Quoted in the Economic Times, dates 28 June 2018 where I share my thoughts on how restaurants in Bangalore are reviving old school recipes and focusing on more traditional ingredients.
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I share my experiences that come from ace bartender Balakrishnan Subramanyan who's taking traditional ingredients and recipes to create cocktails that have a story about days gone by. For example, there's A gin-based cocktail with ingredients like dill leaves, peanut syrup and sugarcane juice found in the fields along the Bengaluru-Mysuru rail route.
Here's the article -