Lair on Tour: Global Bar Takeovers & Indian Mixology
We bring the energy of New Delhi’s bar scene to the world. From Bangkok to Barcelona, we team up with international bars to craft cocktails that bridge cultures and celebrate local Indian flavours.
Taking the spirit of Lair on the road for our Euro Tour. This is a look at the high-energy nights, the new friends made, and the craft of cocktail making we shared across five cities in Italy and Spain. It was a journey of sharing Indian flavours with the world.
The official announcement of our 2025 Euro Tour. We were incredibly excited to bring our signature smashable cocktails and the energy of India to some of our favourite bars across Italy and Spain.
Our itinerary for the European summer tour. We mapped out our journey through Rome, Florence, Bologna, Barcelona, and Milan, ready to connect with new communities and share our craft at some of the continent's most respected venues.
The teams from Lair and Reka Bar, side-by-side after a successful takeover in Kuala Lumpur. These collaborations are built on community and shared passion. It’s more than just a guest shift; it’s about building lasting friendships across the global bar scene.
Behind the scenes during our takeover at Reka Bar in Kuala Lumpur. Here, our teams work together, preparing garnishes and setting up for a busy night. This is where the meticulous planning and collaborative spirit come to life.
The final creation from our collaboration with Reka Bar in Kuala Lumpur. This cocktail features a salt rim made from local herbs, perfectly balancing a citrus-forward profile. It represents our philosophy of creating beautiful, thoughtful drinks that reflect a sense of place.
A guest enjoying one of our creations during the Lair takeover at Reka Bar in Kuala Lumpur. Seeing people connect with our drinks is the most rewarding part of taking our bar on the road.
A moment of connection and shared laughter during our pop-up in Kuala Lumpur. These events are about more than just cocktails; they are about bringing people together and creating memorable experiences.
The vibrant atmosphere at our Reka Bar takeover. It was a packed house filled with celebration and great energy, as guests enjoyed our collaborative menu.
Our co-founder, Navjot Singh, behind the bar at Stella in Bangkok. During our "All Roads Lead to Old Siam" takeover, we brought our signature techniques and Indian-inspired flavours to this beautiful venue.
About Lair on Tour: Taking India to The World
We don't just import our menu when we travel. Before every takeover, we deep-dive into local markets, pairing our signature Indian ingredients with the host city's regional produce. This is not just a guest shift, it is a two-way creative exchange that produces a one-night-only menu you will not find anywhere else.
The Philosophy of Our Takeovers
When we say Lair on Tour, we mean total immersion. Our team travels from New Delhi to bars in Rome, Barcelona, Bangkok, and Kuala Lumpur, carrying more than just recipes. We bring our own clear block ice program, custom glassware, and a relentless focus on Indian ingredients like Coorg coffee or Kozhikode spices to give guests abroad a taste of the real India.
How We Collaborate
We believe the best experiences happen at the intersection of cultures. Our process starts weeks before we land. We connect with the local bar team, discuss their constraints and strengths, and co-create a drink list that respects their home base while showcasing our craft. Whether we are behind the bar at Stella in Bangkok or Reka in KL, the goal is always the same: building a bridge between our community and theirs.
What You Can Expect
If you are planning to host a Lair takeover, expect high-energy nights and meticulous preparation. We handle everything from the sourcing of rare botanicals to the training of local staff, ensuring that our signature style—bold, Indian-inspired, and technically precise—is executed perfectly. We have managed shifts across Europe and Asia, and we bring that same operational rigour to every collaboration we undertake.
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