Aman Dua is the Founder of 403 Forbidden Bar in Bengaluru, a concept-driven venue focused on creating an immersive ‘Theatre of Presence.’ Inspired by Bengaluru’s appreciation for craft, Aman established the bar to offer a space that balances high-quality, ingredient-driven cocktails with emotional warmth and accessibility. Through his in-house R&D space, Code.Lab, he focuses on technique, balance, and clean flavour structures, aiming to make world-class cocktails approachable. His philosophy centers on creating memorable experiences where guests connect deeply with the craft, atmosphere, and conversation. He also incorporates South American influences into the food menu, focusing on bold flavours and open-fire inspiration.
How are the cocktails at 403 Forbidden designed to be unique?
At 403 Forbidden, we approach cocktails as experiences rather than just drinks. Every cocktail begins with a flavour memory, emotion, or idea, and then we build technique around it. A lot of our work happens through our in-house R&D space, Code.Lab, where we experiment with clarification, distillation, fermentation, carbonation, and ingredient extraction. What makes the drinks unique is that we try to create balance without relying heavily on sugar or gimmicks. We focus on texture, acidity, aroma, salinity, and clean flavour structures. The idea is to make cocktails that feel layered yet extremely easy to drink.
How do you ensure guests immerse in the moment at 403 Forbidden?
Everything at 403 Forbidden is designed around what we call “The Theatre of Presence.” From the lighting and music to the pacing of service and cocktail presentation, the goal is to help guests disconnect from outside noise and become fully present in the space. We intentionally avoided creating a loud or visually overwhelming environment. Instead, we focused on mood, intimacy, conversation, and sensory details. Even the bar layout encourages interaction with the bartenders and the craft behind the drinks. We want guests to slow down, observe, engage, and genuinely experience the evening.
How did you choose the location for 403 Forbidden?
Indiranagar felt like the natural choice because it has one of the strongest food and beverage cultures in Bengaluru. The audience here is curious, experimental, and open to newer hospitality concepts.At the same time, we wanted a location that allowed us to build something slightly hidden and intimate instead of a mainstream commercial bar. The neighbourhood gives us the right balance between accessibility, culture, and nightlife energy.
What has been your inspiration to start a new bar in Bangalore?
Bengaluru has one of the most exciting bar cultures in India right now. Guests here genuinely appreciate craft, storytelling, and innovation, which gives bartenders and hospitality teams the freedom to experiment. The inspiration behind 403 Forbidden came from wanting to create a space that felt emotionally different from conventional bars — somewhere people could connect with cocktails, music, design, and conversation in a more meaningful way. We wanted to build a bar with a strong point of view rather than just another nightlife venue.
Considering Bangalore as the backdrop for your restaurants — what gap are you trying to address in the market?
We felt there was space for a cocktail-forward venue that balances high-quality drinks with emotional warmth and accessibility. A lot of bars tend to lean either towards ultra-luxury or extremely casual formats. We wanted to create something refined yet comfortable. There was also an opportunity to build a stronger culture around ingredient-driven cocktails and immersive hospitality without making it feel intimidating for guests. The idea was to make world-class techniques feel approachable and enjoyable.
Tell us more about the South American influences on food at your bar?
The South American influence comes through bold flavours, open-fire inspiration, acidity, smoke, citrus, and ingredient-forward plates that pair naturally with cocktails. We were inspired by the energy and simplicity of Latin American dining culture, where food feels vibrant, social, and flavour-focused. Rather than doing traditional replication, we’ve interpreted those influences in a way that works with Bengaluru’s palate and the overall identity of 403 Forbidden.
How have your previous experiences shaped you?
Every experience has contributed differently from understanding technical bartending and flavour development to learning the importance of hospitality and storytelling. Over the years, I realised that guests may forget individual drinks, but they always remember how a place made them feel. That understanding shaped the philosophy of 403 Forbidden. Today, I focus equally on craft, atmosphere, service, and emotional connection because hospitality is ultimately about creating memorable experiences.
Do you have any plans for future projects?
Right now, the focus is on continuously evolving 403 Forbidden and expanding its creative ecosystem through collaborations, guest shifts, experimental menus, and experiences under Code.Lab and 403 Override. Going forward, I would love to explore more concept-driven hospitality formats that combine cocktails, culture, design, and storytelling in unconventional ways. The aim is always to create spaces that feel unique, immersive, and rooted in strong identity rather than following trends.
