Born in Dharmasthala and raised in Bengaluru, Avinash Kapoli — a well-known name in India’s mixolo gy and hospitality industry — grew up with the rhythms of restaurants and kitchens woven into his everyday life, thanks to his father’s experience in hospi tality industry. As co-founder of Kompany Hospitality, he has expanded his footprint with standout ventures like the launch of The Jamming Goat brew garden in Mar athahalli and the expansion of his flagship bar SOKA, which played a key role in Ben galuru landing a spot on the coveted Asia’s 50 Best Bars 2025 list — a milestone moment for the city’s cocktail culture. This year, he also unveiled Kanara Kanteen, a modern dive bar in Mangaluru that reimagines coastal classics with playful drinks and lo cal flavour. Today, as a bartender and entre preneur shaping Bengaluru’s evolving cock tail culture, he blends nostalgia, innovation and community to craft experiences that reflect both his journey and the city he calls home.
For Avinash, Bengaluru is more than a base — it is a testing ground. “What reso nates with me personally and profession ally about Bengaluru is that this city gives you the opportunity to put yourself out there.
When Avinash began his career 15 years ago, Bengaluru had already earned its tag as the pub capital of the country. Now, he says, “Cocktail bars are emerging as a defining feature of the landscape. They offer something new, while still cre ating a sense of familiarity.” “Mumbai and other cities have strong cocktail scenes too, but Bengaluru has really pushed the movement forward. In the latest edition of Asia’s 50 Best Bars, three bars were from Bengaluru.
That means 6% of the top bars on that list are from one single city. That’s incredible,” Avinash points out.
Bengaluru’s bar landscape is growing exponentially. “In areas like Indiranagar, you could easily see 50 cock tail bars in a single neighbourhood,” he says. With a median age of around 28, Bengaluru is powered by Gen Z and millennials who are in creasingly mindful about what they consume.
“A lot of Gen Zs are already choosing not to drink. So, non-alcoholic bars are on the rise, and that’s going to be a major shift in this city,” he points out.
“The industry is growing so fast that we don’t have enough trained bartenders. However, bartending as a career in Bengaluru can be tricky. Still, he believes the opportunities outweigh the drawbacks. At his outlets, he hires freshers from diverse educational backgrounds. “Our focus is to show them how exciting this field can be. You meet new people every day, build networks, and connect with bar tenders from around the world through takeovers — opportunities that don’t happen as frequently in other cities,” he says.
