His catering school days led him to the kitchen, but with exposure to the exciting world that stays behind the Bar, made Kama KM leave the Chef’s Toque and create sipping wonders as a mixologist. His style is witnessed when he unwrapped a plain old beer and added the zing that transformed into delightful cocktails and salsa. He loves to reinvent traditional spirits with twists, thus creating contemporary flavors that none can resist. What’s a better example than his recent adbarventure while creating the Big Bhaang Theory. One could lay their hands on innumerable bhaang-infused drinks and food, ranging from Bhaangerita and Bhaang Mojito to Bhaang chocolates and Bhaang brownies.
Travelrasoi caught up with him during his Big Bhaang Theory inventions at The Gourmet High Street fest. His jest for life and his convictions toward creating an unforgettable destination of delicacies in the world of spirits were reflected as he verbally took us though his Drinking Safari.
You have been in the industry for quite some time. Could you take us through your journey?
It’s been 13 years to be exact. My initial entry into the world of mixology was completely unexpected. Right through my catering college, IHM Pusa, I wanted to be a chef. I became a chef, however, as I got acquainted with the bar life, the flamboyant and extrovert nature pulled me towards it. Also the recognition factor made it my ideal place to be, and soon I left the the kitchen and set myself behind the bar and there is no looking back. It’s been an exciting journey. Across my career I have been involved as a Bar Consultant, in Beverage Innovations, as a Brand & Management Consultant, and in Strategic Operations, and Trainings for F&B Trade, Trainings for Alcobev Industry, Training Students about Bars, Bartending & Mixology, among others.
My style is more about selecting an ingredient and utilizing my experience to create a whole new concept. It’s not just the beverage but the cumulative experience that accompanies it. For instance, as part of The Big Bhaang Theory, I have also created Bhaang pizzas and the Bhaang Calzones. So, it covers the whole gastronomy – the mix of food and beverage.
What’s your view on Fusion?
Well, fusion is good. But one has to stick to the basics. It’s great to experiment by keeping in mind the basics.
What’s your travel like, outside of India?
I have been to a few places, but most of my trips are focused on learning. For instance, I was in France to learn more about wine.
Tell us about your experience in The Gourmet High Street. What made you participate in the festival again?
I feel it’s a Bollywood of food. If you see, all the industry names are available in this platform, and food and beverage being my turf, I knew I have to be a part of it. I felt that this being one of the rare platform where I get to interact with everyone in my industry, I had to be here.
What do you like about your profession?
Down the line, I have beautiful memories across the years. Not much behind the scenes, but once you are out on the bar, you feel like a rockstar.
So, what’s the message would you like to give to aspiring bartenders and mixologists?
I would say, just go for it. If I look back to my catering college days, I had four options to choose from, but the term “bar” was found nowhere. However, today, bar is the most important part of the hospitality industry. Also it has the excitement and the recognition that’s not easily found elsewhere.
– EB / Anjali Sethi Joshi