industry

Restobars serve a green shot


While sipping on a mojito at Old Fashioned Bar in Koramangala, you may find a fresh bananaleaf coaster placed beneath the cocktail glass. You may also notice the eight potted flowering plants lined by the bar counter.

“We will soon add herbs like rosemary and coriander to this botanical space,” says managing partner Balakrishnan Subramaniam. “A month ago, we got money plant creepers on the building façade as they help purify air and cut noise. The idea is to go beyond concrete, add visual appeal, and have flowers and herbs freshly available for garnishing,” he says.

The city’s famed drinking places are bringing greenery to the interiors. Restobars are sprucing up décor with plant architecture like potted plants, ferns, herb walls and trees.

Pots of greens create a contrast with leather, brass and gold interiors at newly opened Nevermind – Bar & Social club in Indiranagar. There are creepers at the bar counter, on separators, and a seven-foot tree and ferns jostling for space at the entrance. Owner Rohit Barker says he was inspired by the botanical-style clubs in Bali, New York and Spain. “Integrating green cover in a restobar is the new global trend,” says Barker.

Some restobars even have dedicated gardeners on board for maintenance. Vinod MK, founding member of Rural Blues in Sarjapur, has a full-time gardener in his crew to look after the bougainvillea bushes, Christmas tree and a barbecue party garden. “It’s important to go green in concrete-heavy Sarjapur. Becoming eco-conscious is a need more than personal preference of restaurateurs now,” he says.

Mimansa@Foxtrot in Koramangala has a gardener to maintain the organic herb wall and botanical garden with thyme, lemongrass, kale, tomatoes and turmeric. “Maintaining plants in an AC environment can be a challenge. We, however, want to use our green cover to encourage planting and give customers a farm-to-fork experience,” says founder Malika Suri.

Restobar Koramangala Social initiated the concept about two years ago, but F&B experts note the trend gained momentum in 2018. Restobars are no more just spaces to eat and drink. They are emerging as platforms championing the green cause.

“The trend to promote the message of going green by restobars is in its nascent stage,” says food blogger Nikhilesh Murthy. “It’s still driven by the need to own a new architecture style. Storytelling should incorporate the right selection of foliage like mood-lifting plants and getting bar chefs to sell saplings to customers,” he says.





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