Thane: The phrase 'shaken, not stirred' immortalised by the suave 007, appears to have shown the way to a fancy career as a mixologist, where creating signature mojitos, flipping away shaker tins and delicately adding a dash of colour and cherry on a drink is the new cool.
Adding a new dimension to the drink and stretching the boundaries of flavour, the role of a professional mixologist is increasingly the most sought after by hotels and restaurants as consuming cocktail of classics to contemporary is said to be on the rise.
"There has never been a dull day at work as more and more people want to turn their humble beverage into a gastronomical experience," said molecular mixologist Rajan Nagar, who grooves with ease as he prepares his signature elixir using a mix of liquor, soda, fruit and bitters behind the flashy bar in a lounge pub in Thane city.
The Shivai Nagar resident would experiment with flavours in food and beverages. Despite stiff opposition from his working parents, he pursued his passion and enrolled for molecular mixology in the hotel management course.
"My father works as a rickshaw driver and mother as a tailor. They were always eager that I complete my graduation in commerce and take up a stable job as an accountant. I conceded to their request initially and enrolled in a commerce college, but I was not comfortable with maths and economics. What actually gave me joy was coming back home from college and cooking up unique dishes for my family and friends," said Nagar.
Clearly not willing to compromise on his passion, Nagar, after two futile years of studying commerce, enrolled into a hotel management programme. "Today, I feel like a scientist every time I enter my workplace and watch the thrilled expressions on the customers' faces when they come across liqueur caviars bursting in their mouths. My parents have finally accepted it," he added.
Vishak Kotian, one such mixologist at a cafe and bar at Kothari compound, who would have been compelled to join his family business if he did not come across this career, found his calling when he was watching a YouTube video of world renowned bartender Alexander Shtifanov.
Speaking about his journey, Kotian said, "I have always been a creative person and cannot stand a monotonous routine. When it came to choosing a career, I wanted something that was not only creative, but also entertaining and different."
Experts in this industry are witnessing a rise in the number of those embracing this career.
Prashant Jadhav, head of department of the food and beverages department of Muchhala international college of hotel management, said, "Over the past few years there has been a significant growth of a bar and pubbing culture in cities like Mumbai and Thane. While there has been a hike in the number of youngsters and adults visiting these joints, many are now looking for variations in their food and drinks which have more flair and show such as smoky cocktails or bursting caviar liqueurs."
Adding a new dimension to the drink and stretching the boundaries of flavour, the role of a professional mixologist is increasingly the most sought after by hotels and restaurants as consuming cocktail of classics to contemporary is said to be on the rise.
"There has never been a dull day at work as more and more people want to turn their humble beverage into a gastronomical experience," said molecular mixologist Rajan Nagar, who grooves with ease as he prepares his signature elixir using a mix of liquor, soda, fruit and bitters behind the flashy bar in a lounge pub in Thane city.
The Shivai Nagar resident would experiment with flavours in food and beverages. Despite stiff opposition from his working parents, he pursued his passion and enrolled for molecular mixology in the hotel management course.
"My father works as a rickshaw driver and mother as a tailor. They were always eager that I complete my graduation in commerce and take up a stable job as an accountant. I conceded to their request initially and enrolled in a commerce college, but I was not comfortable with maths and economics. What actually gave me joy was coming back home from college and cooking up unique dishes for my family and friends," said Nagar.
Clearly not willing to compromise on his passion, Nagar, after two futile years of studying commerce, enrolled into a hotel management programme. "Today, I feel like a scientist every time I enter my workplace and watch the thrilled expressions on the customers' faces when they come across liqueur caviars bursting in their mouths. My parents have finally accepted it," he added.
Vishak Kotian, one such mixologist at a cafe and bar at Kothari compound, who would have been compelled to join his family business if he did not come across this career, found his calling when he was watching a YouTube video of world renowned bartender Alexander Shtifanov.
Speaking about his journey, Kotian said, "I have always been a creative person and cannot stand a monotonous routine. When it came to choosing a career, I wanted something that was not only creative, but also entertaining and different."
Experts in this industry are witnessing a rise in the number of those embracing this career.
Prashant Jadhav, head of department of the food and beverages department of Muchhala international college of hotel management, said, "Over the past few years there has been a significant growth of a bar and pubbing culture in cities like Mumbai and Thane. While there has been a hike in the number of youngsters and adults visiting these joints, many are now looking for variations in their food and drinks which have more flair and show such as smoky cocktails or bursting caviar liqueurs."
Get latest news & live updates on the go on your pc with News App. Download The Times of India news app for your device.
