Bombay Daak Raising a Toast to India's Daaru and Chakhna Culture

Bombay Daak, conceptualized by Chef Niyati Rao and Sagar Neve, is an intimate thirty-seater bar in Bandra, redefining India's drinking culture with authentic daaru & chakhna pairings in an immersive, heritage-rich setting.

Head Mixologist Yathish Bangera collaborates with Niyati and Sagar to create hyper-local cocktails crafted from deep research and over 100 interactions, featuring unique blends like Parangi Malu and Whistle Podu.

Bombay Daak reinvents regional liquors with house-made spirits, including Kesar Kasturi (Rajasthan), Zutho (Nagaland), Santra (Maharashtra), and Bird’s Eye Chilli Wine (Coorg), celebrating India’s deep-rooted alcohol heritage.

The bar’s food menu elevates traditional drinking snacks with nostalgic and bold flavors, featuring dishes like Cheese Cherry Pineapple, Bombay Maska Bread, Milkmaid Prawns, Duck Puff, and Calcutta’s Tangra Hangover Special.

Bombay Daak bridges past and present by reviving lost drinking customs and recipes, offering an international-level bar experience that stays true to India's diverse, multifaceted drinking and snacking traditions.