An interview with Mr. Prathik Shetty, Co-Founder of The Reservoire, India’s Largest Cocktail Bar
In an interview with Mr. Prathik Shetty, Co-Founder of The Reservoire, we delve into the journey of a visionary entrepreneur who has redefined India’s cocktail and hospitality scene.
From his engineering roots at PES University to establishing India’s largest cocktail bar, Prathik’s global experiences and innovative approach have set new benchmarks in the industry, making him a prominent figure in elevating India’s dining culture.
Can you share your journey into the hospitality industry?
Prathik Shetty: I didn’t really plan on ending up in hospitality. I started of just loving good food and better conversations.
Somewhere along the way, that turned into chasing flavours across the countries I have visited, spending more time at backbars than in boardrooms, and eventually diving in headfirst. It felt like a natural progression from appreciating great spaces to wanting to create them.
What inspired you to become an entrepreneur in this field?
Prathik Shetty: Honestly, it was curiosity. I’d visit places that had all the elements, a beautiful ambience, decent drinks, great food but missed soul. I wanted to build a space that didn’t just serve a menu but told a story. One where the music, the cocktails, the energy… all felt personal.
How do you differentiate The Reservoire from other dining and bar experiences in India?
Prathik Shetty: We’ve never chased trends for the sake of it. The goal was to create a space that feels familiar the moment you walk in, but still manages to surprise you every time. A place where you can show up in sneakers or dress up, sit at the bar alone or with a loud group, and still feel like you belong.
We also try to keep things rooted. Most of our ingredients are locally sourced from farm to table, and farm to glass.
We work closely with suppliers and farmers who understand quality. We’ve put a lot of thought into reducing waste and reusing what we can behind the bar and in the kitchen. For us, sustainability isn’t a checklist, it’s just the way things should be done.
Can you share some of your favorite cocktail recipes or trends that you believe are gaining popularity?
Prathik Shetty: I appreciate minimal, clean drinks that still pack character. A clarified whisky sour with yuzu, or a negroni twist with cacao nibs and burnt orange always hits the spot.
What I’m really enjoying right now is the shift toward low ABV and flavour-forward cocktails, drinks that are light, layered, and easy to keep going back to, like our Strawberry Cheesecake cocktail at The Reservoire.
What trends do you see shaping the future of the hospitality industry in India?
Prathik Shetty: A few things stand out, regional ingredients are getting the attention they deserve, bars are being seen as cultural spaces instead of just places to drink, and guests are expecting more from the overall experience.
Bars and Restaurants today are no longer just about the food and drinks, it’s about how the space makes you feel.
Are there any new projects or concepts you are currently working on that you can share with us?
Prathik Shetty: Without giving too much away.. we’re working on a space that reimagines what a cocktail experience can be in India. Something a little slower, a little softer, but still rooted in good flavour.
What advice would you give to aspiring entrepreneurs looking to enter the hospitality industry?
Prathik Shetty: Be present. Too many people try to copy what’s working for others instead of figuring out what feels right for them. Stay obsessed with the details, listen to your guests, and build something that reflects who you are. And most importantly, taste everything!
Mr. Prathik Shetty’s remarkable journey exemplifies the fusion of international expertise and local sensibilities, resulting in a thriving cocktail culture in India.
His commitment to excellence and community engagement has not only transformed The Reservoire into a celebrated destination but has also inspired a new generation of hospitality leaders. As he continues to expand his empire, Prathik’s influence on India’s culinary landscape is undeniable.
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