Tasting sessions are generally a culinary enthusiast's dream come true. For starters, it's the perfect opportunity to interact with like-minded people who are as finicky about food as they are.
Secondly, the dishes offered up to them are generally crafted with an attention to detail that can't be found in a casual environment.
Around 40 such enthusiasts — including restaurateurs and chefs from across the City — recently sat down to a tutored tasting organised by the 'Food Lovers Club'.
The added bonus? Each serving was accompanied by a perfectly-matched wine.
The event was part of the fortnight-long 'Food & Wine Showcase', a culinary extravaganza that the club puts together every year.
It represented the creme-de-la-creme of the industry — both in terms of the guests present as well as in the approach to the food and wine at the tasting. Emphasis was laid on the flavours of each dish, the weight of the wines and the combination that both created on the palate.
The logistics of the tasting worked out thus: eight wines from 'Nine Hills' were served, each accompanied by a grazing platter, created by some of the chefs at The Oberoi, where the event was held. The platters were adventurous, since each of them included Oriental and Indian cuisine, which aren't often associated with wines because of the overpowering spices that go into their dishes.
The wine moderator for the evening was Heemanshu Ashar, an expert in the field. Amit Wadhwavan, the executive chef at The Oberoi and Kripal Amanna, the managing director of the 'Food Lovers Club' were also present. Heemanshu Ashar spoke briefly before the tasting, enlightening the guests on what points to look out for on their menus.
He also sought to break the image of wine as being a rather niche drink. The first flight on the menu included a herb-crusted salmon medallion, shrimp and chicken suimai and a tandoori anjeer. These dishes were paired with delicate and flavourful wines such as a Chenin Blanc, Sauvignon Blanc and a Viognier. The chilled wines cut through the spiciness of the oriental and Indian cuisine and presented the perfect accompaniment to the dishes.
The next flight included platters with applewood-smoked Yellowfin tuna, with a citrus and herb dressing. Along with this was barbecue pork-belly, flavoured with soy, ginger and cilantro and khasta kumbh. These dishes were paired with slightly heavier wines — a Shiraz Rose, Shiraz and a Cabernet Sauvignon.
The last flight for the evening was clearly the highlight of the culinary experience — slow-braised Australian pork belly, served with green peas and red wine-braised onions; tenderloin steak prepared with black beans and galauti kebab, served with ultay taway ka parantha. The accompanying wines included a Shiraz Reserve, a Cabernet Sauvignon and a delightful Reserve, vintage 2009.
Secondly, the dishes offered up to them are generally crafted with an attention to detail that can't be found in a casual environment.
Around 40 such enthusiasts — including restaurateurs and chefs from across the City — recently sat down to a tutored tasting organised by the 'Food Lovers Club'.
The added bonus? Each serving was accompanied by a perfectly-matched wine.
The event was part of the fortnight-long 'Food & Wine Showcase', a culinary extravaganza that the club puts together every year.
It represented the creme-de-la-creme of the industry — both in terms of the guests present as well as in the approach to the food and wine at the tasting. Emphasis was laid on the flavours of each dish, the weight of the wines and the combination that both created on the palate.
The logistics of the tasting worked out thus: eight wines from 'Nine Hills' were served, each accompanied by a grazing platter, created by some of the chefs at The Oberoi, where the event was held. The platters were adventurous, since each of them included Oriental and Indian cuisine, which aren't often associated with wines because of the overpowering spices that go into their dishes.
The wine moderator for the evening was Heemanshu Ashar, an expert in the field. Amit Wadhwavan, the executive chef at The Oberoi and Kripal Amanna, the managing director of the 'Food Lovers Club' were also present. Heemanshu Ashar spoke briefly before the tasting, enlightening the guests on what points to look out for on their menus.
He also sought to break the image of wine as being a rather niche drink. The first flight on the menu included a herb-crusted salmon medallion, shrimp and chicken suimai and a tandoori anjeer. These dishes were paired with delicate and flavourful wines such as a Chenin Blanc, Sauvignon Blanc and a Viognier. The chilled wines cut through the spiciness of the oriental and Indian cuisine and presented the perfect accompaniment to the dishes.
The next flight included platters with applewood-smoked Yellowfin tuna, with a citrus and herb dressing. Along with this was barbecue pork-belly, flavoured with soy, ginger and cilantro and khasta kumbh. These dishes were paired with slightly heavier wines — a Shiraz Rose, Shiraz and a Cabernet Sauvignon.
The last flight for the evening was clearly the highlight of the culinary experience — slow-braised Australian pork belly, served with green peas and red wine-braised onions; tenderloin steak prepared with black beans and galauti kebab, served with ultay taway ka parantha. The accompanying wines included a Shiraz Reserve, a Cabernet Sauvignon and a delightful Reserve, vintage 2009.