In a modish second-floor cabin across the derelict Sitaram Mills Compound in Mumbai, where cotton mill workers once broke their hours with cutting chai, Anuj Rakyan and Shuja Ahmed kick off a tasting session for flavoured almond milk.
Twelve 250ml bottles of the bisque-coloured liquid, all unlabelled, occupy the centre table. A batch of Charcoal Lemonade, also unlabelled, lies in wait for flavour improvisation analysis.
“Would you like some?” Rakyan asks, offering a cup of almond milk.
“What do you think?” he asks as I take a sip. “Would you pay for it?”