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The Hindu
24-04-2025
- Business
- The Hindu
Bengaluru's cocktail bar Toast & Tonic closes its doors; a look back
Somewhere between simple and artful, cosy and chic, there was everyone's favourite restaurant, Toast & Tonic, tucked in a corner of Bengaluru's Wood Street. As you entered, you could never escape the warm, homey feel of the space, the friendly staff always happy to welcome you back. A fine celebration of the art of a perfectly mixed gin & tonic, best enjoyed on unhurried afternoons or when one of those famed, surprise showers came down. A place that championed seasonality, hyper-local, fermented or raw, with a clever use of simple ingredients alchemised into the most delicious dishes; always ahead of the gastronomic curve. It also held a lot of sentiment for its patrons, many of whom returned again and again, bringing with them new friends who spread the word. Since opening its doors in March 2016, Toast & Tonic has been just that; a place to reconnect. Because, here, it was not just about what was on the table, but also those who were around it. When I first moved to Bengaluru, it was here that I came on my first date. When a dear friend, moved back to Italy alone at the end of her two-decade marriage, it was here that we met to laugh and cry into our tonics infused with elderflower, jasmine and rosemary. So, many memories! And now, after nine years of joy and laughter, Toast & Tonic will close its doors for the very last time on June 15, 2025. 'We knew we were much loved in Bengaluru and so many of our diners had some of their best memories with us over the years,' says AD Singh, founder and managing director of the Olive Group of Restaurants. 'However, we assessed that they were now looking for a refreshed Toast & Tonic for the future, and we are in the process of creating that. Our senior management team and I are deep in discussions on refreshing the vision and design and figuring the way forward.' The end of something good It is not easy to decode the spectrum of emotion behind closing a restaurant. After all, it involves a whole range of human occasions. There was a little bump in the road when Chef patron and a force to himself, Manu Chandra, parted ways with the group in August 2021. With him, went a bit of the shine, of course, but some patrons kept coming due to the restaurant's longtime repute. 'Years ago, they started the gin revolution in India here in Bengaluru. We had never seen ice set with rose petals or spices. I'm so heartbroken that they are shutting; it's the end of an era for wholesome and innovative food and drinks,' said Ila Dorairaj Naidu, a loyal regular. The menu - the meeting of comfort food and innovation The menu, as they say, is often a mirror into the soul of a restaurant, and this has been the cornerstone at Toast & Tonic. The Bajra and ricotta gnudi with creamed amaranth and spinach was a revered adaptation of a classic; one that claimed many hearts, as did the jackfruit tacos, long before jackfruit became a sensation. I remember tasting India's first artisanal cheese, Begum Victoria here, during those initial days of its launch. 'The OG gin address of Bengaluru had a regularly changing menu that always leaned into seasonal and sustainable, using local ingredients with bright flavours. The Roast Sweet Potato salad with the perfect balance of textures and sweet-tangy-briny-smoky flavours was a favourite I often ordered,' said Rupa Balachandar, food writer and a vegetarian food proponent. Adios, in T&T style As a last hurray, the restaurant will unveil the Hall of Fame Menu, a nostalgic tribute to the dishes that defined its legacy. All those T&T shrimp tempura fans can look forward to the last crunch, replete with the customary seaweed powder and sesame seed spike. Gracing the menu, will be other darlings such as fried chicken buns, beer-battered avocado tacos, and the indulgent 3 cheese & 3 pepper flatbread. Lightly perfumed nolen gur tres leches, for those with a sweet tooth. To raise a befitting toast and a last goodbye, expect signature cocktails such as the herbalist, made with gin, basil and orange shrub, tonic and coriander-orange ice for that extra pizzazz. My favourite British Raj will be there; a regal rendition of gin, pomegranate and cinnamon shrub, tonic, with rose petal and cucumber ice. Green apple martini and the fiery jalapeño margarita for the twisted classic lovers. When foraging, fermenting, smoking meats, brining, growing edible flowers and herbs, incorporating ingredients like seaweed or homegrown millets were not yet such fashionable catch phrases, they were the heartbeats of the menu. Toast & Tonic certainly redefined the culinary landscape of India, in the truest way that Bengaluru is known to do. Quietly, but resolutely. The Hall of Fame Menu will be served from April 24 until the day of closure on June 15, 2025. On Wood Street. For more details, call 8976733443
Hindustan Times
22-04-2025
- Business
- Hindustan Times
Stirring sustainability: Eateries introduce special menu on World Earth Day
As the world celebrates Earth Day, the clink of cocktail glasses and the sizzle from the kitchen are beginning to sound a lot more conscious. Across the hospitality industry, a quiet revolution is brewing — one where sustainability isn't just a buzzword, but a deeply rooted philosophy. From inventive zero-waste cocktails to mindful menu planning, restaurants and bars in India are embracing green innovation, turning everyday ingredients and kitchen discards into extraordinary expressions of flavour. At the heart of this movement is a bold shift in perspective, a mindset that sees every ingredient as an opportunity. Harish Chhimwal, Lead Mixologist at the Olive Group of Restaurants, describes this as a 'full-circle' approach. 'We started by identifying the most commonly discarded by-products during prep, like fruit pulp, peels, and even seeds, and challenged ourselves to reimagine their potential,' he says. The result? Cocktails that are as inventive as they are intentional. At Olive, the mixology team experiments with fermentation, acid blends, dehydration, and infusions to create drinks that marry taste with sustainability. One standout is the Planet B cocktail, featuring a housemade strawberry saccharum. Instead of discarding the leftover fruit post-infusion, the team dehydrates it into strawberry leather — a tangy, textured garnish that elevates both presentation and purpose. At Kimaya Himalayan Beverages, the philosophy of mindful mixology runs deep. Founder and CEO Abhinav Jindal believes that sustainability starts with conscious choices. 'It's about using quality ingredients, reducing waste, and making better decisions for the environment without compromising on taste,' he explains. Take, for instance, the humble liquid left behind after boiling chickpeas — aquafaba. Traditionally discarded, it now stars in the brand's Nutty Sour cocktail as a plant-based egg white alternative, delivering a silky texture and vegan-friendly froth. The Grammar Room in Delhi is blending green philosophy with gin-based artistry. Their latest menu, the second edition of Gin and Tree, is a tribute to the fading tree cover around their café. 'It's our fun way of giving back,' says Tanya Bhardwaj, co-founder and chief brand officer. From tomato peels reimagined in the Tomatillo cocktail to amla brine repurposed from the Olive kitchen, the team is turning scraps into stories. Sustainability also extends to their packaging — bagasse containers are standard, and paper is used sparingly. 'We're on the path, but there's still a lot to do,' she adds. At UNICO, the philosophy of sustainability is not just practiced — it's lived. 'We began reimagining waste as a resource,' says Amit Khatri, Director at Dharnidhar Hospitality Ventures. From turning used coffee grounds into aromatic candles to transforming vegetable scraps into cocktail infusions or farm feed, UNICO champions a circular system. Their hydroponic garnishes, in-house milled flour, and zero-plastic policy reflect a commitment to conscious luxury. The aim, Khatri says, is simple: 'Nothing is wasted and everything has purpose.' This commitment to sustainability isn't confined to the bar. At Santé Spa Cuisine, Chef Shailendra Kekade believes that mindful eating should be the norm, not the exception. Their Earth Day special — the Organic Bajra Riso Bowl with Moringa Pesto and Desi White Butter — champions local produce and low-impact ingredients that support small farms and soil health. "Eating sustainably can be both delicious and empowering,' says Kekade. The restaurant composts all organic waste, avoids single-use plastics, and promotes a plant-forward menu. 'For us, sustainability isn't a trend — it's the kitchen's default setting.' Tusheeta Khanna, director, EnCanto, says, 'Sustainability is central to our ethos, guiding every aspect of our operations through thoughtful, low-impact practices. From redistributing near-expiry ingredients to eliminate food waste, to converting used cooking oil into reusable materials, and replacing single-use plastics with glass alternatives, we're committed to creating a refined dining experience that harmonises indulgence with environmental responsibility."
