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BUSTING THE MYTH OF BENGALI ‘WIDOW CUISINE’ Chef Richa Johri Culinary Director With 23 years of experience, Chef Richa is shaping modern cuisine through her inventive use of overlooked ingredients, reimagined recipes, and revived forgotten flavours. For her, cooking is a form of storytelling where memory and culture inform every dish she creates. She is also on an intriguing mission to bring sub-regional and community cuisines, especially those lovingly prepared by Women who are either professional chefs or home cooks, into the spotlight and onto mainstream restaurant menus. She regards dining as a ritual that connects people to history, tradition, and the magic of food, ensuring that her culinary vision continually shapes the dining experience. Pritha Sen is a chef consultant and one of India’s leading food historians, widely regarded as an authority on the regional cuisines of eastern India, with a special focus on Undivided Bengal. A pioneer across platforms, including social media, she has played a significant role in creating awareness around India’s culinary wisdom through warm, engaging storytelling. For Sen, food is identity, each dish carrying narratives of nutrition, local produce and cultural memory. She has showcased what she terms Indigenous Heritage Cuisine at acclaimed culinary events across India and internationally, including Gurgaon, Delhi, Kolkata, Mumbai, Goa, Jaipur, Hyderabad and Singapore. As a consultant, she curated the menus for Mustard, the first Bengali restaurant in Goa, as well as its Mumbai and Chennai outposts, which won multiple awards and featured among India’s best new restaurants across leading platforms. Her consultancy work also includes assignments with The Oberoi, ITC Sonar and Royal Bengal in Kolkata and Gormei in Hong Kong. Between 2022 and 2024, she created the menus for Yantra, a fine-dining Indian restaurant in Singapore, widely acclaimed and featured in Time Out Singapore and Tatler dining guides. She was also featured on the cover of Cuisine and Wine Asia in October 2022.A prolific writer, Sen has contributed extensively to leading publications on Bengali cuisine. Her work spans journalism and strategic knowledge initiatives with national and international organisations, alongside extensive work in sustainable livelihoods with marginalised communities in regions such as Ladakh and Nagaland. Among her notable literary contributions are Calcutta, the Living City (OUP) and The Great Padma: The Epic River that Made the Bengal Delta (2023). She began her career as a teacher of History and English. Q: What is the much talked about Widow Cuisine of Bengal? When did it come into existence? A: Widow Cuisine is an urban legend, created by media. There were severe unfortunate restrictions regarding diet for widows but no such thing as a special genre of cuisine created by them. It is a disservice to the Bengali culinary legacy and a case of people having not done their homework, in the rush to create sensational content.Q: Why do you call it an urban legend? Is it a fact that widows invented the dishes that uses peels and stems or mainstream vegetarian dishes, like ‘Dhokar Dalna’ or Shukto or vegetarian paturi? A: I call it so because it started from someone memories of a widowed grandmother cooking very tasty sattvik (no onion or garlic) vegetarian dishes. If you are aware of our social history, widows in all Indian communities, particularly upper caste ones, had to survive on rudimentary sattvik food. Their condition was especially severe in 19th and early 20th century Bengal, when the region was impoverished due to several exploitative reasons and finally economically destroyed by colonial rule. Most widows were poverty-stricken, having been stripped of any property or source of income. They simply fell back on a means of basic sustenance that has always existed in our culinary culture such as cooking with peels and stalks. They did not create afresh. Some definitely added their own skilled touches and innovations but by no means could they afford to create some of the dishes you mention. Also, traditional Bengali vegetarian cuisine is cooked without onion and garlic. So it wasn’t exclusive to the widows. Q: In that case, can you elaborate on the history of the evolution of Bengali vegetarian cuisine to support your arguments? A: To tell you briefly, the Bengalis as a homogenous people, evolved from tribal communities. We belong to proto-austroloid stock, drawing our ancestry mainly from tribes like the Santhals, Oraons, Mundas and Pundras mixed with other ethnicities like Mongoloid. Food-wise it was then a foraging culture, something that is stamped deep into our DNA. We owe our famous zero-waste legacy to them because the little that was foraged had to feed many mouths. The use of all parts of an edible plant, traditions like steaming, dry roasting, and grinding using little fuel, oil or spices and eco-friendly techniques of cooking in leaves, bamboo tubes or coconut shells are still present among tribals as in mainstream Bengali cuisine. This style came as a boon for the people, not just for widows, for it provided sustenance during times of distress such as famines and other natural disasters. Q: That’s interesting. Can you tell us about a few dishes that were created to enrich the vegetarian repertoire? A: Few know that Bengal is home to more-than-a-100 edible leafy greens, 10-12 different kinds of gourds and innumerable other vegetables and tubers. It is then natural for a layered vegetarian repertoire to have evolved. People think we eat only fish curry and rice. In reality our meals comprise several vegetarian courses before we arrive at fish. The Mangalkavyas, which were epic poems written between the 15th and 18th centuries, give elaborate descriptions of vegetarian foods including the shukto. The momentum created by the sattvik Vaishnav Movement in Bengal founded by Sri Chaitanya Mahaprabhu further fuelled the repertoire. Shukto, it seems, was the saint’s favourite dish. Dishes you mention like a Dhokar Dalna (lentil cakes in gravy) were created to compensate for fish and protein. Daily multi-course sattvik bhogs cooked for family deities provided further incentive.It would be better to say that the vegetarian repertoire was enhanced in most Bengali

LA COMMANDERIE DE PEYRASSOL: KNIGHTS’ VINES, STARRED PLATES, AND PROVENCE’S LIVING LEGACY Malay Kumar Rout In routmalay The founder of WSCI (Wine & Spirits Club of India) Some estates feel almost animate, shaped by centuries, sharpened by intention and sustained by a philosophy that outlives people. La Commanderie de Peyrassol, tucked in the Var region of Provence, is one of those rare places. Time spent here makes it clear that landscapes remember, and history is always pressing softly against the present. The first historical mention of La Commanderie de Peyrassol dates to the 13th century, when it served the Knights Templar and later the Knights of Malta. The Château Peyrassol vineyard, written about as early as 1256, took root long before wine became an industry. After the French Revolution, the Rigord family acquired the property in 1790, safeguarding its agricultural legacy for generations. A turning point came in 2001, when Philippe Austruy took stewardship of the estate. Rather than reinventing it, he restored its medieval framework and envisioned a cultural destination shaped by art, hospitality and sustainable viticulture. Together with his nephew Alban Cacaret, he tends the estate with the conviction that heritage thrives when treated as something alive. A living estate where history continues unfolding. La Commanderie de Peyrassol stretches across 850 hectares of woodlands, olive groves, Provençal garrigue and the 92-hectare Château Peyrassol vineyard. Each parcel is cultivated as its own micro terroir. Gravelly clay limestone soils drive the vines to root deeply, creating the mineral tension that defines the wines. Altitude and the inland climate bring marked day-night shifts, preserving freshness. Around the vineyards, truffle oaks, rosemary, thyme, olive trees and wild flora enrich biodiversity, making the estate not only scenic but ecologically dynamic. A Multi-Sensory Adventure More than 60 monumental contemporary artworks animate the Commanderie de Peyrassol. Pieces by Anish Kapoor, Daniel Buren, Niki de Saint Phalle and Bernard Venet appear in glades, along pathways and among the vines. Kapoor’s mirrored voids echo the depth beneath the limestone soils, while Buren reframes the region’s famously sharp light. Moving through the estate feels like crossing between two terroirs, one geological and one imagined.Its hospitality reflects the same ethos. The restored Templar Bastide offers 10 guest rooms, each with stone-walled charm and sweeping views of the Peyrassol vineyards. Deeper in the forest, La Rouvière provides a retreat of trails, wildlife and silence. Whether in the bastide or the woodland lodge, each stay feels like entering the estate’s long historical continuum. Wine and food at Chez Jeannette are created as a common language rather than a pairing exercise. Awarded one Michelin star in the MICHELIN Guide France 2025, the restaurant run by chef Benjamin Le Balch made the long-standing culinary focus of the estate official. The cooking is organised, seasonal and defiantly Provençal. The cuisine is anchored in a locavore philosophy, drawing extensively from the estate’s organic kitchen garden and surrounding producers. Vegetables often lead the plate, proteins are handled with restraint, and sauces favour clarity over richness. The setting, quite literally within the vineyard, reinforces the point that this is not destination dining detached from place but cuisine grown out of it. Provence, Rosé, and Château Peyrassol Rosé With around 40 percent of worldwide rosé output, Provence sets the stylistic and technical standard and produces around 90 percent of France’s rosé wines. Rosé in Côtes de Provence is a structured wine distinguished by regulated pressing, temperature-controlled fermentations and a preference for freshness over colour extraction rather than a summer accessory. The Château Peyrassol Côtes de Provence Rosé is a perfect example. It indicates finesse rather than strength with a faint salmon-pink colour and metallic reflections in the glass. On the nose, it begins with white peach, wild strawberry and citrus zest, then builds with soft floral hints and Provençal herbs. Driven by vine peach, pink grapefruit and red currant flavours, the wine is crisp yet textured on the palate. A chalky saline minerality carries through the mid-palate. Crafted to refresh while holding its own at the table, the finish is dry, exact and tinged with salt. This rosé speaks of place and intent rather than style. Produced entirely from estate-grown grapes and certified organic since 2022, Estate Wines Château Peyrassol, Clos Peyrassol and “1204” are made solely from estate-grown grapes. Château Peyrassol Rosé remains the most important wine because it is mineral, balanced and subtly expressive. “1204” leans towards a more culinary range with citrus, blossom and vine peach. The whites and reds emphasise clarity, restraint and vineyard character over oak-driven excess. Branded Wines and Daily Ease The Branded Wines Les Commandeurs and Lou par Peyrassol play a distinct but deliberate role within the portfolio. Designed for earlier drinking and broader accessibility, they offer a clear entry point into the estate’s style without oversimplification. Les Commandeurs Rosé, in particular, retains brightness and fruit purity while still carrying a light mineral spine that marks its provenance. These wines are often the first encounter consumers have with Peyrassol, and they function as ambassadors rather than compromises. They introduce the estate’s philosophy in a format suited to casual dining, by-the-glass programmes and everyday Mediterranean tables.Organic certification in 2022 formalised what had long been ingrained in practice. Cover crops, biodiversity-led pest management, mild soil aeration and minimal intervention in the cellar were already part of the ethos. The outcome is consistency throughout the whole ecosystem of the estate, not merely across vintages. The Peyrassol Commandery survives because it considers its heritage a responsibility rather than a relic. Art is a talent here, not decoration. Rosé is a craft rather than a mood. Gastronomy is a skill rather than a performance. In the end, Provence’s open secret is its most persuasive confidence, developed patiently over time and poured with intent. It is a tradition sustained through thoughtful evolution.

ADDONI’S: A JOURNEY ACROSS CULTURES, FLAVOURS AND MOMENTS ADDONI, DELHI From Features Desk In the heart of South Delhi, Addoni’s unfolds as an immersive dining destination shaped by travel, memory, and the pleasure of shared moments. Inspired by the life and journeys of Riccardo Addoni, the space brings together global cuisine, thoughtfully crafted cocktails, and an atmosphere designed to feel both inviting and inspiring. At its core, Addoni’s is about movement across cultures, flavours, and experiences that linger long after the meal ends. The concept is rooted in a deep love for exploration and the belief that food is one of the most powerful ways to tell stories. Each visit feels like stepping into a chapter of that journey, where familiar comforts meet unexpected discoveries. Whether guests arrive for a quiet dinner or an evening that unfolds into celebration, Addoni’s adapts effortlessly, encouraging them to settle in and stay awhile. The space itself is designed to offer choice and fluidity. There are intimate corners meant for lingering conversations, open areas that hum with energy, and settings equally suited to relaxed meals and spirited gatherings. Every section flows seamlessly into the next, allowing guests to move naturally through the restaurant while always feeling at ease. It is a space created not to impress at first glance, but to reveal its warmth over time. At the heart of Addoni’s is its globally inspired menu-bold, inventive, and deeply satisfying. Drawing flavours from across the world, the kitchen balances indulgence with comfort, celebrating contrasts without overwhelming the palate. Standout dishes such as the soft shell crab ghee roast offer richness and familiarity, while the chargrilled prawn balchao delivers layered spice and depth. The truffle and lamb ragu reflects the kitchen’s ability to marry heartiness with refinement. Desserts are treated as experiences rather than afterthoughts. The signature tiramisu offers a comforting classic done exceptionally well, while the bombe Alaska brings a touch of theatre to the table, delighting both visually and on the palate. Each dish is designed to evoke emotion, nostalgia, surprise, and joy, making the meal as memorable as it is satisfying. Complementing the dining experience is Long Bar by Addoni’s, an intimate, moody space defined by woody interiors and low lighting. The cocktail program is playful yet precise, built around artisanal techniques and imaginative flavour pairings. Signature drinks such as the Sticky Samba and the Cheesecake Punch reflect a spirit of curiosity, turning each cocktail into a journey of its own.Adding another layer to the experience is CICII, a members-only party space that introduces a vibrant, high-energy contrast. Designed for curated celebrations, it brings music, movement, and mood together in a setting meant for nights that extend well beyond the expected.What ultimately defines Addoni’s is its sense of hospitality. It feels like being welcomed into the home of a well-travelled host-warm, generous, and personal. More than a restaurant or bar, Addoni’s is a destination where stories are shared, connections are made, and journeys continue long after the table is cleared.

EUROPEAN AESTHETICS, BENGALURU ENERGY ARTISANAL BIER VILLAGE, BENGALURU From Features Desk Artisanal Bier Village, popularly known as ABV, is a destination microbrewery nestled in the heart of Whitefield, Bengaluru. A clever play on the term Alcohol By Volume, ABV brings together craft brewing, curated experiences, and community-driven hospitality under one vibrant roof. Designed as a space where people can unwind, connect, and craft memories, ABV invites guests to step away from the city’s fast pace and into a world shaped by good vibes, great conversations, and thoughtfully crafted pours. Inspired by the charm and warmth of a European village, ABV’s ambience transports guests to a quaint village square abroad. Rustic textures, earthy materials, warm lighting, and open, welcoming spaces come together to create an atmosphere that feels both comforting and immersive. The design encourages lingering, whether it’s a relaxed afternoon spent sipping beer or a lively evening filled with music and celebration. Crafted Brews, Brewed with Character At the heart of ABV lies its true specialty: beer. As an artisanal microbrewery, ABV prides itself on brewing high-quality craft beers that stand out for their freshness, balance, and depth of character. Each brew is crafted with precision and care, offering flavours that transport guests straight to a Bavarian brewhouse.Alongside its core lineup, ABV introduces seasonal beers that evolve throughout the year, giving regulars something new to discover with every visit. Crowd favourites like the Mango Beer and Guava Ale have earned a loyal following, appealing equally to seasoned beer lovers and casual drinkers alike. Beyond beer, ABV’s bar program unfolds into a thoughtfully curated cocktail experience. Classic cocktails are reimagined with a distinctive village twist, while in-house specials bring originality to the menu. Signature serves like the Espresso Empress, a velvety blend of rich espresso, crisp vodka, and subtle vanilla, offer a refined take on the classic Espresso Martini. Together, the cocktail offerings reflect the same philosophy as ABV’s brews: familiar flavours elevated through creativity and craftsmanship. A Global Table, Village-Style ABV’s menu is as expansive as its ambience, drawing from global cuisines including Indian, Asian, Italian, Mexican, Continental, and American. Seasonal and festive specials add freshness, while dishes are thoughtfully crafted to pair with beers and cocktails, balancing comfort with indulgence. This approach makes ABV as much a dining destination as it is a place to drink. Where Vibes Meet Community More than just a microbrewery, ABV has evolved into a thriving social hub in Whitefield. Designed to be inclusive and welcoming, the space is proudly pet-friendly and caters to people of all ages and walks of life, from families and kids enjoying daytime visits, to collegegoers, corporate crowds unwinding after work, and groups of friends celebrating milestones together. This strong sense of community is at the core of ABV’s identity. Whether its colleagues bonding over after-work pints, families sharing a relaxed meal, or pets lounging alongside their humans, ABV thrives on shared experiences and meaningful connections. With its European village-inspired charm, artisanal brews, inventive cocktails, globally inspired cuisine, and inclusive community spirit, Artisanal Bier Village has carved a distinct space in Bengaluru’s hospitality landscape. ABV continues to be a place where refreshing drinks meet great vibes, where every visit adds to a growing story of craft, connection, and memories made over clinks and cheers of freshly poured beer.

AT LA LOCA MARIA, PAELLAS, COCKTAILS & CULTURE COME ALIVE LA LOCA MARIA, BANDRA From Features Desk Nestled in the vibrant Pali Hill area of Bandra, La Loca Maria has risen above its humble beginnings as a neighbourhood restaurant to establish itself as a renowned culinary destination in Mumbai. Under the skilful leadership of Spanish Chef Manuel Olveira and his Indian wife, Pratima (Mickee) Tuljapurkar, La Loca Maria has been captivating diners since 2019 with its Modern Spanish Cuisine and an equally enticing bar program. ‘La Loca’ translates to ‘the crazy’, and pays homage to Chef Manuel Olveira’s mother Maria, who ignited his passion for cooking from a young age. Inspired by Toledo’s Timeless Charm As guests step into the 75-seater restaurant, they are enveloped by a space that beautifully interprets Spanish architecture, combining modernity with a comforting touch. Thoughtfully arranged, the restaurant layout ensures almost every table enjoys a view of the bustling kitchen.Inspired by Chef Manuel’s hometown, the UNESCO heritage city of Toledo in Spain, the restaurant boasts a colour palette reminiscent of an old town, featuring shades of beige, green, white, and brown. A magnificent art deco chandelier graces the central dome, casting a soft glow on the hand-painted murals depicting various facets of Spanish culture, setting the stage for the delightful dining experience ahead. Every design detail feels intentional, quietly reinforcing the restaurant’s philosophy of honouring tradition while embracing a contemporary, lived-in elegance.The menu features a large variety of flavours: from Chef Manuel’s signature Paella dishes, BFF Carpaccio, Spanish-style flatbreads known as Cocas, to delectable offerings like Mushroom Truffle & Ham Croquettes, Gambas Al Ajillo, and Tacos. Not to be missed is their most sought-after deconstructed La Loca Tiramisu, an absolute favourite that keeps many guests returning for more. A Bar Program Crafted With Heart At the bar, they take immense pride in crafting every element of their drinks program in-house, with a focus on zero waste.From infusions, cordials, and syrups to bitters and tinctures, their drinks bear a unique La Loca Maria flavour and character that stems from the care and attention they put into their preparation. Just like their food, the handcrafted cocktails have become an irresistible part of the La Loca Maria experience. From the meticulously prepared ‘Aeropressed & La Loca Negroni’ to the refreshing ‘Pisco Sour’ and the spicy ‘Carambola Margarita’, all cocktails are just irresistible. La Loca Maria is more than just a restaurant; it is a celebration of Spanish heritage, culinary artistry, and heartfelt hospitality brought to life in the heart of Mumbai. Whether one comes for the soulful paellas, inventive cocktails, or the warm ambience that blends tradition with modernity, every visit promises an unforgettable experience.

MIRROR BAR BRATISLAVA – A DAZZLING DIALOGUE BETWEEN NATURE, ART & AVANT-GARDE MIXOLOGY MIRROR BAR, BRATISLAVA From Features Desk Inside the historic Radisson Blu Carlton Hotel on Hviezdoslavovo Square in Bratislava’s Old Town, Mirror Bar has quickly become one of Central Europe’s most compelling cocktail destinations. In 2023, it made its striking debut on the ‘World’s 50 Best Bars’ list, securing the 90th spot, an accomplishment that reflects its creative ambition and its ability to redefine what a hotel bar can be. Led by brand ambassador Stanislav Harcinik and bar manager Peter Marcina, Mirror Bar has carved a distinctive identity built on innovation, storytelling, and an immersive aesthetic drawn from nature. Every element from the interiors to the cocktail design is crafted with meticulous attention, giving guests an emotional, sensory-forward journey through art and flavour. Shaped by Nature and Old-World Romance The bar sits within a 13th-century heritage building, seamlessly blending its original architectural details with modern materials and artistic flourishes. Upon entry, diners encounter a striking, full-sized tree created by florist Robert Bartolen a sculptural centrepiece that instantly connects the space to its nature-inspired design philosophy. Earthy colour tones, dramatic lighting, and a gentle interplay of texture and form celebrate Central European bohemia while complementing the hotel’s storied legacy. Mirror Bar’s ethos is rooted in collaboration. Local designers, craftsmen and artists contribute to everything from glassware to menu art, ensuring each serves feels distinctly Slovak, yet globally relevant. This creative ecosystem brings authenticity and soul to the experience, making the venue an important cultural as well as culinary destination. Technique With Imagination The cocktail menu at Mirror Bar is a masterclass in conceptual mixology: a fusion of art and nature. Guests can choose from categories such as Classy, Highlights, Design, Sharing, and Non-Alco, each supported by a unique visual language drawn from the bar’s exquisite 2024 cocktail book. In the Classy section, history meets modernity through reimagined classics inspired by notable personalities who once stayed at the Carlton Hotel, including Mark Twain, Thomas Edison, Elton John, and Alfred Nobel. Each cocktail pays homage to a cultural icon, anchored in technique but elevated with contemporary nuance. The Highlights lineup brings back Mirror Bar’s most loved creations: drinks that balance theatricality with refined flavour, often incorporating elements such as light and botanical expressions or futuristic motifs. The most avant-garde chapter is Design, where cocktails transcend traditional presentation and move into the realm of visual storytelling. AI-generated artworks, laser-cut pages, and bold flavour compositions create a tasting experience that feels part gallery, part sensory experiment. For groups, the Sharing cocktails merge cultural symbolism with celebratory energy. At the same time, the Non-Alco collection displays the team’s ability to craft complex, elegant beverages without alcohol, a growing trend among global bars. Bratislava’s Most Imaginative Bar Mirror Bar is open daily, offering an atmosphere that is intimate yet grand, classic yet forward-thinking; a rare blend that continues to draw global attention. Whether for a refined aperitif, a cocktail, or to witness the artistry behind each pour, a visit to Mirror Bar promises an unforgettable exploration of Bratislava’s creative spirit.

BREWS & SPIRITS EXPO 2025: A PLATFORM FOR INDIA’S EVOLVING ALCOBEV INDUSTRY Nivedita Bhalla In house curator (WSCI) Wine & Spirits Club of India Trade exhibitions sometimes gauge success in foot traffic and square footage. Held at the KTPO Convention Centre in Bengaluru from November 27–29, Brews & Spirits Expo 2025 organized by PDA Ventures Ltd. indicated a more sophisticated measure: intent. Over three precisely planned days, the expo showed an Indian alcobev industry becoming more aware of why it makes, how it shows, and the tales it picks to tell through liquid. The sixth iteration of the exhibition, which had more than 100 exhibitors and close to 4,000 guests, acted less like a marketplace and more like a mirror, showing a sector in the process of intentional change. With its high concentration of microbreweries, hospitality companies, and beverage businesspeople, Bengaluru turned out to be a tactical location. Microbreweries, distillers, equipment makers, packaging experts, technology providers, distributors, and retailers all gathered on the show floor, therefore highlighting the degree to which production, service, and consumer experience have grown to be intertwined. The way talks moved across boundaries stood out even more than the variety of participants. Brewing science met brand narrative; retail design matched with bartender advocacy; fermentation labs discovered commonalities with flavour exploration. A Varied Show Floor The alcobev ecosystem’s whole range was on display on the exhibition floor. Equipment makers, packaging specialists, fermentation experts, automation suppliers, and retail-focused tech firms all shared space alongside microbreweries and distilleries. This combination showed how intimately consumer experience, presentation, and production are today related. The show was made more relevant by Bengaluru’s status as a brewing and hospitality center, as industry experts familiar with both craft-led experimentation and large-scale operations strongly participated. Rather than working in isolation, guests and vendors freely moved between conversations on brewing science, flavour development, bar operations, and retail strategy. Conversations Influencing the Sector Concurrent with the show, the conference schedule included panel discussions and technical sessions spanning three days. Subjects spanned from liquid creativity and Indian component usage to bartender advocacy, retail changes, and the rising need of brand-led hospitality events.Panels on liquid innovation looked at how local ingredients like jaggery, spices, and botanicals are being used more deliberately, not only as taste enhancers but also as part of a brand’s main identity. Other conversations revolved on how businesses and bars are headed for experience-first models, where design, narrative, and interaction count as much as the beverage itself. A recurrent theme in discussions was bartender advocacy, which emphasized a move from only classroom-based learning toward more immersive forms including on-ground experiences, ingredient investigation, and cultural context-building. Masterclasses and Technical Learning Along with the panel discussions, technical learning was given a lot of importance at the Brews & Spirits Expo 2025. Professionals wishing to improve operational standards and consistency regularly attended workshops and masterclasses.In modern brewing practices, VLB Berlin’s microbiological quality control technical workshop highlighted the growing need of process discipline and hygiene by stressing their relevance in this field. Further seminars addressed subjects as kombucha innovation, craft packaging ideas, precision lager yeast fermentation, tequila and rum manufacture, and best practices in beer and keg washing. These meetings underlined one straightforward point: the Indian alcobev sector is paying more attention to quality control, repetition, and long-term scaling. Focus on Boutique Brands The launch of the WSCI Pavilion, which was introduced in collaboration with Brews & Spirits Expo 2025 and was among the most important new features of this year’s event. Created as a dedicated forum for small, high-quality brands, the pavilion solved a real problem experienced by many smaller manufacturers: limited exposure because of limited marketing budgets. Without the expense or scale constraints of bigger exhibition formats, the WSCI Pavilion gave these companies direct access to trade guests, bartenders, and decision-makers. The pavilion was one of the louder successes of the show since it had consistent foot traffic and ongoing involvement across the three days. Conversations Beyond the Main Floor Away from the busier exhibition aisles and panel rooms, quieter conversations also shaped the character of the Expo was the WSCI Studio, designed for long-form discussions rather than quick exchanges. Over the course of the event, industry veterans, founders, and leaders stepped into the studio to reflect on their journeys, share hard-earned perspectives, and speak candidly about how they see the Indian alcobev industry evolving. These conversations moved beyond product showcases and trend forecasts. They touched on early failures, market realities, regulatory challenges, and the long view required to build sustainable brands in India. The interviews recorded at the WSCI Studio will be released to readers in the coming weeks, offering a deeper look into the people shaping the industry behind the scenes. Industry Recognition and Contests The programme was further given momentum by the series of contests and award shows held at the event. The Sip & Savour Hospitality Awards 2025 honored Bengaluru-based businesses for their wine-and-dine experiences, while the bbb Awards Ceremony acknowledged greatness throughout several areas of the alcobev sector. Among other things, award categories covered Best Craft Beer Selection, Best New Microbrewery, Best Beer and Food Pairing, and Most Creative Beer Flavour.The IBG Flair Challenge 2025, which was put together with help from the India Bartenders Guild, showed off how creative and skilled bartenders could be on the last day. Following an awards presentation, a panel discussion on the development of flair bartending marked the end of the competition. Curtains Closing By the time the fair came to an end, Brews & Spirits Expo 2025 had confirmed its status as more than only a business show. It served practically as a venue for discussions on production, service, retail, and consumer interaction converging all at one place. The occasion mirrored a sector becoming more organised and deliberate with its mix of technical learning, brand displays, contests, and focused programmes like the WSCI Pavilion. For now, as the curtains close on Brews & Spirits Expo 2025, the broader takeaway remains clear: the event was not