SPICE IN THE CITY

Infusing Local Heat into Global Cocktails

- By Aditi Malhotra

There's a revolution quietly bubbling behind the bar, and it smells like roasted cumin, feels like a pinch of black pepper on the tongue, and finishes with the warmth of toasted chili. Gone are the days when spice in cocktails meant a Bloody Mary with a dash of Tabasco. Today, bartenders are playing with everything from green chilies and star anise to curry leaves and cinnamon bark, bringing the bold vibrance of Indian spices into what were once predictable pours.

What's fascinating is that this isn't just happening in Delhi or Mumbai or Goa. From New York rooftops to London speakeasies and beach bars in Bali, spice is becoming the hero of the glass. The heat is no longer a gimmick or a warning label, it's an invitation. And it's being handled with the kind of grace and creativity that only comes when tradition meets technique.

THE GLOBAL GLASS MEETS LOCAL MASALA