• brief

    Passion . Conceptualization . Implementation .

    Constantly enhancing knowledge of beverages through reading and taking in what I come across everyday, my aim is to bring together ideas and concepts for a wholesome experience. A cocktail is not merely a mix of spirits and flavours, it is an epitome of art - taste, skill, presentation and a story to bring it to life..

  • The bartrender Tube

    A channel dedicated to current trends in bars and cocktail series' to suit every occasion.


  • #BarTrender
    Showcasing the art in Bartending, a team of talented & skilled individuals who can revolutionize Cocktails and the Art of making Cocktails, tailor made. #BarTrender is the company under which beverage consulting, training & events are managed

  • projects

    As Consultant Mixologist :

    Foreign Return,


    Modern Indian Kitchen & Bar

    • 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


    San Francisco

    Indian Cocktail Bar & Progressive Indian Food

    • 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.

    Ek Bar, New Delhi

    Artisnal Indian Cocktail Bar serving Contemporary Indian Food

    • 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. 

    • Indian Restaurant Spy: goo.gl/67Ycep
    • Brown Paper Bag: goo.gl/qunXo4

    Grand Hyatt


    Beverage Programmes

    • 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. 

    Talli Joe, London

    Indian Half Plates & Full drinks

    • 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




    Botanical Bistronomy

    Toast & Tonic
    Bangalore, India

    International Restaurant & Bar

    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.

    Razzberry Rhinoceros,Mumbai


    Grey Goose House of Change

    Advocacy programme for Grey Goose India

    • 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

    Stella Draught Masters & Hoegaarden Mixology, India

    Masters of pouring & Beer cocktails

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

    Playground, JW Marriot


    Taproom, bar & Speakeasy

    It Happened in New York, Mumbai

    Restaurant & Bar

    FLYP @ MTV, India

    The First MTV Bar serving Glocal Cocktails and Food

    • 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. 


    Olive Bar & Kitchen, Bandra


    Bar & Restaurant

    Birdie Num Num,


    Cocktail Bar & restaurant

    Park Hyatt

    Chennai, India

    The Flying Elephant Bar

    • 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.

    Fatty Bao

    Asian Gastro Bar

    • 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.

    Stage Bar, Hyatt Regency


    Chandigarh's first lifestyle cocktail bar

    • 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.

    Marriott Resort


    Inspired by the sand dunes

    • 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. 
  • Together at 12th

    Freestyle Restaurant & Bar

  • Brand work :

    Concept & Menu

    • Absolut Summer +1 program 
    • Bombay Sapphire  #stircreativity brand activities
    • Villa Grey Goose at Cannes for 3 years
    • Grey Goose Fly Beyond, Tel Aviv
    • Grey Goose Cocktail Lounge @ IIFA Awards for 3 years 
    • Grey Goose Style Du Jour
    • Dewar's Doers Club
    • Absolut Art Bar
    • Royal Enfield Himalayan Launch

    Work Experience

    Bacardi India Private Ltd. Gurgaon, India.

    Trade Ambassador Bacardi India
    November 2011 - 2015

    • Designing advocacy program for the Bacardi brands (BIO & BII).
    • Serviced all LHA & OOPS accounts under the umbrella of Advocacy.
    • Developed and executed Grey Goose specific promotional concepts like Barrel aged cocktails, Molecular mixology, Tea infusion etc.
    • Conduct brand specific training for bartenders and consumers all over India.
    • Conceptualization and execution of countries' most respected bartending competition, Bacardi Legacy Cocktail Competition.
    • Managed bar operations during various large scale events for Bacardi Brands ex. Bacardi NH7 weekender, Eristoff Invasion, Grey Goose IIFA Rocks etc.


    Stamford Plaza, Adelaide Australia


    April 2010 - October 2011


    Cascades Cocktail Academy:

    • Conceptualized Cascades cocktail academy.
    • Cascades cocktail academy was launched in April, 2011 and was met with great response by the consumers and the media.

    http://www.glamadelaide.com.au/main/cascades-cocktail- academy-hits-


    The Oberoi Hotels & Resorts, New Delhi India

    Beverage Consultant enrolled through Bacardi India

    January 2009 - May 2009


    • Crafted the beverage training module which has been incorporated by the F&B department as an official template to train new and existing bartenders of the Oberoi, New Delhi.
    • Created the cocktail menu for the hotel ensuring complete availability and visibility of the Bacardi brand portfolio.
    • Conducted brand promotions like Hollywood cocktail promotion and Mojito cocktail promotion.
    • Formalised beverage purchase contracts thereby ensuring Bacardi as the house pouring brand.

    The Taj Mahal Hotel, New Delhi India & Hyatt Regency, New Delhi

    Head Bartender and Bartender

    May 2006 - December 2008


    • Introduced and implemented the concept of MOLECULAR MIXOLOGY including foam cocktails, Molecular caviars and grill cocktails at Rick’s bar for the first time in India.
    • Responsible for intra-departmental beverage trainings at the Taj Mahal, New Delhi.
  • Accomplishments

    • BW BusinessWorld 40 UNDER 40 list of Achievers 2019
    • Awarded 'Ace Mixologist : Friends of the industry' Spiritz Awards 2016
    • Awarded ' Mixologist of the year ' by The India Nightlife Convention & Awards 2016" Mumbai
    • Awarded ' Bartender of the year ' by The Times Of India "Times Food & Nightlife Awards 2016" New Delhi,India
    • Finalist of Schweppes Gin and Tonic Competition, Australia 2011.
    • Awarded as first runner in Angostura cocktail competition & Suntory Cocktail cup 2011, South Australia.
    • Winner of the Annual Ricks Bartending Competition held in 2008, sponsored by Diageo India.
    • Awarded as the Most Stylish Bartender in Ciroc’s bartenders challenge.
    • Won CII bartending competition during International hospitality fair India.
    • First runner-up in Marie Brizard Dream Date mixology competition 2006-07.
    • Won Banarasi Das Chandiwala Shake & Win Competition, 2005 organized by Indian Wine Academy.
    • Winner of INTOXICATION – 2006 organized by IHM Chandigarh.
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  • Education

    Le Cordon Bleu
    Adelaide, South Australia

    July 2009 - January 2011

    Master of International Hospitality Management

    Subjects: Risk management, Strategic planning, Marketing, data analysis.

    Chandigarh India

    May 2003 - May 2006

    Bachelors of Hotel Management

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    thebartrendertube website