The Karobar of a Bar

India is the biggest whisky-guzzling nation in the world. But it’s also a market where people drink mostly in their homes and cheap bars fight for the remainder of the customers. Running a bar in India is a challenge. It’s a balanced manoeuvering of regulatory hurdles, costs, quality and presentation. And yet four Indian bars made it to Asia's 50 Best Bars this year.
In this episode of The Morning Brief podcast, Shabori Das explores what it takes to run a successful bar in India.

We speak to:

- Aditi Dugar, Director and Founder, Masque and Urban Gourmet India. The company runs The Living Room in Mumbai and was ranked 48 on the list this year. She also runs Table, Sage & Saffron, Araku, Twentyseven Bakehouse, and Seesaw.

- Yash Bhanage, Founder & COO, Hunger Inc, the company that runs The Bombay Canteen, O Pedro, Bombay Sweet Shop, Enthycutlet (food magazine), and Veronica’s Bombay.  

- Balakrishnan Subramanyan, Senior Brand Manager/ Product Application/ Resident Mixologist, Sakurafresh Beverage & Food, used to run a bar in Koramangala, Bangalore – The Old Fashioned Bar, which was shut down.

Disclaimer: Our discussion respects personal choice and does not promote alcohol consumption.

If you like this episode from Shabori Das, check out her other interesting episodes on What cheap fast fashion actually costs, Beauty Battles: Who will be crowned the retail royalty?, The Dating App Paradox: Low Success Rate, Booming Business and more!

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