By Grace Ma

Copyright channelnewsasia

She said: “What connects all these cities is a sense of place. These bars don’t feel polished for the sake of prestige. They feel lived in and let guests tap into the local culture and culinary spirit beyond what’s in the glass.”

INDIA, NEPAL AND SRI LANKA: RISING FORCES ON A LOCAL MISSION

At Barc, which rose from No. 100 in 2023 to No. 35 this year, the naturally effervescent Nepalese hospitality is as embracing as its unique tipples. A popular winter digestive curd of spices, sesame and orange inspired an off-menu Orange Sadeko, while a spicy-tangy Bloody Nepali uses titaura, a well-loved Nepalese snack of dried fruits, spices and chilli powder. There are sections dedicated to cocktails using local spirits and ingredients such as ayla, a distilled fermented rice liquor and khattu, a sweet and tangy preserved fruit mix. The local scene has come a long way from people only drinking sodas and neat liquors, said Barc’s owner Abhishek Tuladha. “A lot of bars in Nepal are starting to understand that we can look into our rich culture to have a unique concept of flavours.”

Priyankah Blah, who is the Academy Chair for India, Sri Lanka, Nepal, Bhutan and the Maldives, noted that it was a matter of time that the vibrant ingredients and flavours of the region’s cuisines would filter down to the local bars. Increased flight connectivity is also making the smaller cities more accessible.