When we designed the cocktail program, we started with one question: what would a bar look like if it opened on the streets of Banaras? The answer is our Banarasi Boulevardier, our Betel Paloma, our Kiwi Fizzi — drinks that borrow the vocabulary of the classics but speak with the accent of home.
We work with tamarind, kokum, curry leaf, black salt, saffron, and paan. We infuse spirits with cardamom before shaking. We rim glasses with masala. Every drink on the menu is a small essay on how Indian ingredients belong at the world's most celebrated bars.
Come sit at the bar. Ask us what to try. We will pour you something you will still think about tomorrow.
