Food

10 Innovative Cocktail Trends to Watch Out For

Chetan Gangan, the celebrated mixologist and Co-Founder of YAAR, a vibrant and multi-experiential bar and restaurant in Morjim, Goa, has been at the forefront of redefining cocktail culture. With over a decade of experience in the beverage industry, he is known for his inventive approach to mixology, crafting immersive drinking experiences that celebrate friendship and community. His unique concepts, such as the Island Bar and Classroom Bar at YAAR, exemplify the ever-evolving nature of the cocktail scene—a dynamic world of creativity and experimentation. As mixologists continue to explore new ingredients, techniques, and concepts, a fresh wave of innovation is sweeping through bars and restaurants. Here are ten innovative cocktail trends that are set to shape the drinking landscape in the coming months.

1. Foraged Ingredients

As consumers become more environmentally conscious, mixologists are turning to nature for inspiration. Foraged ingredients, such as wild herbs, edible flowers, and seasonal fruits, are becoming increasingly popular. By using local flora, bartenders create cocktails that not only taste unique but also tell a story about their surroundings. This trend emphasizes sustainability and a deeper connection to nature, allowing guests to experience flavours that are truly distinctive and reflective of their region.

2. Low and No-Alcohol Cocktails

The rise of mindful drinking has given birth to a growing interest in low and no-alcohol cocktails. These beverages provide the sophistication of traditional cocktails without the effects of alcohol. Bartenders are crafting complex, flavourful drinks using ingredients like herbal infusions, high-quality bitters, and non-alcoholic spirits. These innovative options allow consumers to enjoy a social drinking experience while prioritizing their health and well-being.

3. Flavour Pairing and Fusion Cocktails

Mixologists are increasingly exploring the science of flavour pairing to create unexpected combinations that tantalize the palate. By blending diverse culinary influences, bartenders are crafting cocktails that combine elements from different cuisines, resulting in innovative flavours that surprise and delight. Think of a spicy margarita infused with Thai basil or a smoky mezcal drink featuring tamarind and ginger. These fusion cocktails are not only delicious but also invite guests to embark on a flavour journey.

4. House-Made Ingredients

The trend of crafting house-made ingredients, such as syrups, bitters, and infusions, is on the rise. Bartenders are taking matters into their own hands, creating bespoke ingredients that enhance the quality and uniqueness of their cocktails. This commitment to craftsmanship allows mixologists to showcase their creativity and passion while offering guests a one-of-a-kind experience. From homemade shrub syrups to artisanal bitters, these handcrafted elements elevate the cocktail experience to new heights.

5. Savoury Cocktails

Traditionally, cocktails have leaned towards the sweet or fruity side, but the emergence of savoury cocktails is changing the game. Ingredients like tomatoes, herbs, and spices are making their way into the glass, creating drinks that appeal to those who crave a more complex flavour profile. Savoury cocktails can evoke memories of comforting dishes and provide a unique tasting experience that excites the palate. Think of a cocktail made with fresh basil, heirloom tomatoes, and a touch of balsamic vinegar for a refreshing yet unexpected treat.

6. Sustainable Practices

Sustainability is becoming a core value for many bars and restaurants, leading to innovative practices in cocktail creation. This trend includes using upcycled ingredients, reducing waste, and sourcing local products. Bartenders are finding creative ways to repurpose fruit peels, herbs, and other leftovers to craft unique flavour profiles while minimizing environmental impact. By emphasizing sustainability, these establishments are appealing to conscious consumers who want to support eco-friendly practices while enjoying delicious drinks.

7. Classic Cocktails with a Twist

While classic cocktails remain timeless favourites, bartenders are putting their spins on these beloved recipes. By experimenting with different spirits, flavours, and presentation styles, mixologists are breathing new life into traditional drinks. For instance, a classic Negroni might be reimagined with a gin infused with local botanicals or served in a unique glassware that enhances the drinking experience. These inventive twists offer a fresh take on familiar flavours, inviting guests to rediscover their favourites in exciting new ways.

8. Interactive Cocktails

The rise of interactive dining experiences has extended to the cocktail scene, where guests are encouraged to participate in the creation of their drinks. From DIY cocktail kits to build-your-own concoction bars, interactive cocktails allow patrons to get hands-on with their beverages. This trend adds an element of fun and personalization, making the cocktail experience more engaging and memorable. Guests can experiment with different ingredients, tailoring their drinks to their preferences and creating a sense of ownership over their experience.

9. Cocktails Inspired by Global Flavours

As the world becomes increasingly interconnected, mixologists are drawing inspiration from global culinary traditions to create cocktails that reflect diverse cultures. This trend showcases the beauty of cross-cultural exchange, resulting in cocktails that incorporate spices, herbs, and flavours from around the globe. For example, a cocktail might feature Japanese yuzu, Indian spices, or South American fruits, blending these elements to create an entirely new flavour profile. This approach not only celebrates diversity but also introduces guests to the rich tapestry of global cuisine.

10. Unique Presentation Techniques

The way a cocktail is presented can significantly enhance the overall experience. Innovative presentation techniques are gaining traction, with mixologists exploring creative glassware, garnishes, and serving methods. From smoke-infused cocktails served under glass domes to drinks garnished with edible flowers and intricate designs, the visual appeal of cocktails is becoming just as important as the taste. This trend emphasizes the importance of aesthetics in the drinking experience, enticing guests to share their beautiful cocktails on social media and creating a buzz around the bar.

The cocktail landscape is evolving, driven by the creativity and passion of mixologists who are eager to explore new flavours, ingredients, and concepts. These ten trends reflect a broader movement towards sustainability, personalization, and global inspiration, promising exciting and innovative experiences for cocktail enthusiasts. As we embrace these changes, the future of cocktails looks bright and full of potential, inviting us all to sip, savour, and celebrate the art of mixology.

March 1, 2025

Chetan Gangan, Cocktail Trends, YAAR

Kai Kitchen in Bangalore: A global feast in the clouds

Bangalore is often known for its weather, start-up culture, and (unfortunately) traffic. Let’s throw another iconic thing into this mix: Kai Bar and Kitchen. Located on the thirteenth floor in the heart of the city, this rooftop restaurant feels like an escape pod from the town below. Once you step off the elevator, the noisy streets become a thing of the past, as you get ready to experience an “elevated” dining experience. The exceptional use of natural light makes the already spacious interiors look even larger and more open. The retractable glass ceiling, coupled with the relaxed atmosphere, creates an inviting vibe, perfect for indulging in a sobremesa that lasts hours! Their special fixed lunch menu, aptly named Zenith, is proof that great food tastes even better with a view. It comprises a thoughtfully curated selection of Asian, Continental, Oriental, and Mediterranean influences. Five courses, five moments You would expect the prices to be as sky-high as the view, but they are unbelievably down-to-earth. Zenith offers two options in its fixed menu: a three-course meal priced at 999 and a five-course meal priced at 1299. Plus taxes, of course. We highly recommend the latter, because the more the better, right? Soups, salads, dimsums, sushi, appetizers, large plates, and desserts. Gotta have ‘em all. The Smoked Chicken Salad, with baby arugula, is dressed to perfection with a yuzu vinaigrette and feels fresh and quite the looker. The Togarashi Crispy Lamb seemed a little too crisp, but felt familiar and comforting in its own right. Vegetarians, you will probably love the Edamame Dumplings and Green Paradise Sushi, both offering a symphony of flavours. A very special mention here to the Chocolate and Cranberry Cookie Dough Tart with Mascarpone Cream. Decadent yet subtle, the berries’ sourness is perfectly balanced by the rich, sweet

Food

Top New Restaurant Menus in Mumbai and Delhi

What: New menu at Vanilla Beans Where: Bandra, Mumbai Vanilla Beans, Mumbai’s premium eggless patisserie, has launched its New Strawberry Menu, celebrating the city’s strawberry season with fresh, handcrafted creations. Known for its artisanal, made-to-order desserts, the Bandra-based brand founded by mother-son duo Deepa and Rohit Desai continues to champion seasonal produce through layered textures and bold flavour pairings. This year, alongside its cult-favourite Nutella Strawberry Cake (also available in single-serve tubs from ₹250), Vanilla Beans introduces two new highlights: the Nutella Strawberry Krispy Kunafa, made with imported kataifi and homemade pistachio paste for a delicate crunch, and the Nutella Strawberry Crunchy Crumble, featuring a buttery crumble over creamy Nutella and fresh strawberries. The expanded collection also includes Belgian Dark Chocolate Strawberry, Biscoff Strawberry, and Strawberry Cheesecake, with vegan and sugar-free options across cakes, bentos, and tubs. What: KampaiWhere: New Delhi Kampai, one of Delhi’s most prominent modern Japanese restaurants under TasteShop Pvt. Ltd., celebrates its seventh anniversary with a first-of-its-kind feedback-driven menu. Known for its authentic flavours and warm hospitality, the brand invited loyal diners and 10 leading food enthusiasts to co-create its refreshed culinary direction. Guided by the Kampai chef team, months of tastings and guest review sheets shaped a dynamic new menu that blends Japanese classics with contemporary Asian influences. The revamped selection introduces bold additions such as Sandos, Sushi Tacos, Crispy Nori Bites, Prawn Sesame Toast and Cornets, all enhanced with Japanese condiments and house-made sauces. Desserts see a dramatic upgrade too, featuring a Pull-Up Cake, Cotton Cheesecake, and the much-awaited Mochi in signature flavours. With locations in Aerocity and Vasant Kunj, Kampai continues to pair minimal Japanese aesthetics with a vibrant social dining atmosphere marking a new chapter fuelled by community, creativity, and collaboration. What: SumaWhere: MumbaiSuma, Mumbai’s newest fine-dining destination by S.P. Motles, founded

Food

What’s New: Four New Places Making Waves Across Indian Cities

What’s new: Nanna House Where: Bandra Nanna House brings the bold, heartwarming flavours of Andhra breakfast to Bandra, adding a fresh twist to Mumbai’s morning ritual. While most South Indian eateries focus on Udupi or Tamil flavours, Nanna House celebrates the distinct comfort of Andhra cuisine with dishes like Pesarattu, Poori Saagu, Babai Idli, Butter Idli, and crisp karam podi laden dosas. Founded by Mir Aga Syed of Aegyo Cafe and Dirty Martini Nanna House is inspired by his daughters’ love for the flavours they grew up with. “Nanna,” meaning father in Telugu, reflects the warmth and nostalgia behind the concept. The menu blends homestyle comfort with variety: Millet Cone Idli, 70mm Dosa, button idlis, and a special Kiddie Meal for younger diners. To complete the experience, there’s classic filter coffee, iced versions, oat milk options, and signature Hyderabadi chai. With no fixed seating and a quick-service format, Nanna House serves fast, soulful, authentic Andhra mornings right in the heart of Bandra. What’s new:4NOTEWhere: Hyderabad Hyatt Hyderabad Gachibowli has unveiled 4NOTE, an immersive dining destination where live kitchens take center stage, transforming every meal into a multisensory experience. Launched on 9th October 2025, 4NOTE brings together four distinct culinary traditions—North Western Frontier, Oriental, Telugu, and European under one beautifully designed roof. Guests can choose indoor or outdoor seating surrounded by lush greenery while enjoying the excitement of dishes prepared right before them. The concept celebrates diversity and togetherness through food, allowing diners to explore global flavours in a single space. From corporate gatherings to family celebrations, 4NOTE’s warm, thoughtfully curated interiors make it a versatile venue that encourages connection and conversation. “4NOTE is designed to be more than just a restaurant it is a destination where live kitchens, curated menus, and immersive spaces blend into unforgettable experiences,” says Piyush Sharma,

Food

Como Agua Reimagined: Goa’s Freshest Culinary Escape

Tucked into Vagator’s lush tropical edge and gazing out at the Arabian Sea, Como Agua has always been one of Goa’s most striking venues. But this season, it has transformed from a beloved pizzeria and Negroni bar into a full-bodied culinary destination one that’s as committed to craft as it is to creativity. Ratna Vuppala gives a lowdown of this place. A Menu Built on Freshness — and You Can Taste It The refreshed menu, led by Chef Amit Kumar, is anchored by a simple, rare promise: no processed ingredients. Everything from the citrus infusions in the cocktails to the buttermilk in the fried chicken is made fresh, in-house, and handled with intention. My meal began with the Citrus Avocado Toast, an unassuming dish elevated by its creaminess and surprising brightness. The avocado was lush without being heavy, with citrus cutting through in all the right ways. The Fried Chicken Tenders were a standout juicy, crisp, and coated in a house-made buttermilk batter. The sweet chilli dip on the side delivered the perfect hint of warmth without overpowering the chicken’s tenderness. Then came the star of their new commitments: the Burrata with Garlic Chimichurri, served with warm focaccia. Light, fresh, fragrant and unmistakably high-quality. Their fresh mozzarella and burrata are made in-house using A2 milk, giving the cheese a rich yet clean flavour that sets it apart from anything you’ll usually find in Goa. Pasta That Surprises, Pizza That Comforts For mains, the Fettuccine was easily one of the best I’ve had in recent memory silky, perfectly cooked, and subtly indulgent without being overwhelming. The Spaghetti Aglio Olio was simple, bold, and executed with confidence: exactly how Italian classics should be. Of course, Como Agua’s heritage lies in its pizza and their Neapolitan-style pies, slow-fermented for 48 hours, continue to