The Top 5 Bar Menu Design Ideas

Sidecar, often dubbed as a "bartenders' bar," is the brainchild of the dynamic duo Yangdup Lama and Minakshi Singh, the same masterminds behind the acclaimed Cocktails & Dreams, Speakeasy. A haven for cocktail lovers, it’s no surprise that Sidecar has earned a spot as #18 on Asia's 50 Best Bars 2023, #26 on the World’s 50 Best Bars 2022, and #1 on 30 Best Bars India 2023.

What sets Sidecar apart is its commitment to excellence in every sip. The bar team makes most of their flavor extractions in-house, crafting their own bitters, syrups, grogs, and tinctures – all with the sole mission of delivering some of the finest craft cocktails in India. 

As Minakshi Singh, Co-Founder of Sidecar, Cocktails and Dreams Speakeasy, The Brook, Bhumi Farms and India Bartender Week, puts it, “Sidecar has always been a Bartenders' bar, and that’s truly game-changing. When bartenders are in charge, innovation, training, and hospitality are built into the DNA.”

Located in the vibrant hub of Greater Kailash II, Delhi, Sidecar is a two-story experience designed to offer something special at every turn. The first floor is a relaxed space, complete with a curated bookstore by Hachette, where guests can unwind, browse, and sip on exquisite tea and coffee, all sourced from local brands that align with their vision.

The second floor is the heart of the bar, with a stunning bar that runs the length of the room, showcasing an exciting range of innovative concoctions, signature cocktails, and a mix of low and zero-proof drinks. Whether you’re here for classic flavors or daring new creations, Sidecar promises an unforgettable experience.

The F&B industry has always been very competitive but microbreweries face a compelling challenge: evolve beyond being mere producers of craft beer or fade into irrelevance. As someone who has witnessed global F&B trends across multiple markets, I've observed that the most successful microbreweries no longer define themselves solely by what's in the glass, but by the holistic experience they deliver to consumers.

The Experience Economy Takes Hold: The craft beer revolution that swept across the United States and Europe has firmly established itself in emerging markets like India, where discerning consumers now expect more than just quality beverages. This shift mirrors what economists Joseph Pine and James Gilmore identified decades ago as the "experience economy" – a progression from selling goods to staging experiences that engage customers on a personal level. Today's consumers, particularly millennials and Gen Z, place higher value on memorable experiences than material possessions. This fundamental shift demands that microbreweries transform into multidimensional destinations that captivate all senses and foster genuine connections.

Community Hubs in a Digital Age: Perhaps counterintuitively, our increasingly digital world has heightened the desire for authentic, in-person social experiences. Successful microbreweries have recognized this opportunity, positioning themselves as community gathering spaces where meaningful interactions flourish naturally. The most forward-thinking establishments design environments specifically engineered to facilitate conversation and connection. Strategic seating arrangements, acoustic considerations, and thoughtful lighting create spaces where people feel comfortable lingering. These design elements aren't merely aesthetic choices – they represent deliberate business strategies that extend visit duration and increase average check size.

Differentiation Through Place-Making: In urban centers worldwide, where competition is fierce, microbreweries must develop distinctive personalities that transcend their beverage offerings. The concept of "place-making" – creating venues with strong identities that resonate emotionally with guests – has become essential. Leading examples incorporate regional elements into their spaces, from locally-sourced construction materials to artwork from neighborhood artists. This approach not only distinguishes the venue visually but also embeds the business within the cultural fabric of its community. The microbrewery becomes not just a place to drink, but a proud representation of local identity.

Programming: The Fourth Dimension: Entertainment programming has emerged as a crucial differentiator for microbreweries seeking to maximize their appeal beyond beer enthusiasts. Live music performances, comedy shows, art exhibitions, and educational brewing sessions transform one-dimensional venues into dynamic cultural spaces. The strategic implementation of programming serves multiple business objectives: attracting diverse customer segments, creating additional revenue streams, and establishing the brewery as a destination worthy of planned visits rather than spontaneous drop-ins. The most sophisticated operators carefully curate their event calendars to align with their brand positioning and target demographic profiles.

Inclusive by Design: Traditional drinking establishments often inadvertently exclude significant consumer segments. Modern microbreweries recognize this limitation and intentionally design experiences that welcome broader audiences. Comprehensive food menus that accommodate various dietary preferences, non-alcoholic beverage options, and family-friendly spaces during appropriate hours significantly expand the potential customer base. This inclusive approach represents both a values statement and a shrewd business strategy. By creating environments where diverse groups feel welcome, microbreweries position themselves as accessible gathering places for entire communities rather than niche establishments serving narrow demographics.

Narrative as Competitive Advantage: In today's market, where technical brewing excellence has become expected rather than exceptional, brand storytelling provides crucial differentiation. Consumers increasingly care about the values, history, and people behind the products they consume. Effective microbreweries craft compelling narratives around their founding principles, ingredient sourcing philosophies, and community engagement initiatives. These stories, when authentically communicated through physical spaces, digital channels, and staff interactions, create emotional connections that foster loyalty beyond product attributes alone.

The Innovation Imperative: Finally, successful microbreweries understand that stagnation represents their greatest threat. Regular introduction of seasonal offerings, experimental brewing techniques, and cross-industry collaborations create perpetual novelty that rewards repeat visitation. The most astute operators recognize that innovation must extend beyond product development to encompass all aspects of the customer experience. From contactless ordering systems to immersive tasting formats, technological and experiential innovations demonstrate a commitment to continuous improvement that resonates with modern consumers.

In an era where experiences trump products, microbreweries that successfully transform into multidimensional destinations will thrive while those clinging to outdated production-centric models risk obsolescence. The future belongs to those who recognize that they're not merely selling beer – they're crafting memories.

If you’re looking for a vibrant night out in Pune, Cobbler & Crew in Kalyani Nagar is the place to be. 

This high-energy cocktail bar is more than just a watering hole—it's an immersive experience for cocktail lovers. Known for its 12 specialty cocktails featuring local ingredients and natural sugars, the venue seamlessly blends innovation with nostalgia. One of its most unique offerings? The Martini in a Trolley, where guests can indulge in personalized classics infused with a local twist. But the creativity doesn’t stop at cocktails. 

The food menu, designed to complement the drinks, showcases internationally inspired dishes crafted by co-founders with Michelin-star backgrounds. For those who love a throwback, Cobbler & Crew’s ‘Back to 90’s’ cocktail menu is a nostalgic trip reimagined with a modern flair.

Vijeta Singh, Co-Founder, Cobbler & Crew sums it up best, “It’s this mix of strong systems, a hospitality-first approach, and a people-first culture that sets us apart. While it’s a combination of focus, consistency, and innovation that drives us, our commitment to creating exceptional guest experiences, consistently every time, makes the big difference. These systems are the backbone of our operations, allowing us to deliver consistently great experiences while also giving our people the tools and structure they need to thrive. Our people are just as important to us as our guests.”

In the fiercely competitive food and beverage industry, Chica Loca by Sunny Leone has carved out a unique niche. The brand seamlessly blends gourmet dining, high-energy nightlife, and immersive storytelling to create memorable dining experiences. A collaboration between Sunny Leone, Actor and Entreprenuer; and Sahil Baweja, Director, Singing Bowls Hospitality has spelled magic in Noida’s bustling restaurant scene.

“We focus on the experience around food and gourmet cocktails that appeal to a wide audience,” says Baweja. This customer-centric approach, paired with well-defined formats such as Retrobar and Club, has been instrumental in the brand’s success. Baweja emphasizes, “Loyalty today isn’t just about certain dishes but the ability to deliver quality and novelty consistently.” 

EXPANSION 

Expanding to new markets is no casual endeavor. “We analyze demographics, lifestyle habits, and the culinary exposure of a city before making a move,” Baweja explains. Currently, they are in Noida and will be soon expanding more in Delhi NCR and then Lucknow, while exploring opportunities in Ludhiana and Hyderabad with local partners. 

He also highlights the importance of flexibility:

“A Tier II town might require a space that caters to families, young couples, and partygoers on different days to ensure viability.” This adaptability, paired with Sunny’s widespread appeal, helps them connect with diverse audiences and turn new locations into bustling hotspots.

BALANCE 

While adapting to local tastes is crucial, maintaining the brand’s core identity is non-negotiable. “Sunny, Daniel, and I draw from global experiences to ensure our identity remains high energy, ever-evolving, and welcoming,” says Baweja. This consistency is reflected in Chica Loca’s design, marketing, and storytelling, which infuse a touch of drama and entertainment into every element. 

CHALLENGES 

Scaling operations across cities comes with its share of challenges. From varying venue sizes to adapting menus and design elements, the brand ensures consistency without losing its creative edge.

“Training and hiring in emerging markets can be tough,” admits Baweja. “We address this by sending trained staff from flagship outlets and investing in team development to minimize attrition.” 

Technology plays a pivotal role in their growth strategy. From centralized controls for audits and training to loyalty management and social media monitoring, technology ensures seamless operations across multiple locations. “Our custom software integrates local and centralized tech for efficient management,” Baweja explains.

EXPERIENCE 

What truly sets Chica Loca apart is its ability to create an unforgettable dining experience.

“Our menus tell stories, and our chefs and mixologists engage directly with customers to craft bespoke dishes and drinks,” shares Baweja.

Combined with world-class service and an inclusive atmosphere, Chica Loca delivers a Tier I experience, regardless of the city.

Welcome to Lair, the ultimate fusion of great drinks, vibrant vibes, and a touch of privacy. It’s not just a bar—it’s an experience designed to whisk you away into a modern speakeasy, where every sip reveals a secret and every corner tells a story. Unlike the typical clandestine speakeasy, Lair redefines mystery with its modernist and monochromatic design, envisioned by Renesa Studio. Think black concrete, slivers of light, and striking geometries—an atmosphere that feels like stepping onto a reimagined f ilm noir set.

As founder Jairaj Singh Solanki, a Le Cordon Bleu chef, explains, “Lair is a consequence of a dialogue between design, human, and experience.”

But let’s talk cocktails. Known for world class mixology, Lair takes you on a flavor journey across India and beyond, blending regional histories into each glass. From simple, approachable drinks to extravagant concoctions, the menu is an upward spiral of indulgence.

“We want to empower our patrons by offering quality cocktails centered around ingredients from across India,” says Solanki.

And it doesn’t stop at drinks. The pan-Asian menu, crafted with the same meticulous care, brings a synergy of flavors and textures that perfectly complement the bar’s curious mixology.

Step upstairs, and the ambiance shifts. Lair’s second-floor dining room offers an elevated experience with exquisite dishes and an unforgettable vibe. Pair that with the down-tempo melodical music, and you have an environment that’s both intimate and electrifying.

“Lair isn’t just a bar; it’s an escape into the modern speakeasy,” Solanki shares. “The ambiance resonates with echoes of Prohibition-era mystique, where secrets unfold with every sip.” 

So, whether you’re seeking a moment of reflection or a thrilling discovery, Lair awaits. It’s not just a space—it’s your escape.

India's nightlife is undergoing a significant transformation. It's no longer just about late-night dining or simple bars or dancing bars. There is a surge in experiential nightlife, where entertainment, immersive experiences, and diverse culinary offerings converge. The rise of themed nights, curated music events, stand-up comedy’s and interactive experiences across cities reflects this evolution. 

The rise of microbreweries and craft cocktail culture is no longer confined to metro cities but is expanding into Tier 1 and Tier 2 cities, reflecting a growing appreciation for artisanal drinks. Major metros have extended their operating hours, fostering a more vibrant and authentic nightlife ecosystem. 

Gen Z is shaping the future of nightlife with their preference for authenticity, digital integration, and curated experiences. Millennials, however, remain the primary spenders, valuing nostalgia, quality, and premium experiences. Nightlife is about creating inclusive spaces that cater to a diverse audience including LGBTQ+ friendly venues and events, gender-neutral spaces, and cultural inclusivity.

Ever imagined how big is the nightlife market in India? The nightlife market is projected to reach USD 4.64 billion by 2030, with a CAGR of 7.19%. Let’s see how the nightlife has evolved in India over the years and what’s new going on in the industry.

The On-going Trends

Current trends include a growing demand for sustainable practices, with a focus on reducing waste and using locally sourced ingredients. The significant trend is the resurgence of taproom concepts, with a renewed focus on craft brewing and community-driven spaces, bringing beer enthusiasts together in an engaging, social atmosphere. One key strategy is the introduction of signature house brews and spirits, allowing them to establish a unique brand presence. Many venues are also collaborating with local artists, musicians, and chefs to transform their spaces into cultural hubs that offer more than just food and drinks.

Uday Shenoy, GM, Rude Lounge said, “A major trend gaining momentum is sustainability. Eco-conscious practices are becoming the norm, with bars and lounges adopting biodegradable straws, zero-waste cocktails, and sourcing ingredients locally to reduce their environmental footprint. However, the industry continues to face challenges, including high operational costs, evolving consumer preferences, and the need to constantly innovate to stay ahead of the competition.”

Technology is Taking the Centre stage 

Brands are constantly innovating to stay ahead of the competition by creating distinctive identities and engaging experiences. The rise of Instagram-worthy aesthetics and immersive experiences designed for social sharing is another major trend, ensuring that customers not only enjoy their time but also spread the word online. Taprooms, in particular, are setting themselves apart by offering rotating taps, limited-edition brews, and fusion flavors, keeping their offerings fresh and exciting for patrons.

Ankit Tamang, Director, China Gate Group said, “At our establishments, like TAP and Bora Bora, we are constantly innovating to provide these dynamic experiences. We see a strong move towards diverse music genres, from electronic and hip-hop to live performances and regional sounds, catering to a broader audience. The emergence of micro-clubs and speakeasy-style venues also adds a layer of exclusivity and intrigue, which is becoming increasingly popular. In a competitive market, innovation is paramount. We continuously invest in enhancing our offerings.”

He highlighted, “In TAP and Bora Bora, we're leveraging technology for seamless ordering, interactive lighting, and immersive sound systems. We also prioritize unique beverage programs and collaborate with renowned DJs and artists to create memorable events. Our focus is to create a multi-sensory experience that goes beyond just food and drinks.”

Commenting on the same, Ajay Gowda, MD, Byg Brewskie Brewing Company pointed, “Innovation is the key. Brands that constantly evolve whether through new menus, event-driven experiences, or technology-driven engagement is the ones staying ahead. Personalization is becoming crucial, with AI-powered recommendations, exclusive membership programs, and hyper-localized offerings gaining traction.”

Adding his perspective, Shenoy mentioned, “What’s new in this sector is the integration of technology and innovation. AI-powered reservation systems, personalized loyalty programs, collaborations with global mixologists, live entertainment, and exclusive VIP zones are redefining what luxury nightlife looks like. These elements are helping venues create more personalized and memorable guest experiences.”

The Foreseen Challenges

Aniket Patil, Founder, Berlin Brew Restaurant explained that staffing challenges have become a pressing issue, and pushing businesses to adopt innovative recruitment and retention strategies to maintain service quality. 

Explaining his views, Gowda said, “The challenge, however, remains regulatory constraints, high operational costs, and maintaining a balance between exclusivity and accessibility.”

India's alcohol sector has been expanding gradually due to a number of factors, including rising disposable income, urbanization, and the willingness to try new and experiential beverages. Both domestically produced alcoholic beverages (such as Indian-made foreign liquor, or IMFL) and imported alcoholic drinks, craft beers and artisanal drinks are becoming more and more popular in metropolitan areas as people are experimenting with different flavors and tastes. By 2027, the alcoholic industry is expected to grow to 73 billion dollars at a compound annual growth rate (CAGR) of 7%.

What’s Trending

“Innovation in the beverage sector is focused on introducing new flavors, sustainable practices, and premium offerings. One challenge, however, is the complexity of regulations around import-export, which can impact the speed and efficiency of bringing new products into the market,” shared Ishwaraj Singh Bhatia, Co-Founder & COO, Simba.

Brands are tackling these challenges by adopting better supply chain management practices, ensuring compliance with local regulations, and exploring collaborations with domestic producers to reduce reliance on imports. Consumers are increasingly shifting toward craft beers, low-alcohol alternatives, and healthier drink options, with a strong preference for beverages made from natural ingredients, minimal preservatives, and sustainable practices. 

“Additionally, premiumization and experiential elements, such as food and beverage pairings, are becoming more popular,” added Bhatia.

The alcohol beverage sector is evolving rapidly, shaped by consumer preferences for healthier, sustainable, and premium options. 

Commenting on the same, Amrita Singh, Co-Founder and President, Sommeliers Association India said, “The Key trends includes the rise of low- and no-alcoholic beverages, the popularity of craft spirits and local flavors, and the increasing demand for sustainability, and the rising potential of wine in emerging markets.”

Shift towards Global Palate

“As the market matures, brands like Yaksha Whisky and Rahasya Vodka are focused on innovation to meet these evolving tastes. There’s a growing sense of pride among Indians for homegrown brands that not only offer exceptional quality but also align with global standards. There’s a clear shift toward a global palate infused with a distinct Indian touch, as consumers look for unique flavors and premium experiences,” added Varna Bhat, Founder & Master Blender, House of Blisswater.

These brands are also seeing a move towards premium, environmentally conscious packaging solutions that reflect both quality and responsibility, making the Indian beverage sector looks exciting, driven by these innovations and growing consumer expectations.

Importance of Sustainability packaging:

Sustainable packaging has become a priority as environmental consciousness grows. The industry is shifting toward eco-friendly materials, including lightweight bottles, recyclable cans, and biodegradable packaging to reduce carbon footprints. This commitment to sustainability is not only meeting consumer demands but also addressing wider environmental concerns. Looking ahead, the alcoholic beverage sector is likely to see continued growth in premiumization, with consumers willing to pay more for quality and unique experiences. Expanding e-commerce channels and embracing technological advancements will further shape the sector, enhancing accessibility and broadening the scope of sustainable practices across the industry.

“Sustainability is a key focus for the industry. Beverage companies are adopting eco-friendly packaging solutions, including recyclable materials, biodegradable options, and a preference for glass over plastic. Guidelines are becoming stricter, and many companies are embracing these changes to reduce their carbon footprint and align with global sustainability goals,” pointed Bhatia.

Overcoming Challenge

The major challenges are regulatory prices, levies on liquor and ethanol prices. The excise duty differs from state to state.

“The sector faces notable challenges, particularly with export and import barriers. Regulatory discrepancies, high tariffs, and complex import/export processes can hinder international trade, impacting market accessibility for smaller brands. Compliance with varying global standards, especially regarding labeling and ingredients, adds another layer of complexity,” added singh.
 

Drunken Teddy has officially opened its doors to the public in the city of joy.

The luxurious multi-level venue spans over 15,000 square feet and boasts an extravagant indoor space with a ceiling height of 32 feet.

The lounge is set to revolutionise the experience in Kolkata, offering guests an unforgettable high-energy experience with its state-of-the-art lighting and sound.

"We are enticed to open our doors into the growing entertainment scene of Kolkata with our brand Drunken Teddy. We are sure to give the crowd high energy feels with the lights and sound that has been used for the first time in India,” said Akshit Agarwal, Owner at Drunken Teddy. 

The interior of the lounge is a sight to behold. The quirky and whimsical design elements are inspired by Gatsby-like extravagance, and the endearing drunken teddy sitting atop the bar counter sets the tone for the entire space.

The lounge's entrance is a tunnel-shaped transitional space that serves as a dramatic gateway to the urban forest-themed walkway. The marble flooring is laid out in a stunning geometric pattern and the bar back display has glass blocks installed with indirect light adding to an ethereal design display. The interior has been done by Sumessh Menon.

“We are thrilled to offer our guests a unique and immersive experience with our urban forest walkway theme. The use of various elements such as planters, intelligent lighting, and the story of the Drunken Teddy will create an unforgettable experience for our guests,” he added.

The menu of the place is curated to extend the vibe to the plates! Special items on the menu such as the Acapulco Tostada, Drunken Chicken and the Olive All’ Asco Lana are hits with patrons. The joint also carries Salads, Breads, Soups, Appys, Indian, Italian and Asian Main courses with Grills.

The place offers a variety of cocktails and mocktails. From the cocktail section they have Saffron Colada, Wedding Bell, Ginger peach Margarita, Smoked Earl grey Martini etc. The mocktail section has Teddy Melon Ball, Cold Brew Sour, Guava delight, Orange clove Lemonade and few more.

With its high-energy atmosphere, unique design and delicious gastronomic experience, the lounge is sure to be a hit. Its multi-level seating areas are designed to maximise functionality and enhance the overall ambiance of the space.

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.

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!

V&RO Hospitality introduces Badmaash, a newly launched restaurant, set in the party capital of India, Goa.

Offering a nonchalant atmosphere and a splash of mischievousness, Badmaash is situated across an expansive cliff facing Ozran beach.

With a focus on chic decor, progressive Indian cuisine paired with zesty cocktails and immaculate vibes, it is the perfect spot to catch striking sunsets.

“After a successful launch in Bangalore, Goa emerged as a perfect choice due to the city’s thrive on the culture of food and nightlife. Badmaash is ready to embrace the city of Goa through curating the most exquisite progressive Indian cuisine and dining experience like none other,” shared Dawn Thomas, CEO & Co-founder, V&RO Hospitality.

Art plays an important role in creating this scenic space- from White linen draped sea views to the use of cane fixtures with rattan lights of varying shapes and sizes adorning the hanging planters transports you to a wilderness at the beach. The Sunset Bar is fitted with hand embellishments by local artisans truly creates an inviting, impactful and interactive aesthetic.  The deck overlooking the Arabian Sea is a perfect way to lounge!

Badmaash offers its patrons an unforgettable experience with its progressive Indian cuisine and a refreshing bar menu. Chef Ishant Khanna, Corporate Chef, Badmaash has curated the menu with sheer joy and belief to offer more with Indian cuisine.

The bar menu curated by Bensan Geevarghese, Head mixologist features an eccentric mix of signature cocktails such as Pushpa the Cocktail- a Gin based delight with Konkan spice marinated prunes to Satte pe Satta with 5 house spirits sure to get you grooving, A goan delight made with Feni- The Dirty Four, to vodka based The Bulls of Badmaash to name a few.

Alcoholic beverages are more than just a fad as it has emerged as an emotion that is crucial for connecting with people and your loved ones by raising toasts at conferences, weddings, and other valuable life events. In addition, customers have various liquor options at their disposal, including whisky, vodka, wine, gin, and beer, among other well-known beverages. In fact, every beverage differs significantly from one another in terms of flavour and use in the realm of alcohol.

There is no denying the fact that as consumer expectations are shifting, so does their drink habits and preferences. Gone are the days when people used to prefer alcoholic beverages without any mixer. However, as the constantly changing landscape, new trends have emerged that are not only boosting the growth trajectory of the alcoholic beverage industry but also inventing a few that will significantly transform the industry. Furthermore, the current generation places a high value on their beverage choices. They are investing in learning about the product's history and making sustainable beverages a significant choice. So, let's delve into the alcoholic beverage trends that will sooner or later transform the beverage industry.

Trends that will Alter the Beverage Industry

Experimenting Consumers: People are becoming more open to experimenting with their drinks. Although the premiumness value remains stable, preferences can shift dramatically if experience outperforms the former. Trying new things has become the trend, especially with the changing needs and demands of the new-age generation. There is no doubt that the constant lookout for something new in the drink has taken precedence; whether it is flavoured vodka or gin, people prefer it over their old, boring drink daily. Aside from that, there is an increase in the use of cocktail mixers, and people are more inclined to experiment with different mixers to improve the taste of their drinks. As a result, this rising trend is anticipated to alter the beverage industry in the present era and beyond.

Increase demand for Premiumisation: It is an evident fact that alcoholic beverages continue to ride the premiumization wave as the preferred trend. New products are conceptualized with "premiums" and "innovation" as dominant brand characteristics, considering they are critical to maintaining consistent growth. Whisky is expected to overtake vodka in worldwide sales due to its seamless association with the "premium single malt" positioning. Indian liquor companies are also capitalizing on this trend, with the introduction of Indian single malts and investments in sub-segmentation. Consumers have a diverse product portfolio to try, according to IWSR research, with a particular interest in craft beer, hard seltzers, wine, and single malt. As a result, it is poised that the trend of focusing on premium consumption will indeed fuel the beverage industry's growth to some extent.

Eco-conscious Brands and Products:  In the present-day scenario, consumers are more conscious of their choices and are looking forward to more environmentally friendly alcohol options. In this context, eco-friendly brands and mindful consumption has emerged as the new trend, which is expected to last until 2023 and beyond.  Brewers have thus devised novel methods of incorporating sustainability into the production of their goods, one of which is sustainable beer. In fact, in addition to packaging and renewable energy, some brewers have chosen locally produced ingredients to reduce emissions.  As a result, more and more people are opting for sustainable beer and eco-friendly beverage packaging to safeguard the beverage industry's future as well as growth trajectory.

Ready-to-drink Beverages: This trend has been prevalent since the pandemic and appears to be gaining popularity as a way to encourage better and more convenient drinking. As a result of the growth trajectory, many firms appear to be following and moving forward. For instance, if you want to drink hard liquor but get condemned by the stench, you can get a cocktail that is easy to consume, fresh, clean, and readily available. On the other hand, as consumers focus on flavor, aroma, and quality, demand for convenient canned cocktails made with real spirits (vodka, tequila, or rum) will increase. According to market experts, it is predicted that the market for ready-to-drink alcoholic beverages will grow by 3% globally to reach 32 billion dollars by the end of 2024. In fact, as time goes on, consumers will prefer ready-to-drink beverages over others.

Rise in e-commerce: The alcoholic beverage industry's main focus this year will be convenience, and e-commerce will be the perfect complement to be a game changer. And, in modern times, it is critical to break the traditional monotony of purchasing the beverage. During the lockdowns, many states introduced the concept of ordering alcohol online because it was convenient and a good way to avoid social gatherings. According to the IWSR report, the e-commerce market is expected to account for approximately 6% of all off-trade beverage alcohol volumes by 2025. People can also choose from a variety of options when they shop online. As a result, channel shifts will continue to evolve in the future, and e-commerce will remain a critical investment. Furthermore, to achieve the desired outcome in the future, businesses in the beverage industry will require a nuanced, law-compliant strategy. As a result, in order to meet consumers' expectations, the rise of e-commerce channels will occasionally shift the beverage industry's growth.

According to Statista, the market of alcoholic beverages is expected to grow at a CAGR of 7.98% to reach $52,500 million in revenue during the forecast period 2023 to 2025. In a nutshell, owing to the ever-changing era, the aforementioned Alco beverage trends will soon alter the beverage industry.

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.

The Quintessential Irish house announced its launch of a new flagship outlet in the Phoenix Palladium Mall in Mumbai.

Spread across 2,000 sq. ft with 130-seater, it features a cool ambience with exposed brick. The Phoenix Palladium outpost is yet another addition to the Irish House legacy for beer lovers, sports fanatics and gourmands of the city and guarantees a good time.

“With the launch of our flagship outlet, our endeavor is to be catalysts to creating a community with a collective conscience. Having over 12 years of collective experience in bringing Irish culture. The brand is in an expansive mode and I would like to give a huge shout out to all the lovely people who made this possible. Without their support, their love for the Irish house, this dream would not have been possible,” shared Sanju Arora, Business Head, Irish House India.

At the newest hotspot, the signature vibe has been elevated smartly and features rustic wooden panels with exposed brick, community and private seating spaces and utilitarian industrial lights.

An open ceiling suspends a vintage barrel display staged on metal shelves. The star attraction though is the highly Instagrammable barrel wall that will want you to whip out your cameras in the first second.

The brand's outlets at Bandra, BKC, Kala Ghoda, Kural, Andheri, Malad to Thane till T2 Terminal, all the way to its flagship location in Phoenix Palladium, are constantly buzzing for dine-in or takeout via delivery partners such as Swiggy and Zomato. And now with the launch at Lower Parel, they are all set to take over the mall target audience.

Sonali Ambardekar, a hotel management professional who has been working in the hospitality and media industry for over 20 years, recently launched Restobar, Maujja – which is spread over 7000 square feet and introduces the city of Thane to classical Sunday brunches.

Maujja — perfectly encapsulates the true meaning of the good life. A vibrant luxe ambience in bright red, green and gold hues, Maujja’s warm, inviting glow is characterised by a high ceiling and an elevated private dining section that offers plush yet cosy well-lit seating.

‘Thane is an evolved F&B market with a good mix of customers who appreciate good food and ambience. The area has got both corporate/business visitors, as well as a sizable residential market around the area as they offer an abundance of sophisticated and well-travelled foodies and tipplers, who expect nothing but the best. I envision Maujja being a market leader in establishments that provide excellence in hospitality,” shared Sonali.

From unique culinary experiences to Karaoke Fridays to live performances on Saturdays, and laidback Sunday brunches—Maujja redefines the way Thane socialises.

The menu features contemporary Indian cuisine curated by Chef Bhairav Singh, an industry veteran who has won several food industry awards and food styling shows on Indian and International TV.

A kids-friendly menu with live stations featuring bestsellers and a dessert bar with chocolate fondue, make Sundays feel like a warm hug, preparing you for the week ahead.

Heading the well-stocked bar is bartending expert Arjun Tajanpure who brings to the table an extensive experience in the hospitality industry from his stints in India, Maldives and Jordan. For Maujja, Tajanpure has come up with some great concoctions like Sabai, Side cart, Choose your gin botanicals & tonic flavour; Stone flower margarita and La-bot-a therapy.

The idea is to introduce new handcrafted infusions and new culinary techniques to elevate the bar culture in Thane making it the new 'IT' bar menu in the city. His favourite is ‘The Sangria Tree’ as it allows different colours and mixes to be presented innovatively.

Drinking habits and trends are changing as a result of the shift in consumer preferences. Earlier, mixers were a strict no when it came to consuming a drink but now a majority of people are in the favor of mix-matching and trying flavoured cocktail mixers with the motive to enhance the taste. In addition, the current generation gives a lot of thought to their beverage of choice. They are invested in knowing the background of the product they are consuming. Given the widespread adoption of sustainable practices, selecting a beverage is actually a significant choice. Drinking sustainably produced beverages is now a key priority and will continue to be a popular trend in the future.

Apart from that, the pub culture is significantly growing. Gone are the days when celebrations were limited to the home. In fact, now the idea of celebrating an occasion involves a great pub with great ambiance, food and dance. As a result, people are more intrigued to try out new alcoholic beverages. Moreover, colored spirits have lately become a trend resulting in consumers trying new unique colored spirits. Thus, these distinctive and innovative fads are paving the way for new trends to come in the future. 

Alcoholic beverage trends that will rule 2023

Pre-packaged drinks: Pre-packaged drinks came into the trend since the outbreak of the pandemic. Because people were restricted to their homes, ready-to-drink beverages became the saviour due to their portability and convenience. Experts in the field predict that the market for alcoholic beverages that are ready to drink will rise by 3% globally and reach about 32 billion dollars by the end of 2024. Also, keeping a tap on the consumer interest and preferences, ready-to-drink alcohol manufacturers are mainly moving towards canned beer, cocktails and hard seltzers in order to provide that ease of drinking to the consumers. In fact, as we advance, pre-packaged drinks are going to be primarily preferred by consumers.

Mix and match: People nowadays have become more open to experimenting with their drinks. Especially with changing needs and demands of the new-age generation, trying unique things has become the new trend. There is no doubt that the sensory experience of the drink has taken precedence, whether it is through the use of flavours based on tea, berries, citrus, coffee, rhubarb, and more. Whether it is flavored vodka or gin, people are everyday preferring it over their old boring drink. Aside from that, there is a rise in the use of cocktail mixers, and individuals are all the more driven towards trying their drinks with different mixers for sake of enhancing the taste. This rising trend is anticipated to continue until 2023 as fresh flavours and concepts emerge.

Sustainable beer: There is no denying the fact that consumers have become more conscious of their choices and are looking forward towards more environmentally-friendly alcohol options. Brewers have therefore developed innovative ways to include sustainability into the production of their goods, one of which is sustainable beer. In fact, some brewers have also chosen locally produced ingredients as a means of reducing emissions in addition to packaging and renewable energy. As a result, more and more people can be seen going for sustainable beer and in the future as well the adoption is expected to rise.

Low ABV drinks: Mindful consumption has become the new trend which is expected to grow in 2023 as well. Consumers today are looking for non-alcoholic or low-alcoholic drinks as alcohol substitutes. Not only that, but people are also moving towards drinks that contain a low alcohol content for the sake of their own health and well-being. In addition, the number of goods aimed at conscientious drinkers is constantly expanding, regardless of whether consumers choose the smart option, the lighter option, or the completely non-alcoholic option.

Choose your drink: With the emergence of numerous innovative, distinctive trends, the alcoholic beverage industry has come a long way. Ready-to-drink beverages, sustainably brewed beer, and drinks with low alcohol volume have all changed how people drink today. Additionally, mixing and matching has emerged as the latest craze, encouraging people to experiment with their drinks. Not only that, colors and flavors have altogether taken the industry to another extent. Going forward, more such trends are anticipated in the future, thereby influencing consumer interests.

Who would have thought that bar would once come to your home. From visiting your favourite bar or restaurant for a chilled beer to drinking your most loved cocktails and beverages at home. Beverage trend has also changed with change in time. According to a latest report by CEIC, Food and Non Alcoholic Beverage Change was reported at 5.584 % in Jan 2022.

In the last 2-3 years, the beverage segment in India has become a crowded space. Traditional segments such as carbonated soft drinks and juices and the newly emergent categories of flavoured water and flavoured milk products are all competing to meet consumers’ hydration and thirst quenching needs. And, hence we are seeing lots of change and innovation in this space.

As per a report published by restaurantindia.in and FranCorp, ‘dominated by owners and restaurateurs who own most of the pubs, lounges, bar individually, there is sudden growth of the segment in the country. As per reports, India pub, bar, café and lounge (PBCL) market is expected to exhibit a CAGR of 13.8% during 2022-2027.

Here are how top bar and restaurant owners are playing right with their beverages menu:

#knowing the ‘Right’ Audience: Many people get wrong when they don’t focus on the right clientele. Over the years we have seen that Indian beverages and bar market has evolved only because they are not focusing on masses but a certain class. “A lot has changed and a lot have evolved over the period of time but I really feel that the last 5-7 years the market has been segmented very well where the bar and restaurants are very vocal about the audience,” shared Ankur Chawla, Sommelier and beverages expert by adding that there is certain amount of evolution when it comes to beverages menu especially with that of cocktails.

#Forget Food, Focus on Beverage Menu: There’s no denying that beverages consist and draws larger part of the business in bar/restaurant today. People these days visit far away to get a taste of their favourite drink/cocktails and that’s where we have seen restaurateurs investing their money. “People have evolved not just in case of alcoholic beverages but also non-alcoholic. As a restaurant owners we focus equally on beverages menu like we focus on food menu. We work on our cocktails. I definitely see a future where a mixologist will be as big as a Michelin-starred chef and a bar will be known for those cocktails and people will travel miles for that particular drink,” pointed Vishal Anand who runs award winning restaurant Saga in Gurgaon amongst other.

#It’s no more visiting a bar, it’s about experience: “Over the time people have travelled abroad and when they come back they look for a similar kind of experience. The palate is getting much more equal. People are spending more time creating good beverages menu, hiring the right talent and also enabling them to have a balance in an FnB outlet that plays a huge part in the sale,” commented Jairaj Singh Solanki, MD, Naaya Hospitality that runs experiential bar Lair in New Delhi.

#Premiumisation is the Key: “The two things that is driving the consumption is craft and premiumsation. Be it gin, vodka, rum, or beer, craft is becoming very important,” shared Prateek Chaturvedi, COO, Brewdog by adding that products made from hand, attention to details is very important. Customer know what kind of product they are looking for and are ready to pay extra for it. The game is you should know pairing it right with the food.

The report also mentioned that, Alcohol consumption in India amounted to about five billion liters in 2020 and was estimated to reach about 6.21 billion liters by 2024. The increase in consuming these beverages can be attributed to multiple factors including the rising levels of disposable income and a growing urban population among others.

To download the complete report, please visit: https://irecwire.indianretailer.com/article/whats-hot/indian-food-service-market-to-reach-79-65-bn-by-2028.a7887/

Providing you with an immersive experience of the lush green forests and safari in Africa, Ophelia at The Ashok in Chanakyapuri is revamped and has relaunched with a brand new concept.

Just in time for winters, the new concept has warm, inviting and earthy tones. Inspired by nature in Africa, the restaurant has elements of the jungle spread throughout creating a stark contrast from the previous floral and cool aesthetic.

Nestled beautifully in the tony neighborhood of Chanakyapuri, Ophelia returns as a whole new-haven of imaginative food, extraordinary drinks and rustic sophistication.

With a dramatic skylight that gently frames arched glass doors and bay windows, to let the softness of natural light seep into distinctive beige and grey accents with a sheen of brass peppered in, Ophelia awaits you. The walls are textured with Venetian stucco and the floor has a monochrome black and white marble element to bring more attention to the green and brown pantone paired perfectly with sepia and brass tones. Every element is handpicked to express a sense of calm and bring subtle sensuousness to the environment. Custom pendant lights inspired by the rich flora of Africa to Bohemian-African prints on the sofas, animal print upholstery on the chairs, the metal and jute railing.

“We’re absolutely elated to bring to you a revamped Ophelia, based on a completely new theme. Our aim with Ophelia has always been to make it a place where people get to not only relish the food but also enjoy the ambience, aesthetics and the experience that comes with it,” shared co-founders Akshay Anand and Ashish Begwani.

The featured cuisine at Ophelia is the best of global foods with a touch of modern sensibilities. Seasonal produce, contemporary techniques, innovative pairings and playing with traditions is the mood of the new Ophelia kitchen. Pair your meal with an extensive selection of wines from across the world, from French Cabernet Sauvignons to Italian Chiantis and Argentinian Malbecs. With eclectic Single Malts and blended Scotch, the bar also boasts of Mezcal and a host of aperitifs.

In the last 2-3 years we have seen Mumbai’s culinary scenes touching a new sky. From global chains to our very own home grown haute brands, the city is bludgeoning with food innovations. And, the newest in town ‘Eve’ that is located at Powai is giving Mumbaikars another reason to celebrate.

This kinetic space has everything that the best SOBO restaurants can offer - A chef & mixologist-driven space, suave interiors and the perfect vibe for celebrity spotting!

A dream project from owners of city’s favourite restaurants like Donna Deli, Blah, Kyma & London Taxi, the space is put together as a perfect place for the young creative professionals, outgoing residents and the large corporate culture that surrounds Powai.

From the house of Monarch Liberty Hospitality & its founders Sumit Govind Sharma, Pawan Shahri, Nikita Harisinghani & Dhaval Udeshi, Eve aims to offer a cuisine agnostic yet ingredient focussed menu paired with technique-forward cocktails.

“With the library, greenery, calm ambience and cuisines we’ve built an inclusive space for anyone who wishes to spend some quality time with friends or themselves, because as we all know a great book and a steaming cup of coffee always makes for the best company,” shared Sumit.

“Powai as a market is evolving and the people there have to travel all the way to Bandra to BKC to get access to premium-casual dining spaces. Eve, will be a gamechanger in this culinary landscape and offer an all day vibe for guests to come and hang here across various time slots and moods,” said Pawan.

About The Interiors:

This modern-day premium casual dining space welcomes its guest with a vintage doorway, a 30ft high library wall that houses over 4000 books with a spiral staircase in the centre that takes you to the first floor.

A 7000 sqft space with an island bar, wooden flooring, and cane-weaved seating, regal chandeliers, fabric lamps and pretty corners, the space is decorated elegantly with splashes of bright colour, and the airy space features the natural landscapes and diversity with a combination of wood, plants, ceramics and cane.

Eve’s beautiful interiors have been designed by the Mumbai-based firm, KNS Architects alongside founder Nikita Harisinghani. KNS Architects is known for their distinguished projects such as the Soho House Mumbai, Kardmum Junction Banaras in Milan Italy, Mahek in Hyatt Dubai and have also designed many celebrity homes.

“We believe that we are in the business of creating atmospheres that evoke a feeling of comfort and warmth. We want people to feel this space as an extension of their living room, and come here for hours together - to drink, eat and hang, all day,” added Nikita Harisinghani.

About The Food:

With a cuisine-agnostic approach, at the helm of all kitchen affairs is the talented chef Sanket More, with his previous stints at The Bombay Canteen & O-Pedro. Having entered the kitchen from a young age to satisfy his own cravings he’s come a long way to concocting the perfect dishes to satisfy the palates of the oncoming visitors. Like a true master and lover of his craft, he believes in constantly reinventing, observing the people around him, and taking up new and improved cooking techniques to always keep the creativity flowing in his dishes and deliver the best on the plate.

“In today’s age, a restaurant is playing many roles for a customer - its food, drinks, mindset, entertainment and the feel-good factor above everything else. We’re sure that Eve will put this forward in the best way possible to our audience,” Pointed Dhaval.

The visionaries behind Eve believe in providing a rich experience but in a sustainable manner. The produce & ingredient forward menu is a reflection of the same, from the beautifully crafted salads to the sous vide cooking methodology and a zero-waste policy to support the local communities, the innovative menu is designed to promote seafood diversity, sustainable fisheries, and healthy oceans, whilst sourcing only the highest quality ingredients to create vibrant and exciting culinary delights.

“Experimenting and balancing the flavours is a key for a great dish. Every country and region has a huge variety of predominant ingredients and a restaurant is a place where your staff is usually a mix of eclectic people covering a different part of the country and working at different places, so getting inspired while taking the briefings and brainstorming on a variety of ingredients and mixing things is a fun a way to keep your creative juices flowing,” added Chef Sanket.

About The Cocktails:

Coming to the drinks menu, the in-house mixologist Sachin Yadav, with his previous stint at Jolies & Silly Souls Cafe, has something magical up his sleeves that is transferred to every drink he makes, handcrafted with absolute precision and care to give the visitors a sweet taste of heaven in every sip. Some of his personal recommendations are - Spice Trade which is inspired by Indian spices and has gin infused with pink peppercorn, Kashmiri Kawa Tea Fresh made with green apple, clarified milk, and rose dust glitter. But if you want to go old-school and give the good ol’ signature cocktails a try then Eves Mule made with vodka, cucumber, basil, elderflower, and ginger ale will help you make some new (drunken) memories or the Essence of Life made with gin infused with lemongrass, in-house kaffir lime liqueur, and tonic is sure to work wonders!

Pune is all set to experience a new high energy cocktail society, Cobbler & Crew at Kalyani Nagar.

The place has a cocktail menu worth savoring every sip of from its list of 12 superhit cocktails.

For pro-society members who want to order their favorite cocktails, watch as bar head Mayur Marne (ex-brand ambassador Diageo) enthralls members with even more special drinks curated especially for them.

“Pune is exploding in terms of the F&B sector yet it was missing a cocktail culture. One would have to travel to indulge in such an experience. The 5 of us came together to give the city something it could call its own, something to be proud of. This cocktail society was created for all enthusiasts who have come to appreciate the finer things in life,” shared Vijeta Singh, Co-Owner of Cobbler & Crew.

THE COCKTAIL SOCIETY

A new generation with a growing appetite for drinks and cocktails needs a space where they can experience, enjoy and entertain themselves with their favorite tipple. They also need a space where bar professionals with experience from across the world can introduce them to the latest concepts in fine drinking. Enter Pune’s first cocktail society – a high-energy space to enjoy and discover drinks at a cocktail-first space with a banging list of specialty cocktails to choose from, a space to vibe with people behind the bar.

THE COCKTAILS

Cobbler & Crew has incorporated local ingredients with a focus on natural sugar sources instead of processed sugar. A local favorite dessert called The Shrikhand, it’s a milky delight in the form of a cocktail. Guests can also enjoy an array of cocktails with an added twist: Bhakarwadi, Khakra, and Thecha. The cocktail bar also uses locally grown and sourced fruits such as Strawberries and Guava that has been experimented with in the menu. With a twist of local ingredients and global bar culture, the high-end cocktail bar has something for every guest’s palette. There are many other firsts that Cobbler & Crew is bringing to Pune – right from its ingredient-forward cocktail menu to its Martini in a Trolley experience that seeks to create variations of the classic drink.

THE FOOD

Cobbler & Crew has created its inaugural seasonal menu of 8 unique creations influenced by classic cocktails and reimagined for today’s generation of fine drinkers. The beverage program is the result of careful thought and passionate craftsmanship alongside tireless trial and error. It also supports locally sourced ingredients, natural sweeteners used in drinks, and artisanal beverage techniques as a conscious effort to fine tune the drinking experience of our guests. The team’s radical interest in ingredient-first philosophy reflects on its food menu too with co-founders having experience with Michelin star experience. With dishes such as (add top three dishes), the cuisine is curated from across the world offering you something to discover, to rekindle, and to find comfort in. The food menu is curated by multiple consultants from all over the world and headed by ex-Oberoi Rohit More.

“With Cobbler & Crew, we wanted it to be more than a bar, it was about creating an intimate experience, be it sipping on a cocktail, dinner with friends, or a private affair. A place you could sit back and relax even on a buzzing Saturday night in the city. The space very well reflects a similar thought along with our fanatical admiration for modern colonial aesthetics. Dimly lit interiors with cozy, spaced-out seating make it your go-to bar on any given day of the week,” she added.

Cobbler & Crew plans to work with an array of experts every few weeks, and keep experimenting and altering the menu to introduce them to some world-class food fare whilst keeping up the season and trends – again a first for Pune!

The cocktails and food can also be paired with a line of premium handmade cigars that roll off your fingers as its lip-smacking cuisine does.

Co-founded by Karan Khilnani who also runs Elephant & Co, Vijeta Singh With eight-plus years of strategy consultation and brands like Accor and Marriott behind her, Mayur Marne Eight years of traveling the world as Diageo’s brand ambassador, Rishi Bhog Cobbler & Crew’s food program is led by Hedonist’s partner that started the concept of fine food experiences in Pune Cobbler & Crew in one word – Innovative Food Prasad Thergaonkar The Hedonist’s former capt who has exposure to global food is all about good food and great vibes.

Wanting to be a restaurateur is the easiest choice and option in today’s time but to be a “Succesful Restaurateur” is what one should be aiming for. Owning a restaurant is not a difficult task to achieve but with a unique set of skills, passion, and knowledge you can definitely take your restaurant to different heights

If you are the one looking for the best ways to be a successful restaurateur, follow these easiest tips and tricks:

Being Innovative- Innovation is a key to success and a successful entrepreneur should always be innovative and dynamic. The restaurant industry is the most dynamic industry and it's important for the new-age entrepreneurs to know how to bring out-of-the-box innovations to the table. Learning new skills about how beautiful your restaurant can showcase the food, and highlight the special occasions and events after COVID is a task, but the successful entrepreneur should know how wisely he & his team can bring creativity.

May Interest: Innovation: The Driving Force of Food Retail in India

Socially Active- Social Media is the need of an hour and is ruling every field in today’s time. It's important to make a social media presence in your cafe or restaurant and with this, it's crucial for today's entrepreneurs to understand the need for social media presence. A successful entrepreneur should know his customer, should always portray a true image of his place, and should know the art of promoting the decor, and interiors beautifully through images and videos.

Importance of Savings- COVID-19 drastically affected the nation and with this, it taught us how to survive during these difficult situations. Every business comes up with risks so it's important for a successful restaurateur to save expenses, hold on to the profits in a rightful manner, and make sure every month there is less unnecessary wastage. These all tips can help him/her to survive either during a financial crunch or during situations like pandemics.

The power of technology- Online reservations, customer reviews, marketing, and an interactive social media presence are some of the more important aspects of technology that have pervaded the food service and restaurant business. So, if you want to be a famous and successful entrepreneur understanding the advantages of new-age technology and implying in your own space is the need of an hour.

Also Read: Time to move back to ‘dine-in: How technology is reviving the sector

Customer is the key- An age-old mantra-” Customer is the key” which reflects every customer who enters your space is equally important and special. The millennials in today’s time live in a competitive world and love it when your space is unique and quality of service. Between all the offerings entrepreneurs should know that the place should never compromise on offering scrumptious indulgent cuisines that one can easily relish wide a range of varieties & cutting-edge cocktails making it a memorable and cheerful day.

Being an Organiser- As a restaurant owner, you have to make sure everything is balanced. From planning to budgeting to marketing and maintaining the inventory too. Keeping records of everything requires the ability to juggle many balls at once.

The Game Ranch has ventured into the Mumbai’s ever-growing nightlife scene.

Created and curated by dynamic restaurateur, Prasuk Jain who has previously run restaurants like The Game Palacio, Pink Wasabi, Snow World and many more unique spaces.

With a western influence underlying the new venture's entire ambiance, one can expect delectable food, specialty cocktails and an exciting gaming experience; presenting its audience with a distinctive escapade of the Wild West.

The Game Ranch is tastefully designed, comfortably classic and the food... incredibly diverse.

''The Game Ranch is that spot in the city that gives you a fresh burst every time you enter and completely changes your mood from the hustle of Bombay. We've created a space where once feels like they're in a fresh, lively and energetic vibe that completely lifts up the mood and brings in a sense of belonging. For us, it is about inviting people into a completely different world, especially for someone who loves the idea of a countryside experience,” shared Jain.

Nestled in the luxurious area of Powai, the interiors of the space have been designed by the in-house team with Prasuk. The place has a truly exquisite setting with a rugged and warm feeling. The interiors consist of wooden furniture that have earthy tones in the shades of brown, beige, cream, and taupe and the sheer detailing on the walls give the visitors an experience of being in a Ranch.

The burning ideation behind this space is to get engulfed in raunchy music, piquant platters, and old-American-style entertainment under one roof. Apart from the stunning aura and feel, this gaming resto lounge brings alive the authentic American, South American, and Mexican cuisines into our plates, right from wood-fired pizzas to divinely appetizing grills and Barbeque platters.

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.

La Pôz Place, an all-vegetarian restaurant that opened its door in the quaint lanes of Kala Ghoda is all set to raise the bar with the launch of its hidden gem-Backdoor Bar.

Aspiring to be a cocktail-forward bar, the menu will boast cocktails built on the ethos of the brand- Unwind, Reconnect & Explore.

“While designing the cocktail menu we decided to devise a beverage program based on our brand ethos which is Unwind, Reconnect and Explore. Everything about La Pôz Place- the vibe, the ambiance, the food resonates with this. Hence it was natural to apply the same to the cocktail menu. We took inspiration from the cuisines, ingredients, and food we have to offer and you will find our bar menu reflects that,” shared Brinston Lemos, Beverage Expert.

Each category on the menu is in sync with the brand’s ideology. Unwind is a mix of their own creations and a few spin-offs to Classic. Reconnect: an Ode to the Classics, made just the way they’re supposed to be. And, Explore cocktails that are created for those who’d like to experiment with different taste profiles.

The cocktail menu has been designed to cater to a wide spectrum of taste flavours, from crisp and savory to floral and refreshing. They have used White Truffle Oil, Vegan Egg White, Fresh Passion Fruit Puree, Truffle Butter Washed Bourbon, Fresh Raspberry Infused Gin. The syrups and purees are made in-house and no store-bought flavouring agents are used. They also make their own tonic water which is flavoured with seasonal ingredients, giving you something new to try depending on when you visit. 

While the menu has something for every occasion and emotion, the must-try from the menu is The Truffle Mac n Cheese which is ideal for when you’re in the mood to experiment and try something new. The Grapefruit sour with Raspberry infused Gin adds a refreshing punch to the meal.

With the launch of Backdoor Bar, they will not only accentuate the dining experience but also cater to those who want to enjoy a delectable drink at the end of a long day.

Deja Brew, a hybrid brew lounge serving freshest beer and finest coffee, has launched its first outlet in Greater Kailash 2, New Delhi.

With a calming and intimate ambience, Deja Brew is the perfect place to start off with an invigorating espresso and finish off with a mug of frothy goodness, i.e., craft beer!

To enrich the experience, the coffees that customers will be sipping and savouring boast a premium taste with pure extracts and a rich natural flavour. Besides, and best of all, the craft beer here is a creation of the House of MOB (Ministry of Beer), Delhi’s first microbrewery, a sure guarantee of quality.

Another highlight of this Brew Lounge is that patrons get a chance to light up, because, also on the menu here are the finest cigars known to man—giving you further reason to make a beeline to Deja Brew.

In order to add on to the experience, Deja Brew offers wines, single malts, and other spirits along with beers and coffee, to pair with the premium cigars. The Brew Lounge features customised music in the personal dining room, and aims to welcome its guests to Modern-Inspired World Cuisine, brought to you with the specially curated menu.

“The brewhouse offers the freshest beer and finest coffee along with an extensive menu with the addition of a Deja Brew flair. The food offered includes world delicacies with creamy and fiery flavours, be it European, Indian or Italian, splashed with an evident Deja Brew twist,” shared Brand Delegate, Kratika Gupta.

The café has also introduced a “Cigar and Conversations” private zone, for which they have created a cigar lounge too!

Naveen Sachdeva, an F&B icon and the brains behind Cherish Hospitality, synergised this concept along with Parth Chadha and Aashish Goyal.

Being a pioneer of this concept, Deja Brew will be aiming to make its mark in a city and region known for its lively F&B action.

The brand is looking to scale up its model and is targeting six outlets in prominent localities in Delhi-NCR.

The ‘The City of Joy’ has another reason to validate its sobriquet – the re-launch of the avant-garde M-Bar.

It is where upscale eatery romances the best nightlife. Brought together by ‘serial entrepreneur’ Aditya Mehta and food lover Varun Mimani, the bar situated in the posh Park Street locality now adds a luxurious touch to Kolkata’s food & beverage industry.

Since 7 years, M-Bar had charmed its patrons. In their newer avatar, it plans to replace the fine dining concept with fun dining that offers a sensory extravaganza. While the global cuisine contains ethically sourced ingredients, diners can experience the Insta-friendly edgy culinary delights.

“Playful, provocative and unpretentiously sexy, M-Bar is where haute cuisine meets a nightclub, where good taste on the palate marries great taste in music, where the nights get wilder and better as the clock ticks on and where the taste of a good time lingers long after you have rested your feet from a long night of tap,” shared Mehta.

The delightful culinary explosion has the support of its bartending supremacy. The artistic single-stone bar with gold detailing offers everything, from crazy cocktails to fiery fireballs. There are whispers of gold dust in sparkling wine on the menu. Enjoy the experience with high-tech mood lighting never seen in the city before.

“The concept revolves around a space which is ever-changing by combining form, dimension, position and connections. With real leather couches and velvet panelling in warm olives, wine and cayenne, it blends renaissance into the contemporary. It plays with texture, shape and colour that scream posh in every language,” added Mimani.

In the last few years we have seen so many craft bar opening up in India capturing the new age crowd and millenials. Here are top 8 tips from a craft bar owner to successfully run the business:

Invest in great quality raw material, equipment and talent: It is important to have good quality products at the back end in order to have a great end product that keeps bringing people back. The customer will always appreciate and acknowledge quality. The old age of garbage-in garbage-out also is relevant in the war business which basically means it is only with good equipment, good manpower and good talent that we will be able to give a good experience to the customer.

Keep the menu fresh and the beers fresher - i.e. innovate: Beer is so common that it takes a lot more effort to distinguish yourself from what is already available in the market. Spend time crafting a menu that is different and fresh. Make sure that the beers are innovative, and have fewer alternatives in the market. There are many more options available for the guest to choose from but a USP is needed to keep them coming back for more and this is where innovation comes in. To speak strictly about the craft of a business, every other craft bar has five to seven craft years but BrewDog keeps at least 24 taps, a number which is unheard of and this is a great marketing point.

Localise the raw material as much as possible: When it comes to raw material, a lot of it usually originates from Europe, specifically Germany. But to become long term sustainable one has to use local products which will deliver both cost efficiency as well as quality. Companies in Africa have started making beer from cassava available locally and are more sustainable than Barley malt . On a similar note beers are very well drafted from rice, wheat, oats and sometimes even various fruits. Our Tangerine IPA and the grapefruit IPA are cases in point.

Ensure cold chain is functional: If the beer has to be served fresh it definitely means it is not pasteurised and there are no preservatives added. This means that the product will not survive in the Indian climatic conditions or will at least deteriorate. Keeping this in mind, BrewDog beers are always transported in cold trucks at 4 degrees or below and also stored in proper cold rooms in every bar at 4 degrees or below

Cleanliness, cleanliness, cleanliness: By being a food product beer is also susceptible to contamination and infections.  One has to be completely obsessed about cleanliness. Every surface which is touched has to be cleaned properly with alcohol. Any spoilage has to be properly removed and disinfected to ensure no cross contamination happens. These small little things go a long way to ensure hygiene of the beer and resulting in low loss as much as possible from the product.

Educate the customer, engage with them: The overall experience is also determined by the quality of staff at the bar and how well they can take care of the customers. The customer interaction is very significant, it builds a personal connection between them and the brand. This becomes even more relevant because we are serving 24 years on tap and since the product range also keeps changing it is the guest interaction where the guest can discover what beers they would like. BrewDog usually encourages the guest to start with free testers so as to make up their minds on what beers they would like to go for.

Train the team: The team should be trained to handle any situation that may arise. It is important to know how to deal with customers and meet their needs. Each interaction is a part of their experience and it should be done professionally and politely. From the time the guest enters the bar and to the minute they leave, every single moment of this experience counts towards overall brand equity which will result in retention and repeat of customers. If not done right it will erode long term business.

Keep an eye on the bottom line (end of day we are a business): A business has to be run like a business. While the bar business may look very glamorous to the outside world, the inner workings are extremely brutal and every percentage point, in revenues as well as costs, counts towards long term stakeholder return on investment. Many times the promoter loses sight of this aspect of the business, at the end of the day this is a business and the profit and loss account is where the buck stops!

Located in the heart of the city, LMNOQ is the newest addition to the choice of sky bars in Kolkata.

Situated on the 12th floor of Magma House, this high rooftop hangout is spread across 8,000 sq ft plus, the 150 seater space, including outdoor and indoor, in the ever buzzing Park Street promises more than a delectable culinary selection and unique beverages— an impeccable panoramic view of the city’s skyline and an exhilarating experience, from the moment one steps in.

The name LMNO_Q is derived from the musical notes of `The Alphabet Song’ where “P” has been playfully removed and “Q” has been introduced.  The introduction of Q is what connotes and comes together as the concept and vibe of this unique outlet. LMNO_Q’s interior and ambience is something worth looking forward to.

The ceiling of this upscale sky bar, dawns an installation of hundreds of birds, which signifies a continuous flight of ecstasy. The brand aims to be the place which brings together a sense of calm in this bustling City of Joy. 

Artfully curated by the magical hands of Masterchef Shaikh Arif Ahmed & consultant Chef Amit Puri, LMNO_Q boasts a global cuisine with a variety of options for both vegetarians and non-vegetarians.

The legendary Shatbhi Basu takes charge as the consultant mixologist of LMNO_Q and promises to offer patrons some exclusive heady concoctions.

Raajiv Nathany, Co-owner, along with Sanjeev Nahata and Sandeep Goenka sais “We are thrilled to introduce a one of a kind skybar in the City of Joy. LMNO_Q is a place where patrons can get together, score a laugh, enjoy and make everlasting memories with their loved ones. This place brings in a unique aura and a distinctive experience to the city revelers as it brings the heart of the city on its deck.”

Urban bistro by day, gastro bar by night, Klap at Khan Market hopes to contribute a dramatic transformation in the local culinary scene, and ignite a new love for life.

The restaurant offers 2 spacious floors and a fabulous terrace in Khan Market - itself one of the city’s iconic cultural melting pots, that brings together industrialists, intellectuals, and artists alike.

Klap is the brainchild of 3 enterprising friends: Chef Gurmehar Sethi, Alekh Vardhan, and Navdeep Singh Sethi.

“Can I give you a meal in a single bite? This thought is the constant source of inspiration for me to discover food grammar that I can play with,” said Chef Gurmeher Sethi who seek to bring together unpredictable ingredients and serendipitous flavours, served up with panache in a World Cuisine Tapas Bar.

Chef Gurmeher Sethi orchestrates a multi talented team and enthralls with a refreshing signature style, across British, Italian, French, Indian, Mexican, Thai,  Japanese, and Korean cuisines.

Armed with qualifications from Les Roches Switzerland and Le Cordon Bleu London, Chef Sethi acquired developmental work experience at the Oberoi, New Delhi, and Le Cordon Bleu, Bangkok. He went on to work in some of the finest world kitchens, namely, Nobu;  Atlantis; The Palm, Dubai; Mayfair Hotel, London; Banyan Tree Resort, Phuket; and Leela Palace Kempinski, New Delhi and Udaipur. Klap is his second venture after Ziu, in Delhi NCR and the UAE.

At Klap, Chef Gurmeher Sethi’s food is light, and almost ‘palate cleansing’ in its freshness. At the same time, it’s filling, packing a punch in the layer-by-layer element of flavour surprises. ‘Two fingers, one bite,’ is the style.

A party for ‘one’, a party for ‘all’

The restaurant’s layout encourages a generous dose of sunlight, bringing to mind a ‘family home villa’ in Italy. Terrazzo (Italian for terrace) flooring seems to be inspired by that aesthetic, but it’s also a charming ode to the fact that terrazzo is an all too familiar flooring style in Indian homes. Textured hand-plastered walls, mixed-material furniture, and faux leather upholstery in pop colours add to the casual, homely vibe, but with an air of approachable luxury.

Table arrangements encourage comfortable and intimate sharing - of everything from quick bites to hearty supper bowls. As the sun sets, they seem to undergo a magical transformation, with the allure of secret speakeasies, tapas bars, and izakayas - all global variations of social ‘watering holes.’ This 2-storied ‘terrazzo land’ is connected by a contemporary-aesthetic staircase. There are also 2 bars, and Klap is amongst the first in the city to offer cocktails on tap. Enjoy limited edition bar menus - which include mocktails, of course!

Klap’s terrace is great for savouring the vibrant green frontage, including a ‘heritage peepal tree,’ - a cherished sight in the concrete jungle. The restaurant also has a mini garden of microgreens, edible flowers, and peppers - you may spot or taste some of them in your food and drinks.

“I’m a numbers person, but I’m putting an additional spin on it at Klap. With knowledge and qualifications in Nutrition, and a knack for customising just the right calories-evaluation, I wish to give the culinary experience an enlightening upper-hand,” added Navdeep Sethi.

Following the continued success of the award-winning resto-bar Butterfly High in Mumbai, the popular social networking restaurant is set to open its second outlet in the heart of Thane.

Spread across 3500 sq. ft, the all-day restaurant is the brainchild of Nikita Poojari & Narayan Poojari, the owner of Shiv Sagar food and resort Pvt. Ltd., and managing partners: Dhaval Udeshi, Pawan Shahri, and Nikhil Rochlani.

This cosmopolitan hangout spot is all set to bring its intriguing blend of Modern Indian cuisine, inexhaustible portfolio of cocktails, and eccentric interiors of its BKC outlet, with an exclusive menu just for Thane.

The interiors of this millennial manor are a living embodiment of funky and contemporary vibes with cozy and comfortable seating. For those Instagram-worthy photos, there’s plenty of natural and ambient lighting to capture your happy moments. Four sections make up the entire space; The Lounge Seating, The Main Dining Area, The High Dining Tables & Private Dining.

“We are excited to announce the opening of Butterfly High in Thane. We believe that Thane needed a space where people could dine, work, and party all in one place. We wanted to create a space that had a little something for everyone in Thane,” shared Poojari.

Also, if you’re looking to work at a place away from home or simply seeking a way to end your day on a high note, this is the perfect place for you.

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.

Adding to Ar. Abhigyan Neogi, Founder at Chromed Design Studio’s array of international projects is the newly launched Glo - an exclusive, high-end resto-bar located in the heart of Dubai International Financial Center (DIFC).

As the name suggests, the key features at this exuberant diner are the glowing arches and luminous globes which light up the entire outdoor space and the surrounding water body. Offering a diverse experience indoors and outdoors, this physical space has been designed to manifest a myriad of sophistication.

Providing an illusion of the outdoor space glowing in a pool of water, Ar. Abhigyan Neogi has created a light spectrum that fabricates a high-energy vibe making the entire area glimmer in the dark. Presenting an unparalleled experience of a mirage, the colour palette and the lighting scheme chosen are vibrant and lively. The bar is divided into two zones- the indoors and outdoors, each carrying its own personality yet merging as one. Complementing the interiors with the exterior radiance, the elegant indoors comprise of rich tones with opulent gold accents. The lighting fixtures including dramatic pendants in the indoor area are in impeccable symmetry with the outdoor lighting scheme, formulating an overall gleam of shine in this upscale bar.

Keeping the main focus on the outdoors, the water body around the podium binds the view by reflecting lit arches and LED globes which create a mirage of lights floating in the water. Metallic furniture is incorporated with a powder coating over the bar stools and sofa against rusting. The tabletops are made using onyx marble encased in a metal framework. The outdoor furniture is inspired by Paula Lenti, providing spirited and funky energy. A contrasting colour scheme of rust and teal on a grey background is induced to accentuate the seating area. The outdoor bar has a red onyx marble countertop with fluted MDF and a step bar back paired with huge dangling chandeliers over them. The DJ console is synced with the bar and is made in transparent acrylic. The speaker set is provided with the smart use of lights on the edges and on the front to give definition to the transparency.

Also Read: 4 Things to Keep in Mind while Designing your Restaurant

Moving into the interior zone, the decor here is adorned with wooden arches encased in SS brass sheets to follow the concept of the outdoors. The wallpapers are opulent and rich in schemes of purple and wine shades on a floral theme. Furniture upholstered in dark velvets offers a luxurious atmosphere. The indoor bar also maintains the red onyx marble countertop with a lighted-up sheer curtain covering the front of the bar.

The material palette of the project consists heavily of terrazzo, wood, and steel. Keeping the design minimalistic, diagonally patterned terrazzo tiles are used for the flooring with SS inlays included in grey and black terrazzo. The lighting pattern is also synced with the outdoor bar which was controlled through the WiFi that could come in handy during the harsh summers of Dubai.

May Interest: How does the restaurant design post-pandemic look like?

Presenting a dynamic depth to the designed space, the project showcases an uplifting yet serene environment with the interplay of lights and textures. Keeping up with their exceptional designing prestige, Chromed Design Studio has once again created an unforgettable experiential space in the Emirate.

Fine-dining was always associated with high-end restaurants, exotic meals, overwhelming ambience, and of course the top-notch service until the pandemic changed the perceptions of many. With virus fear and people getting too sceptical about stepping out of their houses, many restaurants and hotels introduced various services which were never thought of before. Fine dining outlets and chefs across the country in order to up their game, came up with creating ways to bring dining out experience at home with not just sumptuous meals, but even butlers and the right crockery in tow.

With things getting back to normalcy, do we see at-home chef services as a pertaining concept? Sanjay Vazirani, CMD at Foodlink Services India feels that the trend will continue and may become a small vertical for catering companies and some restaurants. “There is a different kind of joy in hosting intimate gatherings at the comfort of your home. Moreover, with distances and growing traffic in cities, it makes sense for the clients to spend quality time entertaining and socialising at their homes,” he added. 

Also Read: Foodlink is reinventing party catering with China Bistro’s ‘Live Kitchen’

Vazirani informed that the concept is getting more popular in cities like Ahmedabad and Jaipur where people have big residences. Vazirani-led Foodlink Services India Pvt Ltd. has introduced a chef-at-home service during the lockdown, providing a live, quick and interactive format called Live Kitchen by China Bistro. 

Today the concept is narrated as Chef@Home and Foodlink Boutique providing tailor-made gastronomical experiences for intimate gatherings. 

Banking on the new trend, Seasons Catering has also introduced a new brand, Happy Belly. “Eating at home has now become the habit of people especially after the pandemic; people now prefer home parties and dining at home where they get the same facilities like restaurants, lesser restrictions and pocket-friendly experience. We had already seen this concept go trend,” said Sanjay Khullar, Vice President, Seasons Catering.

According to a recent study by Deloitte, convenience is the new king while studying the food consumption pattern. It is not just how much consumers spend that has changed but people now look for more convenient options than ever before. The total expenditure on food is now directly linked to how conveniently the consumer can have it. This surely fuels the at-home chef services with people reaching their marginal utility point more easily. 

During the lockdown days, Chef-at-home service was welcomed by many hotel chains in India and had witnessed a positive response. Hospitality chains like The Park, Marriott Hotels and IHG embraced the idea by sending chefs and their team to guest’s homes with proper safety and sanitisation. While few hotels are now not continuing with the service, few are still seeing it as a great option ahead. 

Talking about the same, Ullas Arora, Food and Beverage Manager at Crowne Plaza New Delhi Mayur Vihar Noida added that when guests were hesitant to come to hotels, the hotel initiated the concept of At-Home Dining. “The restaurant-style food is served at the comfort of their homes, we take care of everything right from table setting to serving food the same way it is served at a restaurant,” he added. 

As India has already switched to unlock mode, people are still playing a game of wait and watch due to various reasons making the At-home dining concept an ongoing trend.  

May Interest: “Live Kitchen concepts are making waves in India”

However, for making it a long-prevailing concept, safety should come first, for guests as well as the team. Adding more to it, Arora commented,” I feel the advantage is that the team of servers and chefs is coming from a controlled environment wherein all necessary procedures and guidelines are followed as laid down by the government, so the guest doesn’t have to worry about the hygienic aspects.”

Hence, we can say that the concept is here to stay, even though there are people talking that the pandemic is moving towards an endemic stage, but the guests have realized that this experience is far better as compared to visiting hotels especially when one can avoid spending time in traffic, moreover getting a 5-Star experience at the comfort of home.  

Calcutta’s culinary landscape has been witnessing a wave of innovation with unique new spaces opening doors in recent times. The stellar ranks of the city of joy’s exquisite bars and lounges have been adorned with a dazzling new jewel in the crown.

The newly launched BILLIONS is located in the heart of the city on the 1^st floor of Trinity Tower in Topsia.

The magnificently designed ‘uber house’ appeals to Calcutta’s elite and aspiring offering grandiose in its ambience and the spread of global cuisine.

Also Read: Redefining nightlife scene at Kolkata, Vertex – The Liquid Restaurant opens its doors

The restaurant offers a menu that focuses on world cuisine featuring Modern Asian, Modern Indian, American, Italian, Japanese, Thai, Malaysian and beyond. DJ Cas, the in-house vibe master sets a high-energy mood at the bar, with foot-tapping music.

The 120 plus seater, spread over a massive, sprawling area of approximately 8500 sq. ft. plus, is divided into 5 unique sections; the extensive dining area – BILLIONS Dining, the magnetic bar-side seating – BILLIONS Bar, a small, cosy, private room for limited groups of guests – BILLIONS PDR, a more spacious and grander private room – BILLIONS Den and the smoking area set in a corner that invites a flood of natural light – BILLIONS Balcony.

“With a deep sense of pride and inexplicable excitement, BILLIONS has been launched as a space that does not shy away from celebrating each one’s worth. I am thrilled to bring to our city a lounge that is entirely new in its perspective and concept. With the experience that I have garnered in the F&B industry, I hope to drive the brand towards heights that inspire,’ shared Devraj Dutt, Founder & Owner, BILLIONS.

May Interest: "Annakoot – God’s Own Cuisine " launches 3rd sattvic restaurant in Delhi

Not to forget the signature currency-themed cocktails brewed up by the in-house mixologist, “The Billionaire”, “The Billions LIIT”,“Candy Crush”, among others, are crafted to cash in a billion rich, exoticflavours for your taste buds, leaving you craving for more. The lounge also offers a selection of ‘craftails’, which are lip-smacking cocktails from the tap!

BILLIONS aims to establish itself more as a lifestyle, a state of mind that the city’s elite connect with and enthusiasts aspire to reach.

The long-awaited ‘Liquid Restaurant’, Vertex, at Fairfield by Marriott Kolkata, has opened its doors on Friday, 25^th 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.

Also Read: Hotels, restaurants allowed to open bar, violation may lead to cancellation of excise license

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.

May Interest: 4 ways allowing bars to open will help restaurants to overcome Covid-19 losses

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.

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.

Even among the industries affected by Covid-19, the bar industry is in an unusual situation. It is expected to be among the last of the businesses that would be allowed to open after the lockdowns are lifted in various cities. But continuing social-distancing restrictions would mean that even after the bars are allowed to re-open it would be a long time before patrons return to bars in large numbers.

The resulting loss of revenue would mean loss of jobs or pay cut for thousands of bar workers across the country. The 17 bars that have registered on the 30bbbarfuel.in site alone have a total employee strength of more than 700 and a monthly wage bill of around INR 1.2 crores.

The initiative

Ranking and awards platform for India’s bars 30BestBarsIndia, has started an initiative, ‘Bar Fuel’ as a crowdfunding platform to support bar employees across the country affected by the economic crisis unleashed by the COVID-19 pandemic.

Bars all over India who need assistance are requested to register on the www.30bbbarfuel.in. The details of each bar are then made available to public and corporate donors on the site.

Donors have the option of supporting one bar or multiple bars of their choice directly by clicking the Donate Now button against the name and picture of each bar. This is a purely public service initiative and 30BestBarsIndia does not retain any commission.

30BestBarsIndia was founded in 2019 to recognize, rank and award the best of Indian bars and bar professionals through a transparent public poll. The donated amount will go directly and fully to the bar of their choice, minus the payment commission of the payment gateway. Since this a Covid-19 relief initiative, Razorpay has waived off the commissions charged by them on any contributions received.

19 bars have already registered on the Bar Fuel site including IFBA (Indian Flair Bartenders Association), and more are expected to do so in the coming weeks. The initiative is gaining support in Kolkata, Delhi - NCR, Mumbai, and Goa, along with a few other cities.

Sidecar in Delhi, Together at 12th in Gurgaon, Perch and Leaping Windows in Mumbai, and The Grid in Kolkata are some of the bars that have already registered.

Bar Fuel has raised more than INR 5 lakh on the platform so far from individual donors. The hope is that corporate donors, particularly the big players in the Indian alcobev industry would donate in a big way in the coming weeks. 30BestBarsIndia has set an initial target of raising INR 50 lakh through this crowdfunding effort.

Mumbai bar Leaping Windows is the largest recipient of the donations so far on www.30bbbarfuel.in.

"This is a really nice thing you have done. Instead of sitting around and hoping for the best, you've given us something to do. Much appreciated," said Bidisha Basu, of Leaping Windows.

According to Vikram Achanta, co-founder of 30BestBarsIndia, "In our opinion, bars that have actively focused on building their fan base and their community will find their community coming back to support them. Bars which survive this crisis will also realize we feel the importance of building a strong community and also, more importantly, a personal connection with their patrons ".

"Bar fuel is a great platform created at a very important time. It is definitely playing an important role in supporting the needy”. To this Pankaj Kamble from IFBA (Indian Flair Bartenders Association) added that this acts as a perfect catalyst.

Operational impact

While we are pretty lean on inventories, we have some beer lying around at the Taphouse and at the brewery which we won't be able to sell till the lockdown is over and restaurants are allowed to open. The beers won't go bad as we continue to maintain the temperature of these beers in our cold rooms and tanks. While the lagers, which are our major portfolio, improve with time, the other beers like the wheat beers and IPAs tend to lose flavour as time progresses. Hence, we will have to wait for the lockdown to be over in order to ascertain the extent of our losses in terms of our inventory. 

Impact on the beer market

The microbrewery industry in Maharashtra which is the flag bearer for the craft beer industry as well will turn out to be one of the biggest losers due to lockdown situations. Microbreweries in Maharashtra are allowed to sell their beers either through their own taprooms or their partner restaurants. As it is unlikely that restaurants will be allowed to operate anytime soon for dine-in consumers, the microbrewery industry is facing huge losses. Most players in the microbrewery industry are young entrepreneurs with limited access to capital. As restaurants are closed our payments for the beer supplied to them in the previous months are pending. In this situation, it is difficult for us to even make payments to our employees their salaries for the month of March. The outflow of cash is only expected to increase over the next few weeks due to upcoming statutory dues, electricity bills, etc. Even if the restaurants are to open, no one knows how long it will take for the situation to normalize. Even when wine shops are allowed to open and people are allowed to buy liquor, it won't help us as we can’t supply to the direct customer in any way.

Losses faced during the lockdown

The microbreweries across Maharashtra have around 100,000 litres of beer lying around as inventory at either their taprooms or at their respective breweries. The monetary loss faced during the lockdown apart from the obvious loss of revenue will be determined only once the dust settles and we are allowed to enter our taproom and brewery premises. Majority of our sales during the year happen during the month of Mar-June as the temperature is conducive to beer drinking during these months. Hence, the revenue loss that we are facing is huge.  

The trends to follow in the beer industry post quarantine  

One thing which could really help us post the lockdown period will be the permission to sell our beer from our breweries and taphouses directly to our consumer through growlers. Growlers are refillable containers of beer which come in a variety of sizes (500ml, 1L, etc.). Growlers are a common sight in western countries like US, Germany and even South-East Asian countries like Thailand, Vietnam. If the state government were to allow us the sale of growlers it would achieve multiple objectives:
A] People can enjoy our beers whilst sitting at home and practising social distancing until the threat of corona is completely eliminated from the country,
B] It will help small entrepreneurs like microbrewery owners to stay afloat till we don’t need to practise social distancing anymore and people can freely come to restaurants. We won’t need to downsize our staff as well
C] It will help the state government earn the excise duty which will be much needed by the government in order to recover from the loss faced during the lockdown 

Your point of view about the industry getting back in action post COVID-19

It is going to take a long time for the restaurant industry and hence the microbrewery industry to recover from the fallout of the coronavirus. People will still want to practice social distancing for a few months after the lockdown is lifted and hence, restaurants will be the last place they would want to go for a few months. I don’t expect the industry to go back to pre-corona times till at least October. I just hope that the excise department listens to our petition on allowing for the sale of growlers so that we can sustain ourselves till the time the situation in the restaurant industry normalises.

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.

Also Read: Raising the BAR: popularising the bar culture in India

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.

Must Read:This Restaurateur is Creating Experiences at par with International Standards

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.