- Name: Ajay Nayyar
- Instagram: @sokeepwalking
- Industry Experience: 16 years
- Favourite Drink: Negroni
- Favourite Non-Alcoholic Drink: Sparkling water
Ajay Nayyar, Tulleeho India’s COO, began his career in the world of spirits, cocktails and bartending in college when a book named Culinaria France by Andre Domine grabbed his attention. What struck him as fascinating wasn’t the information about the wines themselves, but the book’s emphasis on the people, the place, and the community behind the region’s assorted wines.
Although he spent his initial years working at specialty restaurants and behind bars, Ajay was always drawn towards all that went behind the bottle.
His passion for storytelling and education prompted his move from working for 8 years with DIAGEO India to Tulleeho where he leads premium and luxury spirit programs. Ajay has his hands full on any given day, frequently juggling between part-time trainings to curating menu designs to creating experiential and immersive events to developing strategies for brand advocacies.
Speaking about the importance of formal education for future bartenders and brand ambassadors, Ajay affirms that young professionals must have a unique blend of education and on-ground experience. “In this field, I think curiosity, consistency and communication really matter a lot just as much as certification,” he explains, “So, if you link all these things I say this is four C’s: Curiosity, consistency, communication and then the certification. Then it is the right blend of education and exposure.”
When quizzed about the changes in India about people’s understanding of spirits, Ajay is quick to point out the massive shift in the Indian market. Although Indians love drinking alcohol, they are now focusing on consuming quality spirits and being more intentional with their choice of beverages.
Moreover, there is a rise of curiosity amongst Indians about what goes into making their flavorful drinks. They often pepper tasters with numerous questions in a bid to gain knowledge about the region producing their favored whisky.
His advice to someone starting out in the industry? “Be obsessed with learning,” he answers, “Stay deeply rooted in your values. Be open to change. Develop your own taste. And think beyond products, beyond people, be more inclusive and make space for everybody in your bar.”
Finally, he looks to the horizon and believes Indian bartenders are becoming more confident and bolder in their experimentation, especially with the usage of regional spirits. “We are actually stepping into a phase of more confident experimentations,” he says, “Today Indian bars and Indian bartenders are really confident.”
– Written by Nemisha Sharma
