In a market where indulgence and health once stood at opposite ends, a quiet revolution is brewing—and it tastes like chocolate, nut butter, and flavored water. According to insights shared by Nikita from Rainmakers Consults, protein is emerging as the new everyday hero in India’s snacking and sipping culture.

“The narrative around protein has changed dramatically,” Nikita says. “It’s no longer just about fitness goals or gym routines. Indian consumers now want delicious, convenient, and functional products that make them feel good—without sacrificing taste.”

Here are three brands that are reimagining how protein fits into our daily lives:

SuperYou

Co-founded by Ranveer Singh and Nikunj Biyani, SuperYou is flipping the script on protein snacking. Their wafer-style protein bars are available in indulgent flavors like chocolate, choco-peanut butter, strawberry crème, cheese, and the newly launched coffee variant. The brand’s mission is simple: make protein fun, tasty, and part of your daily snack stack.

Twiddle

This mindful snacking brand, founded by Yuvraj Singh in collaboration with Alfinity Studios, puts plant-powered protein at the center of its nut-based spreads and energy bites. Crafted with almonds, cashews, roasted seeds, and sweetened naturally with jaggery, dates, and figs, Twiddle aims to offer clean indulgence that doesn’t compromise on nutrition. It’s a go-to for conscious consumers looking to fuel their day.

Aquatein

As India’s first protein water brand, Aquatein is redefining how we hydrate. Co-founded by Ananth B. Prabhala and Mitisha A. Mehta, with Suniel Shetty as investor and brand ambassador, Aquatein infuses whey protein isolate into ready-to-drink flavored water. For consumers on the go, it’s a seamless way to increase protein intake without powders or shakes.

With India’s protein deficiency still a concern and wellness-oriented consumption on the rise, the timing couldn't be better. These brands are not just selling products—they’re reshaping habits, busting myths, and making protein feel deliciously accessible.

As Nikita puts it, “We’re at a point where health is finally meeting hedonism—and protein is the bridge.”

Stay tuned as we continue tracking how functional foods like these transform Indian grocery shelves—and our daily diets.

World Cocktail Day is the perfect excuse to shake things up with something creative and delicious. To mark the occasion, Ocho Mumbai and Carnival by Tresind have shared four of their signature cocktail recipes—each one packed with personality, global inspiration, and plenty of festive flair.

MOCIÓN – by Palash Gaikwad, Ocho Mumbai

Inspired by: The essence of movement and natural fermentation

Ingredients:

• 45 ml Dark Rum
  
  

• 25 ml Cacao Liqueur
  
  

• 30 ml Pineapple Tepache
  
  

• ½ bar spoon Ginger Juice
  
  

• 3 drops Bitters
  
  

• 7.5 ml Lemon Cordial
  
  

• Handful of Mint Leaves
  
  

• Ginger Ale (to top)
  
  

• Crushed Ice
  
  

• Ginger (for garnish)
  
  

  

Method:

1. Add all ingredients (except ginger ale and garnish) to a shaker with ice.
   
   

2. Shake vigorously until well chilled.
   
   

3. Strain into a clay cup with 4 ice cubes and mint leaves.
   
   

4. Top with ginger ale and a layer of crushed ice.
   
   

Garnish: Mint sprig and dehydrated pineapple
Glassware: Clay cup with a small Mexican flag

Tasting Notes:
 A refreshing cocktail with tropical citrus, spice, and smooth depth.

DUALIDAD – by Palash Gaikwad, Ocho Mumbai

Inspired by: Contrasts and balance in flavor

Ingredients:

• 60 ml Bourbon Whiskey
  
  

• 30 ml Pomegranate Juice
  
  

• 15 ml Pomegranate Molasses
  
  

• 15 ml Condensed Coconut Milk
  
  

• 4–5 Fresh Basil Leaves
  

  

Method:

1. Add all ingredients to a shaker with ice.
   
   

2. Shake until chilled.
   
   

3. Strain into a Tiffany rock glass.
   
   

4. Top with black sesame coconut foam.
   

Garnish: Basil leaf
Glassware: Tiffany-style rock glass

Tasting Notes:
 Dry yet creamy, fruit-forward yet boozy—perfect for those who enjoy layered flavors.

CANDYFLIP – by Rahul Kamath, Carnival by Tresind

Inspired by: Cologne Carnival, Germany

Ingredients:

• 20 ml Campari
  
  

• 35 ml Fluffy Grapefruit Juice
  
  

• 5 ml Lime Juice
  
  

• 15 ml Thyme Syrup
  
  

• Beer (to top)
  
  

  

Method:

1. Add Campari, grapefruit juice, lime juice, and thyme syrup to a shaker with ice.
   
   

2. Shake briefly.
   
   

3. Strain into a highball glass with ice.
   
   

4. Top with beer and stir gently.
   

Garnish: Grapefruit twist or thyme sprig (optional)
Glassware: Highball glass

Tasting Notes:
 Bittersweet, citrusy, and playful—just like a carnival.

JAVA JAMBOREE – by Rahul Kamath, Carnival by Tresind

Inspired by: Notting Hill Carnival, London

Ingredients:

• 40 ml Jim Beam
  
  

• 20 ml In-house Coffee Liqueur
  
  

• 20 ml Fresh Espresso
  
  

• 5 ml Demerara Syrup
  
  

  

Method:

1. Add all ingredients to a shaker filled with ice.
   
   

2. Shake vigorously until well chilled.
   
   

3. Fine strain into a chilled Nick and Nora glass.
   
   

4. Top with coconut-miso foam.
   
   

Glassware: Nick and Nora glass

Tasting Notes:
 Rich, bold, and full of soul—this is an espresso martini with a carnival twist.

These four drinks are more than just cocktails—they're a celebration of cultures, creativity, and craftsmanship. Try them at home and toast to World Cocktail Day in style!

As part of a dedicated upskilling initiative to boost adventure tourism in India, the Tourism and Hospitality Skill Council (THSC), in collaboration with VISA, felicitated successful candidates who completed the Paragliding Ground Crew Chief training program. This effort is a significant step in formalising the skills of ground staff and offering them well-deserved industry recognition.

The Certificate Distribution Ceremony was conducted by THSC’s training partner, Samarpit Media Society, at Rainbow Hall, ITBP Camp, Dehradun. The event was graced by dignitaries including Mrs. Poonam Chand, Additional Secretary of the Uttarakhand Tourism Development Board (UTDB), Ms. Parnal Vats, Senior Manager at VISA, and Mr. Abhishek Anand, Vice President – Assessment & Certification at THSC.

The training initiative was supported by the Indo-Tibetan Border Police (ITBP) and Border Security Force (BSF), whose contributions were acknowledged by THSC for their vital role throughout the training process and event execution.

Speaking on the occasion, Mr. Rajan Bahadur, CEO of THSC, highlighted the importance of this initiative:
"This upskilling initiative reflects our commitment to creating structured pathways for workforce development in emerging areas like adventure tourism. Through the RPL program, we are formally recognizing the capabilities of individuals who have long been contributing to the sector. We are grateful to our partners VISA, along with UTDB, Samarpit Media Society, BSF and ITBP for their vital support."

This program supports THSC’s broader mission to build a strong skill ecosystem by empowering individuals in the tourism and hospitality sector with industry-aligned competencies and formal certifications.