India, April 22 -- As the world celebrates Earth Day, the clink of cocktail glasses and the sizzle from the kitchen are beginning to sound a lot more conscious. Across the hospitality industry, a quiet revolution is brewing - one where sustainability isn't just a buzzword, but a deeply rooted philosophy.

From inventive zero-waste cocktails to mindful menu planning, restaurants and bars in India are embracing green innovation, turning everyday ingredients and kitchen discards into extraordinary expressions of flavour.

At the heart of this movement is a bold shift in perspective, a mindset that sees every ingredient as an opportunity. Harish Chhimwal, Lead Mixologist at the Olive Group of Restaurants, describes this as a "full-circle" app...