By Pamela Nandi | Nov 25, 2019

A journey from grape to glass, evaluating a glass of wine, feeling the history behind every sip with India’s 2 most premium wine brands – Indian-Italian Fratelli (meaning ‘Brother’) and Sula that has established itself as a pioneer in the Indian wine industry presented a tasting session with passion-filled wines paired with an eclectic dinner on the occasion of 3rd Indian Wine Day wonderfully crafted by The Lalit Great Eastern Kolkata.

The beautiful evening was very compositely curated and rolled, by the kick-off speech by Madhumita Bose followed by great narration by the wine experts – Simon Kujur (from Fratelli Vineyards) and Soham Poddar (from Sula Vineyards) featuring about the insights into wine tasting.

A sit-down Indian inspired elegant dinner ringed by 5 plated courses created a storm on the table. Starting from table setting with its ‘chic decor’, superbly styled tablewares in terms of its crockery, cutlery, embellished glasses, exceptionally curated Indian cuisines by culinary genius and executive chef – Madhumita Mohanta Blog paired with free-flowing wine, everything was top-notch.

COURSE 1 – PRE – STARTER

PAIRED WITH Sula Brut Tropicale –
Refreshing tropical aromas. The exotic sparkling wine from Nashik, Brut Tropicale is a blend of 30% Blanc de Noirs (white wine from red grapes) and 70% Pinot Noir (premium black grapes).

Kadak Seekh Kebab –
Minced chicken filled with masala cheese, formed into cylinders and fried. Crisp with full of juice and flavour.

Hara Moong and Soya –
Imparts spicy taste with more pronounced flavour of the beans.

COURSE 2 – AMUSE BOUCHE

Amuse-Bouche (French term means ‘mouth amused’)

PAIRED WITH Fratelli Shiraz Rose –
The little bite is accompanied by a complementing quality wine – to prepare the palate. The aromas and well-balanced acidity and very pleasing for the palate with a clean finish.

Morning Glory Tikkia Kebab –
A Vietnamese touch of morning glory leaf. The spiced marinade and fragrance of morning glory leaf smeared with highly nutritious Bengal gram (chickpeas) offered wonderful taste.

COURSE 3 – STARTERS

PAIRED WITH Sula Sauvignon Blanc –
Fresh aromas and peppery taste mingled with tropical touch leave a zingy feel to the palate.

Murg Ke Parchey – Parchey or Patra meaning piccata, the delicacy from the land of Awadh. Chicken piccata (chicken breast ) doused in aromatic spice and grilled in clay oven. Wonderful flavours and tastes great.

Chapa Vepadu – Simple Andhra Style Fish Fry (Chepala Vepudu). Fish marinated with freshly ground spices which are shallow fried till they turn golden brown. This delicacy will definitely leave you craving for more.

COURSE 4 – MAIN COURSE

PAIRED WITH Fratelli Sette –
One of the finest red wine from Fratelli Vineyards. Boasts a citric taste with a tinge of balanced vanilla flavour which is very prominent with notes of wood and a vibrant finish.

Dum Ka Murg (also known as Lagan ka Murgh) – A rich and hearty slow-cooked dum style curry with chicken in spicy bhuna masala from the land of nawabs, Hyderabad. Bold and flavourful with aromatic long rice cooked with herbs, rich spices, vegetables in dum (slow) style served with a grilled vegetable skewer.

Laal Maas – The dish from the land of kings and ‘laal maas’ – Rajasthan. Lamb shacks braised in a gravy of yoghurt, finest grade of Mathaniya chillis, clove. Hot and spicy red coloured mutton curry with robust flavour and the smoky taste.

Vegetable Biryani – Bold and flavourful with aromatic long rice cooked with herbs, rich spices, vegetables in dum (slow) style served with a grilled vegetable skewer.

Dal Baluchi – Whipping up a royal meal. This creamy and delicate black lentil simmered overnight with tomato puree, butter and cream are always diners love.

COURSE 5 – DESSERTS

PAIRED WITH Fratelli Noi –
Fruity sparkling wine with notes of peach and citrus.

Gulkand Gulab Jamun – Deep-fried sweet dumplings filled with the gulkand. Gul means flower in both Persian and Urdu Languages, and qand means sweet in Arabic. The luscious khoya balls stuffed with refreshing rose petal jam that yields a mild rose flavour and is the key flavourful ingredient. Very Delectable.

Misti Doi – A dash of date molasses (Khejur Gurh) with the overnight fermented yoghurt Mishti Doi enhanced the flavour keeping the consistency intact. Tastes divine.

Thank you so much, Madhumita Bose for the warm invitation and gracious hospitality.

Chandan Chowdhury, The Lalit Great Eastern Kolkata team – appreciate your warm hospitality.

Cheers !!!