Cocktail culture in India has grown confident, but it has also settled into familiar patterns. Most guests walk into a bar knowing exactly what they want, whether it is a Margarita ordered a certain way or a Negroni that tastes just like the last one. Naked & Famous was created to gently shift that comfort zone, offering a new way to approach familiar drink styles without asking guests to give up what they already love.

Named after the modern classic cocktail built on equal measures of ingredients, Naked & Famous takes a clear stance. Drinks should be understood by how they are made, not by trends or labels. The bar is structured around four expressions of drinking, Built, Stirred, Shaken, and Neat, allowing technique to become the language through which flavour is explored.

Behind Naked & Famous are two distinct yet complementary visions. Karthik Kumar, Co-Founder & Beverage Director, brings deep industry experience and a long-held belief that the bar setup itself can be the star. Priyesh Busetty, Co-Founder, adds a food-focused and well-travelled perspective, grounding the experience in how people eat, drink, and return. His journey into the F&B world began in 2017 with Brooks & Bonds, followed by the launch of five outlets of Yuki, his food-led venture.

At the heart of the space sits India’s first octagonal bar. Designed as a working structure rather than a visual statement, the eight-sided counter is divided into four stations, each organised by technique instead of spirit. Two seats sit between every station, placing guests alongside the bartender and encouraging conversation rather than distance.

As guests move around the bar, the logic becomes clear. The way a drink is built, stirred, or shaken directly shapes how it tastes and feels. The Built station focuses on tall, effervescent highballs assembled in the glass, bright, easy, and approachable. The Stirred station leans into slower, spirit-forward cocktails where balance and dilution quietly lead. The Shaken station brings energy through aeration, citrus, and texture. The Neat station strips things back completely, serving spirits without intervention and letting purity speak for itself.

Within this framework, familiar spirits reveal new sides. Curtain Raiser pairs Campari aperitivo with Amalfi lemon and bubbles, while Little Mermaid offers a clean Tanqueray No. Ten serve shaped by cucumber and vermouth.

Throughout the experience, bartenders stand with the guest rather than performing across the bar. Karthik Kumar says, "Guests are free to ask questions, explore the menu, or return to what they already love. And, most importantly, classics are never discouraged; they are only respected."

The food menu follows the same thoughtful approach, blending global flavours with a modern touch. Dishes range from Truffle & Cheese Popcorn and Crab and Lychee Wonton Cups to comforting Mushroom Risotto and the bolder Ground Chicken Mapo Tofu. Desserts like the Chocolate Mandarin Orange Cake offer a sweet finish. The menu is designed for sharing and easy enjoyment.

The octagonal bar remains the visual and emotional centre of the room. Priyesh Busetty says, "The interiors echo the same clarity as the drinks, muted tones, deep blues, and a calm, considered palette that allows the bar to lead. Subtle details reveal themselves slowly: an offbeat chandelier, rustic textures, and a quiet, subtle cat theme (reflecting our love for cats) that adds warmth and character."

As the evening comes to a close, Naked & Famous adds a thoughtful final touch. Guests are offered a small takeaway cup of chicken or mushroom soup, ensuring no one leaves too hungry or too boozy, and the night ends on a gentle note.

Address: Second Floor, 4, 100 Feet Rd, KHB Block Koramangala, 5th Block, Koramangala, Bengaluru, Karnataka 560095.