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All is chill!
The United Kitchens of India recently launched their bar ETC (Eat, Talk, Chill). Apt to the name, the bar has an eclectic ambience, where the beverage aficionados can sip on the delicious cocktails and mocktails with gusto.Sharad Arora, an award-winning mixologist, who also doubles up as the operations manager of ETC, has the Midas touch; whatever concoction he makes tantalises the palate and give
##BIG-IMAGE# Signature blends of cocktails and mocktails from award-winning mixologist, Sharad Arora at ETC are anything but etcetera
The United Kitchens of India recently launched their bar ETC (Eat, Talk, Chill). Apt to the name, the bar has an eclectic ambience, where the beverage aficionados can sip on the delicious cocktails and mocktails with gusto.Sharad Arora, an award-winning mixologist, who also doubles up as the operations manager of ETC, has the Midas touch; whatever concoction he makes tantalises the palate and gives a refreshing feel.
The place offers luscious signature cocktails and mocktails mixed by Sharad, who won all-India first runner up for his cocktail ‘Lotta’ at Bacardi Legacy Cocktail Competition and was sent to Thailand in Bartenders Exchange Programme.
Speaking about his signature cocktails, the mixologist says, “When I make any signature drink, I keep in mind that the ingredients should be easily available throughout the year and all over the world. The drinks should be easy to replicate so that anybody can make it anywhere, anytime.”
The must try cocktails at ETC are Lotta – the award winning cocktail has white rum, basil, passion fruit and coconut infused rum has an explosion of taste; Old Fashion made with whisky, sugar, bitters, orange slice and maraschino cherry–the scintillating taste making it a favourite; Sangria Di Red is a well-blended mix of red wine, Cointreau, brandy and chopped apple is a mélange of flavours;
Moscow Mule, as the name suggests has vodka, lemon chunks and ginger ale giving a Russian feel; The Indian Punch is served hot and cold has brandy, Earl Grey tea, citrus and spices leaves a tingling taste; Gulaboo which is served in sachets is pretty to look at–it has whisky, fresh rose petals, rose water and fizz is a tasty treat;
Sufiana has vodka, fresh kiwi, fennel and sweet and sour mix is tastefully served in a bulb-like-vial and the emerald green drink is another hit among the crowd; Road No 45 named after the location of the bar has gin, elderflower syrup, sweet and sour mix and tropical brut gives a refreshing feel.
In addition, the lounge has live music, which makes the stay a wholesome experience.Sharad says, “Lotta is a favourite among the crowd. And we serve Gulaboo and Narangi among others in sachets as the desi liquor has similar names and they are also served in sachets. It gives a good feel to the people.”
ETC also serves food and the desserts are amazing; one should try the Khubani Ka Tokra. The dish is an urban take on the traditional and most sought dessert in the city, the Qubani Ka Meetha. The whole dish has a European look and is a treat for the people with a sweet tooth.
