Indian bars push savoury, hyperlocal cocktails as experimentation gains traction
Restaurants and bars including Upstairs, Indian Accent, PCO and JW Marriott Goa are bringing ingredients from bone marrow and fish sauce to silkworm, bacon and chyawanprash into cocktail menus, signalling demand for more adventurous, culinary-led drinking experiences.
Indian bars and restaurants are using culinary ingredients such as bone marrow, fish sauce, silkworm, bacon and chyawanprash in cocktails, reflecting rising consumer appetite for experimental, locally inspired and savoury drinking experiences.
Why this matters
No prior related signals were provided for Upstairs. The current signal shows the brand using culinary ingredients in cocktails alongside a broader shift toward experimental drinking experiences in India.
Retail-brand signals are accelerating, up 92,000% QoQ.