Sicca at The Park in Hyderabad mixes culture into every drink

The Hindu

5 days ago

A raita to drink or haldi pani on the rocks? If you are in Hyderabad and in the mood for a relaxed lounge with inventive cocktails, Sicca might be just what you are looking for. As the city's bar scene quietly evolves, Sicca Lounge Bar and Aish at The Park have introduced a new beverage programme in collaboration with Mixology Studio, a consultancy known for its innovative approach to drinks.
This is not your average cocktail list. The menu tells stories, not just of spirits, but of ingredients and the memories tied to them.
The concept was led by Kishore Thadikamalla, founder of Mixology Studio. 'Our collaboration with The Park Hyderabad allowed us to create something where heritage meets high-concept mixology. Each drink is designed to surprise and delight,' says Kishore.
Unlike many of Hyderabad's louder hotspots, Sicca is a space where you can enjoy your drink – and your conversation – in peace. The music stays in the background, and the vibe is all about unwinding, not shouting over basslines.
Some of the cocktails at Sicca are pre-batched — milk-washed or fat-washed — which means sweetness is not the first (or only) flavour to hit.
'We wanted to push the boundaries of Hyderabad's bar culture by offering something truly experiential,' says Ajit Singh Garcha, General Manager, The Park Hyderabad.
I had planned to begin with Raita Revolution, a drink made with Perugu No.10: raita, onion, coriander, and chilli brine — yes, in a cocktail. But Nishanth Duvoor, Director of Food and Beverage at The Park, convinced me to save that one for last.
Instead, I started with The Forbidden Fruit — a whiskey-based cocktail with red apple, spice, bitters, and cookie milk punch. It was warm, comforting, and gently spiced — a solid opener.
Next came Guns and Guavas — a blend of fermented pink guava, tonka bean syrup, mint, and light rum. I was expecting something with a picante-style kick, but this turned out even better — soft, slightly tangy, and rounded.
What stood out across the board was the balance of flavours and aromas — nothing overpowering or flashy. Just good drinks, no fuss. I followed this with Latvian Breakfast — a vodka-based, spirit-forward creation for bolder palates. I took a few sips (brown spirit loyalty kicking in), then passed.
But Tequtini won me back. A mix of tequila and Aperol with purple cabbage, it had just the right tartness, a great colour, and left a surprising citrusy finish.
Latvian Breakfast and Tequtini lean towards the vegetal side — safe for vegans, with clean, balanced flavours. Raita Revolution, though, is not vegan. It is a cheeky nod to the ingredients of a classic raita — think onion, coriander, and chilli brine — reimagined in cocktail form. It is the sort of drink that pairs mentally with biryani.
And if you are feeling a little under the weather, try Pasupu — a turmeric-infused gin cocktail that finally puts all the pandemic-era turmeric obsession to good use.
What about food? Yes, there is a menu, but honestly, the cocktails held my full attention. Sometimes it is nice to skip the meal and sip slowly. If you are worried about drinking on an empty stomach, maybe grab a bite beforehand, then dive into the drinks.
Prices for a cocktail start at ₹499 and go up to ₹999.