What was the inspiration behind Thirsty Beers and Thirsty City127?
Thirsty Beers was already found when I joined hands with my director, Vir Kotak. From there, we together have grown and evolved the beers. Thirsty City is a result of sheer passion and market gap. A lot inspires us, what matters is how we convert that into a consumer offering
How challenging it was for you to be a woman restaurateur as this sector is highly male dominated?
There’s not a single industry that’s not challenging. It would be unfair of me to single out hospitality. But yes, it’s tough. One got to be tougher than usual.
Why Mumbai as your location. You could have opened one in Delhi-NCR?
Yes, we could have and are opening this year. Mumbai first because of the microbrewery licenses which were unavailable in Delhi when we started out.
How have you seen Mumbai’s nightlife changing in all these years? How is your bar different?
The scene across India is ever evolving. It was thriving back in the 60’s and even before, in the era of jazz and live performances. The adults ruled then. It’s a different scene now. Millennial rule now, it’s dynamic, it’s wild, it’s experimental and it’s spoilt for choices. The consumer is also very price sensitive.
Thirsty City 127 is a bar that was born out of market gap. It’s different because it identifies what’s missing. It offers a unique and differentiated product which in itself is ever evolving and in sync with international trends.
With Mumbai now open 24*7 what profits you have gained in your business?
It’s too new a rule for us to comment on its impact on business.
Who all are your regular clients?
Anyone who is visiting the bar more than a few times is our clients. They love the new things we do and come back to try ‘new’.
What tips you would like to give to woman entering the bar biz?
Trust your instinct and go for it.
Since, you are into beer business. Do you see any competition from players like The Beer Café who have expanded themselves pan India?
We always appreciate healthy competition. It’s great to be in a dynamic market with such varied formats.
What is your expansion plan?
We are currently working on a new concept for Delhi. Another new one for Bombay and a completely differentiated format for the beers.
Just like the rest of the food industry, the bar scenario in India is slowly getting up to speed with the global bar scene. With its own concept- driven bars and a clear focus on cocktails, service and drinks programmes, bars have grown in India in all these year.
With bar owners coming into their own, the next decade will see a lot of exciting action and any bar striving to make a mark will be right in the thick of things! It has taken the industry awhile, but few bars did, take the bold first step to venture out from their comfort zones into hitherto unknown territory.
If the extension in wining and dining deadlines is changing the way people party all over India, a variety of factors, changing social mores, newer F&B formats, and the economics of it all- are leading to a much deeper and pervasive change: the bar culture in youngistaan is on upswing- despite the taboos and moral policing.
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How Thursday has become the new Saturday : One big change to have come about in this lifestyle, in the past two years or so, is the concept of ‘party all nights’. A bustling bar culture is the hallmark of any sophisticated city. In Delhi, for instance, the parking is full on Thursday night and cars move bumper to bumper. It is ‘ladies night’ at many places in the city, popular not just with the ladies out to get their free sickly sweet cocktails but also the gents, for whom neither the entry nor the drinks are free.
Bartenders are the New celebrities : Bar Chef’s, mixologists, bartenders and bar-keepers are the many names of the same professional, who can make or break your evening at the bar. Bartenders are now the most sought- after talent in the bar industry and are absolutely the key to a good bar. Everything across the globe has to be about going local. While being sustainable is key. It is also important to be a conscious of the environment, as more and more restaurants are harvesting local or regional cuisines, using indigenous ingredients- and bars are following suit.
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Future Trends
On the future of bars and the cocktails culture in India will be more exciting by the next decade, with the great bars and bartenders coming out of the country.
While we all agree that the consumer now is very well ‘consumed’ given the globe- trotting jobs and well- travelled holiday makers, we still only have had a drop in the ocean in terms of bars and cocktails.
Looking at the amazing offerings, very diverse culture and seasonality in India, we will be hoping to see a lot more watering holes and cocktail bars opening in non-metro cities.
When you walk through Delhi’s aerocity, khan market or passing from Bengaluru’s new bar places you would come along India’s top instagrammable restaurants and space that has been beautifully done to cater to the new age crowds. But there is complete difference between these long format night club spaces and your neighbourhood bars.
Lately, we have seen long formats and huge nightlife places and bars opening up in India with around 18000sqft and more with lots of focus on their design and interiors. Break even for such restaurants have become difficult and how much they should earn in early years of their opening is still not answered. Few says these spaces are created for fun, experience with an image that it doesn’t have a long shelf life and would do fair amount of business in its initial years.
“If we talk about Vanilla nightclubs the lifespan is shorter than the rest of the concepts. But you can increase the lifespan by going into events, collaborations, special nights, performers and live events, and make it more interesting for people to come back again and again,” said Vishal Atreya, Managing Partner, The Pump House Bengaluru.
Gone are the days when people used to go to a place. Now you need a reason to go to a place. Talking about bigger ones it is difficult to sustain because it is human mentality of people attract people. “Whenever you call a restaurant you know there is waiting going on, you want to go there but when you enter a big place with giant football ground and see only 100 people the impression is not good,” added Ankur Chawla, Beverages Expert & Sommelier. And, when it comes to high-end restaurants and their shelf life the concept is also made in such a way that shelf life is not longer. “It is always kept in mind that in the initial years they can earn and do as much activation for having reasons for people to come back,” he briefed further.
Riding on competition
There’s no denying that India is doing a great job when it comes to nightlife and bar hopping. But there are lots of restrictions that is creating hindrance in running a successful business. A healthy competition happens when you really have good content. But slowly restaurants are focusing on product as well and they are marketing it very well. Every place that is doing good business or is popular has one or two signature dishes.
“The competition arises when you understand a concept, point well. When you know what you are dealing into. So, having a bigger place or bigger venue doesn’t always give you an idea of who you are competing with. The bigger the place, the bigger problems and challenges you have to face to fill it up. The competition lies within the market from other segment,” shared Atreya.
Commenting on the same, Chawla pointed, “Technically, when you (the customer) think of restaurants when going out and chose one is a restaurant’s competitor.”
Nightlife trends have changed in India. People today look at more customized menu and drinks and they are not limited to the old age alcohol menu. They want to experiment with new age Craft Beer Revolution where breweries are opening taprooms and brewpubs. More and more restaurants are offering craft beer or craft spirits.
At the same time consumers are becoming more savvy and interested in these craft offerings and new restaurant concepts are being developed around them. Pairing food rightly with wine where restaurants are focusing on home grown wine, mixology is turning big and these places are giving a new twist to the old classics.
“Mixology as a trend is growing in the market. But we have known our chefs more than the mixologists though chefs cooks food in the same way a mixologist prepare a drink,” shares Gaurav Gidwani, F&B Director, Corum Hospitality that runs India’s first bar on the concept of stock exchange by adding that how you promote your brand is more important. Cocktail came around seven years ago in the system and changed the whole drinking pattern.
For chefs and mixologists giving cocktails a traditional twist by using traditional, local and sustainable ingredients is new trend in India which is also in line with overall food trend in India where chefs are using old age recipes and techniques to prepare new drinks and menu.
“It is about how you break the barrier. Cocktails and drink menus are made using ingredients that can’t be imagined,” points Prahalad Sukhtankar, Sommelier & Owner, The Black Sheep Bistro that is one of Goa’s premier modern restaurant delivering delicious cuisine, great wines and innovative cocktails especially handcrafted by Prahalad himself.
Mixology has influenced the way people drink in bars and has elevated the cocktail drinking culture. The demand for this profession has increased so much that now there are institutes that teaches you the science of mixology. In India, this trend has already caught up and mixologists are doing very well in the industry. If one can think out of the box and have the flair to create quirky concoctions than this is the perfect profession. All in all, mixology is not just perceived as shaking or stirring, it is termed as a skill that combines art and science beautifully.
“We have given lots of twist to our cocktails. We have given emotional names like ‘I am feeling flirting’ etc to get it a connect. Bar trends happens according to the customer and we believe in discussing it with customers and making it more customized,” adds Shraddha Bhansali, Owner, Candy & Green that has home grown wines in its menu.
Hence, we can say that cocktails have always had a complicated relationship with food, but the conventional thinking with cocktails was that they were too strong to be paired with a good meal, and should be enjoyed on their own. Cocktails are classified not by style, strength or spirit, but by spice—kitchen staples like coriander seed, fennel seed, star anise and saffron to pair with food. A collaboration between bartenders and chefs is always offers a memorable experience to guests.
Cocktail culture is getting hotter by the day and mixologists are stirring up a big storm in a glass. The term ‘Mixology’ might seem new but it is there since mid-19th century though its importance has been recently restored by bartenders across the globe by experimenting skilful concoctions.
Mixologists have taken the contemporary cocktail scene to a whole new level. Though it looks easy on the eyes, it is a skilled art and brings forth a story with each sip. It’s not just mixing drinks and getting the flavours and quantities right; there is science and skill behind preparing these drinks. Every mixture is a beautiful canvas for these cocktail connoisseurs. Lot of importance is given to the aesthetics of the presentation. Their magic lies in offering full flavours using fresh ingredients and at the same time presenting the authenticity of the old favourites in a unique way.
Contemporary cocktail-making is one of the most creative and lively professions in the hospitality industry. They are literally lifting the standard on cocktails. If you ever see a cocktail and are fascinated with how it’s made, then the credit goes to a mixologist. Only a skilled professional can make a drink look fancy with the perfect combination of art and science. This creative profession is definitely here to stay as people always want to try new things and move beyond the classic cocktails. That’s the reason why there is a sudden demand for jazzy cocktails and it’s become quite popular among patrons.
There is a big difference between Bartending and Mixology. Bartending only focuses on mixing a set of concrete recipes, while mixology is an art which can only be perfected after a lot of experimentation through trial and error. When you see a cocktail that is perfectly mixed, it’s actually a piece art at play. As these cocktail connoisseurs handle a variety of customers on a daily basis, they understand the need and psyche of what they actually want. It’s always fascinating to watch liquor mix in a glass with exotic concoctions.
For many years, bartending and mixology have only been associated with men. Over the years, along with bartending, mixology as a career has gained immense popularity among women too. It’s a great time for women to venture into this unique career as it’s always fascinating to see women in this profession. They are redefining success in a unique and refreshing way. Sonali Mullick, Mixologist at Hitchki and Bayroute, has carved her way to the top and literally raised the bar! Not only does she have a flair for preparing unique and exclusive combinations, she is also known for preparing beautiful play of colours and textures which give the taste buds a treat of distinct flavours. She beautifully experiments with different concoctions and puts a lot of emphasis on its visual appeal, at the same time. Sonali has always been wowed by customers at Hitchki & Bayroute by giving a fresh twist and is one of the best in the cocktail-making business.
Mixology has influenced the way people drink in bars and has elevated the cocktail drinking culture. The demand for this profession has increased so much that now there are institutes that teach you the science of mixology. In India, this trend has already caught up and mixologists are doing very well in the industry. If one can think out of the box and have the flair to create quirky concoctions than this is the perfect profession. All in all, mixology is not just perceived as shaking or stirring, it is termed as a skill that combines art and science beautifully.
To further introduce discerning food enthusiasts to the delights of New World cuisine and culture, J71 Hospitality launches flagship brand, Um Doiss Tres in Andheri Mumbai.
A product modeled by celebrated hospitality experts Roy Edwin, Natacha De Sa, Naveen Kotyankar and Chef Xavier Fernandes, Um Doiss Tres is focused on the intersection of comfort food, delicious cocktails and good vibes. It offers an eclectic menu boasting elevated renditions of New World cuisine, with style and aplomb.
“Our ambition is to offer local and global diners a space where food can be enjoyed at leisure making sure every guest has an exceptional dining experience,” shares Amarjeet Shukla, Director, J71 Hospitality.
A 90-cover elegant dining space with modern decor, soothing colour scheme and comfortable furnishings adjoining a panoramic stylish bar make it a perfect destination for an intimate meal or large gatherings. Um Doiss Tres sets the desired ambiance for a sociable and relaxed evening.
The menu offers large and satisfying portions of Modern European food, a tasteful mix of Italian, Portuguese, Spanish and Mediterranean cuisines. Designed by Chef Xavier Fernandes, the menu features innovative dishes that exhibit a distinct flavour and texture. The authentic recipes crafted at Um Doiss Tres, form robust, hearty servings that imbue guests with a sense of nostalgia and comfort. The big plates are great value and perfectly suited for a scrumptious early dinner.
Chef Xavier Fernandes, Consultant Chef says, “New World cuisine is so diverse with a basis in regional traditions and geographic influences on farming. So we wanted to create fascinating culinary experiences to give our guests an opportunity to explore local cuisines of the New World regions.”
The bar menu is designed by famed Mixologist and Bar Consultant, Naveen Kotyankar. It comprises of traditional and modern cocktails, signature sangrias, premium liqueurs and a wide selection of refreshing mocktails. The bar menu is carefully crafted to complement the food. A mixture of friendly service, tailor-made cocktails, and casual-chic vibes create a thorough pleasant mood at the Bar.
“At UDT Bar we believe that the goodness of a cocktail lies in the simplicity of its ingredients. Seasonal fruits...fresh herbs and spices,” adds Naveen Kotyankar, Mixologist & Bar Consultant.
Launching this December, Toy Room New Delhi is the highly anticipated latest addition to the global A-list nightlife brand Toy Room. Present in eight different countries, Toy Room is one of the biggest and hottest UK-based international entertainment brands with outposts already operating in London, Dubai, Istanbul, Rome, Mykonos, Athens, São Paulo and now India!
Housed within the vibrant and stylish ALOFT Hotel Aerocity, one of New Delhi’s most cosmopolitan leisure and business destinations, Toy Room New Delhi will finally be bringing its brand of playful naughtiness and celebrity glamour to India’s nightlife scene.
Indian restaurant and hospitality entrepreneur, Akshay Anand, is the visionary who is bringing Toy Room to India. For over 10 years, Anand has been defining and influencing India’s entertainment and dining scene whilst opening some of New Delhi’s most popular and finest eateries loved by the fashion set and Bollywood stars. Hailing from a background in finance, Anand’s passion for food and music motivated him to leave his career in banking and apply his financial acumen to the restaurant and hospitality business.
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Since first opening in London by partners Luca Maggiora, Gennaro Salerno, Corrado Mozzillo and Jordan Rocca, Toy Room has been defining the nightlife scene providing a relaxed fun playground for the world’s elite and attracting A-list stars, musicians and athletes to its group of international nightclubs including the likes of Leonardo DiCaprio, Drake, Rihanna, Ronaldo, Nicole Scherzinger, Bradley Cooper and others.
Toy Room New Delhi will be delivering an upscale nightclub experience with a focus on delivering premium hospitality, while still retaining its brand of sexy and provocative playfulness, which made it a worldwide sensation. The Toy Room brand is internationally known for placing children’s toys and imagery in an entertaining setting for adults, bringing together the notion of innocence alongside deviant party behavior.
With a 400-person capacity the venue is designed by renowned New Delhi-based interior architects Chromed Design Studio, who has elevated the space with sleek luxe interiors including metal and rose gold fixtures and fittings, reflective mirrors and leather seating. Local touches will be reflected throughout the venue with one-of-a-kind customized art works from young and budding Indian artists.
The interior of Toy Room is chic yet fun and quirky. The grand entrance lobby housed with a special merchandise area and ornated with epic art on the right is a Toyroom rendition of classic last supper painting. Meander through the narrow passage leading to the main hall which is a l-shaped space with a huge curvilinear island bar with Frank - the Toyroom mascot on the entire bar front which has approximately 2000 teddy bears stuffed in it, thus breaking the perception of space.
The USP of the space is the dmx controlled ceiling light which is synced with the music which completely turns around the space in the night and gives an extremely upmarket and elevated vibe to the place. The space which has quirky touch points and exceptionally instagrammable walls is uniquely conceptualized and designed to be a high energy bar which progresses into a hip night club as the night sets in.
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Emulating the London flagship, edgy hip-hop inspired graffiti murals cover the walls commissioned by New Delhi-based Charlz Art House. An expansive octopus shaped bar makes it easy for club goers to party and mingle while guiltily enjoying one of the many deliciously dirty named cocktails.
“Our vision is to redefine the nightlife space by bringing the world brand ‘Toy Room” into India. With great ambience, quirky interiors and indulgent cocktails, we are sure that Toy Room will create a new party culture in the city that is going to set it apart from any other nightclub in India,” shared Anand.
Open for dinner from 6pm and serving a tapas style menu of Asian and Mediterranean inspired cuisine the venue turns into a club as the evening progresses allowing party goers to enjoy a non-stop music program of world-renowned hip-hop and R&B DJs and artists until 4am in the morning!
An IHM-Meerut alumni, Simant Tyagi always wanted to hijack people from their hectic life. After working for almost 12 years in the food and restaurant business, he opened Hyjack Bar & Restaurant in SafdurJung facing Deer Park to give a a culinary and nightlife experience like no other. Excerpts from the interview:
What was the whole idea behind Hyjack?
Working with hospitality industry for almost 13-14 years, I had always dreamt of owning my own restaurant. Hyjack is a property that reflects my idea of an ideal restro-bar. Serving the people with the best food, music and offering an experience like no one else did this. Hyjack is a neighborhood bar, a dynamic restaurant which becomes a club by the evening.
When did you realize that there is something for you in this industry?
The food industry in India is so diverse and evolving. With globalization, people are getting extremely curious to experiment with food. Over the years, I have been able to analyze the demands and interests of the people and I am happy to offer the best culinary experience to the customers.
Tell us something about the design elements.
As the name Hyjack suggests, we have big gun installations hanging from the ceiling and rough bullet impact impressions on the ceiling along with graffiti art of gangsters to give it an original or real feel.
How is the response?
As Hyjack is a neighborhood bar, we generally see groups of people coming in together that is the reason why we frequently come up with combo offers which are economical for the customers. As Hyjack is a multistory outlet, we have various private dining spaces also.
What is the uniqueness of your bar?
Our rooftop is the most beautiful area that offers a picturesque view... Overlooking the deer park, one can enjoy sunset views with an expanse of trees and plants.
What are the various challenges you face?
All industries have their own challenges. However, in the hospitality industry, the challenges include unhealthy competition, where people charge more for an average service or quality of food. Wrong practices of incorrect comparisons are also something that doesn’t let the people discern and appreciate what is of true quality.
What is your expansion plan?
With a 2400 sqft of area, we are already expanding our terrace and adding 1800 sqft more. I aim to establish Hyjack as a brand and open more outlets in the future. Also, we are looking at expanding via franchise and establish more outlets.
The nightlife in Bengaluru has become very vibrant from last two years when the city got the relaxation of opening restaurant and bars till 1 o’clock at the night. The things have changed adding vibrancy to the ongoing culture in the city which is more globalised and standardised compared to other cities in India. Going by the industry analysis Bengaluru was one of the first city to set up the pub and nightlife culture in India and has ever since known as the ‘Pub Capital’ of the country attracting global investments in the city.
Overcoming all odds
In the nightlife business a restaurant has to overcome several odds to get the cash flow. “In the nightlife industry unfortunately we had to work against tremendous odds not only about public opinions but also rules and regulations that have to be complied with,” shares Collin R Timms who started Pecos one of the first pub in Bengaluru 30 years ago adding a new vibe to the city which was changing and enjoying the after work culture. The hardworking people of Bengaluru who need moment to relax after their hard day find difficult to find that kind of outlet. The pubs were the place where people came to relax themselves, spending time with friends. “I think it will only grow once the regulator and the government would realise a vibrant ad safe nightlife if you want to make it a global city inviting global investment, “adds Collin as it is becoming extremely challenging for bars to get the customers in after 11 PM except the weekend. And, for that to change there is more effort that will be required.
Changing Scenario
People in Bengaluru have always liked to have good time and they still have good time. There was a time when Bengaluru was the pub culture of the country. There were times when people used to go out on weekdays and interestingly people used to drink very regularly which was very unusual in other cities. In early 90s it happened that people started drinking and partying only on Saturdays and Sundays. And, somewhere the Bengaluru pub culture started diminishing its own value. But then there was transformation. Loud music, high energy bars started coming in and the whole culture of changed. “Bengaluru has not been a very high cultural city if I say where people can come and enjoy together. So, for them bar and pubs was always a culture where they can come together, celebrate, network and enjoy together,” says Pravesh Pandey, Director, Big Brewsky who is on the road to recreate the same culture bringing the glamour and the glittery back.
Similarly, if you get a bar or restaurant on top of a commercial property it adds the commercial value of that property making it more viable both in terms of getting more crowd and visibility. “Pubs, bars and restaurants have actually the capacity of increasing the commercial value of a property. So, if you look at any of the large cosmopolitan city you will find that the lounge, the clubs are at the top of really a tall building which actually bring lots of brand visibility to the building itself,” shares Nirupa Shankar, Director, High UltraLounge who is a developer and has developed some of the best property in Bengaluru and that’s how she entered into the business.
Brewing Success
And with microbrewery coming into the culture the city is on the move to become the microbrewery capital of the country as it has got lots of innovation and investment happening in the segment. “Bengaluru always had that cosmopolitan culture where people were going and dining out. Since, there was a BPO, IT boom in the country which brought lots of people from different region and that gave a boom to an after work drinking culture. And, bar and restaurants became a place where people were unwinding themselves after the work and that boosted the whole nightlife culture,” adds Meenakshi Raju, Co-Founder, The Biere Club who opened the first microbrewery in the city in 2011 after working with government over licenses and other legal hurdles for almost 3-4 years.
Adding to the same lines, Ishan Grover, Brew Master & Partner, R J Brewing Solutions Entertainment Projects points, “We have maximum number of beer volumes and beer styles in the city. We have the maximum number of seasonal beers that are coming in.” Hence, we can say that the acceptance to nightlife culture is really huge in the city.
For a restaurant, creating an experience is necessary, for a customer to become a patron. And the only way to create an experience is to engage as many of the senses to as much of a degree as possible. The aural sense doesn’t seem important for this industry; after all, the focus is on taste, smell and sight. But the beauty of sound is that it can affect your emotional state of mind. It is the difference between a relaxed and happy diner and an anxious and stressed out one, all other variables being the same. Music can be paired with the experience over all, or it can be used as a tool.
For many restaurants and spaces, especially those designed with poor acoustics (too many hard surfaces reflecting sound), music becomes a blanket to cover the noise. I personally had this experience with my first restaurant in 2012, and it is very difficult to control if it isn’t taken into consideration in the design process. Some people (came as a shock to me when I first heard it) use it to make people talk louder and over the music, causing them to feel thirstier and drink more (I’m not kidding, I’ve really been told this by a consultant in 2012). Often it just hangs there, to keep away the dreadful silence and serving absolutely no other purpose, no curation, no sense, no direction!
The Basics of Pairing
First thing first, the room must be treated (the complexity of which depends on the final requirement of the room) to reduce reflections and absorb sound. We’ve done this with simple materials in our restaurant Dirty Apron, and with a much more complex design in The Jazz Club. We’re taking this to another level of control in our upcoming project. I’ve had the pleasure of advising and consulting with some spaces to help them with this process, and I cannot stress its importance. You wouldn’t serve food on a dirty plate, would you? Once the basics are covered, there are two important and critical ways to enhance the dining experience:
Environmental control: One way to use music is to create a specific mood using specific music. You pick certain kinds of music to create certain moods, and these are also tailored to your demographic. We use happy, medium tempo, Jazz and Swing from the 30s to the 60s to create a positive and relaxed atmosphere, so that once you step in it replaces the horns and hollers of the outside world with songs of love and romance and act as an instant mood lift. At the same time if you want to drive focus towards alcohol over conversation, I’d pick music with harmonic simplicity and stronger rhythms and pump it a little louder. This gets people nodding along with the music more easily, simplified harmonics have a much milder effect on the subconscious mind and the people switch into a higher “energy output mode”. In a similar vein, to create a happy day café, for conversations over coffee or a beer, familiar pop works well, but can be generation specific. It’s a great conversation starter for generations that associate with it. An easy way to “see” this is to think of harmony in music and color in vision. You can paint aural landscapes in blacks and greys, or use a plethora of color palettes to create specific moods.
Menu control: One other obvious way to pair food and music to identify the music you want to play based on the food you serve. Indian music with Indian food. But it pays to get specific and know your regional music; wherever in the world you chose to serve your menu from. The environmental control rules always apply, so though you might pick say jazz, to pair with a menu from the mid-1900s, but without a deeper understanding of the music, you might still not get the right mood set, and never realize where you went wrong. How this works is that it brings up subconscious imagery of places, smells, ideas etc associated with that music, so that your mind starts craving for the food that matches that music. It sets the mood for that specific meal, and works superbly if you serve a specific, defined cuisine.
The key is to understand the atmosphere you want to create, and realise the value every sense plays in it. If you can’t figure out the music, get someone to help you, because if you get it right, it elevates the meal from just “dinner” to a bona-fide experience.
Tamasha is Delhi’s most interesting, unique and stunning Food bistro owned by Restaurateurs Priyank Sukhija who is known to bring jaw dropping concepts that not only makes you utter ‘Wooow’, but also offers you several reasons to stay hooked to the paradise. Brainchild of Priyank Sukhija, Jaideep Anand & Gundeep Anand, Tamasha is Notch above all his creations. Spread over 18000 square feet, World of Tamasha is Full of Tamasha.
The USP
The restaurant is located on one of the most posh lanes of Delhi, Kasturba Gandhi Marg and the USP is the ground floor. It has biggest outdoor space and courtyard to its credit. In the outdoor space, Tamasha welcomes you at Delhi’s first of its kind Truck Bar on the extreme left. This truck is one of the most beautiful Art installations any of the Delhi restaurants has, Tamasha does not end here. The place also has Delhi’s first Optimus Prime bar.
The environment
As you enter inside, Tamasha environment consists of subtle woods and the interiors are beautifully carved. The furniture is casual, modern and contemporary, accentuating the Tamasha of the place. USP list at Tamasha does not end here. With one of the biggest outdoor space, and chic interiors, Tamasha definitely will elevate the décor standards of Delhi.
Priyank Sukhija Says, Tamasha is for people who like everything Grandeur. It is my most favorite, unique and Tamasha property and the purpose being served is to create Tamasha and give people best from the food, drinks and music. Right from our food to drinks to music to service, everything will have Tamasha in it.
The menu
Food at Tamasha is to die for! They have made the menu, which is for all age groups. They are sure their offerings will have something for everyone. The menu is inspired from the global world with Twist of Molecular gastronomy as well. So while you order your favorite dish, Chef would be all set to provide you that too in Tamasha Manner, Says Sukhija & Anand brothers
“The most challenging part was being bowled over with our expectations. We never expected to get such a massive footfall after we opened. Catering to so many people was definitely the biggest challenge we faced. However, we sailed through brilliantly. Kudos to the entire team,” added Jaideep.
“The average footfall we have had in the last 6 months is about 100,000 people,” pointed Gundeep.
Regular customer
We cater to everybody! Our regular customers include the office crowd who want to rejuvenate after a long day of work, young couples looking to dine, women groups out for lunch and of course families looking to enjoy a great meal and spend some quality time together.
Pairing food with theme
Talking about food in terms of commercial cooking is all about guest satisfaction, whether it is the taste, texture or the presentation of food items. At Tamasha, we reserve the classics and move hand in hand with the modern cuisine.
Expansion plan
We are opening a franchise for Tamasha in Bombay, but we do not plan to give any more. We have thought of launching one in Gurgaon and one at an international location, probably Dubai.
After doing wonders in parts of Mumbai, Social has come to Versova with all glitters and greenery. Knowing as the land for creative professionals, artists and watchers-of-the-world-go-by-ers, Versova has so far removed from the rat race.
The new Social is 8th in Mumbai and 16th in country. “Social has gone from strength to strength over the last couple of years,” says Riyaaz Amlani, CEO & MD, Impresario Entertainment & Hospitality Pvt. Ltd. (Parent company of Social). “Versova Social is now the 8th outpost of the brand in Mumbai, and the 16th pan-India. It's caught the fancy of tens of thousands across the country and we've stood by to fan the flames as it begins to spread like wildfire across the country. We're very excited to be moving into Versova, it's like nothing Mumbai has seen before.”
Divided in a sprawling 3 story outlet, Versova outlet complete itself with a garden terrace to kick back and gaze out into the sky and ponder life.
Designed similar to a Victorian Greenhouse, the interiors are as bohemian as the idea of space in Versova. The first floor has a large, airy indoor space with a bar and a cozy private courtyard garden space, which doubles up as the work space area. The second floor has an indoor space and a large courtyard along with an open bar.
The 'greens' have been fanned out, and allowed to run wild - while the other decor elements shape shift as you take a walk through the space. The first floor seats 85, 70 bottoms fit neatly on to the second floor and the ground floor is an eclectic mix of furniture and chairs that seat 20 people.
“True to its design philosophy of minimum intervention and maximum up-cycling, the anti-design theme runs right through Versova Social’s décor,” says Faizan Khatri of Studio Eight TwentyThree who has designed the outlet.
Like any other Social in Mumbai, the Versova Social also has the Social Maal ki Dukaan at the entrace, where you can pick up some really odd odds and ends like the Cutting Chai set, Davaa Daaru shot bottles, Thandi Beer Glass set and a Wooden Breakfast Tray to name a few.
The menu has got more innovative along with few Social favourites. For carnivores, there's the Chicken Kebab Magic, Killer Kebab Plate and Kebabs from Social Chhatt like the Old School Chicken Tikka, Jose’s Jalapeno Chicken Tikka and Mutton Seekh. Signatures from Social Chhatt have also made it to the Versova Social menu like the Mind Blast Mutton and Black Label Butter Chicken - you will have to visit to find out what that tastes like. And for herbivores, there's the Gun Powder Baby Potatoes, Basil & Thyme Paneer Tikka, Chhatt Signatures like Punjabi Chole, Dal Makhani, Toofani Paneer and a host of other oddities that'll make you fall in love with Versova Social.
So if you're ever in Versova, you know where you need to make a pit stop at. Versova Social is open for business and pleasure. We'll be waiting to see you!
When did you planned to open a restaurant?
I ventured into restaurant industry with The Pink Room in Hauz Khas Village. I have always been a foodie, food and drinks are something that excites me as a person. When I opened 5 years back in Hauz Khas Village, our restaurant created stir by setting new food and drink innovations. I decided to continue creating restaurants as it gives me immense satisfaction and happiness to offer restaurant that has best of everything.
What was the idea behind opening Molecule?
The idea behind opening Molecule is to entertain people at the best. We intend to give the most lavish experience to our guests with innovative food, head shaking drinks, chic ambience and flawless service.
What was most challenging part of opening this restaurant?
Staying True to the concept was the most challenging part. It is defined that- Molecules are made up of atoms that are held together by chemical bonds. These bonds form as a result of the sharing or exchange of electrons among atoms. But this Molecule is Different, is exclusive and has it is own language. Based on the Theme of American and German War concept, Molecule is located in Sector 29. Molecule is here to offer its patrons a memorable time with the finest in food, drinks, ambience and decor for a signified dining experience. This modern architecture is inspired by the American and German War concept and is a tribute to finest craftsmanship.
How do you decide on location? What is the average footfall at your restaurant?
Location is the most important factor for any restaurant. We need to be placed in right market that attracts good visibility and footfall so that we run smooth show. Once they enter space, it’s our service and product that keeps bringing them again and again. So, I decide the location keeping in mind the footfall. We get to serve atleast around 200 customers a day.
As you are serving alcohol along with food. How difficult or easy it is for you to go with the legalities?
Yes, we are serving alcohal with the food. It is not difficult to go with the legalities if everything is fait and transparent. We are truthful to our work and deeds, Thus, we as a team face no difficulty.
Who is your regular customer?
People who like to dine and wine in style is our regular customer.
Going forward, what’s your expansion plan in taking this restaurant to other location?
When we opened Molecule, We were sure that we will get acceptance as we were confident about our creation. But this love and acceptance have motivated us so much that ofcourse we have expansion on mind. Next we are taking Molecule to Hyderabad and soon to Other Metros like Bengaluru and Mumbai.
Who do you see as your competitor in the segment?
I don’t see any Competitor. Once you are used to serving the best, I feel you yourself are your best competitor. Making sure you exceed the expectations of customers everytime they visit you is one thing we look at. Hence, we are competing with our own standards we have settled.
The bar business is growing in India at almost 20 per cent and is one of the fastest growing industry. There are about 6200 licensed bar premises in India with market size of 11500 crore growing at a CAGR of 20 per cent.
With younger crowds getting fancy of these new establishments, this concept is really electrifying the market in a big way. For example, if a typical restaurant gets 20-25 per cent profitability, the bar does 40 per cent, which is way ahead of them. “Our margins are 30 per cent because the competitions are going higher, which effects the pricing. The culture is changing now, there are many singly women introducing the most innovative concept,” shares Priyank Sukhija, Owner, Lazeez Affaire Group.
What’s trending
Today, the focus is shifting from casual dining and fine dining to these bars. Bars are doing a great business, not only in night time, but also the whole day. For example if your bar is located at a place like CP in Delhi, then it is attracting people for lunch as well. Similarly, there are bars which are trading on all-day breakfast menu. “I think bars are the next coffee shops in India. Bars are quickly taking over as public spaces. It is working as pivot for community to gather around and know each other,” says Riyaaz Amlani, President NRAI and CEO- Impresario Entertainment & Hospitality.
Also, the places which do not have bars are ultimately becoming a place where there is very little cross society pollination. “Bar offers much more democratic and neutral ground for people from various backgrounds to collaborate and partner,” adds Amlani, who runs one of the most quirkest concept, Social, in the country.
Trading on customers
Everyone today looks at bar as not only a drinking place, but also a place to host an event, a party and gather over a business meeting, it is giving more chances to people to come repeatedly to their outlets. For example, bars are having an area which they have donated as a workplace, an area where people can host business meets, which is working as an all day trade centre.. “What is happened is because of the competitive pricing people who have disposable income are coming more to the bars,” points Sukhija, who believes that its not about weekend businesses at these places, but also weekdays.
Adding to the same concepts, Amlani comments, “All segments are getting fairer customers. There are people who like to go to a neighbourhood bar for a cozy experience and also there are set of customers who prefer a nice large bar experience.”
And, hence as the whole shift is coming from restaurants to bars, there is lot of penetration in the segment. “In the last three years the shift is moving towards bars. What is happening is that standalone bars are giving much more varied experience and secondly women customers are growing as compared to few years back,” says Sandeep Arora, Director, Spiritual Luxury (P) Ltd India.
The newly launched outpost of India's one of the popular concept bar chain, The Bar Stock Exchange offers a refreshing change from bringing to its customers stunning high ceilings, elegant esoteric seating amidst a free-spirited vibe in an otherwise corporate jungle.
Bar lovers can trade high with the all new TBSE at Lower Parel which is open all day long.
Aesthetic symmetry, great geometric precision in a stunning design that can be as public or private in the blink of an eye - The Bar Stock Exchange (TBSE) Lower Parel is Mumbai's stunning best yet, lending itself as easily to a corporate meeting as to a perfect date (night) or a pub crawl with friends.
Currently the biggest TBSE in India, this Lower Parel gargantuan is the magnum opus of the now '7 outlet' chain in India.
Spread across two floors in an area of 7000 square feet, it is reminiscent of a secret Manhattan loft that is roomy and spacious- rethinking what can be done with space itself.
“ We wanted to break the monotony in a commercial complex and whilst you are dining/ drinking here, transporting your day to a more exciting, aspirational with high ceilings, glass windows and a relaxed, urban, 'Alive' vibe. We have also concentrated greatly on our food with our two chefs, Kshama and Gaurav creating an extensive menu that is as perfect for night out with friends as for a corporate meeting or a dinner date,” shared Mihir Desai, Co-owner, Corum Hospitality.
What’s new in menu
Launching their new menu across all TBSE outlets, the Lower Parel outlet will also host a special lunch menu, brunch menu and a new cocktail menu soon. We now have 165 items on the menu from across multiple cuisines - lavish meals, shakes and a barrage of starters. We have also paid great focus to the Indo-fusion on the menu and converted everyday 'Mumbai' bites such as Misal Pav and Chole Kulche into gourmet bar eats.
"Recently launched in all TBSE outlets, this menu is our biggest yet and has best of both our sensibilities. We have incorporated local flavours, international favourites as well as married some unconventional, unusual and gluttonous flavour profiles to suit the experimentative palate. Our presentation has also evolved and we serve our dishes in plating that best goes with its ethnicity yet lined by a serious 'TBSE' twist. Also stay stuned for our weekly specials available only on request and paired with our new cocktail menu due to be launched soon,” added Kshama Prabhu (Executive Chef) and Gaurav Gidwani (Executive Chef and Food and Beverage Director).
With a brand new food and cocktail menu, this ambitious project houses a special deck for music events, state of the art DJ console, workshop cum co-op space and a lot more.
The beverage industry is growing since people love to have drinks. With new innovations, creation and reinvention, these categories help to boost restaurant industry’s growth in both volume and value. For instance, today India’s beer consumption stands at a mere 1.5 litre per person per year as compared to the average world consumption of 22 litre. This emerging market is a key to drive the growth in the global industry also.
Today, most of the customers prefer those places which can serve both great food and alcohol. And, bar on location transforms the ambience of a restaurant as it’s easier for guests to socialize. Many people now-a-days don’t want have a whole meal but want to try out the drinks and cocktails at the restaurant.
“Socializing is today an inescapable phenomenon and everybody wants to drink better. Cafes, bars and pubs are a great place to hang out. In the metros most working professionals primarily spend their time at home, in the office or commuting between the two! Having a place in the neighborhood actually helps one leave behind all the stress and unwinds in a comfortable setting. With live sports match, music performance, standup comedy or gaming nights- it’s gone beyond just drinking and transformed into more of a lifestyle leisure activity where one can party, have a good time with old friends or make new ones” shared Rahul Singh, Founder & CEO, The Beer Café.
Another reason behind the success that Kamal Khattar, Owner at Terrace Bar Bistro says, “Since the recent explosion of corporate companies in Delhi/NCR has seen a rise in the number of western-style Malls which is evolving as the current "hang-outs" for both the young and the old, with trendy stores, restaurants and the latest crop of clubs & bars."
Another change has been the gradual decline of single-screen cinemas and the increase of multiplex theatres, hosted by the same situated malls. The BPO and IT boom has contributed to lot of disposable income among the younger generation which tends to popularize the pubs & bar culture in India.
Growing concern
Drinks plays a vital role not only for the pleasure but also to showcase a fully fledged bar presence definitely increases the outlook and ambiance of a restaurant. This is a concept to attract the crowd of 20-40 age groups who are looking to relax and good time at the bar, complete with televisions, a casual menu and a pub-like atmosphere will likely appeal to this demographic. This also lead innovative startups to focus more on this industry as new opportunities are emerging both for entrepreneurs and larger beverage brands. They can even sell their products online marketplaces instantly.
“We have everything from authentic German beers Paulaner, Erdinger etc to Bira and Kingfisher; have a specialty draught beer called Witlinger which is premium Belgian ale. In addition to this collection, The Beer Café created a special beer based cocktail menu with Studio De Monin. Our signature ‘Brewtails’ menu comprises quirky drinks such as Sweet Pepper- a peppy drink with flavors of strawberry and grape topped with lime wedges and black pepper. Adding a beery twist to the classics are the Beerijito and Beer Rita, then there’s the tropical Blue Flip -a sprightly blend of passion fruit and blue lagoon with lager and the Beer Mule -an invigorating concoction of ginger, cucumber, vodka and of course beer” added Singh.
“The beauty of our restaurant is our exclusive designed mocktails and cocktails which surely mesmerized you in every sip of it include liquid fruit chaat, Aam Panna Mojito, Kiwi Sparkle and our terrace special Chai Sangria which is basically blend of apple juice combined with our special masala tea blend, served with juicy chunks of fruits," points Terrace Bar's Owner.
A healthy approach
These days, drinks advertisements and marketing approach is changing, so industry as a whole is premium and as consumers look to spend more to get better value from what they buy. The origin is important and the drinking behavior is changing across the generations, with differences emerging between younger and older adults. Moreover, people are inclining towards the western culture and becoming modern, this encourages people to go out to these places for hangouts and have drinks.
Also, “Bars are experimenting with molecular cocktails that are gaining popularity. It is something that you just can’t try at home. Adds a whole element of theatrics to the drinking experience and is fun to watch. Low- alcohol drinks are gaining popularity and bartenders are beginning to embrace them as core ingredients- beer and wine make delightful cocktails! Draught beers or beers on tap will continue to reign. Restaurants will also use more technology to enhance customers’ experience from ordering to payment’” said Singh.
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