The herbaceous thread pulls us to the coast and Tigre Blanc vodka, whose silky neutrality underpins Chef Nishant Choubey’s Kokum-Glazed Fish. Sandeep Verma’s KokumBasil Collins teases citrus and soft vanilla, making tang and vodka gleam in equal measure.
Botanical clarity arrives next with Zoya Gin. Chef Michael’s memory of Grilled Fish gets a floral, cucumber-kissed counterpoint in Shatbhi’s Elderflower-Lavender Concoction, Zoya’s 12-botanical signature cleansing and celebrating the seaside crispness.
The palette then turns verdant with Hendrick’s Gin. Chef Vaibhav’s truffled Edamame Hummus finds its botanical mirror in Kama’s Matcha-Melon-Cucumber Cocktail, a refined green-on-green duet where umami and garden notes braid into a serene, savoury refresh.
From that cultivated calm we slide into Ron de Ugar Classic Mature Handcrafted Rum. Chef Adit Grover’s Konjee Crispy Lamb, glossy with hoisin, finds kinship in Mixologist Varun Sudhakar’s Angre’s Watch, a cocktail that channels maritime spice and single-estate smoothness so the rum’s caramel and toasted notes deepen every crunchy bite.
Grand Label’s blended malt brings ceremonial warmth as Chef Balendra Singh’s Whisky-Glazed Confit Jackfruit Tarts, smoky-sweet and bite-sized, bloom under Mixologist Sanjay Belwal’s saffron-laced ‘Saffron Soul’ where citrus and salted caramel soften long whisky echoes into regal comfort.
That clarity deepens into Soorahi’s travel-tinted whisky narrative. Chef Dhruv Oberoi’s Bhangjeera Chutney and Punjabi Whisky-Dressed Chicken become a map for Mixologist Kuldeep Chauhan’s tamarind-pineapple ‘Spice Confluence,’ Soorahi’s apricot and smoke guiding tangy, tandoori-inflected layers.
From coastal tang we move into the oaky, caramel warmth of 1800 Tequila Añejo. Chef Ashish Bhasin’s Bhuna Ghee Roast Mutton — slow, aromatic, and richly spiced — finds its echo in 14 months of French-oak ageing, while Mixologist Santanu Chanda’s ‘Stock It Up’ repurposes kitchen frugality into barroom poetry with Szechuan pepper, clove, sea-salt whispers and radish brine.
Monkey Shoulder, Speyside warmth — malty, mellow, and amber gold — becomes the backbone for Chef Vaibhav Bhargava’s Yuzu Prawns while Mixologist Kama’s clarified Whisky-Sour refreshes the palate, coaxing playful spice and hidden fruit from the blended malt so seafood and whisky converse with mutual generosity.
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