Uncategorized

Mohona Chowdhreythe_winedian_girlI embarked on my wine and hospitality journey with the Oberoi group of hotels. Currently I’m a Wine consultant and educator in France after completing my Masters in Wine Management at Kedge Business School. In the realm of culinary adventures, few experiences rival the harmonious marriage of Indian cuisine and French wine. The fusion of vibrant spices and complex flavors from India with the nuanced elegance of French wines creates an exquisite symphony for the senses. From aromatic curries to delicate seafood, the diversity of Indian dishes offers a myriad of pairing possibilities with the rich tapestry of French wines. Let’s embark on a gastronomic journey exploring the art of pairing Indian cuisine with French wines. Understanding Indian Cuisine: A Feast of Flavors Indian cuisine is renowned for its rich tapestry of flavors, influenced by centuries of culinary tradition and regional diversity. From the fiery heat of dishes from the south to the creamy richness of those from the north, each region offers a unique gastronomic experience. Spices such as cumin, coriander, turmeric, and cardamom are the backbone of Indian cooking, lending depth and complexity to dishes. Pairing Principles When it comes to pairing Indian cuisine with French wines, it’s essential to consider the interplay of flavors and textures. The key lies in balancing the bold spices of Indian dishes with the acidity, sweetness, and tannins found in different styles of French wines. Here are some general guidelines to keep in mind: Acidity Counteracts Spice: Wines with high acidity, such as Sauvignon Blanc or Champagne, help cut through the heat of spicy dishes, cleansing the palate between bites. Sweetness Balances Heat: Off-dry or semi-sweet wines, like Riesling or Gewürztraminer, complement spicy dishes by providing a contrast to the heat and enhancing the flavors of the food. Tannins with Creamy Dishes: Creamy and rich Indian dishes, such as butter chicken or korma, pair beautifully with wines high in tannins, such as Cabernet Sauvignon or Syrah, which help cleanse the palate and provide structure to the pairing Regional Pairing: Consider the regional influences of the dish when selecting a wine pairing. For example, a seafood curry from the coastal regions of India may pair well with a crisp, minerally Chablis from France. Exploring Pairing Possibilities Now, let’s delve into some specific pairing suggestions to elevate your Indian dining experience: Tandoori Chicken with Rosé Champagne The smoky, charred flavors of tandoori chicken are perfectly complemented by the fruity and floral notes of a chilled Rosé Champagne. The wine’s effervescence refreshes the palate, while its subtle sweetness balances the heat of the spices. Paneer Tikka with Chardonnay The creamy texture of paneer tikka, marinated in yogurt and spices, harmonizes beautifully with the acidic and complex Chardonnay. The wine’s acidity cuts through the richness of the dish, creating a delightful contrast. Lamb Rogan Josh with Bordeaux Blend The robust flavors of lamb rogan josh, simmered in a fragrant blend of spices, find their match in a Bordeaux blend, such as Merlot or Cabernet Franc. The wine’s tannic structure and dark fruit flavors complement the depth of the dish, making for a luxurious pairing. Masala Dosa with Languedoc-Roussillon Viognier The floral and peachy notes of Languedoc-Roussillon Viognier enhance the delicate flavors of masala dosa, creating a refreshing and aromatic pairing. Shrimp Malai Curry with Loire valley Sancerre or Pouilly-Fumé These Sauvignon Blanc wines from the Loire Valley have a crisp acidity and mineral notes that complement the creamy texture of the shrimp malai curry. A Culinary Symphony In the realm of gastronomy, the pairing of Indian cuisine with French wines is a celebration of cultural diversity and culinary craftsmanship. Whether enjoying a leisurely meal at home or dining out at a fine restaurant, exploring the interplay of flavors and textures between these two culinary traditions promises a journey of discovery for the palate. So raise a glass, savor the flavors, and embark on a culinary symphony that transcends borders and tantalizes the senses. Cheers to the perfect harmony of Indian cuisine and French wine!

Malay Kumar Rout routmalay The founder of Wine & Spirits Club of India If you’ve ever pondered the mystique behind Umeshu, the Japanese plum liqueur, then join me on a whirlwind adventure through the heart of Japan with Choya, the maestros behind this exquisite elixir. My journey began unexpectedly but serendipitously with a chance encounter at Cannes 2021, where I first met the dynamic Shigehiro Kondō, the CEO of Choya. Little did I know that this rendezvous would pave the way for an unforgettable odyssey. Fast forward through numerous expos and a captivating visit to India, where the seeds of the “Choya Enlightener” initiative were sown. With eagerness bubbling within me, I found myself boarding a flight to Osaka, ready to immerse myself in the essence of Umeshu. Upon landing on the shores of Japan, I was greeted with warmth and hospitality by Seiji Susuki from export department, and thus commenced my expedition. Our first stop was the hallowed grounds of the Choya headquarters, where I was enraptured by the rich history and intricate production process of Umeshu by Shunji Kondo, the Director of Production of Choya. Venturing further into the heart of Umeshu craftsmanship, we embarked on a pilgrimage to the Choya Factory in Osaka. Here, under the tutelage of Masahiro Iida, the Master Blender, I witnessed firsthand the meticulous artistry and dedication that goes into each bottle of Umeshu. From the rigorous quality control sessions to the tantalizing tasting experiences, every moment was a revelation. But the true essence of Umeshu lies in the Ume fruit itself, and so, we ventured into the lush Ume Orchards on the outskirts of Osaka. Guided by Noboru Arifuku, a seasoned Ume buying expert and Masahiko Kondo, a board member of Choya. I delved deep into the orchards, forging a newfound appreciation for the Nanko Ume, the backbone of Choya’s unparalleled quality. Our journey continued to Kyoto, where amidst the cultural tapestry of the city, I found myself enraptured by the Choya Experience Center. Here, amidst the ancient traditions and modern innovations, I not only learned the intricacies of Umeshu production but also had the opportunity to craft my own non-alcoholic concoction—an experience both educational and exhilarating. As the days unfolded, each moment was filled with discovery and delight. From traversing the bustling markets of Tokyo to delving into the historic streets of Asakusa, every corner of Japan seemed to hold a new revelation. But the pinnacle of my journey came on the final day, as I stood in the Choya Bar in Tokyo, surrounded by the echoes of tradition and innovation. It was here that I was bestowed with the coveted “Choya Enlightener” certificate — a testament to my newfound understanding and appreciation of Umeshu. In retrospect, my journey with Choya has been nothing short of transformative. As I bid farewell to the land of Ume, I carry with me not just memories, but a deeper connection to the spirit of Umeshu—a connection that I shall cherish and share with the world as a proud Choya Enlightener.

Crafted from pure sugarcane juice, our rum stands out with its grassy, smoky, and funky notes, reminiscent of the world’s finest expressions. Handcrafted in small batches, our sustainable production ensures perfection while honoring the tireless efforts of our farmers. Experience rum matured to perfection, a testament to our dedication to quality and tradition.

Dr. Shraboni Puri   &        Mrs. Nimisha Seth shraboni.puri Principal, IHM Jaipur She is an experienced educator and currently hold the position of senior lecturer at I.H.M Jaipur. With qualifications as a WSET Level 2 certified professional and Beer Cicerone certified, she brings expertise and passion to the realms of hospitality, beverage education, and beer appreciation. The hospitality industry is a significant job generator, yet it faces a manpower crisis. Despite India’s large population and the plethora of opportunities within the hospitality industry, there is a stark disconnect. In a country that boasts of vibrant tourism and hospitality with an even bigger pool of workforce there seems to be a repulsiveness in its cohabitation, leading to chaos in the hospitality sector as we struggle to keep pace with rapidly changing consumer profiles. According to GlobeScan’s global public opinion research, the global population is suffering from a polycrisis, 8/10 people feel the world is changing too fast leading to anxiety and low confidence as technology replaces long standing jobs with more complex ones. The generation gap is widening at an immeasurable speed, and the overwhelming response to the intensity of change is a refusal to accept a promising future. This non-acceptance has a significant impact on environmental health and human ecology. We are witnessing a pitfall in these atrocious times, yet we are not ready to accept the leap. We aren’t prepared to acknowledge that the sooner we act, the sooner we save. This has become a whirlpool for Generation Alpha and Beta, with Generation Y and Z supposedly in charge of how the Alphites respond to the current environmental and workforce ecology. The hospitality and tourismm industry is nature-centric, with a broad spectrum that must be covered through education. As Swami Vivekananda rightly quoted, “Education should teach  individuals how to think, not what to think.” .The purpose of education is to unwrap the mysteries of life that guide us towards the meaning of our existence in this ecosystem. Education that brings us closer to the environment of our survival is valuable for various reasons: Accepting the Challenges: Rather than ignoring the issues, education teaches us to accept facts and find solutions that benefit sustainable approaches and stakeholders. Professional Outlook: A degree in hospitality quantifies one’s expertise, skills, and knowledge. It provides training through internships and classroom studies, channeling responsibility towards the industry Analytical Output: Hospitality education creates opportunities for research, brainstorming, problem-solving, and innovative solutions to challenges Developing Next-Level Leaders: :Responsible learning through hospitality education leads to responsible leaders who address their vision. Education provides a framework to design systems that accommodate both ecological sustainability and stakeholders. Networking is Net Worthing: : Hospitality education fosters a system of networking essential for personal growth and teamwork on a large scale and vision. Developing a Better Mode of Survival: Hospitality education enhances the magnitude of survival strategies, aligning them with ecological and industry needs.

The Russian Imperial Collection presents an opulent vodka inspired by Faberge’s legendary Easter eggs, symbolizing generosity from the Tsars. Crafted for connoisseurs, it’s a lavish gift and collectible. With meticulous attention to detail, including exclusive ingredients and finishes, each aspect exudes luxury. Adorned with semi-precious stones and 24-carat gold leaf, it features an imperial eagle and mythical griffins. The set includes a decanter with four glasses, epitomizing Russian hospitality. Made from superior Russian wheat and Ladoga Lake water, it undergoes a 12-stage filtration for a velvet mouthfeel. Presented in a Faberge egg case, it’s a statement of achievement and sophistication. Could you provide some background on the decision to establish a distillery in Kumaon and share insights on your journey thus far? The craft spirit revolution in the country had been taking up precedence and a lot of distilleries were springing up across the country but primarily in Goa. Samarth & I were in talks for riding the wave of this craft spirits revolution albeit in a manner in which the other players  hadn’t explored. To begin with, the Kumaon region was our dream destination to establish the distillery given the array of agriculture produced in the region – barley, sugarcane, wheat, rice, mango, litchi as well as various citrus fruits and proximity to the upper reaches of the Himalayas to source high elevation produce with its terroir distinctness and having access to the Himalayan waters which again plays a crucial part in the distillation of all our spirits.The journey for us has only begun and from the going so far, it only looks promising. The use of Himalayan juniper and coriander seeds in your brands is intriguing. How did you develop this combination and navigate the challenge of balancing such contrasting flavors? We picked Himalayan juniper for its complexity and distinctness. However, we source our coriander from higher elevations, bringing more of an earthy expression than the same grown at most warmer places due to which this combination with contrasting flavors finds a balance in our gin. What can visitors anticipate from the upcoming distillery tourism experience you’re set to launch this year? We hope to create a comprehensive visitor experience where we are able to provide an educational, fun and culturally enriching experience to our guests. The vision is to make the Himmaleh Spirits Experience Centre one of the “must – dos” in the list of Uttarakhand Tourism being the most sought after and highly engaging Distillery Experience Centre ofthe country Could you expand on Himmaleh Spirits’ future plans? What innovative developments can we expect from your team in the coming quarter? We have lots in the pipeline. Let’s say it is more than just the regular spirits offering we’d be coming up with. However, we shall share those details when time is right. After all, who doesn’t like agood surprise?

Nivedita Bhalla nivedita.bhalla In-House writer for Wine & Spirits Club of India Nestled amidst the breathtaking foothills of the Himalayas, where crisp air mingles with soul-stirring vistas, lies a distillery unlike any other. Himmaleh Spirits Distillery, a hidden gem in the scenic district of Kashipur, Kumaon, Uttarakhand, is a place where tradition and innovation intertwine in a timeless dance, orchestrated by the maestro of craftsmanship. Step inside, and you’ll be greeted by the gleaming presence of the distillery’s heart – the Copper Pot Still. This marvel of engineering, crafted by the skilled hands of Hungarian artisans from Hagyo, is a testament to Himmaleh Spirits’unwavering commitment to quality and pushing boundaries. This unique UNI pot still boasts an impressive 1000L capacity, transforming the bounty of Uttarakhand’s fertile lands into liquid gold – their exquisite spirits. But the magic goes far beyond the gleaming copper. Himmaleh Spirits embodies the spirit of sustainability and regional development. They source their high-quality ingredients directly from the rich farmlands of Uttarakhand, fostering a deep connection with the land and its people. With every sip of their spirits, you not only tantalize your palate but also contribute to the prosperity of the local community. This dedication to “Make in India for the World” shines through in every aspect of their operation, making Himmaleh Spirits a beacon of responsible andsuccessful globalization.   The future holds even more promise. Soon, the doors of the much-anticipated Distillery Experience Center will swing open, inviting enthusiasts on an immersive journey into the world of Himmaleh Spirits. This interactive destination will offer a glimpse into the artistry and passion that goes into crafting every bottle, from the meticulous selection of ingredients to the intricate distillation process. Imagine yourself standing amidst the fragrant air, witnessing the transformation of raw materials into aromatic spirits. Learn about them meticulous cleaning process and the precise temperature control that ensures the purityand complexity of each spirit Now, let’s delve into the crown jewels of Himmaleh Spirits – their exquisite range of handcrafted spirits, each a testament to their unwavering dedication to quality and innovation: Kumon & I : A symphony of citrus, invigorating peppercorns, fragrant herbs, and delicate floral notes, Kumon & I is a heartfelt tribute to the spirit of the Himalayas. This medium-dry delight, pot-stilled to perfection in the 1000L copper pots, captivates the senses with its smooth, silky finish. The packaging itself is a visual masterpiece, drawing inspiration from the vibrant Aipan art of Kumaoni culture. Intricate designs adorn the bottle, celebrating the circle of life and imbuing it with a touch of local heritage. JIN JIJI Darjeeling This enchanting spirit evokes the essence of the misty peaks of Darjeeling. Drawing inspiration from the region, it features a unique blend of Himalayan juniper, refreshing mint, Darjeeling tea, and a medley of carefully selected herbs and citrus. Infused with the finest SFTGFOP1 grade Darjeeling tea, this aromatic elixir boasts a robust 43% ABV, captivating palates worldwide with its exotic allure Banderful For those who seek an extraordinary experience, Banderful offers a delightful fusion of coffee and the playful spirit of the Himalayas. Crafted from 100% Arabica coffee sourced from the famed Chikmagalur region, this indulgent libation is a symphony of flavors with a 25% ABV. Each sip evokes the warmth of a sun-kissed morning in the mountains, leaving you wanting more of the coffee liqueur. Leaving Himmaleh Spirits Distillery, we carry cherished memories and an appreciation for distillation artisans. Each bottle invites a journey of discovery, a testament to the Himalayas’ unwavering spirit. Cheers to Himmaleh Spirits’ mountain-crafted magic, savored globally! JIN JIJI Indian Dry Gin A timeless classic revered by gin aficionados, JIN JIJI embodies the concept of Indian Dry Gin. This spirit is a celebration of India’s rich heritage and culinary diversity, expertly crafted with juniper, sweet spices, citrus, and a touch of the unexpected – botanicals like tulsi and chamomile. Each sip is a journey through the vibrant tapestry of Indian flavors.

In Jalisco, Mexico, 1800 Tequila embodies tradition and excellence for over two centuries. Hand-harvested from blue weber agave fields, it honors dedicated jimadores. With 3,000 workers, only the finest ingredients reach the distillery. Three state-of-the-art facilities double-distill the liquid to perfection. Resulting in a smooth, complex tequila, it’s the world’s most awarded. Owning vast agave plant acres, they ensure top quality throughout production. The iconic bottle design reflects Mexico’s heritage and values. With a diverse portfolio including Blanco, Reposado, and Añejo, each sip embodies Mexico’s soul and generations of craftsmanship.

Sujata Patil @palikuja Equipped with a Masters in International Trace of Wines & Spirits, Sujata Patil ampewars indian consumers through har wine club in Pune and consultancy, fostering a deeper appreciation for wines. As the date of my departure  to Italy approached, I read that it was 20 years since my last visit to Italy so this trip was going bu familier but refreshing too. Vinitaly-the largest trace show dicatetaan wines-took place in Verona from 14 to 17 April 2024 Despite having studied Italian wine production and attending other major European trade shows like Vinexpo and Prowin Dusseldorf. I was struck by the overwhelming presence of Italian ch Vinitaly, which, unlike its French and Garman counterparts, had only a maagar 6% participation from other countries. Amidal this I discovered Borgo Convents Eudo Pinot Nero DOC Calia, crafted by conologist Riccardo Cotarella, reflecting the unique Collio terroir with just 1200 bottles in its first vintage. The most interesting part of A trade show pinning new products to in India. This is not just an exploration but about learning or at least a revision of what I hadler 20 years ago. But then, the field of wine is about constant learning. Discovering grape varieties not previously tuated like Aglianico DOC from Campanie, or the first DOCG wire of Suuhun laly Teurasi DOCG – also made from Aglianion gr which has to mancatonly be agad for 3 year releasing in the market (or which one year in the bottle) mudu by Cansu di Mura Another interesting wine that I discovered was the Monte falco Sugrunting from Gurut wines. Fidera in a Nutshell A visit to The Fidora vineyard, biodynamic pioneer in Valpolicella near Verona.The most interesting part of A trade show pinning new products to in India. This is not just an exploration but about learning or at least a revision of what I hadler 20 years ago. But then, the field of wine is about constant learning. Discovering grape varieties not previously tuated like Aglianico DOC from Campanie, or the first DOCG wire of Suuhun laly Teurasi DOCG – also made from Aglianion gr which has to mancatonly be agad for 3 year releasing in the market (or which one year in the bottle) mudu by Cansu di Mura Another interesting wine that I discovered was the Monte falco Sugrunting from Gurut wines. It was enlightening to leam that some producers have embraced the dynami philosophy decades ago. With not many winer as in Italy with 50 year long commitment to organic farming, the Fidores were the first introitin the Veneto region. It also boasts one of the largest family-owned Demeter certified surfaces in Italy and runs it with a holistic approach with few equals in the country While in the Arch for the most respectful approach to the environment and aainable production ayam leeds the Fidore family to biodynamic agriculture, which they apply with a critical and scientific approach, gaining Demeter certification in 2019. The work in the callar is carried on with the minimum intervention possible. The aim xbringing highly clean wine into the glass, respecting the terroir and the original grape vuriativa. Viticulture Approach Since 1974, the Fidoras employ a balanced, chemical-free farming approach, integrating cover crops, livestock, and composting for biodiversity and soil vitality. They prioritize soil health, with one-third of their land wild to support native flora and fauna. Homemade biodynamic preparations and post-harvest cattle grazing enrich the soil, fostering a thriving ecosystem Winemaking Approach Fidora’s winemaking ethos centers on balance, minimal intervention, and meticulous oversight. Using perfect grapes, indigenous yeasts, and deliberate second fermentations for Charmat sparkling wines, they craft clean, high-quality wines. Oak aging aids oxygenation and wine development without overpowering flavors, ensuring expressions of distinct terroirs and grape varietals. Touring Villa Sandi Following Vinitaly I visited Villa Sandi, the largest family-owned Prosecco producer, exploring its history, traditions, and warm hospitality. Touring its extensive cellars and La Rivetta vineyard in the Cartizze DOCG appellation was enchanting. This hospitality extended to a wine dinner in Caorle, featuring their Borgo Conventi wines, including the delightful Borgo Conventi Ribolla Gialla Spumante and the fruity Borgo Conventi Braida Nuova paired perfectly with chocolate dessert. This trip certainly left me feeling that I should not have taken 20 years to go back to this country with its delicious wines from indigenous grapes and the extremely warm hospitality I experienced.