A BOOK OF HIGH SPIRITS

In his latest book Madira, Parag A Shastry curates over 101 cocktail recipes, spotlighting Indian spirits and everyday ingredients. He reflects on memory, travel, and some of the quirks of India's drinking culture.

- ADITHI REENA AJITH

“THE alcohol fades, but the moment stays,” says Parag A Shastry. On a regular evening, he reaches for a glass of whisky — neat, or with a splash of water, soda, or a twist of citrus.

But writing Madira (Rupa Publications) over the past three years has made him more attentive to what goes into that glass. “Not in a very technical way,” he says, “but I’m more aware of the small additions.”

The book brings together over 101 cocktail recipes featuring Indian spirits such as mahua, kallu, feni, and neera toddy, but it also pushes a larger idea. “It’s about the memory you sit with,” says Parag. Madira has been written for, what Parag calls, “the curious reader”. The recipes become entry points into thinking about drinks — how Indians engage with food and drink across regions.