DO YOU know that saying, “Tell me what you eat and I will tell you who you are?” It was proudly uttered by Frenchman Brillat Savarin, the famous gastronome. He was responsible for leaving behind a treasure trove of information concerning gastronomy. So timeless was his counsel that time has not changed its relevance in any manner. Travel through the
Sommelier Gagan SHARMA, along with our youngest mess-maker, Al, talks about and taste the 2009 Maynard’s Late Bottled Vintage Port. With a history dating back to 1678, fortified sweet red wines from the Duoro Valley has been tantalising the taste buds of connoisseurs the world over. So much so they’ve become synonymous with Portugal. Mughals were drinking them as well.
India is the fifth largest Gin producing country in the world. Anand Virmani is the founder of Nao Spirits and India’s first craft London Dry gin, Greater Than. With great passion in the world of beverages, Anand has also been behind Delhi’s famous Perch bar. So, we guess what the F&B world really needed was some out of the box
No story of wine will ever be considered complete without a reference to cheese. So intricately linked do the two appear that in most social settings, one is rarely uttered without alluding to the other. And yet, wine and cheese has a lot of myths which are unquestionably accepted when they in fact need to be outright discarded. Let’s try
York Winery was founded in 2005 with the dream of producing world class Indian wines backed by family values and commitment. India’s biggest family- owned and operated winery, York has established a reputation for producing some of the best Indian wines both in terms of quality and value, and has won numerous accolades since its first vintage in 2008. Kailash started his winemaking
Did you know Alcohol as a work was given by the Arabs? Arak – meaning perspiration – is the gift of Arabs to the world. It has travelled to multiple countries and have their own rendition of the same. Made over 3-4 distillations with fennel, the drink is super aromatic and sweet. It is a drink by itself and every
From Calcutta to California, Rajat PARR’s journey into the world of wines is something we can all look up to. Now a Californian winemaker PARR, trained to be a chef at Welcome Group Graduate School of Hotel Administration, Manipal in India. Later, he advanced his culinary skills at the Culinary Institute of America. However, soon he realised kitchen was not
Dressing for the Part The job or title of a sommelier comes with a big responsibility in the F&B space. It demands of you to not only ensure the best sales but also that the clients feel leaving happily advised and educated rather than gypped or cheated by a person of refinement and good taste. In light of this, and
A recipe that dates back to the 6th Century AD and is still living is finally seeing an upwards progression. Sommelier Magandeep SINGH and Gagan SHARMA talk about Recioto Delle Valpolicella. The supreme dessert wine with a heritage longer than most, is made by harvesting ripe grapes, drying them to raisins, and then fermenting them with some level of toughness.
Name a cocktail that’s celebrating its 100th birthday this year, and we’ll make you one with our compliments. Pisco has been a heated topic of discussion between Peru and Chile In Peru, you can make it with 8 varietals in 4 different styles – from single varietals to blends, from aromatic to neutral and sweet. Only 5 coastal valleys are
