Inside Bar Stormy: Yangdup Lama’s new cocktail bar in Hyderabad

The ‘public notice’ inside Bar Stormy, Hyderabad’s newest cocktail bar, carries 13 announcements. Twelve of them are things you must not do, including one that reads: No farting. But it is the 13th line that captures the bar’s philosophy: “All are welcome.”That sums up the approach of founders Minakshi Singh and Yangdup Lama, the duo behind Sidecar in New Delhi — ranked No. 18 on Asia’s 50 Best Bars list — as well as Cocktails & Dreams Speakeasy, The Brook, The Old House in Kathmandu and India Bartender Week. With Bar Stormy, they make their South India debut, bringing a cosy 75-seater to Hyderabad’s Financial District.Step inside and the space immediately puts you at ease. Bar Stormy embraces simplicity: wooden tables and chairs, warm lighting, commissioned artworks by St+art, known for their street art and murals. The art at Stormy reflects the city’s skyline and individuals unwinding at night with music. The walls are brought to life through a collaboration with St+Art India and Guerrilla Art & Design. Music here encourages conversation. The earthy palette, punctuated with touches of green, only adds to the sense of comfort.Minakshi explains why it took the team this long to launch in Hyderabad. "Right time, right space and the right local partners. Bar Story is created in partnership with Kishore Pallamreddy, tech entrepreneur and Founder of Red Rhino Brewing Co.” Yangdup Lama at the bar at Bar Stormy in Hyderabad | Photo Credit: Dinesh Kakollu Bar Stormy’s understated design extends to the bar itself. Unlike conventional bar counters, this one sits lower, allowing guests a unobstructed view of the action. Designed by Yangdup, it is the first-of-its-kind which he describes it as the “handy bar.” The design is named after Yangdup — Yang’s bar. “After working behind bars for three decades, I designed this keeping a bartender’s movements in mind,” says Yangdup. “Everything is within reach. They only need to move left or right, turn around or bend — there’s no unnecessary walking and no clutter.”The low counter also lets guests watch their cocktails being crafted up close. Behind it sits the prep room, where the team makes its in-house mixers, ferments and infusions. “It’s where we constantly experiment with flavours and ingredients,” says Yangdup. All this put together makes the bar at Stormy special he added. When asked to pick a favourite from his bars, he replied, “I cannot, what I can pick in the favourite spot in a bar which is the stool.”The cocktail philosophy for Bar Stormy is to be simple and approachable. “So our cocktails are visually uncomplicated and in the flavour profile. It is a warm up for us in Hyderabad,” replied Yangdup Inside Bar Stormy in Hyderabad | Photo Credit: Special Arrangement The cocktail menu is built around a simple idea: 10 drinks, 10 moods. Instead of ordering by ingredient or spirit, guests begin by telling the bartender how they are feeling, who then recommends a cocktail to match the mood.For my first drink, I chose the Stormy Splash — crisp, tart and, thankfully, devoid of any drama — as Yangdup shows me around the bar, including its outdoor seating. I sip my cocktail munching bar bites like Wai Wai Bhel. Imagine a Jhal-muri where uncooked crumbled Wai Wai replaces muri. Spicy, salty, tangy with a zing of the raw mustard oil. Then came the honey cheese toast (golden brown milk bread, baked brie and spiced honey), not easy to let go of this.Reflecting on Hyderabad’s evolution, Yangdup says, “from the time I first came here until now, the city has transformed tremendously. It has firmly established itself on India’s food and beverage map. This space ticked all the boxes for our first bar in South India.” Stormy hot mess | Photo Credit: Special Arrangement Try the Stormy Hotmess, a cocktail that layers tequila infused with peanut butter, green chillies, guava and sesame into something nutty, spicy, fruity and intriguingly savoury. On paper, it sounds hectic. In the glass, it works. This one is dedicated to the Hyderabadi mirchi ka salan.The food menu includes small and big plates. Menu has been designed keeping in mind the sharing plates. The small plates started trickling in; first came the surf and turf (chicken wings stuffed with prawns). The Lemongrass chicken was a tad salty. There was Imli & Tuna Crudo and Truffle mushroom hummus and pita which the team at Stormy strongly recommends. Among the big plates, Kondapur Prawns Pil Pil and Mutton Lukhmi Phyllo Pie reflect Hyderabad flavours, in Stormy style.The team’s philosophy of embracing imperfection extends beyond the drinks. “We want people to come to Bar Stormy exactly as they are,” says Minakshi. “When we say all are welcome, we mean it. Whether you’re tired after work, dressed down, wearing no makeup, with friends, by yourself or simply bored—we’ve got your back.”