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By Author
Published on February 27, 2024
We have carefully curated this newsletter to ensure it becomes your go-to resource for all things hospitality-related. Whether you are an industry professional, an avid traveller, or simply passionate about the art of hospitality, this newsletter will be your gateway to a world of inspiration, knowledge and unforgettable experiences.
Comorin, named India's Best Restaurant Bar for three consecutive years, made its mark in Bengaluru with a dazzling pop-up event at UNO Izakaya in JW Marriott Hotel Bengaluru. On February 2nd, starting at 8:00 PM, the renowned Gurugram-based restaurant and craft cocktail bar transformed the UNO Izakaya bar into a haven for exceptional cocktails.
Guests embarked on a sensory journey curated by Varun Sharma, Head of Bars at EHV International and Head Mixologist at Comorin. He had been in the industry for over 17 years, and he strongly believes in using ingredients that guests can relate to. The Bengaluru pop-up offered a sneak peek into Comorin's celebrated bar program—an artistic venture recognized for its innovation, featuring craft cocktails, house-made liqueurs, and bespoke infusions.
“Our guests are always at the heart of our thought process and today’s guests are very well-travelled and open to trying newer, bolder flavors. All our drinks have ingredients that resonate with guests because they might have tried the flavours at some point of time, but we try and add our own spin to it, evoking nostalgia,” he said.
This is not Comorin’s first pop-up; however, it is their first pop-up in Bengaluru. “We are excited to be in Bengaluru as the city is extremely diverse, warm and welcoming. There is also a wide variety of cuisines available in the city and we are looking forward to introducing and showcasing new flavours that are not commonly used in cocktails,” Varun Sharma said prior to the event.
Comorin offers regional Indian comfort food that evokes nostalgia and the chef plays on the flavours to create a surprise element in most dishes. Following this thought, the beverages at Comorin are designed to invoke nostalgia. Additionally, Comorin also uses a few additional flavors to create surprising elements. For example, the establishment makes fruit leathers to use as garnish.
Comorin highlights locally sourced ingredients. The best example is their Jamun based drink. “We feature this drink as it is a summer staple in Delhi and NCR region, where trees are laden with Jamun. We also wanted to support the local fruit vendors by creating a seasonal drink. This drink has become such a rage and guests keep calling us to check its availability because it’s a seasonal drink,” he added.
Comorin has an innovative Sous Vide live infusion counter. Sous Vide is a slow cooking method with vacuum and controlled temperature which is typically used in European cooking. “We have been using this technique to flash infuse flavors from natural ingredients and hence do not have to use any artificial flavor enhancers. Using this method creates a flavour bomb that enhances our cocktails,” adds Sharma proudly. He emphasizes that it is the ingredients and the taste that brings back memories.
Hosted within the luxurious JW Marriott Hotel Bengaluru, known for its commitment to unparalleled experiences and sophisticated ambiance, the collaboration promised an evening of extravagance and culinary mastery.
Sharma recommends Rice and Shine Cocktail. It has Malfy Limone Gin mixed with their homemade Mango and Rice cordial and they add Roasted Pineapple Fino to it that goes really well with Chicken Yakitori, which are chicken skewers with Soya Sauce and vegetables on top.
The hotel's central location in Bengaluru seamlessly blended modern comfort and opulence, providing the perfect backdrop for the Comorin pop-up.
In Varun’s words, “The world of bars and cocktails is everchanging and so are the trends. Bartenders also want to be sustainable and are using local and seasonal ingredients. Another trend is experimenting with new and different flavors. We are also trying to recreate dishes through cocktails such as the Tom Yum Gimlet, Tom Kha Colada and Mango Rice. Technology is also becoming a big part of the bar industry as bartenders are now using cool gadgets, making mixology nothing less than experimenting in a chemistry lab! Bartenders are also putting a lot of thought and effort into bringing out unexplored flavours for guests who do not consume alcohol.”
As a special treat, the pop-up event offered unique food pairings with cocktails at UNO Izakaya, elevating the overall experience. This fusion of flavors, complemented by Comorin's signature drinks, ensured an unforgettable evening for both connoisseurs and enthusiasts alike.
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By Nishang Narayan
Published on May 15, 2025
Trèsind Mumbai is once again pushing the boundaries of Indian gastronomy with the launch of its new Degustation and Chef’s Tasting Menus, designed by Executive Chef Sarfaraz Ahmed. Known for marrying nostalgia with innovation, Trèsind’s latest offerings delve deep into the regional kitchens of India, presenting them through a lens of technique, restraint, and progressive flair.
The Degustation Menu is an elaborate 14+ course journey, available in both vegetarian and non-vegetarian formats. The experience unfolds with unexpected flavour pairings—think Cacao Golgappa with Lemon Aguachile—and dishes that marry Western techniques with traditional Indian notes, like the Potato Gratin Wellington served with parmesan moilee and truffle. Highlights also include the Jackfruit Chettinad Masala with Gnocchi Vadi and the bold Maas Ka Soolah paired with Missi Roti and smoked curry.
Every dish is layered with regional memories, finishing with an inventive dessert course that features house favourites like Mulayari Paysam with black apple ice cream and a playful Paan Temaki.
For those looking for a quicker yet equally impactful experience, the Chef's Tasting Menu is a refined lunch-only option. Dishes like the Crab Cafreal with Ross Omelette, Tender Coconut and Ghee Roast with Curry Leaf Crunch, and Blue Cheese Tortellini with Nihari Curry showcase Trèsind’s signature bold approach to flavours. The Textures of Milk dessert with Yakult Ice Cream and Malai Burrata is a perfect endnote—unexpected yet nostalgic.
“These menus are rooted in memory and rediscovery,” says Chef Sarfaraz Ahmed. “We’ve leaned into lesser-used Indian ingredients and allowed them to shine. It’s familiar, yet entirely new.”
Trèsind continues to redefine modern Indian dining in the heart of BKC, offering not just meals, but stories told through flavour.
Venue: Trèsind, Ground Floor, Inspire BKC E, G Block BKC, Bandra Kurla Complex, Bandra East, MumbaiTime: 12pm to 4pm & 7pm to 12am (Chef’s Tasting Menu available only for lunch)Reservations: +91 89280 00057
Published on May 14, 2025
CYK Hospitalities, one of India's top F&B consulting firms, has teamed up with Emotive Ale to unveil Meerut’s newest hotspot in Civil Lines—blending global flavours with a hometown vibe. This launch is yet another successful addition to CYK’s growing portfolio of innovative dining spaces across India.
Founded by Karan Singh and Kishor Kumar, Emotive Ale isn’t just another restro-bar—it’s a bold movement that breaks away from the usual club culture and brings back soul, identity, and a community vibe to the city’s hospitality scene. Designed as a multifunctional space celebrating food, craft, and culture, Emotive Ale marks a fresh start for Meerut’s evolving taste buds.
Currently operating as a multi-cuisine restaurant and bar, Emotive Ale’s menu spans Indian, Continental, Chinese, Thai, sushi, and dim sum. Hand-rolled wood-fired pizzas made using eco-conscious methods are a highlight. The warm interiors and vibrant energy make it a perfect venue for both intimate catch-ups and grand celebrations.
The second phase of the concept will bring in an in-house microbrewery focused on seasonal craft beers, beer pairing nights, and interactive events—bringing a slice of urban craft beer culture to Meerut in CYK’s signature style.
From concept creation to operations, CYK Hospitalities led the project’s full development journey—handling menu curation, team hiring, SOP documentation, and detailed training. Their involvement was instrumental in shaping Emotive Ale into a destination that reflects both vision and precision.
"Emotive Ale is not just a restro-bar; it is a vibe," said Karan Singh, Director. Co-founder Kishor Kumar added, "CYK understood our vision from day one—they weren’t just consultants, they became co-dreamers."
Pulkit Arora, Director & Strategic Head at CYK Hospitalities, shared, "Our goal was to co-create a space that merges global palate with local roots. Emotive Ale sets the tone for what’s possible when passion meets process."
As Meerut embraces this stylish new venue, Emotive Ale sets a precedent for future homegrown hospitality ventures in tier-2 cities—proving that big-city quality and creativity can thrive anywhere with the right partnership and vision.
By Manu Vardhan Kannan
Published on May 13, 2025
This World Cocktail Day, May 13, BLR Brewing Co. invites you on a spirited journey through India's rich landscapes—one exceptional cocktail at a time. Crafted by our expert mixologists, these signature summer drinks are not just refreshing—they tell a story of their origin, weaving together regional flavours with world-class spirits.
Whether you're drawn to the bold aroma of freshly brewed espresso from Chikmagalur, the coastal charm of Kollam's coconut-laced air, or the floral tranquility of Chopta’s meadows, there’s a cocktail waiting to take you there.
Bold, Nutty & Uplifting
Inspired by the robust charm of Karnataka’s coffee capital, the Chikmagalur cocktail blends the warmth of Jim Beam Bourbon with the tang of raw orange juice and the deep allure of fresh espresso. A smooth hazelnut finish gives it an indulgent edge, making it perfect for slow summer evenings. The final flourish? A delicate edible rice paper floating on top.
Ingredients:
50 ml Jim Beam Bourbon
45 ml Raw Orange Juice
30 ml Fresh Espresso
30 ml Hazelnut Syrup or Liqueur
Garnish: Edible Rice Paper
Method: Shaken
Recipe: Add all ingredients to a shaker filled with ice. Shake vigorously until well chilled. Strain into a coupe glass and gently place the edible rice paper on top for a unique finish.
Coastal, Light & Refreshing
Capturing the serene spirit of Kerala’s backwaters, the Kollam cocktail brings together the smooth notes of Dewar’s White Label Scotch with the gentle fizz of nariyal paani soda—a coconut-infused sparkle that whispers of palm trees and salt-kissed air.
50 ml Dewar’s White Label Whisky
100 ml Nariyal Paani Soda (or Coconut Water Soda)
Method: Built up
Recipe: Fill a highball glass with ice. Pour in the whisky and top with chilled naariyal paani soda. Stir gently and garnish with a piece of edible rice paper for a coastal twist.
Floral, Crisp & Vibrant
Inspired by the blooming Rhododendron valleys of Uttarakhand, this cocktail is a floral-forward celebration of Chopta's alpine magic. Smirnoff Vodka meets a fragrant rhododendron cordial, crisp clear watermelon juice, and a zesty burst of citric acid, creating a bright and refreshing sip.
50 ml Smirnoff Vodka
30 ml Rhododendron Cordial or Syrup
60 ml Clear Watermelon Juice (strained)
20 ml Citric Acid Solution (or Lime Juice)
Method: Clarified or Shaken & Fine-Strained
Recipe: For advanced prep: mix and clarify all ingredients for a crystal-clear finish. For a quick pour: shake vodka, rhododendron cordial, watermelon juice, and citric acid with ice. Fine strain into a coupe or rocks glass and finish with a rice paper garnish.
This May 13, raise a glass with these expertly crafted cocktails. Whether you love bold, floral, or tropical profiles, there's a unique mixed drinks, waiting for you—with a story to tell and a season to celebrate.
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