International Bar Takeovers
Several premier Indian establishments are hosting esteemed international bars for exclusive one-night takeovers, offering a taste of global mixology. In Mumbai,
Koishii at The St. Regis Mumbai welcomed Amaro Bar from London on April 17th, featuring bartender Elon Soddu who presented a menu of spirit-forward cocktails with layered profiles, including the Muchacha Caliente and Peanut Butter Old Fashioned. On April 19th, The Bombay Canteen hosted Bangkok's BKK Social Club, renowned for its position on Asia's 50 Best Bars, showcasing cocktails like the Hand of God and Casa Rosada. Bengaluru's ZLB23 at The Leela Palace also saw a significant international event on April 16th, with Seoul's Bar Kiez making its Indian debut. Bartender Dongyeol Shin introduced signature drinks like Girl Next Door and Mi-So Sexy, blending European techniques with Korean flavors. The Leela Hyderabad also featured a guest shift by London's Amaro bar on April 18th at The Library Bar, focusing on modern interpretations of classic cocktails.
Regional Indian Cuisine Showcases
April highlights the rich diversity of Indian regional cuisines through special pop-ups and chef-led menus. Saffron at JW Marriott Mumbai Juhu hosted a Baisakhi pop-up from April 10th to 19th, celebrating Amritsar's dhaba traditions with guest chef VP Singh from Kulcha Land. The menu featured authentic tandoor dishes, kulchas, and North Indian gravies like Amritsari butter chicken and baingan bhartha, complemented by traditional breads and desserts. In Bengaluru, The Oberoi Bengaluru's Decked Out at Lapis series presented a three-night culinary journey into Ladakhi cuisine by Chef Jigmet Mingur. This unique menu explored regional ingredients and traditions with dishes such as morel mushroom dumplings, charcoal-fired fermented bread, and traditional preparations like chutagi and o’skyu, showcasing ingredients like sea buckthorn and Ladakhi cheeses.
Innovative Food & Drink Collaborations
Exciting collaborations are enriching the culinary landscape this April, offering unique taste experiences. Naturals Ice Cream and Bombay Sweet Shop have partnered to launch two limited-edition summer flavors available nationwide. The 'Tender Coconut Naga Chilli' infuses Naturals' tender coconut base with a mild chili kick, while 'Coffee Fudge Crunch' enhances the coffee walnut flavor with fudge and a nutty brittle. This collaboration brings a delightful twist to classic ice cream and traditional Indian sweets. Additionally, in Goa, Grumps, a neighbourhood bar in Sangolda, has unveiled an updated food and cocktail menu. The food menu embraces Asian flavors with sharing plates like smoked eggplant ‘hummus’ with yuzu and wok-tossed calamari with Korean spices, alongside larger plates of pork skewers and massaman curry. The revamped cocktail menu includes unique creations such as 'Unforgettable,' a mahua and tequila picante, and 'Ain't No Sunshine,' a savory whisky sour.
Specialty Brunches & Chef Features
Several establishments are offering curated weekend brunches and chef-driven dining experiences. Yàn Yǎn at The Ritz-Carlton, Bengaluru launched a distinctive Chinese weekend brunch, presenting a multi-course meal that progresses through small plates, dim sum, and substantial mains every Saturday and Sunday. Highlights include truffle edamame dumplings, mala prawn dumplings, Cantonese roast duck, and traditional staples like burnt garlic fried rice. In Bengaluru, 403 Forbidden Bar hosted a fire-led menu by Chef Saurabh Udinia, focusing on modern Indian cooking with open-flame techniques and bold, ingredient-driven flavors, paired with the bar’s signature distilled and clarified cocktails. The Leela Hyderabad also featured seasonal brunches, including a Baisakhi Punjabi feast and two mango-themed brunches on April 19th and 26th, showcasing the versatility of the fruit in both savory and dessert dishes.
Omakase Cocktail Experiences
A unique omakase-style cocktail tasting event took place at The Bunker Room in Bengaluru on April 14th and 15th, in collaboration with The Good Craft Co. This intimate experience, limited to seven seats per evening, focused on exploring a single ingredient through various stages, from its raw form to fermented applications, culminating in a four-cocktail tasting menu. Led by Payal Shah of The Good Craft Co., the sessions delved into the principles of fermentation and flavor development, with Pritish Dakhode, beverage head at Bar Spirit Forward and Una Hacienda, translating these concepts into expertly crafted drinks. This event highlights a growing trend in India for ingredient-centric, tasting-style cocktail menus that offer a deeply immersive and educational experience for patrons.
