Savouring the sip: The rise of slow bars in India

 At Muro Bengaluru, cocktails are designed as experiences, not just drinks.

At Muro Bengaluru, cocktails are designed as experiences, not just drinks. In a speed-obsessed world, the joy of savouring food and drink is often lost. Enter the era of slow bars - where drinks are crafted with intention, ingredients respected, and conversations unhurried. These spots invite you to pause, sip, and truly taste.

Cocktails crafted with care

Cocktails deserve the same care as coffee and matcha. At Muro Bengaluru, co-founder Niharika Raval says great bars focus as much on the experience as the drink. “We wanted to create an experience that’s deliberate and thoughtful rather than rushed. And something that excites me most is that we’re not afraid to be playful. Whether it’s a highball that tastes like a Dorito or a cocktail that shifts temperature on your palate, the goal is to make people feel something, surprise, nostalgia, curiosity,” she adds.

Sahil Essani, Beverage Manager, tells us about the whole procedure and how elaborate it is. They run a full carbonation program, where certain cocktails go through multiple force-carbonation and resting cycles before being chilled overnight in a liquid bath below -20°C. “This process gives the cocktails a precise, lasting effervescence you can actually feel on the palate. We also experiment with techniques like manipulating Brix levels in ice so the flavour evolves as it melts, and playing with contrasting temperatures, like the Mango Sticky Rice cocktail, which is a chilled base with a warm foam,” he adds.

Originally published by Hindustan Times.