Walk in off Lavelle Road. No password, no hidden door, just a long teak-and-granite bar, three stations, three bartenders, and a room that earns its atmosphere honestly. Dark leather, smoked glass, soft light. The kind of place that feels right the moment you sit down.

Everything here begins with the spirit. Classics are executed with the care they deserve: the 3 Gin Vesper Martini arrives pre-diluted and frozen, poured straight from icy bottles. Signatures reward the curious, the Southern Star brings tequila into conversation with fermented plum, guava, and pickled jalapeño; the Old Cuban finds the space between a mojito and a French 75 and makes it its own.

The kitchen follows the same logic. Seasonal small plates, pan-Indian and global, chosen to sit alongside your drink rather than pull focus from it.

Bar Spirit Forward is on the ground floor of Hotel Southern Star, Lavelle Road, Bengaluru.

A hacienda is an estate home, a place of gathering, of leisure, of drinks worth lingering over. Una Hacienda reimagines one above the Bangalore skyline: a retreat that feels less like a restaurant and more like the house of a well-travelled friend with stories to tell and a very good bar.

The drinks are a love letter to Latin America beyond the obvious. Pisco from Peru, mezcal and tequila from Mexico, Latin rums, and the cocktails that grew out of the team's own travels and obsessions, Motorcycle Diaries, ceviches in Puerto Rico, meat and Malbec, a hard-to-find mezcal at the end of the night. The margaritas and Pisco Sours are very good. That is not a small thing.

The kitchen, curated by Chef Jason Hudanish, moves between Peruvian, Nikkei and pan-Latin, tiraditos and ceviches, a Cubano, pozole, small plates built to sit alongside a drink rather than anchor a meal.

Una Hacienda is on the fifth floor of Hotel Southern Star, Lavelle Road, Bangalore. Come for the cocktails. Stay for everything else.

Set inside MAP, the Museum of Art & Photography in Bengaluru, Bistro Cameo is built for the unhurried hour. Warm timber, soft museum light, and a global menu that answers to no single cuisine: Lamb Gyros, Cold Sesame Udon Noodles, Gochujang eggplant, served from noon to late alongside a considered wine list and cocktails.

The kind of room you bring a book to, or a friend you haven't seen in a year. Come after the galleries, or come on its own terms. Either way, there is no rush.

Project Grain is a hotel bar inside the Sheraton Grand that doesn't behave like one. Dimly lit, heavy wooden counter, and a live band in the room every evening, not as wallpaper, as company. The music is jazz and blues, the atmosphere is anything but stiff.

The bar is built around aged spirits. The hero serve is the Grain's Reserve Highball, built three ways: Japanese (Yamazaki Reserve), Mexican (1800 Añejo and Fandango Mezcal), American (Maker's Mark and Templeton Rye). Signatures like the Barrel-Aged Gibson and the Yurei sit alongside a Classic Footnotes section, a Sazerac, a Rob Roy, a miso butter-washed Irish Coffee. These are the drinks that have survived because they are right.

The kitchen runs on charcoal and wood fire. Japanese-Korean-Thai yakitori, gunkan rolls, katsu, and a Blueberry Sando to end the night.