Even the physical menu uses paper made by artisans in Kagzipura – a small village in Aurangabad, India, which has a centuries-old legacy of papermaking without cutting any trees, dating back to the pre-Mughal era.

Sadar Bazaar

This drink pays homage to India's largest domestic goods. It combines a Cognac blend with lemon juice, sandalwood and laccha supari (a blend of areca nut, sugar, vegetable oil, sodium saccharin, turmeric and menthol) to make a deeply fragrant serve.

Cognac blend, lemon, sandalwood syrup, vegan foamer

Method: Shaken and served straight up in a coupetini glass. Garnished with laccha supari and orange blossom water spray.

Cilantro

Jose Cuervo, tomato, coriander, chilli, lassi fat wash, mango cordial, coriander-cumin air

Gondhoraj

Tanqueray, homemade gondhoraj mix, sparkling water

Titepati

Bacardi Reserva, Darjeeling nutmeg vermouth, Campari