India’s Bar Food Gets a Modern Makeover

Bar food in India is going through a big change. For many years, people usually ate simple snacks like peanuts, papad, or cashew nuts while having a drink. But today, bars across the country are offering new and exciting dishes that are more creative and flavourful.

In his column, writer Vir Sanghvi explains how bar snacks have evolved over time. He says that in the past, drinks and food were very simple. Men often drank whisky and ate papad or peanuts. In some cities, bars served masala peanuts with beer, and expensive places added cashews or green olives. Most bars were called “Permit Rooms” because people needed a permit to buy alcohol.

Those days are gone now. Today’s young customers expect much more than just peanuts or papad. Modern bars want to offer food that matches today’s tastes and global influences. Many new bars focus as much on food as they do on drinks.

One Bengaluru bar is leading this change with great success. Chef Adithya Kidambi has created upgraded versions of old bar favourites. For example, he has made refined cheese balls and other snacks that remind people of classic bar food but taste fresher and more modern. These dishes show how chefs are mixing Indian flavours with international ideas to make bar food more interesting.

Sanghvi says that India now has more bars than ever before. Many new restaurants are actually bar-led spaces where food is designed to complement the drink experience. This shift shows how Indian dining culture is changing with time.

The message is clear: peanuts and papad are no longer the only choices at the bar. Today, bar snacks are creative, stylish, and inspired by food from all over the world.