While seated at Mr Clovis Taittinger's table during dinner late last year, I had the opportunity to ask him a few questions about Champagne House Taittinger and their plans for the Indian market.Read More
Following my take on where to eat in Mumbai, here is my take on restaurants in Delhi (in no particular order) for some one coming to the city for the first time. Note that some of these are easy on the pocket while others are definitely high endRead More
Louis Roederer's Cristal is perhaps the most famous of the Prestige Cuvees. In late 2016 I attended a Master Class on Cristal and it's cousin, the Louis Roederer Brut Non Vintage. Read on to know more about these Champagnes and my experience tasting them!
My take on which restaurants and bars to visit in MumbaiRead More
In truth, Delhi doesn’t really have a "spring" season. The closest we have to spring in Delhi is maybe a week or two in February when it’s neither too hot nor too cold. A perfect time of the year for flowers..... and fresh, good quality vegetables.
This year I have had the privilege of making two spring time favorites. The purple carrot Kanji, and the red chilli pickle. Both very different and very flavorful.
The purple carrot will be turned into a fermented drink called "Kanji". Kanji is an aperitif, digestive drink with an acquired taste made typically at this time of the year. Sadly it is non alcoholic, but that doesn't detract from it's expressive taste.
The Kanji shown in the pictures here has been fermenting for the better part of a week and a half, and should be ready very soon. Once it is done, the carrots will be removed, and can be eaten. The drink itself will have a sour-ish taste with some sharp spices to add depth and character to the drink.
The red chilies have been stuffed with various spices regularly available at your local store. They have been slow cooking for a day or two now, and are indeed right at the beginning of their journey into pickledom. When they are ready, they will become a darker, deeper shade of red and will compress slightly. Despite their appearance, this chilly pickle is not hot. Their level of heat is slightly more than that of a capsicum. The real flavor comes from the mustard oil and the spices the chilies are stuffed with.
So these are the colors and flavors of spring at my home in Delhi. What are the colors and flavors of spring in your home- wherever you may be? Would love to hear from you in the comments section.
Portuguese Wine Master Class by Madhu of Portugal and Wi Not Beverage SolutionsRead More
This month, we try pairing York Wineries offerings with Indian Style Chinese food. These are the same wines that were presented in the Anniversary Issue of the Grape Vine, but at the Woks Pop Up Restaurant at the Lalit Hotel, New DelhiRead More
Mr Kailash Gurnani is the Chief Wine Maker at York Vineyards in Nashik, Maharashtra. The dinner presented the best of York's offerings with Indian food at the Baluchi Restaurant, The Lalit Barakhamba Rd.Read More
Review of The Palate Mini 2016Read More
Review of the GiG Carnival held at the Nehru Stadium, Feb 2016Read More
Review of the Jacob's Creek Reserve Table event held at the JW Marriot, Aero City, New Delhi, India.Read More
Part two of the interview with Chef Manish Mehrotra discusses the influence of masalas on food and wine pairings as well as pairing Indian deserts with wines.Read More
Ever wondered how to pair Indian food with wine? It's not impossible as renowned Chef Manish Mehrotra, Corporate Chef at Indian Accent Restaurant, Manor Hotel, New Delhi explains in a detailed interview.Read More