Bangalore

Bangalore is transforming from simple pub destination into a sophisticated cocktail capital. The city's hospitality scene is experiencing a defining moment, with narrative-driven experiences at the forefront. We explored this shift alongside Chethan M V and Nishanth Rajesh of The National Drink Project, visiting four pioneering establishments: ZLB23, Dali & Gala, SOKA, and Bar Spirit Forward.

Dali & Gala

Dali & Gala, a 69-seat intimate space on Museum Road, transforms the conventional bar into a living artwork—inspired by the complex bond between Salvador Dalí and his muse, Gala. The vision took shape during a trip to Dubrovnik, when restaurateur Vipin Raman and artist Siddharth Kerkar became captivated by a Dalí exhibition. Collaborating with architects Jatin and Jayesh Hukkeri, they set out to translate the artist's surrealist world into a physical environment. What emerged is a layered space featuring over 75 custom artworks—mostly by Kerkar—that don't simply adorn the walls but form the space's essential architecture.

The venue unfolds across five distinct areas, each with its own character. There's the raised Rose Room, the tongue-in-cheek "Rooster Room," and the Mirror Room, where portraits of everyone from head chefs to electricians are displayed among reflective panels. At the center sits "The Eye Bar," a copper counter decorated with over 50 handmade eyes that seem to watch the room. Above it, a kinetic sculpture of six spinning heads rotates throughout the night.

The cocktail program, developed by Arnold Ramen, reflects the same attention to detail as the design. Agave spirits make up nearly 30% of the menu, including The Elephant Paloma, a smoky Mezcal drink adorned with Dalí's surrealist elephant. The standout, though, is the Disco Porn (gin, passion fruit, vanilla, citrus), a clarified cocktail that balances tart passion fruit and citrus with vanilla's creamy sweetness.

SOKA

SOKA is a 30-seat bar in Indiranagar from Chef Sombir Choudhary and bartender Avinash Kapoli (SO + KA). Artist Siddharth Kerkar, who also designed Dali & Gala, created an interior centered on communal interaction—ambient lighting and shared seating encourage conversation between strangers. A cocoon-shaped centerpiece and kinetic sculptures anchor the space, which manages to feel both polished and approachable. The cocktail program is equally sculptural, anchored by the standout MOFO Don, a complex, crimson blend of tequila and fresh red cabbage honoring a local vendor’s swagger.

Bar Spirit Forward

Bar Spirit Forward sits within the Hotel Southern Star on Lavelle Road, but forget everything you know about hotel bars. This late-2023 opening is a purist's paradise—polished and art-conscious, yet alive with the energy of an exclusive gathering. Founder Arijit Bose channels his Singapore days at 28 HongKong Street: impeccable taste without pretension.

The design borrows from Japanese omakase intimacy, built around a commanding teak-and-granite bar that demands engagement. It's less workplace, more theater—practically pulling you onto a stool to connect with the expert staff or bond with the person beside you until last call.

The name tells you everything: this is for drinkers who care. Industry veteran Bose has eliminated the noise—no tricks, no theatrics—focusing instead on pure technique. What remains is a lineup of powerful, precisely executed, complex cocktails. Dive straight into the ethos of the venue with the 3 Gin Vesper Martini, a bold reinterpretation of the classic Vesper that unites three distinctive spirits: Tanqueray No. Ten for citrus precision, Monkey 47 for delicate botanicals, and Greater Than for a robust Indian backbone.

ZLB23

ZLB23 isn't easy to find—the bar is located deep within The Leela Palace, accessible only by following a winding route through service corridors with an escort known as "Zia." Once inside, the space reveals an unexpected fusion: Kyoto townhouse aesthetics meet 1920s glamour, all wrapped in Sabyasachi's richly patterned Nilaya velvets.

Head Mixologist Rajib Mukherjee's Kyoto-influenced menu demonstrates considerable technical skill, particularly in the Shoyu Ramen cocktail. Developed over several months, this ambitious drink reinterprets the classic noodle dish in liquid form. Tequila, sake, and shochu create a dry, rice-forward base, while shiro miso and light soy sauce bring umami depth. The result is a silky, layered drink that balances fermented and savory elements.