Saloni Bhatia – Mumbai
Starting his journey from Taj Palace in New Delhi to being a well renowned mixologist in New York, Hemant Pathak brings back his expertise to the country. Currently a mixologist at Michelin-starred restaurant Junoon in New York, Pathak found his real passion in the industry while working in Delhi. Talking to Food & Hospitality World, he shared, “My journey at The Taj has been an amazing experience. I got a chance to represent India at international platforms and that is when I knew this was the career path for me.”
Pathak has won many awards including HT Crystal Award, Diageo World Class Best Bartender In India in 2011 and World Class Global Classic and Vintage Drinks with a Twist. He was successful in organising India’s very first Cocktail Week in 2015, offering talented and up-and-coming mixologists the opportunity to learn technique and the art of customer interaction. He shared, “I present a glass of experience to the guest rather than a drink. A perfect cocktail is an appeal to all the five senses, that is, eyes, smell, nose, palate, ears. Whatever I have learned I wish to bring back to my country through various workshops and seminars.”
Talking about his experience at Junoon he explained, “I had a big house and name behind me at Junoon. My mixology is all about tea and spices with my specialty in Asian tea and spices. I have a wonderful team to support me in whatever I do at Junoon. We all discuss how to transform spices into various other forms, what cocktail would appear with which food and that becomes the specialty for us.”
On being asked how Junoon stands out in a competitive market like New York, he added, “The cocktail programme in Junoon is very big because it concentrates on different ingredients like adding cinnamon with rose petals. It could be two different profiles but if you are able to balance between the flavours in one drink that is all that matters. I feel food and beverage always bring people together. What we do at Junoon is simply to elevate the experience to the next level. Pairing the cuisine with the right kind of beverage is also very important. We believe in creating a complete experience for the guest.”
