Celebrated for its cosmopolitan charm and dynamic nightlife, Bengaluru has witnessed a remarkable transformation in its bartending culture over the years. The city’s bars and pubs are counted among the finest in the world, with a new generation of bartenders who have elevated their craft to an art form.

However, despite the glam and shine the bartending world holds, it comes with its own challenges and demands. Entrepreneurs, mixologists and bartenders from across Bengaluru shared with The Hindu how they got into the field, why they chose the path and what keeps them going. 

Acceptance, pace and pressure 

For 27-year-old Midhun S.S. from Thiruvananthapuram, a bartender at Jolly Gunj in J.P. Nagar, getting into the world of bartending was an accident that he eventually fell in love with. “I studied hotel management but was always into music and wanted to be a DJ. I had no scope for it back in Kerala. So one day I decided to pack my bags, come to Bengaluru and find any job at a club that would help me connect with other DJs and build a career. I got into service and bartending, eventually I fell in love with the job, and kept my dreams of being a DJ aside. Even if I get a promotion and get paid more, bartending is something I would love to continue doing,” said Midhun.

He, however, added that bartending as a job is something that is frowned upon and not accepted in his hometown. “It is considered just a service job or more like a waiter making drinks,” he said. He would love to tell the world more about the art form and would want to open his own cocktail bar some day. 

Rohan Desai from Assam, a bartender at a popular pub on Church Street, said that bartending is not just about making drinks but more about creating experiences. “I love meeting people from all walks of life and seeing their faces light up when they taste something new or unexpected. The biggest challenge is the pace and pressure. Even if you are on a 10-hour shift, it is those last two to three hours during the night where the bar gets super busy. On a busy night, it’s like a high-stakes performance, you can’t miss a beat. You also must stay patient and professional, even when dealing with difficult customers or managing long hours,” he said. He said that the job is physically and mentally demanding, but the satisfaction of a well-run shift makes it worth it.

For Arvind R., a bartender at a restobar in Indiranagar, the job began as a way to support himself while transitioning between careers, but it quickly became a calling. “I took up bartending as a temporary job, but the energy behind the bar and the creativity it offered hooked me instantly. It is not just about making drinks, it is about creating experiences,” he shared. But the job comes with its challenges. “The long hours can take a toll, especially when you’re on your feet all night. The pressure during peak hours is intense, you have to stay calm and focused. But despite the challenges, the sense of accomplishment at the end of a busy shift makes it all worth it.”

Huge demand

Avinash Kopali, the founder of Kompany Hospitality that runs Cocktail Kompany, Jamming Goat, SOKA and many other outlets across the city, said that there is a huge demand for bartenders in the city.

“Post COVID-19, this is currently the best time for the bartending in Bengaluru and across the world. Post the pandemic people have in general become more aware of everything they do and want to have a deeper understanding. People want to understand what goes into their drink and a lot more. Every bar now wants a great mixologist and a strong group of bartenders, so the demand for more bartenders in the city is very high,” said Avinash.  

However, many complain that bartenders are not paid enough for what the job entails. “I remember when I used to work at a restaurant many years ago, and online taxi platforms like Uber and Ola were introduced, many people from the industry opted to become a driver because they would earn much more just driving around the city for a couple of hours, than what they were paid for as a chef or a bartender or a server. Even after these many years, bartenders are still not paid enough,” said Avinash. He claimed that with the existing excise rules, restrictions by the government etc., it becomes hard for bar owners to pay good salaries to bartenders.

Access to information 

Avinash said that back when he started to learn bartending at a school, he was taught only the bartending flairs and tricks but never on what goes into the drink they are making.

“To make a good cocktail, it is important for bartenders of this age to go out and taste cocktails at other bars. They now have access to a lot of information both online and in person. Very often master classes or bar takeovers happen in Bengaluru, which are focused specifically on bartenders. Liquor brands do extensive amount of work in terms of advocacy for bartenders, they do taste sessions, experts tell you how the drinks are made,” he said. Many bars now have “bar takeovers”, where there are international bartenders or bartenders from across the country come down, take over the bar for a day, and share their tricks and recipes. “This really helps the bartenders working at that bar and their excellence towards creating drinks becomes much better,” Avinash explained.

People in the industry also say that while there is now formal training by way of courses and diplomas in bartending, they are still not up to the mark. “After my hotel management degree I did a bartending course in Goa, which was very expensive but not up to the mark. A lot of my colleagues and friends in the industry got into courses too. But most of us learnt the skills only after our first job, and through master classes that happen at bars,” said Midhun.

Long-tending stereotypes

Rajiv Mukherjee, head mixologist at ZLB 23, a bar at The Leela Palace, HAL, said that the perception of hotel bars has been evolving over the years, making them increasingly popular and approachable. “There are long-standing stereotypes about how a hotel bar must be run compared to a regular bar. Traditionally, hotel bars were seen as formal spaces with rigid expectations for service, where bartenders would present the menu, take orders, and serve drinks with little to no interaction beyond that. While this level of professionalism is great, it can often lack warmth or a sense of connection,” he said.  

However, things are changing. Bartenders and servers are now engaging more with guests, sharing the story behind a cocktail, and offering personalised experiences. “This shift is creating a more relaxed and welcoming atmosphere. Hotel bars were once considered exclusive or even intimidating, catering primarily to formal clients or business travellers. Today, they are embracing all kinds of guests, locals, tourists, families, and young professionals. It is a transformation that is reshaping the identity of hotel bars entirely,” Rajiv explained. 

Not enough women in the field 

The profession of bartending has remained largely a male dominant industry considering the pressure that comes with the job.

Fewer women on the job

Avinash Kopali, who runs many outlets in the city, said that there are not enough women in the field, though the perception is changing. “The job requires you to put in a lot of physical efforts, which might be taxing. Women may also not get enough opportunities at bars, as not many bartenders or anyone who works at a bar is used to working around a woman. However, the perception has evolved over the years, and it is changing,” he said.