#BarTakeover Last night
@kaiyo.srilanka took over
@upstairsatindianaccent , New Delhi, a Conosh initiative — bringing a fun, coastal Sri Lankan bar experience to the city. Kaiyo literally means "ocean" in Japanese, and this bar tucked away in Weligama, often sees people travelling all the way from Colombo for just one evening.
With a community first approach, Kaiyo is more than a bar and restaurant. Bar Manager Alex Kharitonkina
@yasashi_sa_ak — originally from St Petersburg and now a self-described “aquawoman” based in Sri Lanka — has joined hands with Chef Sergei Fokin
@chef_fokin to create a gorgeous space for inventive cocktails and modern Sri Lankan flavours in a true farm-to-bar philosophy. They even promote fashion, jewellery and more to create a strong sense of place and building an integrated community of locals in the area.
Coming to last night, we enjoyed ocean-inspired pours batched in Sri Lanka to plates that more than matched up.
Four cocktails, four distinct blends:
- Yaka [Pic 4]: Loca Loka Blanco tequila infused with rose, paired with fermented Ceylon citrus, ginger beer, and a watermelon–cherry foam
- Ceylon Gringo: with Loca Loka Reposado tequila infused with jackfruit and bael fruit, finished with inguru biscuit soda and smoked vanilla.
- Karjala [Pic 6] featuring Smoke Lab Classic vodka infused with pine, mixed with cloudberry liqueur, homemade Nordic Russian tonic, and orange foam.
- Sagaraya [Pic 1] made with Mohulo gin infused with kombu seaweed, combined with soursop–cucumber wine and sour ambarella apple cordial.
The dishes included a fab tuna tataki, fantastic chicken liver and heart pâté on brioche, 24 hour cooked chicken breast with Sri Lankan woodapple cream, and eggplant with miso caramel. A small and concise menu to give a glimpse of what Kaiyo is all about.
Thanks for a fun evening
@bahlvaibhav @conosh @varun.mixologist
#FarmToBar #CocktailCulture #upstairsatIndianAccent #Kaiyo
![#BarTakeover Last night @kaiyo.srilanka took over @upstairsatindianaccent, New Delhi, a Conosh initiative — bringing a fun, coastal Sri Lankan bar experience to the city. Kaiyo literally means "ocean" in Japanese, and this bar tucked away in Weligama, often sees people travelling all the way from Colombo for just one evening.With a community first approach, Kaiyo is more than a bar and restaurant. Bar Manager Alex Kharitonkina @yasashi_sa_ak — originally from St Petersburg and now a self-described “aquawoman” based in Sri Lanka — has joined hands with Chef Sergei Fokin @chef_fokin to create a gorgeous space for inventive cocktails and modern Sri Lankan flavours in a true farm-to-bar philosophy. They even promote fashion, jewellery and more to create a strong sense of place and building an integrated community of locals in the area.Coming to last night, we enjoyed ocean-inspired pours batched in Sri Lanka to plates that more than matched up.Four cocktails, four distinct blends:- Yaka [Pic 4]: Loca Loka Blanco tequila infused with rose, paired with fermented Ceylon citrus, ginger beer, and a watermelon–cherry foam- Ceylon Gringo: with Loca Loka Reposado tequila infused with jackfruit and bael fruit, finished with inguru biscuit soda and smoked vanilla.- Karjala [Pic 6] featuring Smoke Lab Classic vodka infused with pine, mixed with cloudberry liqueur, homemade Nordic Russian tonic, and orange foam.- Sagaraya [Pic 1] made with Mohulo gin infused with kombu seaweed, combined with soursop–cucumber wine and sour ambarella apple cordial.The dishes included a fab tuna tataki, fantastic chicken liver and heart pâté on brioche, 24 hour cooked chicken breast with Sri Lankan woodapple cream, and eggplant with miso caramel. A small and concise menu to give a glimpse of what Kaiyo is all about.Thanks for a fun evening @bahlvaibhav @conosh @varun.mixologist#FarmToBar #CocktailCulture #upstairsatIndianAccent #Kaiyo](https://sp1.picnob.com/p/pt_6747144455703116274055_0_b7d66f130bcbacea88149d2a91e9e9f8.jpg?o=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&h=9e437c60d4b704e97122c62ae3771a36)
