From filter coffee cocktails to karuveppilai prawns, this Coimbatore bar raises a toast to regional flavours

A bright red telephone booth greets us at the entrance to High Dive, the newly-relaunched lounge at O by Tamara. While the sleek, modern décor provides a stylish contrast, inside, coasters featuring iconic film stars and classic films from Tamil, Hindi and Malayalam cinema reinforce the retro theme. We are here for lunch — a quieter affair than the lively evenings High Dive is designed for. Without the buzz of live music and DJs, the focus shifts to the food and drinks. “People today are looking for experiences, not just a meal,” says Aditya Pillai, executive assistant manager at O by Tamara. “High Dive has been designed as a place where nostalgia meets contemporary hospitality.”

The cocktail menu is rooted in flavours that are familiar to diners in Tamil Nadu. My first drink, the Singanallur Coffee, combines Bacardi Black with filter coffee. It carries the aroma of freshly-brewed coffee but remains balanced, with the rum adding warmth rather than overpowering the drink. The

Annachi Rum, made with rum, pineapple juice and black salt, is tropical with a savoury edge. The standout, however, is Paati’s Rasam. Gin and rasam may sound like an unlikely pairing, but it works surprisingly well. While the botanicals in the gin complement rather than compete with the flavours, pepper, tomato and aromatic spices lend warmth to the drink. According to Aditya, the bar programme draws inspiration from local ingredients and memories, reimagining them through contemporary mixology.