Moonjar Opens in Bengaluru With 9 Low-ABV Cocktails and Contemporary Bar Food

Moonjar, a new 28-seater cocktail bar, has opened above Nila in Cambridge Layout, Bengaluru, with a beverage programme centred on low-ABV cocktails and a food menu developed by Chef Rahul Sharma of Nila. The bar opened on 7th August, 2026, and is led by Sharma and Head of Bar Sibasish Palai, who recently returned to India after working at Sketch in Mayfair, London.

The beverage menu features 9 signature cocktails based on the 8 phases of the moon, with the final drink, Helios, representing the sun. The programme uses Soju, wine, vermouth and other low-ABV liquors, with an emphasis on ingredient preparation, fermentation and reduced sugar and additives.

Head of Bar, Sibasish Palai said, “At Moonjar, we are thrilled to be embracing the art of mindful drinking. We want each guest to savour, not rush - connect, not just consume. Our cocktails take inspiration from the phases of the moon, gradually ascending in intensity, flavour and concept. When we set out, we knew we wanted to ensure craft and sustainability were at the forefront of our approach. We thoughtfully sourced ingredients, processed them in-house and never compromised on technique if it meant we could reduce sugars, additives and waste - allowing us to highlight the ingredient’s natural character.”

The drinks include The Pink Moon, made with salted rose cordial and Soju, Eclipse Float with cream soda, vanilla and cultured dairy sorbet, and Penumbra, combining red wine, cherries, molasses and house-made cola. Elixir No. 3 uses clarified Chhaas with cumin, curry leaves, coriander and Soju, while Helios combines ghost peppers, mango, honey and cucumber.

The food menu has been created by Sharma and is divided into seafood, vegetables, meats, breads and desserts. Dishes include Norwegian scallops with tahini foam, charred ancho chillies and cauliflower mousse; prawn wontons with peanut butter and cream cheese; trout with pomelo salad and Orzo; avocado pate with burnt spring onion; and Burrata with sourdough granola, radish and cucumber salad.

The menu also includes brioche with Stracciatella and Parma ham, chicken served with a contemporary desi chicken curry and crispy potato salsa, sourdough with marinated olives and duck fat salsa, and lemon cake with burnt honey and cream.

Chef Rahul Sharma said, “Moonjar celebrates the basics, with the best ingredients and technique, but above all, a sense of play has to be there. I wanted to transform every day references into dishes that are relatable, but still startle people with something unexpected. People are no longer impressed by pairings, so we wanted to create a symbiotic partnership between food and drinks, where it is based more on feeling and texture over strict flavour pairings, and I believe we have achieved that with our menu.”

The bar's interiors have been designed by Prachi Joshi of Designworx, drawing from Nila's Japandi-inspired design while introducing a separate identity. The space features rounded archways, textured walls, diffused lighting, a cerulean bar and a glass ceiling. An open kitchen forms part of the dining area, allowing guests to view food preparation and plating.