In a major win for India’s Alco-Bev landscape, DŌAAB India Craft Whisky has been crowned ‘India Whisky of the Year 2025’ at the Berlin International Spirits Competition, bagging a Gold Medal with 95 points. This recognition marks a milestone for Indian single malts on the global stage, spotlighting DŌAAB as a symbol of bold craftsmanship and storytelling.

Produced by Globus Spirits Ltd., DŌAAB’s debut release, titled "01 Six Blind Men and the Elephant," is a limited-edition single malt aged exclusively in 100% ex-bourbon barrels. With only 500 casks ever produced, the whisky offers a unique tasting journey — bursting with tropical fruits, honey, vanilla, dried dates, toffee, and oak on the nose, and delivering barley malts, cinnamon, toasted almonds, and mellow oak on the palate.

DŌAAB’s award tally doesn't stop at Berlin. The whisky also earned Silver at the International Spirits Challenge 2025 in London, and Bronze with 89 points at the London Spirits Competition, along with a national honour as Indian Single Malt Whisky of the Year 2025.

"To be named India Whisky of the Year and win at the world's most respected spirits competitions is an extraordinary honour," said Mr. Shekhar Swarup, Joint Managing Director, Globus Spirits Ltd.
"DŌAAB is our bold statement to the world about Indian craftsmanship — rooted in tradition, elevated by innovation, and ready for the global stage."

Blending Indian heritage with modern expression, DŌAAB is reshaping global perceptions of Indian whisky. Each bottle reflects a narrative of artistry, rarity, and refined flavour, aligning perfectly with the brand’s mission to create contemporary spirits that remain deeply Indian at heart.

Kolhapur foodies are in for a treat as Barbeque Nation at Sayaji Kolhapur brings the flavours of Mumbai’s legendary Mohammad Ali Road to town. Running until 15th June 2025, the ongoing festival immerses guests in a rich celebration of street food culture, iconic dishes, and the vibrant atmosphere that defines the famous food stretch during Ramzan.

The specially curated menu recreates the flavours and soul of Mohammad Ali Road — from succulent Turkish kebabs, hearty Mughlai curries, and classic Indian tandoori delights, to Chinese gravies and traditional sweets that transport guests straight to the festive lanes of Mumbai.

“This is more than just a food festival; it’s a cultural celebration,” says Kishan Gunjal, Executive Chef at Sayaji Kolhapur. “We’ve recreated the essence of Mohammad Ali Road right here in Kolhapur with authentic recipes, festive decor, and an ambience that captures the energy of a Ramzan evening in Mumbai.”

Guests can enjoy live cooking counters, curated festive menus, and traditional music, offering an immersive experience that blends great food with community spirit. Every dish is made with care to mirror the street-side magic of Mumbai, offering Kolhapur residents a chance to savour nostalgia and flavour without leaving the city.

Whether you're a long-time fan of Ramzan treats or a first-timer eager to explore, this festival promises to be one of the most memorable culinary events of the year.

This Father's Day, celebrate in style as Mixologist Kaustubh V Sawardekar from KICO and Rahul Kamath from Carnival by Trèsind present their signature cocktails — crafted to make the occasion truly top-notch.

Expect innovative recipes stirred with precision, passion, and a touch of storytelling flair — the perfect toast to dads everywhere.

 Blush and Bite

Crafted by Kaustubh V Sawardekar – Mixologist | Beverage Innovator | Bar Program Architect | Hospitality Leader at KICO Bar, Mumbai

Ingredients:

• 30 ml Gin
  

• 10 ml Campari
  

• 10 ml Bitter Bianco
  

• 15 ml Italian Lemon Juice
  

Method:

Combine all ingredients in a Boston shaker with ice. Shake vigorously to achieve proper dilution. Double strain into a pre-chilled coupe glass.

Garnish:

Top with a skewer of salmon and spring onion, lightly glazed with teriyaki and flame-seared tataki style.

Glassware:

Chilled Coupe

 Tokyo Threads

Crafted by Kaustubh V Sawardekar – Mixologist | Beverage Innovator | Bar Program Architect | Hospitality Leader at KICO Bar, Mumbai

Ingredients:

• 30 ml Gin
  

• 25 ml Sake
  

• 15 ml In-house Herbal Vermouth
  

Method:

Add all ingredients to a stirring glass with ice. Stir well to reach the perfect dilution. Strain into a Japanese-style old-fashioned glass over a large ice block.

Garnish:

In-house rice cracker on the side.

Glassware:

Japanese Old-Fashioned

 Bellino

Crafted by Rahul Kamath – Corporate Beverage Manager, Carnival by Tresind, Mumbai

A modern homage to the Venice Carnival’s iconic Bellini, reimagined with theatrical finesse.

Ingredients:

• 30 ml Peach-infused Gin
  

• 20 ml Vetiver Blanc
  

• 10 ml Bitter Bianco
  

Method:

Add all ingredients to a mixing glass filled with ice. Stir gently to chill and blend the flavours. Strain over Bellini-style ice into a nude old-fashioned glass.

Garnish:

A dash of Yuzu Bitters over the ice.

Glassware:

Nude Old-Fashioned

Whether you’re planning a celebration at home or at a venue, these cocktails are sure to add that perfect touch of elegance, fun, and heart. Let the celebrations pour in style.