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Why so many women identify with gin today light, botanical, mixable, elegant, and how it plays into a subtle social shift in India’s urban drinking culture. Mansi Kotecha Guest Writer Gin greets you differently from other spirits. It doesn’t wrap you in warmth or weigh you down; it lifts, lingers, and leaves a trace of something you can’t quite name. A well-made gin and tonic feels like open air in a glass, bright, layered, a little mischievous.In recent years, I’ve noticed more women claiming that glass as their own. Not because gin is gentle, but because it’s versatile, shaped as much by who’s drinking it as by the botanicals in the bottle. In India’s evolving drinking culture, that matters. Gin doesn’t ask you to fit into a mould; it shifts with you, lets you set the tone. It’s a spirit that can whisper or sing, but either way, it never loses its composure. The Rise of Gin Among Indian Women I can’t pinpoint the exact moment it began, but somewhere between the bar takeovers I attended in Mumbai and the gin cocktails I sipped in Rajasthan and Delhi during work trips, I realised something had shifted. The tables that once held tumblers of whisky or tall vodka sodas were now dotted with slender glasses, condensation sliding down, a slice of grapefruit or a sprig of rosemary catching the light. The tables that once held tumblers of whisky or tall vodka sodas were now dotted with slender glasses, condensation sliding down, a slice of grapefruit or a sprig of rosemary catching the light. For me, gin came later. I had spent years with beers and wines, but gin was never part of my world, until one day, I ordered it on a whim. The first sip caught me off guard: bright, layered, and alive. I was hooked. The tonic water brought an unexpected sense of familiarity; growing up in Tanzania, tonic water was something we drank as medicine, its bitterness softened with the promise of health. Now, that same note carried a new meaning, still sharp, still memorable, but wrapped in something far more joyful. Whisky carries heritage; it comes with a certain gravitas, a story already written before you take your first sip. Vodka offers anonymity, being clean, adaptable, but often without a distinct voice of its own. Gin sits somewhere else entirely. It is expressive yet flexible, refined yet playful. It can feel like an afternoon in the garden or a night in the city, shaped entirely by the botanicals in the glass and the mood of the person holding it. In India’s evolving drinking culture, that freedom is quietly radical. Botanicals, Branding & the Language of Taste Gin speaks in aromas first. Before a drop touches the tongue, there’s the inhale: juniper edged with citrus, a whisper of spice, and the faint green of herbs. For many women, that moment is as much a part of the experience as the drink itself. It’s not only about alcohol; it’s about beauty, ritual, and mood. Indian gin makers have understood this and woven our own vocabulary into the spirit. Stranger & Sons nods to our spice cupboards with pepper, mace, and coriander seed. Hapusa reaches for the Himalayan forests, grounding its gin with wild juniper and fragrant cardamom. Pumori from Goa blends rosemary, vanilla, and cinnamon with Indian citrus, creating a gin that feels both coastal and cosmopolitan. These botanicals flavour a drink, and they anchor it emotionally. A sip becomes a memory trigger with kitchens warm with cardamom, gardens heavy with basil, summers bright with citrus. In a way, Indian gin doesn’t just taste familiar, it feels personal, and that is where its quiet power lies. Gin in Feminine Spaces I’ve seen gin show up differently depending on the room. At women-led brunches, it’s often the first drink on the table, bright, photogenic, and light enough to sip while conversations meander from work to travel to life’s quiet victories. At women-only tastings, the energy shifts again: curiosity takes over. People linger over aromas, debate the merits of tonic versus soda, and trade garnish secrets like family recipes. Gin works well here because it isn’t a drink that demands dominance; it invites participation. You can talk about it without sounding like you’re reciting a manual. You can customise it by adding a sprig of mint, a slice of orange, a shard of ice that melts slowly, and it becomes yours. In these spaces, the focus isn’t intoxication but connection. Gin has become the punctuation mark in conversations, soft enough not to interrupt, vivid enough to remember. Breaking the Binary For a long time, women’s drinking choices in India existed on a quiet spectrum – sweet cocktails and wine at one end, straight whisky or rum at the other. Choosing the ‘wrong’ end meant inviting judgment: too soft and you weren’t serious, too strong and you were “trying to be one of the boys.” Gin slipped through that gap almost unnoticed. It didn’t demand that you prove yourself, nor did it pat you on the head for playing safe. It could be crisp and sharp one night, floral and playful the next. It lets you call the shots, literally, on how it should be served. Older generations saw alcohol as something to be approached with caution, a marker of special occasions or male domains. Today, gin lives in everyday moments without needing permission. It’s elegant without being fragile, expressive without being loud, a spirit that, in its own quiet way, rewrites the rules. Feminine or Feminist? The rise of gin among Indian women isn’t just about what’s in the glass; it’s about what it signals. For too long, the spirits world was a man’s domain: men behind the bar, men distilling the bottles, men deciding what counted as ‘serious’ drinking. Women were expected to stay on the sidelines, order something light, sweet, or nothing at all. But gin has opened another path. Women now distil their own gins, lead bar

Neelu Chandni Guest writer An old Irish proverb says, “What whisky will not cure, there is no cure for.” And true that! When it comes to whiskies, there are no bad ones. It’s just that some are better than the others. The Indian Single Malt Whiskey industry has undergone weighty transformation. Indian liquor companies are rising to the challenge to meet and even exceed global expectations when it comes to premium single malts. Sales of Indian single malts have shot up in recent times and even outsell their Scottish counterparts in the country. Today we bring to you a new (but not so new) premium single malt from India – GianChand. Handcrafted in a distillery situated in the lap of the Himalayas, GianChand has a rich golden colour, a distinctive sweetish and spicy taste and peaty fruity notes. Manufactured by Devans Modern Breweries Ltd. in Jammu, DeVANS and was established in 1961 and has been manufacturing and selling matured malt spirit inception. DeVANS which turned 65 recently, was set up by Dewan Gian Chand, a former journalist, at Bohri, Jammu and started life as a small liquor bottling unit to which a small brewery was added in 1967. Today, the company has two distilleries in Jammu, including the one at the original site in Jammu where the single malts are distilled. The company also operates two breweries- one in Kotputli, Rajasthan, and the other at Samba near Jammu. Its portfolio of beers includes the legendary Godfather and Six Fields. The name of the single malt is an ode to the company’s founder Dewan Gian Chand who set up the manufacturing unit at Jammu at a time when the industry was still nascent in the region. His wholesale liquor depot which was started in 1942 in the city still operates from the same premises even today.Jammu is ideal for distillation and maturation of malt spirits with its unique weather, warmer during the day and cooler at night which makes the spirit mellower and imparts it with a unique bouquet during maturation leading to a well-rounded whisky. Made from six-row barley grown in India, the single malts from DeVANS are unlike any other malts produced in the country and are being lapped up by connoisseurs across the world. The GianChand Indian single malts launched in 2022 is smooth, light and easy to drink, with a delicate nose of brandy snaps, apricots and honeycomb toffee. There are mild notes of peat and dry oak from the wooden casks the malts are aged in. Expect a mix of spicy and fruity flavours, with a hint of peat and smokiness – a whisky that would go perfectly with Indian grills and tandoor dishes.DeVANS has recently launched its new expressions – GianChand Manshaa and GianChand Adambarraa. While GianChand Adambarraa is an unpeated whisky, GianChand Manshaa is the first peated whisky from the DeVANS stable. GianChand Manshaa walked away with the INTERNATIONAL WHISKY OF THE YEAR award from among 450 brands at the prestigious Meininger’s International Spirits Award (ISW 2025) in Germany surpassing entries from top whisky producing nations. The whisky impressed the ISW jury with its “long medicinal peat smoke balanced by citrus and spicy flavors” and has been praised for its “charming smokiness with peat in sparkling form” by renowned international critic Jim Murray. GianChand Manshaa truly shone this year, showcasing the quality and sophistication of Indian spirits on the global stage. A peated expression that captivated global judges! DeVANS other new expression – GianChand Adambarra also shown on the global stage and recently won the BEST INDIAN MALT WHISKY as also the BEST INDIAN WHISKY awards at the International Whisky Competition (IWC 2025) in Las Vegas, USA. The expression has already captured the attention of international connoisseurs and whisky gurus – including Jim Murray, who upon tasting it, exclaimed: “Can this really be an Indian whisky?” The whisky’s signature notes made a lasting impression on the IWC 2025 judges as well. Known for its blind tasting format, the IWC is regarded as the world’s most followed whisky only competition.An excerpt from Jim’s review of Adambaraa, slated to be published in the Whisky Bible 2025, states, “I am as shocked as I am spellbound. This is by far the closest to a high-class Scottish malt I have found anywhere in the world, let alone in India. The intensity and purity of the barley is never for a moment compromised. A malt lover’s dream of a whisky.” This echoes the ethos of Adambaraa and rightly so as it engulfs you and steadily leads you to happiness and pleasure.Matured in handpicked American bourbon casks, Adambaraa presents a rich amber colour with notes of dried apricots, honey, and toasted spice. As one tastes it, a gentle sweetness envelops the palate, with caramel and toffee notes unfolding with finesse. Commenting on the whisky’s global performance, Prem Dewan, Chairman and Managing Director of DeVANS, said, “This prestigious Grand Gold and International Whisky of the Year award at ISW Meininger, Germany 2025 is a great recognition of our passion, craft and commitment to quality and embodies DeVANS pursuit for excellence. These awards are not only for DeVANS but a recognition for the future of Indian single malts and India’s expanding role in the global perspective.” “GianChand Manshaa and GianChand Adambaraa represent two facets of our legacy: one bold and peated, the latter refined and elegant – both crafted to suit today’s evolving tastes.Their success is a tribute to our team’s hard work and reinforces India’s rightful place among the world’s top producers of single malts,” added Dewan. With this win, GianChand Manshaa puts Indian single malts firmly on the world map – proving that India can produce world-class whiskies that rival the best.These wins reaffirm DeVANS’ position at the forefront of India’s rapidly evolving single malt landscape and highlight the increasing quality and global competitiveness of Indian artisanal single malts. It celebrates DeVANS’ commitment to innovation and tradition in spirit-making, reflecting a proud moment for the Indian spirits industry.

What inspired the creation of Amrut Single Malt Naarangi? Naarangi was inspired by the rich Indian flavours to be crafted with fine single malt to create a unique taste. “Naarangi” means “orange” in Hindi and the single malt was blended with a subtle original flavour of orange which gave every sip a citrusy flavour. What is the process used to craft Amrut Single Malt Naarangi and how long is it matured? • Oloroso Sherry is marinated with fresh orange peels from Coorg (Western Ghats of Southern India) and the concoction was left for three years in an Oloroso Sherry Butt. • Oloroso Sherry and orange peels were emptied from the barrel and a three-year-old Amrut Single Malt Whisky was filled into the orange sherry cask. • The maturation was extended to three more years in the orange sherry cask to take a total maturation period of six years- that is three years in ex-bourbon cask and three years in orange sherry cask.What are the key ingredients used in Amrut Single Malt Naarangi? There are about 4 ingredients used in the making of Naarangi- • Indian Barely from the foothills Himalayas. • Pure water from 10km from the production unit in Bangalore. • Oloroso Sherry • Dried Orange peelsCould you walk us through the tasting notes of Amrut Single Malt Naarangi? Let’s divide the tasting notes into 3 different notes- • Nose/Aroma- Roasted coffee, dark chocolate, tinge of spice, a touch of oak and a dominating fresh aroma of orange. • Palate- Dominating flavours of orange, cherries, a tinge of citrus zing and subtle flavors of honey and caramel. • Finish- long and elegant, with high notes of orange and a slight dryness of the sherry cask.Where can consumers purchase Amrut Single Malt Naarangi? • Naarangi is available at premium outlets like restaurants, MRP stores and at Duty Free. • Internationally it is available at outlets like restaurants, whisky boutiques and online platforms like Master of Malt and Whisky Base.

COGNAC INDUSTRY FACES UNPRECEDENTED CHALLENGES AMID GLOBAL PRESSURES Sanghamitra Banik winesutra Founder and CEO, Winesutra The prestigious Cognac industry, renowned for producing what many consider the finest brandy in the world, is facing mounting challenges. From trade restrictions imposed by China and the United States to the ever-growing threat of climate change, producers in the Cognac region are being forced to adapt swiftly to safeguard their heritage and economic stability. Trade Tensions and Economic Pressures Cognac production is meticulously regulated, with only grapes from six designated areas eligible for use in crafting the renowned brandy. The industry is vital to France’s economy, employing approximately 70,000 people directly and indirectly. However, external factors are now threatening its prosperity.The United States, Cognac’s largest market, has faced uncertainty after former President Donald Trump threatened to impose 200 percent tariffs on European spirits. Meanwhile, in China – Cognac’s second-largest market – President Xi Jinping initiated temporary anti-dumping measures against imported brandy in retaliation for European duties on Chinese electric vehicles. These restrictions have led to a dramatic 50 percent drop in exports to China, costing the industry over €50 million per month, according to the Bureau National Interprofessionnel du Cognac (BNIC). Furthermore, the Russian market, once a significant consumer of Cognac, has largely disappeared following geopolitical shifts triggered by the war in Ukraine. Recent figures show that Cognac exports fell by 10.6 percent in value in 2024, with total shipments dropping to €3 billion. However, the volume of Cognac exported rose slightly by 0.4 percent, reaching 166 million bottles. The discrepancy between volume and value is attributed to a 13.7 percent increase in shipments of younger Cognacs, while VSOP and XO expressions declined by 8.6 percent and 26.4 percent, respectively. Climate Change Alters Production Beyond trade disputes, winemakers are also grappling with the repercussions of climate change. Rising temperatures are affecting the acidity levels of grapes, which are critical to Cognac’s distinct profile. Earlier ripening increases the risk of harvest failures due to frost, hail, or disease. With shifting climate conditions, producers are required to reconsider their grape varietals and cultivation strategies.Jean-Philippe Bergier, cellar master at Maison Bache-Gabrielsen, noted, “Certain grape varieties, which bring more acidity and once were only added in small proportions to a blend, are now in demand because of climate change.” Adapting for the Future Despite the challenges, some industry leaders remain optimistic. The BNIC and local winemakers’ unions have advised producers to cut back on vineyard expansion to reduce costs associated with machinery and pesticides. Yet, a longtime grower refuses to follow this trend, having spent years expanding his vineyards during Cognac’s peak demand. The region has long thrived due to its ability to adapt. Many of its most prominent Cognac houses – such as Hennessy, Martell, Courvoisier, and Rémy Martin – were founded by immigrants and have grown into global empires, controlling 90 percent of the market. At Maison Bache-Gabrielsen, cellar master Jean-Philippe Bergier is optimistic about Cognac’s future. With over 35 years of experience blending distillates, he notes a rising interest in quality spirits among younger consumers. To tap into new markets, Bache-Gabrielsen has released organic Cognac in recycled bottles and explored new product lines, including cocktails and aperitifs. The global Cognac market is projected to grow steadily, reaching USD 4.5 billion in 2025, climbing to USD 5.87 billion by 2033 at a CAGR of about 3.73 percent. This growth is driven by increasing demand for premium spirits, sustainability efforts, and the rising popularity of cocktail culture. While the industry faces substantial hurdles, its long tradition of resilience and innovation suggests Cognac will continue to evolve, finding new opportunities even in uncertain times. Expanding Global Footprint As Cognac producers navigate evolving trade landscapes, emerging markets are set to play a crucial role in the industry’s future. Countries such as India, Africa, and Latin America are expected to ramp up imports in 2025, driven by targeted marketing efforts from French producers. While these regions may not yet rival the dominance of the U.S. or China, they offer valuable opportunities for incremental growth. At the same time, product innovation is reshaping Cognac’s appeal. From ready-to-drink Cognac-based cocktails to versatile blends designed for modern mixology, brands are adapting to attract younger consumers and broaden their global reach. The global cocktail renaissance shows no signs of slowing, with timeless favorites like the Sidecar and innovative craft creations driving demand for premium Cognac in bars worldwide – a trend poised to persist through 2025. As 2025 unfolds, the Cognac industry is laying the groundwork for sustained growth. With a stable and optimistic outlook, the sector is navigating challenges while gearing up for its next chapter – driven by sustainability, innovation, and the exploration of new markets and new opportunities. Despite steep taxation, Cognac has secured its place in India’s premium spirits landscape, standing as a symbol of luxury and craftsmanship. While whisky and rum remain dominant, Cognac continues to captivate connoisseurs and affluent consumers, drawn to its refined heritage and sophistication. Strategic promotional efforts – including digital campaigns, influencer collaborations, and exclusive tastings have elevated its visibility, with leading houses like Rémy Martin and Hennessy spearheading engagement initiatives. However, high costs and limited outreach have kept broader adoption at bay, as Indian consumers traditionally lean toward bold, full-bodied spirits, contrasting with Cognac’s delicate and nuanced character. Yet, the Indian market holds promise, particularly among urban consumers seeking elevated, premium experiences. Expanding its positioning beyond post-dinner indulgence through targeted education and innovative marketing strategies could be key to unlocking Cognac’s next phase of growth in India. While the industry faces substantial hurdles, its long tradition of resilience and innovation suggests Cognac will continue to evolve, finding new opportunities even in uncertain times.

From Features Desk The Norman JW Marriott in Delhi’s Aerocity was abuzz with energy on April 26-27 as the India Bartender Guild (IBG) hosted the much-anticipated India Bar Show 2025 (IBS 2025). This two-day extravaganza brought together the brightest minds in the beverage and hospitality industry – bartenders, brand ambassadors, beverage innovators and hospitality leaders from across India and the world. More than just a trade show, IBS 2025 was a melting pot of creativity, competition and collaboration. With live exhibitions, masterclasses, tasting rooms, cocktail trails and high-stakes bartending championships, the event cemented India’s growing influence in the global bar scene. Global Brands, Local Talent One of the standout features of IBS 2025 was its role as a launchpad for international beverage brands entering the Indian market. Six global names chose the event to debut in India:• VEG White (Poland) • AI Form (Israel) • Agave Society (Mexico) • Tiny Non-Alcoholic Beers (New Zealand) • Woodstock Beverages (Singapore)Almave Non-Alcoholic Tequila (Mexico)This influx of international brands signals India’s rising prominence as a key market for beverage innovation. Archit Singhal, Founder of the India Bartenders Guild and organizer of IBS 2025, emphasized this shift: “India Bar Show, organized by India Bartenders Guild, is proud to host the official National Bartender Championships for India to screen talents to represent India on a global platform. India Bar Show has revealed that India has arrived on the global stage in the alco-bev segment with global brands now actively seeking entry through Indian partnerships. We plan to make India Bar Show the ultimate platform for any beverage or bar brand entering India. A large format infrastructure will be ready by the end of the year to help these companies find the right partners and thrive in the Indian market,” stated Archit Singhal, Founder of the India Bartenders Guild and Organiser of India Bar Show, 2025. Celebrating Excellence With Awards Beyond brand showcases, the event honored the best in the business through the IBS Awards, recognizing excellence in hospitality and beverage innovation. The winners included: • Best Hotel Bar – Grand Hyatt Goa • Best New Cocktail Bar – Travis 1932, Jaipur • Best Cocktail Bar – INJA • Best Social Media Presence – Party Smart • Best New Beverage Brand – Pekers SyrupsThese awards highlighted establishments and brands pushing boundaries in creativity, customer engagement and quality. The Thrill of Competition The heart of IBS 2025 was its high-energy bartending competitions, where mixologists and flair bartenders from over 10 countries battled for top honors. Hosted under the aegis of the India Bartender Guild, these contests were a true test of skill, precision and artistry. NATIONAL MIXOLOGY WINNERS: NATIONAL FLAIR WINNERS: INTERNATIONAL MIXOLOGY WINNERS: INTERNATIONAL FLAIR WINNERS: BAR QUEEN CHALLENGE: SPOTLIGHT ON WOMEN IN BARTENDING A special segment dedicated to celebrating women in mixology and flair bartending saw fierce competition with winners: Networking, Learning and Celebration Beyond the thrill of competition, IBS 2025 immersed attendees in a world of discovery and connection. Industry leaders took the stage for masterclasses and seminars, diving deep into emerging trends, sustainable practices and the finer points of cocktail craftsmanship. Meanwhile, tasting rooms and cocktail trails became playgrounds for the senses where bartenders and enthusiasts experimented with bold new flavors and cutting-edge techniques from global brands.The exhibition floor buzzed with energy thanks to interactive brand activations – Bacardi, Grey Goose, Patron, Bombay Sapphire, PartySmart, Pekers Syrups and Pekers Ice transformed their booths into dynamic hubs of creativity, offering everything from hands-on demos to signature pours. As the sun set on the final day, the event reached its crescendo with a grand closing night and afterparty. Professionals from the U.S., Italy, Russia, Poland, Nigeria, Sri Lanka, and beyond clinked glasses, swapped stories and reveled in the shared passion that makes this industry so vibrant; a fitting finale to two days of innovation and camaraderie. India’s Rising Influence IBS 2025 wasn’t just a trade show, it was a statement. With global brands launching in India, international bartenders competing on Indian soil and homegrown talent making waves, the event proved that India is no longer just a market but a key player in shaping global beverage trends.As Archit Singhal said, “We are proud to groom talent that exports Indian hospitality to the world.” With plans for a larger infrastructure by year end, IBS is set to become the definitive gateway for beverage brands entering India. As the curtains closed on this year’s edition, one thing was clear: India’s bar scene is thriving and the world is taking notice.

THE CHOYA Sonic THE CHOYA Sonic is a refreshing cocktail that highlights the deep, rich flavor of The CHOYA Golden Ume Fruit, elegantly balanced with soda and tonic. A ume fruit placed on top adds a visually cool touch, while its delicate aroma gently fills the glass. Lightly stirring before drinking enhances the harmony of flavor and fragrance. This sophisticated cocktail is a refined fusion of Japanese tradition and modern sensibility. THE CHOYA Mojito THE CHOYA Mojito is a Japanese-style twist on the classic mojito, blending the rich ume flavor of The CHOYA Golden Ume Fruit with the refreshing aroma of mint and the gentle sweetness of mojito syrup. Lightly finished with soda and crushed ice, it’s a perfect choice for warm weather. The unexpected harmony between ume and mint delivers a new kind of refreshment. A refined and modern cocktail where Japanese tradition meets Western flair. THE CHOYA Smoky Aroma THE CHOYA Smoky Aroma is a rich yet dry ume fruit liqueur cocktail, blending The CHOYA Golden Ume Fruit with Italian sweet vermouth Mancino Rosso and dry sherry Tio Pepe. Cherry wood smoke is sealed inside the glass, releasing a gentle aroma of spring that enhances the depth of the ume. A gentle swirl brings all the flavors together in harmony. This is a sophisticated cocktail that engages the senses sight, smell, and taste for a truly immersive experience. THE CHOYA Martini THE CHOYA Martini is a refined cocktail that blends the rich and full-bodied flavor of The CHOYA Golden Ume Fruit with the crisp sharpness of gin and the subtle bitterness of dry vermouth. With a restrained sweetness and layered depth, it offers both aromatic and visual elegance. This Japanese craft creation is a harmonious fusion of East and West, delivering a truly sophisticated drinking experience. THE CHOYA Highball THE CHOYA Highball is a refreshing cocktail that combines the elegant ume flavor of The CHOYA Golden Ume Fruit with the crispness of soda and the depth of Scotch whisky. By floating the whisky on top after building the highball, the drink develops layered complexity, allowing you to enjoy evolving aromas and richness with each sip. This fusion of Japanese ume and whisky unveils a new dimension to the classic highball.

RED RHINO BENGALURU From Features Desk Nestled in Bengaluru’s vibrant Whitefield and Hyderabad’s Hitec City, Red Rhino Craft Brewery has established itself as the premier destination for beer enthusiasts and discerning diners since its inception. The Bengaluru flagship brewery spans three expansive floors of thoughtfully designed spaces, offering breathtaking views of the city’s skyline while masterfully blending urban sophistication with rustic comfort. Following its remarkable success in Bengaluru, Red Rhino Inspired Kitchen, and Craft Brewery opened its second location in Hyderabad, bringing its signature craft brews and culinary excellence to the City of Pearls. The Hyderabad establishment features aesthetically designed interiors to provide an unforgettable experience, with globally-inspired gastronomic creations crafted by celebrity chefs and legendary craft brews developed by Brewmasters Dan Satterthwaite and Nikhil Chavan. “We envisioned creating not just a brewery, but a community space where people could connect over exceptional craft beer and food,” explains Kishore Pallamreddy, co-founder and visionary behind Red Rhino. “Every design element, from our central copper brewing tanks visible from every angle to our garden seating, was carefully considered to enhance the guest experience.” Architectural Excellence The venue’s architectural  brilliance is immediately evident upon entry – exposed brick walls complement polished concrete floors, while strategically placed greenery softens the industrial aesthetic. Floor-to-ceiling windows flood the space with natural light during the day, while ambient lighting transforms the atmosphere into an intimate setting as evening falls. Craft Beer Innovation: From Tank to Table At the heart of Red Rhino’s appeal lies its impressive array of house-brewed craft beers, each created under the watchful eye of its master brewers. Its state-of-the-art brewing system, prominently displayed behind glass partitions, allows visitors to witness the brewing process while enjoying the final product. The brewery maintains five signature beers on tap year-round, including the: • Soulsurfer Hefeweizen — A crowd favorite incorporating 50 percent wheat malt in its recipe. This traditional approach yields a rich and flavorful ale with a distinctive cloudy appearance. The wheat malt contributes to the beer’s smooth texture and enhances its natural sweetness, while the Hefeweizen yeasts add notes of banana and clove, creating a refreshing and satisfying brew. • Bangalore Daze IPA — A classic West Coast IPA featuring flavors of ripe mangosteen and bitter orange. • Black Pearl Stout — A silky, smooth, almost seductive stout enhanced with a heady combination of chocolate, coffee, caramel, and lactose. This complex blend creates the perfect balance of mild sweetness with a robust flavor that packs quite a punch. Seasonal rotations keep the menu fresh and exciting, with limited-edition brews often featuring experimental flavor combinations that push the boundaries of traditional brewing.”We approach brewing as both science and art,” shares Nikhil Chavan, Head of Brewing Operations. “Our core philosophy revolves around respecting traditional brewing methods while embracing innovation. We’re constantly experimenting with local ingredients and unique flavor profiles that complement the Indian palate without compromising international brewing standards. A Culinary Journey to Complement Craft Beer Red Rhino’s dedication to excellence extends beyond its brewing tanks to its kitchen, where culinary creativity matches its beer innovation. Its menu traverses global cuisines while maintaining a distinctly local touch – featuring dishes like the Mutton Sukkah, Chicken Bun Kebabs, and wood-fired pizzas topped with Indian-inspired ingredients.Executive Chef Abhishek, with his background in both European and Indian culinary traditions, has crafted a menu specifically designed to complement the brewery’s beer offerings. “Each dish on our menu has been thoughtfully paired with our beer selection,” explains Chef Abhishek. “We believe the right food pairing can elevate a good beer to an unforgettable experience.”Creating Community Through Shared Spaces Perhaps what sets Red Rhino apart most distinctively is its versatility as a venue. The ground floor buzzes with energy as guests sample flights of beer at the tasting bar. The mezzanine level offers a slightly more formal dining experience, while the rooftop – featuring panoramic views of both cities’ skylines – has become one of the most sought-after sunset spots in both Bengaluru and Hyderabad. The brewery hosts monthly tasting events, brewing workshops, and live music performances, fostering a vibrant community of craft beer enthusiasts. Their popular “Chefs Tables and Brewmaster Evenings” offer patrons an opportunity to engage directly with the chefs and the brewing team, learning about the craft while sampling experimental food and seasonal offerings. “When we founded Red Rhino, we wanted to democratize craft beer in India,” reflects Kishore Pallamreddy.”We’ve created a space where someone completely new to craft beer can feel just as welcome as a seasoned enthusiast.That inclusive approach extends to our staff training – everyone from our servers to our hosts can guide guests through their beer journey.” Sustainability at the Core Environmental responsibility forms a cornerstone of Red Rhino’s operations. The brewery implements a comprehensive grain recycling program, with spent brewing grains donated to local farms. Their water reclamation system has reduced water consumption by over 40% compared to traditional brewing operations.”Sustainability isn’t just good business – it’s essential for the future of craft brewing,” emphasizes Rachana Pallamreddy. “We’re constantly evaluating our processes to reduce our environmental footprint while maintaining the exceptional quality our customers expect.” Looking Forward: The Future of Craft Beer in India As The Red Rhino prepares to celebrate its ninth anniversary later this year, the Pallamreddys share their vision for the future. “We’re seeing a remarkable evolution in India’s craft beer scene,” notes Kishore.”Consumers are increasingly knowledgeable, asking sophisticated questions about hop varieties and brewing processes that would have been rare just a few years ago.” Exciting plans are brewing at Red Rhino as it has just expanded into commercial kegging, bringing its beloved craft beers to bars and venues across Bengaluru, and in bottles at top retail outlets nationwide. “We’re excited to be part of this craft beer revolution in India,” adds Rachana. “Red Rhino will continue pushing boundaries while honoring the fundamentals that have made craft beer a global phenomenon.” Looking ahead, Red Rhino will continue its expansion across India, with brewery and taproom experiences planned for all

COMORIN, MUMBAI From Features Desk Comorin is an award-winning all-day restaurant and concept store that reimagines everyday Indian regional cuisine. With locations in Gurugram and Mumbai, Comorin blends nostalgia and innovation in a thoughtfully designed space that invites exploration of flavours, ingredients, and local crafts. The restaurant’s menu draws from familiar regional dishes, redefined through modern techniques and playful presentation, while its bar features indigenous spirits and house-made infusions. Chef Dhiraj Dargan, Brand Chef at Comorin, has drawn inspiration from homes, street stalls, and regional traditions from Mumbai to Mizoram, reimagined with refined techniques, seasonal ingredients, and playful presentation. Whether it’s comforting small plates, signature mains, or inventive desserts, each dish at Comorin tells a story of nostalgia, curiosity, and culinary craftsmanship. Signature Dishes with a Creative Twist Think Fried Chicken Bun with Calcutta Mustard and Pickle, a nostalgic nod wrapped in a punchy glaze; or the Bombay Pav Bhaji served with Caramelised Onion Pao, taking a street-side classic to new heights. For something fiery and fresh, the Green Chilli Prawns pack a coastal kick, while the Mizoram Black Rice brings a nutty, earthy balance to the table. Every dish is familiar, yet entirely unexpected. Cocktails Rooted in Indian Flavours Comorin Gurgaon also offers a cocktail programme built around local ingredients, in-house production, and seasonal rotations. The menu, developed under Varun Sharma, Head of Bars at EHV International, focuses on efficient preparation methods, sustainability, and the use of regional flavours. Ingredients such as fruits, herbs, and spices are sourced from nearby vendors. The menu changes regularly, based on availability. To minimise waste, the bar repurposes by-products, such as fruit skins and pulp, and uses them to make items like pineapple leather and lemon oleo sacrum, which appear in drinks such as the Ginger Limoncello Cocktail.All core components of the cocktails, including bitters, cordials, liqueurs, and vermouths, are made in-house. The bar uses sous vide equipment for controlled, quick infusions, introduced in 2018 to serve flavourful drinks faster, especially useful for a high-volume service environment. Cocktails fall into three main categories. A la minute and batched options include the Cuban Sour on tap and four bottled cocktails: Ginger Limoncello, Coffee Manhattan, Khus Vermouth (also offered clarified), and Black Russian. Sous vide cocktails use temperature-regulated infusions for consistency and depth. Signature cocktails apply custom methods, for example, a machine replicates the 10-12 minute shake required for a Ramos Gin Fizz. Indian-Inspired Cocktail Creations Several drinks are built around Indian ingredients and references. These include Neer More, inspired by South Indian spiced buttermilk; Walnut Sour, referencing North Indian flavours; Comorin 75, made with Assam tea; and Coffee Manhattan, created using coffee from Chikmagalur in Karnataka . Mocktails follow the same in-house, ingredient-focused approach, with no artificial additives. Highlights include house-made sodas, Coconut White Tea made by cold-brewing white tea with coconut water, and Coconut Licuado made using leftover pulp from the tea. Cold brew coffee is made live using a slow-drip apparatus over several hours. Comorin’s bar programme integrates local sourcing, sustainability, and technique to offer a structured, ingredient-led drinks menu.

LA PIAZZA: NEW DELHI’S SLICE OF ITALY SINCE 1994 LA PIAZZA NEW DELHI From Features Desk La Pizza, the highly acclaimed and award-winning restaurant has become a popular dining choice to locals and visitors alike in New Delhi. Since its opening in 1994, La Piazza’s reputation has been built on great food, an equally complimenting wine list, friendly and gracious service and a quest to provide a warm, inviting atmosphere where guests always come first. Introducing authentic flavours of Italy to New Delhi has always been the driving force behind the restaurant’s enduring success. Synonymous with one of the first Italian trattoria-style dining with a live kitchen concept in the city, La Piazza is also one of the first restaurants to be known to have imported Italian products, as well as introduced customers to little-known Italian wines back then. The emphasis of the restaurant has been on the show kitchen, which features a wood-burning pizza oven that lends a typical flavour to the pizzas, as well as a counter displaying herbs and other food items from the land of this popular cuisine, plus the action created by the chefs as they cook pasta dishes and pizzas. Culinary Highlights The gourmet specialities at La Piazza include the finest vegetarian and non-vegetarian culinary traditions and authentic elements, among them a choice of ingredients and sauces. The Pizza La pizza is the restaurant’s signature pizza, the fame of which has travelled far and wide. Among the pastas, Penne Tossed with Tomato Sauce and Chili is a dish to experiment with, while no meal is complete without a cappuccino, the traditional Italian coffee. The wine list at La Piazza comprises a significant line-up of some unique and fine wines from around the world. Overcoming one of the greatest challenges in the realm of wine and food pairing, La Piazza maintains an effective balance between the grape variety and the ingredients of the restaurant’s dishes. The wines have been chosen specifically because they stand up to the distinct flavours of the cuisine. The ultimate celebration of this is in the nuances that each wine highlights the subtle expression of the grape variety, the terroir, the vintage and the winemaker. A Toast to Excellence The list entails a notable selection of old and new world wines that are true to their origin and reflect their provenance. Synonymous with an Italian drink, two to three Prosecco medley; crisp chardonnay sequence, a good percentage of champagne collection that feature 50% Blac de Blac, 30% vintage and 20% non-vintage champagnes. Fair mention of Italian and Spanish sparkling wines adds to the selectiveness of the list. An exclusive classic vintage selection further enriches the wine list with a catalogue of premium wines with names like Chateau Lafite Rothschild 94 vintage on the top offers.Whether you are in search of a romantic Italian evening, a night out with the family, or a place to hold a delicious gathering with friends, La Piazza will meet and surpass all of your expectations. Their full-service bar combined with its intimate atmosphere, an ever-changing wine list and skilled bartenders is another great dining option in the restaurant. It’s the perfect setting to unwind, have a light meal from the bar menu or simply have a cocktail and great conversation in an environment where no one is a stranger. For great memories, extraordinary food and a family that you can choose to be a part of… La Piazza is the answer. Hyatt Regency Delhi’s La Piazza Celebrates 30 Years with a Bold New Menu La Piazza marks a remarkable culinary milestone as it celebrates 30 years of timeless Italian excellence. In honour of this legacy, La Piazza has unveiled a refreshed menu, crafted to elevate the dining experience with a perfect balance of authenticity and innovation. Curated by Head Chef Fabrizio Berretta, the new menu draws inspiration from a traditional Italian cuisine, spotlighting the finest ingredients and classic techniques with a modern flair. Signature dishes such as Truffle Ricotta Agnolotti Plin, Eggplant Parmigiana, and Sardinian Seadas promise to delight both loyal patrons and new guests. Chief Berretta shares, “At La Piazza, we honour three decades of culinary artistry by embracing innovation while cherishing tradition. Our new menu is a heartfelt tribute to timeless flavours, crafted with a modern touch.” La Piazza is open for lunch and dinner from 12 PM – 3 PM and 6 PM – 11:30 PM. Reservations: +91 99580 96570The menu also introduces vegan and gluten-free offerings like Quinoa Salad with Asparagus and Tomato and Basil Risotto, paired beautifully with classic Italian wines and cocktails. This relaunch is a celebration of La Piazza’s rich past and its evolving future – a promise of legendary taste reimagined. Awards & Accolades • 2022: HT City Hall of Fame Awards – La Piazza – Exemplary Italian Restaurant • 2019: HT Hall of Fame – La Piazza, Iconic Italian Restaurant • Awarded as the ‘Best Italian Restaurant’ by Times Food Guide Awards for 9 consecutive years (since 2006). • Awarded as the ‘Best Italian’ by HT City Crystal Awards (2010–2012).

WINE IN PROGRESS, BENGALURU From Features Desk Often referred to as a wine dive bar, Wine in progress or WIP is a cozy 14-seater bar nestled in The Courtyard which in its own has been in the forefront of culinary enlightenment in the city with the pop ups from relevant chefs from within India and other countries. Since opening its door in Jan 2024, conceptualized by Akhila Shrinivas and Arijit Bose, WIP was well appreciated for refreshing the way wine was consumed and perceived in India. No snobbery, no suits and no long-drawn explanation on wines. Though we have sommeliers on the team we don’t treat ourselves as experts, rather we are on a journey along with the guests who visit us in the vast world of wines. A focus also was to create rituals and a convivial environment where we appreciate wines just like in wine countries old and new without the fanfare. A Bar That Drinks Its Own Name Wine In Progress. We can in no way claim that we are wine experts or gurus. All we know is we love good wines and either hoped to get more variants by glass or just sit and kill bottles withan intention to achieve perfection or be the best-it’s a place for discovery and learning, not just for guests but for us as well. . Whether you’re a diehard Burgundy loyalist or someone who just wants “something cold and pink,” WIP meets you where you are. We want to be a place where people start their wine journey without feeling overwhelmed or judged, but if you are a wine enthusiast we are perfectly capable of taking care of you. It’s a great first step into the vast and ever growing world of vines. Our effort is on great hospitality, right kind of music and fast service. Even our wine fridge, lovingly named Sexy Karen, is unlike regular wine fridges where the bottles are lying down and on drawers. Our wine bottles stand upright so labels are easy to locate and above all appreciate.We have a lot of affection not just for the juice that’s in the bottle but also the effort wine growers and owners take in selecting bottle design and label design that makes them stand out. Meet the Crew The bar crew is led by Ganga, whose curation style is more “let’s make it fun” and less “let’s memorize regions.” Alongside her, you’ll find the energetic trio of Azhar, Nigel and Vyshnavi each with their own wine quirks and preferences, always ready with a pour or a suggestion that hits just right. Coming from varied backgrounds they all have their personalities that come into play while suggesting wines which makes it even more interesting. Together, they are responsible for building the vibe of the venue and keeping the energy up. They also play the role of tough negotiators when the slot timings get over and it’s time to reset the room for the next set of guests coming in for wines. Who knew terrible jokes, fun anecdotes, wine cocktails and the tapas style japanese food make for a great wine drinking environment. Their favorite vinyl to play is Pulp fiction and a chant you will often hear at WIP, we never spit… we always swallow’ a nod to never wasting wine and enjoying every last drop. Killing the Bottle, One Memory at a Time We don’t tell you how to enjoy your wine and pretty much the only rule we have is: drink good wine and have fun doing it. Whether it’s a Lillet Spritzer (the first wine cocktail ever served at WIP, now a crowd favorite) or a full bottle of pét-nat shared with a friend, WIP is about the experience, not the etiquette. Our moto “Kill a Bottle.” It’s a toast, a challenge and a vibe. Come with your gang, polish off a bottle and maybe leave with a new favorite wine or grape variety or a story to tell. The idea behind this was to train the local guests to finish a bottle between two three people which is great as it reduces the requirement to store bottles that may get oxidized and later wasted. It was not common before, but thanks to our selection of wines and pricing them super well facilitated a lot of wine bottles being killed on a regular basis which is great for business. Though tiny, our wine consumption at the bar is very high. If not wines we also have vermouths, port and sake. Activations and Events We like to constantly work with the local suppliers and talents to bring new things and ideas forward relative to the wine industry. These events are however not wine appreciation session as we traditionally know them. We have industry stalwarts, wine growers, sommeliers and wine bar owners from around the world chatting with you during the sessions and give you a peek into their process of appreciating great wines.From “Meet the Maker” sessions with winemakers from around the globe to full-blown bar takeovers with some of the global bests- from Singapore’s wild-child Wine RVLT to Australia’s Killibinbin Wines to our most recent takeover with Vishvas Sidana from Haoma Bangkok, the man behind the world’s best wine list (crowned by Star Wines 2024), we’re constantly mixing it up and sharing our space with wine renegades from around the globe. One of our first ever events was the Brand Slama lightning-round showdown where wine importers pitched their best bottles. The result? A wildly diverse, ever-evolving menu that never takes itself too seriously. The bar lends itself really well to specialized wine events without being super posh. Come in shorts and t shirt and enjoy a great glass of wine with some of the best in the industry. The Vibe? Disco Ball Meets Wine Lab We are a casual wine bar. You don’t need to dress up to come to us and have a glass of wine but if you do dress up that’s