Pallavi Nopany

31/07/2026

14/06/2026

Business for people is often an expression of themselves. It's the way they bring value to the world.

We are the medium that helps people articulate this correctly and for that, one has to get to know them personally, and be a safe space for them to be able to express.

Then one takes this input, things said explicitly, implicitly, and things unsaid, and designs it such that their work reflects their uniqueness.
mov

06/06/2026

About from Hiregudda Karnataka, where the founder Sonali is a planters daughter. A name that helped her embrace her own identity, and carve her corner in the world of coffee, bringing in her experiences and interests from the world of art, healing, and herbs.

Film by .mov

04/06/2026

While designing the branding, the starting point for me was the light. With a glass brick facade, the way light would move through the space, and then filter through the plants and fall on surfaces, would change through the day. Bending through the double walls of the glass bricks, filtering through the plants, twinkling through the cocktail glassware creating a prism, changing its arc of projection and intensity - a living moving spectrum of shapes. Our thoughts and ideas were influenced by the imagination of this visual, and how the simplest of things would really appear, rarely flat or stoic, always slightly moving.

26/05/2026

Cocktails at Brine, with some nice ice.

25/05/2026

One subtle identity code we used through the project was to use a 4:5 width to height ratio. This short rectangular shape was inspired from the glass bricks that make up the facade. Amongst many other collateral, we also developed iconography using this ratio.

Iconography design by .pradhan1 and .dhru
animation by

24/05/2026

My favourites at = Charred Cabbage, Miso Fettucine. Cocktail: Montecito (pina colada ice cream drink) Dessert: Berries

Menu design
Photographs courtesy Brine.

23/05/2026

Identity design

22/05/2026

Brand design

The bar is a copper stage and the chief bartender Harry is the principal performer. Watch it in person, if you haven't already.

Video courtesy: client.

21/05/2026

Why Brine? Because salt water creates a habitat for fermentation. A transformation that with time bacteria and patience turns ingredients into something deeper, richer and eccentric. There's an element of control, and an element of submission to nature.

Fermentation is a global innovation that has been used for millennia to preserve and enhance foods. It belongs to every cuisine, and finds its way into our way of life in the most ordinary, yet extraordinary ways. Simple yet profound in the way that life is connected. Us and our microbes, us and our environment. This are also the foundations that drive the kitchen at brine.

Brine uses ingredients in various ways, to surprise the palette with the complexity or flavours that transformative processes such as fermentation bring.

Observe the jars of ferments that line the shelves at Brine, beautiful vinegars that are lit from underneath to give the restaurant its glow. These bottles are not just decorative, they are in use everyday.

Project - identity design for
Team: .bubna .pradhan1 and I.
Space:

Label design by Ananya.