Kamei, Delhi has introduced Indigenous Asia Volume 2, a new cocktail menu that explores Asian ingredients, flavours and memories through a contemporary drinking experience.

Inspired in part by recent travels across East Asia, particularly Korea, the menu brings together familiar ingredients in combinations that move beyond their traditional culinary roles. Miso, shoyu, bonito, pandan, black rice, jackfruit, white tea, makrut, hinoki and Sichuan pepper feature across the menu, giving each cocktail a distinct flavour profile.

At the heart of Indigenous Asia Volume 2 is a relatively simple idea, bringing back the joy of drinking. Rather than using complexity as a marker of innovation, Kamei's approach focuses on cocktails with depth and character that remain approachable.

Vanshika Wadhwa, Founder, Kamei, said the menu was developed by looking at familiar ingredients from a different perspective while keeping the drinks easy to enjoy.

The menu features 12 cocktails, including eight new creations and four returning favourites, spanning bright, citrus-led, tropical, savoury, aromatic and deeper flavour profiles.

Among the new creations, Sake Cha combines vodka and mirin sake with apricot and white tea, with shiro miso and lime adding savoury depth. The Island Sour brings together pandan whiskey, black rice, coconut, jackfruit and lime, creating a layered combination of earthy, tropical and citrus notes.

For a more refreshing profile, Midori Highball pairs whisky with Mikiamo Limoncello, Green Chartreuse, celery pickle, yuzu and makrut soda. Crimson Geisha combines tequila, mezcal and Aperol with rambutan, acids and amaro, balancing tropical fruit with smoky agave, citrus and bitterness.

The menu also explores savoury ingredients more commonly associated with the kitchen. Bonito Bay uses bonito flakes to give tequila an umami character, alongside Davana Bianco, hinoki and aromatic bitters.

Shoyu Martini takes the salinity of soy sauce and combines it with gin, watermelon, sherry vinegar and citric, creating a drink that moves between fresh, savoury and bright notes. Awa-Guava combines tequila and dry vermouth with guava, basil soda and Sichuan pepper, while Hāmonī brings together gin, Palo Santo, Soulmate Soju, wasabi, grape and lemongrass.

The ingredient-first approach is led by Ankur Adhana, Head of Bar & Mixology, Kamei, who begins with an ingredient and explores its possibilities before building the cocktail around it.

Adhana said his travels across East Asia, particularly Korea, deepened his appreciation for savoury, fermented and aromatic flavours in everyday food and drinking culture. The objective, he noted, was not simply to use unusual ingredients, but to understand their character and find combinations where they work naturally.

Techniques including clarification, pickling, fermentation and infusion are used selectively across the menu. House-made fruit and herb cordials help control sweetness, while ingredients such as wasabi, miso and bonito are balanced with familiar elements including citrus, fruit, gin and soda.

The connection between Kamei's kitchen and bar is also reflected in the programme. Several ingredients are shared between the two, while garnishes have been developed in collaboration with the culinary team. The overlap is intended to come from a shared understanding of ingredients rather than forced food-and-beverage pairings.

The concept extends to the physical menu itself. Presented inside a box, the menu brings together fragments of travel, aromas, regional references and visual memories that inspired the drinks. The format reflects the idea of collecting small objects and memories while travelling, offering guests an extract of the journey behind Indigenous Asia Volume 2.

With the new menu, Kamei continues to develop a beverage programme rooted in Asian ingredients while using contemporary techniques to reinterpret them. The emphasis remains on creating cocktails with enough character to be interesting, without losing the simple pleasure of having another sip.

Fact Sheet:

Venue: Kamei, Eldeco Centre, Saket, Delhi, India 110017
Operating Hours: Lunch – 12:30 PM to 4 PM; Dinner – 7 PM to 12 AM
Cocktails: Starting at INR 995
Reservations: +91 93194 96374