From incorporating local flavours to mastering the perfect balance of spirits, every aspect of mixology plays a crucial role. In the latest of our #RaisetheBar series, My Kolkata sits down with Sujit Thakur, head bartender at Canteen Pub & Grub in Sector I, Salt Lake, to explore the skills that set bartenders apart in the evolving world of mixology.
My Kolkata: Describe the customer profile at Canteen Pub & Grub.
Sujit Thakur: The spirit of Canteen Pub & Grub has always been that of a college canteen, for people post their scholastic days. So we have youngsters looking to have a gala time and working professionals seeking chill-out time after work.
Can you recommend a signature drink from Canteen Pub & Grub?
I highly recommend trying our signature whisky cocktail, Ghol Maal, inspired by Nabadwip-er lal doi. It has Yakult probiotic drink to aid digestion and acidity, ripe mango pulp for fruity flavours, gondhoraj leaves to bring freshness to the palate, and green cardamoms for a sweet aroma.
The signature whisky cocktail, Ghol Maal, served in an earthen glass
How did you enter the world of bartending?
I was a software engineer, who used to do freelance brand advocacy for Diageo, Kingfisher, and Bacardi. This entailed informing customers about the drinks they are being served. This led to my first proper bartending gig for Bodega Cantina Y Bar in 2017. Later on, I also worked for Hammer Octa, before joining Canteen Pub & Grub as their head bartender in March 2022.
What skills learned as a bartender can be beneficial in other sectors or jobs?
As someone without a hospitality background, leading the bar and floor team at Canteen Pub & Grub has taught me valuable managerial skills. Managing customer expectations is another skill one can carry forward to their next job.
‘Leading the bar and floor team at Canteen Pub & Grub has taught me valuable managerial skills,’ says Sujit
Which way is Kolkata heading towards with regards to its cocktail culture?
Kolkata’s cocktail culture is thriving. The cocktail consumers of today are experimental, well-travelled and more knowledgeable as compared to a few years ago. This is evident through the keen interest investors are showing in opening nightclubs like Toy Room in the city, and through leading whisky majors like Dewars and Glenfiddich, who send their representatives to east India.
How has participating in World Class Bartenders events influenced your bartending style?
Attending World Class Bartenders events in Goa and Delhi exposed me to different mindsets and techniques from bartenders across India. It’s a much-required exposure that aids in perfecting your skills. The ones I went to were like a boot camp, including a cocktail-making competition that required you to put your imagination limits to the test. I stumbled upon a new skill form there called ice carving. Earlier, we used to purchase ice in bulk, but now the cocktails I serve have ice cut by me in different shapes and sizes.
‘The cocktail consumers of today are experimental, well-travelled and more knowledgeable as compared to a few years ago,’ Sujit feels
Can you share a lesser-known fact about a spirit?
Many people are unaware of the differences between highland and lowland whisky. The water content varies depending on the region in Scotland where the whisky is produced, which imparts distinct characteristics to the spirits.
Which two bartenders should people follow on Instagram?
I suggest following Yangdup Lama (@thespiritedmonk) and Nitin Tiwari (@mr.bartender) on Instagram for the latest happenings and innovations in the cocktail world.
What is your favourite drink and how do you enjoy it?
I’m always up for a Negroni! I usually concoct mine with 30ml Bulldog, 30ml Italian red bitter liqueur, and 30ml Rosso sweet vermouth. I stir it all in a mixing jar and strain it into an old-fashioned glass and garnish it with an orange zest twist.
Finally, what is your favourite bartender movie scene?
When James Bond, played by Sean Connery, orders a martini shaken, not stirred. The simplicity and elegance of that five-second scene has always been one of my most cherished silver screen moments.
