Atilla Iskif, one of the world’s renowned bartenders was in India recently showcasing his magic towards alcoholic spirits and crafting impressive cocktails. Having trained over 2000 bartenders and participated in bar takeovers,’Atila Barman’ was engaged in lighting up the party of the Ambani’s. He was invited to display his skills at the initial pre-wedding celebration of Anant Ambani and Radhika Merchant that took place earlier this year.
In an interview with The Free Press Journal, Atilla recollected and shared some of the mixology moments from the high-profile event, including memorable celebrity interactions and standout recipes that left a lasting impression.
Excerpts from the interview:
It is said that the Ambani pre-wedding party didn’t involve much alcohol. Did you craft cocktails or mocktails and more non-alcoholic drinks?
It’s true that the party was less on alcohol. There was a strong focus on non-alcoholic beverages, but that only pushed us to get more creative.
We crafted a series of elaborate mocktails, using exotic ingredients like yuzu, kaffir lime, and saffron, to mirror the luxury of the occasion. But we also had a few signature cocktails featuring subtle alcohol infusions that were low on ABV but high on flavor. The goal was to create an experience, not just a drink.
So, was it cocktails over serving neat drinks?
We were fully hands-on with crafting cocktails. It was less about neat drinks and more about elevating the art of mixology.
What were some of the iconic recipes you crafted at this event?
One standout was a saffron-infused gin cocktail with a hint of rosewater, inspired by the rich heritage of India. Another crowd favourite was a non-alcoholic “Mango Basil Smash”—a fresh, zesty tribute to India’s love for mangoes. Both drinks embodied tradition and modernity.
You recently took over the bar in Amazonia, Mumbai. What were your key picks from the liquor shelves here?
Japanese spirits such as Suntory Whisky Toki, Roku Gin and Haku Vodka have this delicate balance of tradition and innovation, which seemed perfect for the bar takeover event. The Toki Whisky brought a smoky elegance to the cocktails my team and I prepared here, while Haku Vodka and the Roku Gin added a clean, crisp base that elevated several of our signature serves.
Performing at a party vs crafting drinks at a traditional bar setup.
Performing at an event is a pure adrenaline rush with a high-profile audience who expect the best. You’re part of the event and among the celebrities , bringing show to every pour and shake. At a traditional bar, it’s more intimate — you’re crafting a personal experience one drink at a time. Both are art forms, just expressed in different ways.
Any memory from the Ambani wedding that you would love to share with us?
One of my greatest memories from the Ambani event was when I had a conversation with Shah Rukh Khan. I told him that the first time I came to India in 2008, I watched one of his movies on my first night at the Taj Mahal Palace in Mumbai. Since then, I’ve been following his work, and I jokingly added, “Shah Rukh, now it’s your turn to watch me. Are you ready?” He smiled and said, “Yes! Let’s do it.”
Another moment that stuck with me was when a guest came up and asked for a healthy drink that felt “like a memory.” I crafted a cocktail using hibiscus, cardamom, and elderflower, and after just one sip, she told me it tasted like the gardens of her childhood. It reminded me that mixology isn’t just about flavors—it’s about evoking emotions and creating connections. That was special.
