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Gurjit Singh BARRY   Gurjit Singh BARRY
Gurjit Singh BARRY is hard to predict: serious in appearance yet well-armed with his Laughter Therapy. A complex yet earthy Burgundy red would describe him well. A qualified vino with prestigious international diplomas from the UK and various works stints in the UK as also elsewhere, Gurjit brings his own brand of Old-yet-New World élan to IWBS. An outgoing and yet homely, he is the ideal blend of Western conditioning Indian upbringing. Wine tasting and training sessions with him are fun yet a serious business. Gurjit’s passion is addictive, and he knows only too well how to transmit it. There is a simple way to his heart: take him to a place that offers a nice Lamb Shank!
Gagan Sharma   Gagan SHARMA
The youngest quietest and also most reserved member of IWBS, Gagan is much like a young wine in that sense; you have to spend time with him before he opens up. A certified wine expert and mixologist, Gagan pursued his love for beverages Down under, doing his Masters in Hospitality Management (specialising in wines) from Victoria University, Melbourne. He reserves a soft corner for Australian reds, German Rieslings and Gewürztraminer. As much as he loves to experiment with new cuisines, he also has a taste for adventure – paragliding, bungee jumping, rafting, skydiving and playing golf. His interests include blogging, back to back movie spree, cooking for self and travelling. He is a music-fanatic and loves being left alone with his PSP. Beef steak and wine rate high on his agenda as also does a Bourbon and cola.
Magandeep Singh   Magandeep SINGH
India’s first French-certified Sommelier, Magan has been associated with the most prestigious establishments in the industry for almost a decade, both in India and abroad. India’s only professional and qualified wine and food writer and international TV show host, he divides his time between globe-trotting the vineyards and gastronomic delights of the world and deconstructing wine back on native soil for his fellow citizens. Magan’s interests however don’t stop at food and wine: he unwinds by trying to teach himself something new regularly – rollerblading, golf, saxophone are just some of the things he actively dabbles in. Cooking and cocktailing are also part of his repertoire but mostly it’s a toss-up between his Rosemary-Honey dressing and his rendition of Happy Birthday on the Alto.
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