Within the hallowed halls of Raahi Neo Kitchen and Bar, Bengaluru, a clandestine rendezvous awaits the intrepid drink fanatic — a world the place the essence of historical Ayurveda intertwines with the artwork of mixology. Right here, amidst whispers of elixirs and the aroma of herbs, a symphony of flavours is unveiled. Avinash Kapoli, the beverage head at Raahi, and Jishnu AJ, head mixologist at Ekaa, in Mumbai, have dropped at life a group of Ayurvedic cocktails that transcend time.
Jishnu’s ardour for genuine Indian illustration within the cocktail business spurred his exploration of the fusion between mixology, conventional Indian herbs and Ayurveda. “We’re witnessing a shift within the cocktail panorama,” Jishnu states, “and it’s important to embrace Ayurvedic and conventional Indian herbs to showcase the various flavors that India embodies.”
The meticulous choice of conventional Indian herbs is a considerate and thorough course of for Jishnu. “This concerned dedicating 5 months of in-depth examine and fascinating in discussions with consultants within the area, in addition to native Ayurvedic distributors who’re educated in regards to the correct utilization of those herbs,” he says.
As Avinash aptly places it, “These cocktails are like whispers from the previous, the place Ayurveda’s botanical secrets and techniques mingle with the fashionable methods of mixology, leading to drinks which can be each revolutionary and flavourful.” Certainly, inside the meticulously crafted elixirs lie the essences of vetiver, jatamansi, shankhpushpi and Himalayan fir, every fastidiously chosen for its distinctive traits and talent to move the imbiber to a realm of style past examine.
Image this: a highball glass brimming with botanical wonders. Gin, the liquid spine, dances with vetiver — a aromatic botanical identified for its fragrant prowess. Himalayan Fir takes centre stage in a martini, evoking the serenity of pine forests with its floral, woody and spicy notes. Shankpushpi and Kapur kachri grace different concoctions, including depth and a contact of Indian heritage to the general ingesting expertise.
Avinash says, “Ayurvedic cocktails are a testomony to the evolving panorama of mixology, the place distinctive flavour profiles and distinctive ingesting experiences reign supreme.” It’s not simply the fusion of Ayurvedic botanicals with spirits like gin that captivates; it’s the meticulous consideration to element and the orchestration of methods that elevate these libations to new heights.
Whereas Jishnu is conscious of the medicinal values related to Ayurvedic herbs, he isn’t seeking to promote these elements in his cocktails. “On condition that the cocktails finally include alcohol, the main target lies extra on highlighting the distinctive flavours, aromas and cultural significance of those components,” he says.
The boundaries of mixology proceed to broaden, and rising tendencies bear testomony to this vibrant evolution. Indian spices, as soon as reserved for curries, now gracefully waltz with gin. Peppercorn and cinnamon, amongst others, lend advanced notes, reworking gin-based cocktails into veritable spice bazaars. With every sip, new flavours unfold, a testomony to the audacity of innovation.
Within the dimly lit atmosphere of Raahi Neo Kitchen and Bar, the assembly of historical knowledge and trendy craftsmanship births a brand new period of libations. It’s a rendezvous with the previous, a celebration of botanical treasures which have stood the check of time. So, in the event you search an journey to your style buds, the place custom and innovation mingle, take pleasure in an Ayurvedic cocktail.
And bear in mind, relating to Ayurvedic cocktails, the one spirits that can hang-out you’re the ones you drink. Cheers!