The classic tastes are simple–sweet, sour, salty, and bitter. But there’s a new player in town, quietly commanding attention and transforming the way we experience things. Enter umami, the elusive “fifth taste”—a deep, savoury, mouth-filling flavour that lingers like a whispered secret. Breaking away from a culinary buzzword, it’s shaking up bars across India.
If you think umami is just in ramen broth or aged cheese, think again. Across India, bartenders are mixing up magic by layering fermented, smoky, and earthy ingredients to create drinks that don’t just quench thirst but explore flavour possibilities on a new spectrum.
Take MOAI Hyderabad, where bar consultant Saurav Samant treats umami as “a philosophy.” Here, cocktails aren’t just beverages; they’re liquid meals, crafted by layering fermentation, fresh produce, and ancient techniques. It’s mixology with soul, where every sip is an exploration of texture, depth, and place.
Over at Pebble Street Hospitality, mixologist Akash Singh is pushing boundaries with ingredients like parmesan and fermented black beans. His signature cocktails, White Day and EspressoTini 2026, are “culinary conversations in a glass,” blending savoury richness with unexpected twists. “Umami lets us go beyond the usual sweet and sour,” he says. “It adds an emotional depth that’s almost nostalgic.”
Then there’s Somingam Mangkung of Crackle Kitchen in Bengaluru who calls umami “the bassline of cocktails.” It’s never the loudest note, but it holds everything together, giving each drink its heartbeat. His Golden Brine, a tribute to childhood memories, mixes raw mango, chili, salt, and vinegar in a fermented symphony of flavors. It’s comfort and complexity wrapped in a glass.
Goa’s cocktail scene, vibrant and eclectic, has fully embraced umami. At The Beach House, Taj Holiday Village Resort & Spa, mixologist Sonu Rahapade’s Coastal Umami Sour is like a forest after rain — earthy, tangy, and wild. He blends kokum-washed tequila, mushroom tincture, sea salt, and curry leaf foam to capture the spirit of the coast in every drop.
Meanwhile, Ruth BK at Canterbury La Estoria creates an elegant Umami Velvet Martini. Vodka infused with truffle peelings, parmesan brine, and white soy forms a smooth, luxurious start to the evening. Ruth’s customers savour the subtle layers of flavour that linger long after the last sip. Sensory cocktails offer a grounded, emotionally rich experience that lingers, invites conversation, and transforms drinking from a routine into a journey. In Mumbai, Abhayraj Singh Kohli of Torii by Gauri Khan sees Gen Z drinkers changing the game. They want more than just a buzz — they crave authenticity, sustainability, and health-conscious choices. Low-ABV, botanical infusions, and umami-forward cocktails fit perfectly into this lifestyle. “They’re looking for stories in their glass,” he says. Delhi’s PCO bar is no stranger to umami’s allure. General manager Vikas Kumar crafts “Forbidden” cocktails that push the boundaries with ingredients like MSG, truffle, and porcini. His ‘Bad Reputation’ pairs pistola joven tequila with clear tomato juice, celery, and strawberry hydrosol — turning taboo ingredients into sophisticated flavour art.
Over in Kolkata, bars like Ølterra and Little Bit Sober are exploring umami with local ingredients like gundruk (fermented Himalayan greens) and Kalimpong cheese. Bartenders here weave the region’s culinary heritage into each drink, producing savoury cocktails like 7th Mile and My Little Secret that surprise and delight.
The rise of umami in cocktails signals a significant evolution in taste and technique, driven by consumers seeking more than just sweetness or bitterness. Executive chef Roshan Tadadikar at Novotel Mumbai International Airport brings umami into the mix with inventive combinations. A smoky whiskey cocktail with miso paste, lemon, and crispy bacon garnish is “a conversation starter,” he says, bridging tradition with innovation in every sip.
What ties all these creations together? It’s a growing hunger for flavours that go beyond sugar and citrus — a craving for cocktails that feel alive, rich, and layered. Umami isn’t just seasoning anymore; it’s the star of the show.
Chef Ali Akbar Baldiwala of Slink & Bardot feels that most people don’t really know what they want until it becomes a trend. “Once something goes viral, people are willing to try it. But for it to have staying power, it has to be executed well. A well-made cocktail can become a signature drink for a brand but if the execution is off—it may be tried once, and then forgotten.” At a community initiative by Baldiwala called the Koliwada Cocktail Club, he reveals working on savoury cocktails using chicken stock with mezcal. “It's already proving to be a hit, a great example of how savoury elements can be seamlessly integrated into cocktails to create something truly exciting and memorable”, he says.
In Mumbai, Baglami’s parmesan and rum blend to the newly opened Leo’s ‘Mexican Alibi’ with pickle cabbage brine and Osttaad’s creamy Shah of Cacao, umami offers endless possibilities in drinks. At Neuma, mixologist Shawn Joseph plays with contrast, bringing smoky whiskey, bright citrus, and an unexpected umami hit from soy and Worcestershire in a cocktail named Savoury Sunset. It’s this quiet revolution that is making India’s cocktail scene more daring, more local, and infinitely more delicious.
As bartenders and chefs continue to explore fermented ingredients, local terroirs, and bold infusions, umami is now the soul of the modern cocktail, opening new chapters in culinary creativity and cultural expression. Next time you order a drink, ask for umami—and taste the future.
