During the pandemic, when many people lost their sense of smell, Bengaluru-based artist Indu Antony came up with a unique idea — to capture the city’s signature scents. After speaking to 300 residents from different parts of the city, she identified smells that truly represent Bengaluru — from filter coffee, jasmine flowers, and Iyengar bakery cakes to beer, sambar, kebabs, cement dust, and even the smoke from Bellandur Lake.
Indu collected and distilled 137 of Bengaluru’s smells over five years for her project called Vāsané (meaning “smell” in Kannada). She isn’t a perfumer but an olfactory artist, who uses science and creativity to bottle scents that define the city.
While experimenting in her Cooke Town studio, Indu began using her scent infusions in cocktails for friends. This led to a collaboration with SOKA, a Bengaluru bar known for using local ingredients. Together, they created five cocktails inspired by the city’s smells, each paired with a scented coaster to trigger memories through aroma and taste.
Bengaluru’s Flavours, Now in a Glass
The cocktail journey begins with “Only God Can Judge You”, inspired by the Karaga festival and the smell of jasmine, rain, and temple water (teertha). It mixes Bacardi, tender coconut water, tulsi, and camphor, blending spirit and spirituality.
Next comes “Strictly Couples”, inspired by Cubbon Park — the city’s beloved green space. The drink captures the scent of freshly cut grass and pairs it with a Paloma-style tequila cocktail made with cucumber juice, jalapeno, and tonic.
Another favourite is “GSB (Goose Sex Bomb)”, a playful take on Malleshwaram’s sambar and curd rice aroma. Made with Grey Goose, yogurt, coriander, green chilli, and curry leaves, it’s topped with a crispy papad — a nostalgic South Indian twist.
The scent of Church Street after rain inspired “Let’s Put Off One Dum”, with smoky notes of cigarettes and rain paired with Laphroaig, honey, Campari, and grapefruit — a deep, moody cocktail full of emotion and memory.
And finally, “Chai & Sponge Cake” celebrates the comforting aroma of an Iyengar bakery. It combines Bombay Sapphire gin, clarified masala chai, and Lillet Rosé, finished with a rim of rusk powder — sweet, smooth, and deeply nostalgic.
A Sip of Bengaluru’s Soul
Indu says, “Smell is an emotional archive. Through this project, we wanted to capture the soul of Bengaluru, a city that’s constantly changing yet always familiar.”
The SOKA x Vāsané pop-up will run until November 30, offering visitors a chance to explore Bengaluru’s iconic scents through cocktails. Indu’s next project will explore Goa’s disappearing food ingredients, to be showcased at the Serendipity Arts Festival in December.
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