When Sixteen 33 set out to create its cocktail menu, the goal wasn’t just to serve drinks - it was to tell the story of Bandra, its people and its culture. This wasn’t about following trends or replicating what had worked elsewhere. Instead, the team embarked on a journey to craft a menu deeply rooted in the neighbourhood’s history and identity, one that locals would not just recognize but feel connected to.
Having personally spent five years living in Bandra, I fell in love with the concept when I heard about it and had to learn more. Over a cheeky Negroni on a Monday, I had the pleasure of chatting with Shahrom Oshtori, born and raised in Bandra, and founder of Sixteen 33 and Denzil Franklin, Beverage Manager about their philosophy and how it came to be.
Sixteen 33 takes its name from the intersection of the streets where it stands, a fitting tribute to its role as a true neighbourhood bar.
Denzil, one of the creative forces behind Sixteen 33’s village inspired cocktail menu, describes their approach as more than research—it was immersion. “We went and we met actual people, inhabitants who lived, who are 90 years old today, who've seen [Bandra] in its glory...that's how these inspirations came about.” This deep connection to the area’s past shaped the foundation of the menu, ensuring every drink carried a piece of local heritage.
Watch the video to hear in their own words how they approached capturing a village in a glass.
Rather than playing it safe, Sixteen 33 leaned into bold ideas, not shying away from drinks that might initially challenge guests' expectations. Inspired by the fishing village of the same name, the Chimbai cocktail, defied convention by introducing seaside flavours to the serve. After 20+ iterations, and at one point switching to a bacon washed cocktail, they eventually landed on a recipe that balances shrimp and sea salt with watermelon to truly bring the character of the village to life.
“Denzil was persistent. I love that. He said, you don't go to Chimbai and get bacon. You get the smell of fish. We're doing a disservice if we don't put this in.” - Shahrom
This serve has ultimately won over patrons to become one of their standout cocktails.
Shahrom explains “It takes a lot of guts to put your foot down and get something that's disruptive and may or may not be accepted by your guests. And today, people are trying the Chimbai. The people are having three at the same time and I'm like, wow!”
A testament to the team’s willingness to trust their instincts and the community’s openness to innovation. For me, I can’t go past the Pali cocktail. Inspired by Pali Village, this cocktail is bitter-sweet, combining Campari with strawberry yoghurt and pineapple, garnished with a colourful lick of edible paint to represent the Portuguese inspired architecture.
But for Sixteen 33, a bar isn’t just about what’s in the glass—it’s about the emotions it evokes. Shahrom sums up their philosophy: “We're not in the business of food and beverage. We're dealing with emotion. We're dealing with experiences.” This mindset is woven into every aspect of Sixteen 33, from the menu to the atmosphere, ensuring that every guest walks away with more than just a drink—they leave with a memory.
Having spent many years in the hospitality industry across hotels and notable South Bombay venues Native Bombay and Banyan Tree Cafe, Shahrom understands that it is the people that make or break a venue.
The bar’s commitment to building a space that both the team and the guests are proud of is what makes it stand out. Instead of imposing a vision onto Bandra, Sixteen 33 listened, learned, and built something that feels like home for the people who live there. The result? A cocktail experience that is as much about community as it is about creativity.
This isn’t just a bar. It’s a love letter to Bandra, served one cocktail at a time.
