New culinary philosopher: How bar chefs are raising the bar on beverages

The entire team tastes and tests the drinks to ensure that a seamless narrative runs through the food and beverage menu

Rahul Raghav

Bar manager, Hunger Inc Hospitality (The Bombay Canteen and O Pedro)

Each cocktail at Hunger Inc has a story to tell — whether it is of the beautiful art deco architecture of Mumbai, cool local lingo, or the regional ingredients used across the country. Raghav draws from childhood memory and experience to create unique concoctions such as the Dilli Banta, at The Bombay Canteen, using vodka, kala namak and cumin. His approach to the cocktail programmes at both restaurants is one of collaboration. The entire team tastes and tests the drinks to ensure that a seamless narrative