Embassy Leisure has introduced Hopshaus Indiranagar, which serves beer on tap and contemporary as well as Haus special cocktails paired with global cuisine. This taproom and kitchen from Hopshaus Botanical Brewery & Kitchen in Whitefield is aimed at becoming the go-to destination for guests who want to catch up with friends and family in a casual environment over delicious food and beverages.
Hopshaus Indiranagar’s interiors have a tropical feel with mural-decorated walls, green foliage peeking through hanging trellises, an open balcony, high tables, with lively music. Chef Vikas Seth, Culinary Director Embassy Leisure has curated the menu, which features global and local Indian delicacies with a touch of modernity, and has influences from his travels across the world. It especially focuses on hyperlocal ingredients and slow-cooking food and is presented in small plates and shared platters keeping with the spirit of community dining.
Some of these culinary fare include Pesto Tossed Vegetables in bite-sized cones, wood fire oven-baked Spiced Pita Pillows, Kadaknath Chicken Curry, Wine Braised Mushroom, Brie Pizza, Samosettes, as well as kulchas, sliders and burgers that are baked in-house.
Talking about this, Chef Seth, said, “What we have tried achieving through this menu is to bring together different bites that form a culinary tapestry of the world, and are still considered to be hot favourites when it comes to the classic pairing of food and draught beer.”
Alongside the tavern-style food menu and a draught beer collection on tap is a list of Haus cocktails by Beverage Manager Robert Hospet. He keeps his bar sustainable using fresh, local produce, and zero-waste techniques. Indigenous spices, botanical ingredients and homemade bitters are used to create handcrafted cocktails with seasonal flavours. Try the Purple Compass that derives its hue from an amalgamation of blue tea and citrus fruits and with a base of white rum and Martini Bianco. The Eastside is a refreshing gin cocktail, The Whiskey-Brisky is made from fresh fruits and enhanced with a dash of Kaffir lime, while the Asian Gimlet is made from Vodka and a secret syrup.
“With the launch of Hophaus, we aim to replicate the success of our Whitefield outlet in the bustling hub of Indiranagar in the format of a taproom that serves innovative, global cuisine. After setting up Sanchez and Sriracha in Indiranagar we realized the need to widen our offerings to our loyal customers by curating novel experiences at a very familiar neighbourhood bar,” says Siddharth Mankani, Co-Founder, Hopshaus.
