Is Bengaluru India’s Cocktail Capital?

For years, India’s culinary narrative has been about proof. Proving technique. Claiming space on global lists. Showing the world we belonged. That conversation has largely settled. Indian chefs, restaurants, and regional cuisines no longer need validation. Now, the spotlight has shifted to bars.

As Indian bars start showing up more consistently on global platforms like Asia’s 50 Best Bars, the conversation has changed. It’s no longer just about big rooms or flashy menus, but about how a city drinks – what it values, how curious its audience is, and whether the scene can sustain itself beyond the hype. And increasingly, one city keeps coming up – Bengaluru. 

Once defined almost entirely by its beer culture, the city is now having a proper cocktail moment. At India’s 30 Best Bars 2025, six Bengaluru bars made the list, four of them landing in the top ten – Bar Spirit Forward at #1, SOKA at #2, ZLB23 at #7, and Dali & Gala at #9. Muro, and Copitas at Four Seasons Bengaluru came in at #14 and #30, respectively. That kind of showing doesn’t happen overnight or by accident. Which naturally leads to the question: Is Bengaluru becoming India’s cocktail capital?

The Shift In Drinking Culture

“Having worked here on and off since 2004, I’ve personally seen Bengaluru evolve,” says Arijit Bose, Co-founder, Bar Spirit Forward. “It was a fun scene with amazing bars with rock music, pubs, taverns and the late-night empire dosa and curries. Then came the brewery boom – large venues shaped by regulations that made small bars difficult to imagine.”

Between 2012 and 2022, Bengaluru’s drinking culture was split between old-school pubs and expansive craft beer breweries. But post Covid, something changed. Chef-led concepts began opening across the city, and in 2023, Bar Spirit Forward launched as a sub-70-seater cocktail bar – a small, focused bar serving contemporary classics, clean techniques, and spirit-led drinks. It was successful, and that success gave others confidence.

"Suddenly, the city saw a wave of intimate cocktail bars like SOKA, Sama, Dali & Gala, Bar Doubble, Mirth, Wild, and more. The ecosystem evolved rapidly, making it feel like Bengaluru was on its way to becoming a cocktail capital,” Bose adds.

While Bengaluru has long had a strong beer culture, it also thrived on house parties. Easy access to quality alcohol meant people often chose to drink at home. Now, as bars stock better labels and build stronger programs, drinkers are stepping out again, drawn by the promise of well-made cocktails in more considered settings.

An Audience That’s As Experimental As Thoughtful

“Today, the shift is clearly towards smaller, more intimate cocktail bars. Drinking has become more intentional — people go out for conversation, flavour, and experience rather than volume,” shares Avinash Kapoli, Co-founder, SOKA. He further explains how guests want to have a good time without dealing with a heavy hangover or after-effects. This has led to more low-ABV and balanced options on menus. “Sobriety and moderation, especially among younger audiences, are no longer fringe ideas, but they’re becoming part of mainstream nightlife culture.” 

“People have become far more selective. They’re craving real experiences now,” says Vipin Raman, Founder, Dali & Gala. “People here even understand slot systems, something other cities are still figuring out,” he adds. 

According to Naval Kukreti, Director of Food and Beverage at ZLB23, The Leela Palace Bengaluru, what makes Bengaluru special is its mindset – open, curious and willing to try something new. This openness is backed by a strong creative beverage community, a thriving food culture, and a global outlook that naturally feeds into the city’s cocktail scene.

Having said that, he also admits that Bengaluru, as a city, is very experimental. “Bengaluru drinkers are adventurous but also discerning. They will try something bold, but they will also call you out if it doesn’t taste good. That keeps bartenders on their toes in the best possible way.”

A Bar Culture Where One Is Distinct From The Other

It’s also the variety in Bangalore’s bars. “Each bar has its own USP, be it thematically or the product—and they’re all profitable, which shows the consumers are really supporting it too. It’s not purely dependent on industry validation. Nobody is trying to copy each other. Every bar on the best list has its own thing going, and hence all are working successfully,” shares Raman. That diversity becomes visible when you see how each bar approaches its cocktails.

At Bar Spirit Forward, simplicity and approachability anchor the programme. The philosophy is simple: every drink should be enjoyable enough to order twice.

SOKA positions itself as a neighbourhood bar with a strong sense of place. Its menus draw from local ingredients, regional produce, and Bengaluru’s cultural memory—whether that’s Mysore jasmine or a cocktail named after a Russell Market vendor. Collaborations with artists and publications turn menus into storytelling devices without alienating guests.

Dali & Gala approaches cocktails through art. Set in a museum-like space inspired by Dali's surrealism, the art-driven bar uses technique and creativity without overwhelming the consumer. Each drink has an artistic reference, but remains accessible, reinforcing the idea that cocktails can be both cerebral and enjoyable.

At ZLB23, the programme draws from Prohibition-era classics, Japanese influence, and native Indian ingredients. The focus is on precision, balance, and quiet storytelling. 

Community Driven and Collaborative

Beyond great bars and drinks, Bengaluru’s biggest strength lies in its ecosystem. “The city has an informed, curious audience and a strong hospitality workforce. What really elevates it, though, is the constant exchange of ideas, not just within the city, but with the world,” shares Kapoli. 

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At SOKA, for instance, collaboration is built into the brand’s DNA. Through IPs like ‘Not A Takeover,’ national and international bars are invited in for experiences that function as both guest shifts and cultural exchanges. Bartenders learn from each other, guests are introduced to new styles and techniques, and the city’s drinkers get a global perspective without leaving Bengaluru. “That openness from both the industry and the consumer is what’s turning Bengaluru into a serious cocktail destination,” Kapoli adds. 

So, Is Bengaluru India’s Cocktail Capital?

“Calling it that would be an oversimplification,” says Bose. “It wouldn’t do justice to the work that’s been happening in cities like Delhi, Mumbai, and Goa for over a decade. But Bengaluru has evolved in a way that’s uniquely its own.”

He explains that the city’s appetite – for experimentation, for smaller venues with high service touchpoints, and for hyper-specialised drink programs – has created fertile ground for cocktail bars to thrive. Add to that a steady influx of talent from across India and abroad, and the result is a city that’s incredibly exciting to drink in right now. “Capital or not,” Bose adds, “Bengaluru is one of the most fun cities in India to bar-hop in, and the weather helps.”

“Bengaluru isn’t just emerging anymore; it’s actively shaping India’s bar culture,” adds Kapoli. “You see regulars who treat bars like extensions of their living rooms, whether that’s at SOKA or even institutions like Bob’s. Above all, what truly sets the city apart is how tight-knit the bar community is. Owners, bartenders, and teams genuinely root for one another. That sense of shared growth rather than competition is what gives Bengaluru its edge,” he adds.

What’s Next for the City?

The consensus is clear. More concept-driven bars, deeper craft programs, and stronger global recognition shape Bengaluru’s cocktail narrative. 

"Bangalore currently is de-ageing and going against trends compared to bars in other cities that are going for looks and presentation instead of clean, simple drinks," Raman shares. He further explains that drinks here are far less complicated, more for an evolved palate. “They’re well-balanced, the turnaround time is fast, and it just feels more honest.”

“It’s takeover time,” Raman continues. “The kind of bars opening in Bangalore right now is insane. Look at the newly opened Bar Doubble—their bar food game is on pro-max level. Stuff like that gives real confidence to people to open more bars.”

The momentum shows no signs of slowing, as long as the focus stays on quality and people. “The moment bars start chasing trends or awards alone, the momentum will fade. Bengaluru’s strength lies in its community, its bartenders, owners, and guests who genuinely care about the culture. I think this is just the beginning for the city; we have a long journey ahead,” adds Kapoli. 

“As long as there are curious drinkers and creative bartenders, Bengaluru will continue to lead,” adds Kukreti. 

“Bengaluru doesn’t need to be labelled the leading bar city,” Bose reflects. “It just needs to keep doing what it’s doing, which is supporting new ideas, encouraging imagination, and backing talent.” And perhaps that’s the real answer. Capital or not, Bengaluru is shaping how India drinks by putting people, purpose, and flavour at the centre.