From skyline rooftops and cocktail-forward bars to immersive music-led lounges, the country’s nightlife scene is entering a bold new era. Hashtag Magazine rounds up the hottest new spaces redefining how the city eats, drinks and unwinds after dark. Lair, New Delhi: Tucked away in Vasant Vihar, Lair has quietly transformed into one of India’s most celebrated cocktail destinations, redefining the speakeasy experience with cinematic design, immersive mixology and an atmosphere that feels intentionally intimate. The monochromatic interiors, designed with sharp minimalism and moody lighting, create a space that feels more like a contemporary art installation than a conventional bar. What makes Lair stand out is its ability to balance technical precision with warmth. Every cocktail arrives as a carefully crafted sensory experience rooted in storytelling, texture and flavour. The drinks menu draws inspiration from ingredients sourced across India, transforming familiar regional flavours into inventive, globally styled cocktails. The bar’s immersive approach has earned it significant international recognition, including a spot on Asia’s 50 Best Bars list, cementing its reputation as one of the country’s most exciting nightlife spaces. Complementing the cocktails is a refined pan-Asian menu and a soundtrack built around downtempo melodic music that encourages conversation rather than overwhelming it. Stylish yet understated, Lair feels like the future of Indian cocktail culture, immersive, thoughtful and deeply design-led. Luna et Sol, Mumbai: Mumbai’s nightlife scene embraces theatrical luxury with Luna et Sol, a dramatic Lower Parel destination that blurs the line between immersive dining and experiential nightlife. Inspired by European alpine aesthetics, the space transforms continuously through digital ceiling projections, mood-driven lighting and layered interiors that shift from warm daytime elegance to high-energy evening glamour. The result feels transportive, more destination experience than restaurant lounge. The cocktail program is equally ambitious, with drinks crafted as narrative experiences under the direction

Intro: As India’s dining and drinking culture evolves, wine is no longer seen as niche or intimidating; it’s becoming an integral part of modern lifestyle and experiential dining. To decode the basics, bust common myths, and understand how wine fits into the Indian palate, Sinduri Vuppala speaks with Nikhil Agarwal, Founder of All Things Nice. With over two decades of experience in the wine and spirits industry, he shares practical insights on wine fundamentals, pairing it with Indian cuisine, and navigating wine etiquette with ease. For someone new to wine, how would you explain the difference between red and white wines in simple terms?The juice inside the grape is clear, and the colour in the wine comes from the skin. When making white wines, the skin of the grape is separated from the juice. This applies to white grapes like Chardonnay, Sauvignon Blanc, etc. When making rosé, the skin of a red wine grape is kept in contact with the juice for a short period of time to extract a little colour and a longer time for red wine. The skin, while it provides colour, also provides flavour, structure and tannins. What is the correct way to taste wine for beginners, and what should they actually look for?They should look for pleasure. Does the wine smell and taste good? For beginners, that’s all that matters. ⁠Does the type of glass or serving temperature really make a difference to the experience?Serving wine in the wrong glassware can ruin a wine experience. You do not need to buy yourself expensive glassware, but a good thin glass for white, red, sparkling, etc., in the correct shape is a great start. Wine temperature plays an important role; white wine must be served at 11 degrees, red wine at 16 degrees and sparkling wine at

India’s food culture is vast, layered, and unapologetically flavour-forward. Every region brings its own mix of spices, textures, and cooking techniques, which makes pairing beverages with Indian cuisine both exciting and challenging. Beer, however, has a unique ability to hold its own. Its versatility, carbonation, and balance of malt and hops make it a surprisingly effective partner for Indian food. A Night in Hyderabad That Proved the Point On one of my visits to Hyderabad, I found myself at Zero40 Brewing with a group of friends. The table was overflowing with spicy chicken wings, tangy paneer masala, and a fragrant biryani that could have been a meal in itself. Everyone was drinking my Munich Helles, the Go Swam–Light, crisp, and refreshing. It did a great job cooling the heat and giving us a clean palate between bites. But as the dishes got richer and more complex, the Helles didn’t quite elevate them. It refreshed, but it didn’t enhance. That evening reminded me of something I’ve noticed repeatedly: beer can transform an Indian meal, but only when the style matches the dish. Why does beer work so well with Indian food? Indian cuisine is built on intensity in terms of heat, tang, richness, smoke, and acidity. These flavours can overwhelm the palate quickly. Beer steps in with three key tools: Carbonation, Bitterness, and Malt sweetness. Carbonation helps clean your tongue and resets the palate. Bitterness from hops helps manage the heat/ spice, and malty sweetness softens sharp edges and supports richer flavour profiles. I remember a particularly spicy chicken curry where a simple sip of lager completely reset my palate. Suddenly, I could taste the dish again, not just the heat. That’s when beer stops being just a drink and becomes part of the meal. Kebabs, Grills, and Meats: Where Lagers

Intro: Lizard King Brewing Co. isn’t just another new spot in Goa it’s a full-volume rebellion served by the pint. Tucked into Arpora and pulsing with the grit of a backstage green room, this brewpub tears away from the beach-bar norm with bold beers, loud design, and an unapologetic rock ethos. From the first pour to the final chord of the night, it announces itself as Goa’s newest stage for beer lovers, riders, and anyone craving something real. Lizard King Brewing Co. crashes into Goa’s beer scene with the swagger of a headlining band, trading beachy clichés for raw rock ’n’ roll grit. Tucked away in Arpora, this intimate 28-seater brewpub feels less like a bar and more like a backstage pass tanks gleaming under warm lights, rock posters lining the walls, and a mural that turns the brewing process into art. The beers are the real stars. From a crisp, oaked Apple Cider to a velvet-smooth Irish Stout, every pour hits with intention. The Pilsner is a clean, electric classic, while the Launch Special Saison brings a rustic, unpredictable edge. Brewmaster George Jacob’s world-tour pedigree shows; the lineup is tight, confident, and unapologetically beer-first. Food doesn’t play second fiddle. The stout-and-vodka–battered fish and chips, hearty pies, and indulgent chicken-fried steak echo the brewpub’s boldness, built to stand up to the beers rather than hide behind them. What sets Lizard King apart is its spirit loud, communal, and delightfully offbeat. With rider meet-ups, curated playlists, and a walk-in-only policy, it cultivates a crowd that wants something real. Lizard King Brewing Co. doesn’t just open its doors it takes the stage. Address: Arpora, Goa, IndiaTimings: Tuesday to Sunday, 12 PM – 11 PM (Closed Mondays) Phone: +91 93220 35187