Peanut chikki liqueur, a chamomile isomalt disc atop a negroni, and a bitter gourd-infused cocktail. This motley menu has been inspired by a rather unique muse — the planet. As the food and beverage space in India takes stock of its carbon footprint, bartenders are increasingly looking for inventive ways to raise the bar with sustainability.
When 30 Best Bars India — an initiative by Tulleeho and MW magazine to rank and celebrate the country’s best bars and bartenders — announced its winners in New Delhi, one key metric for judgement was sustainability. From sourcing ingredients locally, creating syrups from kitchen excess, reducing plastic consumption, re-purposing bottles, and reducing ice waste, bars are looking at circular processes to circumvent conspicuous consumption.
