“Asked the Cocktail Lab for whisky + smoky and got the Smoked Maharani. Watched them build it under a cloche while Side B of Kind of Blue played. Nowhere in Bengaluru comes close.”
Named after the flower that ferments itself.
Deep in central India, the mahua tree drops its honeyed flowers every summer — and for centuries, communities have gathered them at dawn to brew something wild, floral and quietly potent. We took that idea, not the recipe: let what grows here decide what we pour.
Our back-bar reads like a spice bazaar — kokum from the Konkan coast, gondhoraj lime from Bengal, curry leaf, tender coconut, jaggery, saffron from Pampore. Sixteen house infusions, small-batch Indian spirits, and zero imported syrup.
And because a great drink deserves a great record: no playlists, no requests shouted over the bar. One turntable, two Klipsch horns, whole albums — played loud enough to feel, soft enough to talk.
— Ira & Dhruv MalhotraFounders, MAHUA · est. 2021