Sample an Ayurvedic Kashaya cocktail bar at WILD, a bar in Bengaluru

Experience WILD, a cocktail bar in Indiranagar with global flavours, indigenous ingredients, and a nature-inspired ambience

Over the past few years, Indiranagar’s bar scene has undergone a dynamic transformation. From big breweries to cocktail bars, each new spot reflects a spirit of experimentation with mixology-driven menus and bold interiors. 

One such neighbourhood cocktail bar, WILD, has entered the bustling corner of 12th Main. WILD features a global menu that incorporates ingredients from indigenous cultures, while also keeping a space for a local Karnataka touch. Push open the door and you are transported to a 43-seater intimate space that pays homage to nature. The ceiling with its giant installation of dried leaves mimics the feeling of walking through a forest.

Karl Fernandes, who heads the operations, took us through the concept behind WILD. “With WILD, we have given an abbreviation of Wildly Indigenous Lit Drinks, where we take all these indigenous spirits from different cultures and make cocktails that are more elevated.” His notable works include working with Tesouro in South Goa, which made its way to the 2022 Asia’s 50 Best Bars list. The team is led by Apoorva Kohli, whose experience includes working with legendary bars like Sips Barcelona and Alquimico, Columbia. 

We started the night with Do You Like It Raw?, which incorporates tequila, brined mangoes, agave nectar, and spice, inspired by Goan kitchens, which use the technique of water pickling. The brined mango adds a savoury note, giving an umami flavour to the cocktail. Next, we tried the Ube Colada, a twist on Pina Colada. The drink combines lychee, coconut rum, coconut milk, and ube with marshmallow, which might appeal if you prefer something on a sweeter note. My favourite from the night is Byadagi, a spicy cocktail with tequila, brine and Byadagi chillies.

The menu also has cocktails likeUme Shibori Highball, which incorporatesumeshu (a traditional Japanese plum liqueur) and kaffir lime tincture, inspired by Shibori a traditional Japanese technique of fabric dyeing. Then there is Kashaya, inspired by Ayurveda, which has vermouth, herbal concentrate and bitters.

With its focus solely on cocktails, WILD might miss the mark if you are a wine or a beer person.

From the food menu, we started off with khakra truffle cream cheese, crisp khakra served with whipped truffle cream cheese and basil mayo. Next up, we tried Karaage, Japanese-style fried chicken, served with yuzu mayo, which was light and crisp.