Nestled in the lush hills of Shillong, Shad Skye brings the spirit of Northeast India to life with its innovative cocktails. At the helm, Head Mixologist Rishot Laloo crafts drinks that narrate stories of Meghalaya’s vibrant culture and indigenous ingredients. With a special bar takeover at Cosmo, Hyatt Centric Hebbal Bengaluru, Shad Skye celebrates lesser-known flavors, blending age-old techniques with modern mixology to create an unforgettable experience. Let’s hear from Mr. Laloo himself.
Shillong is known for its lush landscapes and vibrant culture. How do you channel the essence of Meghalaya into the cocktails you create, especially during this bar takeover at Cosmo?
We channel the essence of Meghalaya by using authentic ingredients that can be found only in the northeast part of India.
The bar takeover at Cosmo, Hyatt Centric, will showcase Northeast Indian flavors. Could you tell us about your journey to bringing these lesser-known ingredients into the spotlight at Shad Skye?
Indigenous ingredients from the Northeast are often unfamiliar to cocktail enthusiasts. How do you decide which ones to use, and is there a personal favorite ingredient that stands out in your creations at Shad Skye?
We do a lot of forage and RnD of our ingredients and the way we can use them in our cocktails. We select our ingredients based on aroma, taste and colour. One of the main ingredients that I like to use is the Red Pinewood of Meghalaya as it has a smoky, spicy and refreshing aroma.
You incorporate traditional Northeast Indian techniques into your cocktails. Can you share an example of one such method and explain how it enhances the flavors?
Fermentation is one of the key techniques we as tribal people The best example of this is our cocktail called Tuaite, which is inspired by the bamboo cultivation in Mizoram. Here we leave the bamboo shoots to ferment for a month or two, depending on how pungent we want our ingredient to be and then we strain out the water and infuse it with a neutral spirit for about 4 weeks before using it in our cocktail.
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Spices can be tricky in cocktails—there’s a fine line between subtlety and intensity. Do you have any signature techniques to ensure the flavors’ balance without overpowering the drink?
There is only one simple technique to make balanced drinks, no matter what type of ingredient we use, and that is using the correct proportion and measuring every ingredient we use, be it with a small weighing machine, jiggers, or measuring spoons.
Having started with the Oberoi Group, what’s a key lesson from your early days in hospitality that continues to shape your work at Shad Skye?
As one Army officer told me when I was just 2 months old in the Oberoi Group. Said, “If you can take care and give the best experience to all the guests who come to this hotel, imagine what you can do for your country from that day. I took it as motivation and strive to create unforgettable memories and experiences for my guests.
Bengaluru is a melting pot of cultures. How does it feel to introduce its people to the rich flavors of the Northeast, and what’s been the most memorable reaction so far?
I felt overwhelmed and proud that I was able to introduce all the rich flavours of Northeast India. My most memorable reaction was when we served the bamboo shoot cocktail (Tuaite) and the ghost pepper picante, as they are quite complex in their own way.
