• Conceptualised the beverage programme of the bar. 
• Remotely guided the team on executing the programme (due to the pandemic)
• Created the beverage menu to match the theme & philosophy of the restaurant & bar
• Curated glassware and barware from India for the outlet

• Setting up the bar.
• Training the bar team on all aspects of bar operations.
• Created the beverage menu to match the theme of the venue and market requirements.

• Put together a bar team and set up the bar.
• Devised the menu to showcase India through and through, drawing inspiration from Indian history, culture,tradition and habit while using locally sourced fresh produce.
• Awarded as India's best cocktail bar.
• Among the top 9 bars mentioned by Conde Nast Traveller in their annual Hot List. 
  
  Links:
• Indian Restaurant Spy: goo.gl/67Ycep
• Brown Paper Bag: goo.gl/qunXo4

• Conceptualised the beverage programmes of each of their restaurants : Colony Clubhouse & Grill, Thai Soul & Malabar Cafe
• Trained the bar team on all aspects of bar operations.
• Created the beverage menu to match the theme of each restaurants and bars in the hotel. 

• Set up the bar
• Surveyed the London Market to formulate the style and need
• Created the beverage menu to theme -
  Joe's experience while travelling through India. 
• Training the team to understand the concepts behind each drink created and the native ingredients used.
• Launched Pauwa Chakhna promotional menu for the month of July.
  
  Links : 
• Pauwa Chakhna: https://goo.gl/sYSt1R
• Conde Nast Traveller Best Restaurant: goo.gl/9amMTJ

• Masque exemplifies the spirit of botanical bistronomy, harnessing regional produce to create a seasonal menu with international flair. 
• Developed the 'Ori-Gin' wherein guests gets an opportunity to create their Original Gin.
• Cocktail Bistronomy card that guides guests to create their own cocktail blend
• http://www.masquerestaurant.com/
• GQ India: http://www.gqindia.com/live-well/food/is-masque-mumbais-most-ambitious-restaurant/

Changed people's perception of a Gin & Tonic by introducing Flavoured Tonic waters created using in-house shrubs into the beverage menu and redefining peoples choice of drinks.

• Renovated and reopened the iconic venue
• Trained the team on all aspects of operations.
• Created the beverage menu's to suit every section of the place
• To view in detail :
• http://www.livemint.com/Leisure/lHGiw7tjcdgO9E6bFzs46H/All-that-Razz.html
• http://www.hindustantimes.com/music/iconic-live-music-venue-razzberry-rhinoceros-makes-a-comeback-as-a-cultural-hub/story-vxBHIlpx3ujIQOklNI4LwI.html
• https://lbb.in/mumbai/razzberry-rhinoceros-juhu-reopened-public/

• An annual week long fun yet knowledge imparting bootcamp for bartenders
• Conceptualised and executed the programme
• Holistic training covering the multiple facets of the today's industry - glass making, food pairing, personal styling, Social media & photography
• Masterclass by Naren Young, Dante New York

• Created the concept and strategy
• BarTrender team trained staff across India and 
  covered :
  • 7 markets
  • 50+ training sessions
  • 135+ POC's
  • 700+ trained staff

• Conceptualizing the beverage philosophy of the bar. 
• Training the bar team on all aspects of bar operations.
• Created the beverage menu to match the theme of the venue and market requirements.
• Preview by GQ https://www.gqindia.com/content/playground-jw-marriott-new-delhi/

• Set in New York city, the outlet's theme carries into the food and beverage menu laid with connecting elements of the same.
• Conceptualization and execution of the Beverage and Cocktail Menu to theme
• http://www.vogue.in/content/this-new-restaurant-in-bandra-is-for-all-new-york-lovers/

• Conceptualized bar menu for the new outlets
• Designed two bars within the Delhi unit.
• The Fastest mass dispensing bar for busy club nights.
• The Garden Bar with a Traveler's menu inspired from the ingredients from different countries brought together with Indian flavours and served with a wow. 

Links

• Best Cocktail in India: goo.gl/N8AVbe

• Conceived the Monsoon Cocktail Menu called 
  "The Rainy Tales"
• Refresher course trained the bar team
• Snap Peas: https://www.youtube.com/watch?v=PxXk6OSBxyA
• Floral Dew: https://www.youtube.com/watch?v=vD714a1O8-w

• Conceptualizing the beverage philosophy of the bar. 
• Created a playful beverage menu around tales of the Birdie and it's habitat.
• Formed and trained the bar team.
• LBB: https://lbb.in/delhi/birdy-num-num-coastal-food-cocktails-gurgaon/#!/

• Studied the market trends
• Trained hotel staff on beverages.
• Devised a menu to introduce the guests to the world of cocktails
• Concepts executed: Tiki Cocktails, Speakeasy cocktail, Garden bar cocktails, Community cocktails.

• The Fatty Bao presents Root To Fruit! Where flowers, seeds, leaves, roots, stems and even pods are inspiration for this new set of cocktails.
• Conceptualization and execution of new Cocktail Menu Across all Fatty Bao's branches.

• Conceptualizing the beverage philosophy of the bar. 
• Training the bar team on all aspects of bar operations.
• Created the beverage menu to match the theme of the venue and market requirements.

• Conceptualised the beverage programme of the bar. 
• Training the bar team on all aspects of bar operations.
• Created the beverage menu to match the theme of each restaurant and bar in the hotel.