Why this new bar in Bengaluru has a sous vide machine in its cocktail laboratory

403 Forbidden Bar in Indiranagar brings together science and theatre with its drinks, with sous-vides and botanical distillation. We check out whether it is worth the hype

It is dark and moody as I walk up the stairs to the newest cocktail bar on Indiranagar’s 12th Main Road (Yes, another new one). Each step has a message, written in a font reminiscent of a website, but with a clear idea: Put your phone down and enjoy the night. This is 403 Forbidden Bar, conceived by Aman Dua and Rachit Saboo, where the digital aesthetic is juxtaposed with the nostalgic.

Avocado and coconut ceviche | Photo Credit: Special arrangement

The name of the bar is inspired by the error message you get on websites, ‘HTTP 403 forbidden’ which indicates you do not have permission to access the requested page. The concept of the bar is to stay away from digital distraction and focus on the now. The tech theme is echoed in the decor. Dimly lit with dark grays and browns, very ‘80s yuppie.

I find the cocktail programme to be more interesting than the message, which in 2026 seems superfluous. Behind the bar at 403 Forbidden is their cocktail laboratory, with sous-vide machines, centrifuge clarification devices, botanical distillers, and infusers. While those are a lot of big words, the proof of the pudding is in the tasting.

The menu is inspired by mixologist Aman Dua’s life experiences in various parts of India. We start with the aptly titled cocktail, Let’s Start. This is a skinny cocktail, meaning one without added sugar. The gin-based drink has a herb distillate, saline, lime juice, and a floral mist on top for fragrance. It is fresh and bright.

The On and On and On takes inspiration from chai. The gin is fused with a chai reduction, that has spices like ginger and cloves. The subtle spiciness is balanced by a mint foam and a jasmine perfume. This one is Indian in its flavours, but not too sweet. The scientific processes behind the drinks are used to make the reductions, vinegars and last sensory mists layers.