That luxe texture gives way to Macarena beer’s festival spirit as Chef Vimal Dhar’s turmeric-kissed Barley Mango Tikki, nutty, sweet, and spiced, dances with the pale-gold beer’s dry finish while Mixologist Sagar Khuntia’s ‘A Camel Feast’ layers wild custard apple, apricot, and a flash of briny tang to conjure Rajasthan’s carnival joie de vivre.
The tamarind’s tang slips into the citrus strand of Limoncello24, where Chef Udayshankar Shenoy’s Coconutand-Curry-Leaf Prawn gets brightened by Mixologist Harinath’s Gondhoraj lemon ‘Unusual Suspect’, an Italian liqueur reimagined through Bengal terroir so coast and culture meet in one vivid sip.
That slow-burn intensity hands the baton to Masai Beer’s bold character. While Chef Mahender Singh’s green-chilli-andherb Kodi Seekulu meets the beer’s caramel and toffee notes, Mixologist Nupur Joshi’s Kokum Mohawk flips the brew into a tangy, deep-purple interlude that surprises and refreshes.
Lone Wolf’s untamed pride as Chef Abhijeet Thakre’s Poulet Roti, marinated in Lone Wolf Wild, roasts to golden bravado, and Mixologist Akash Tomar’s wolf-inspired cocktail, crowned with a super-chilled pour, leaves a final bold exhale, a reminder that craft can be both gentle and feral.
That coastal brightness mellows into the plush comfort of Fishing Cat Merlot. Chef Saurabh Sharma’s saffron-scented and almond-rich Murgh ka Mokul rests easily against the Merlot’s soft tannins while Mixologist Simran Singh’s ‘Spiced Sunset’ adds mint and red-pepper lift, a cool counterpoint to royal depth.
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.
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