An Iconic Affair – A night of Indian Food with Wines

A scintillating thought of pairing Wine with Indian food. Some of us will call it bizarre, some will get inquisitive and some of us will take the courage to try it. We were among those courageous ones who took the leap of faith and accepted the invite for the wine pairing session organized by Thnkmkt and Avinder Singh aka Foodie Surdie in association with Grover Zampa Vineyards at 27 ICON, Lodhi Road.

Wine companies tryst with Indians is increasing as they are trying to jostle for space in the booming alcoholic beverage market. Though wine was known in India since 5BC, it is in the last two decades that it has started attaining the status of Industry.
The Indian palate is not accustomed to wine, let alone the Indian food, which is full of spices and strong flavors. So I and Maneesh both were looking forward to this interesting event which would help us learn and appreciate the nuances of wine pairing.
27 ICON serves North West Frontier cuisine and its part of YSF Hotels & Resorts Pvt Ltd. The evening began with lip-smacking starters. Hazarvi Murg Malai Tikka (Chicken Malai Tikka) and Tandoori Paneer Masala TIkka were paired with medium bodied, fruity Grover Art Collection Sauvignon Blanc to balance the spices of tikkas. It was the best pairing of the evening . Both the tikkas were very nicely done had retained the soft texture. Intense, juicy Grover Art Collection Cabernet Shiraz was paired with Galouti Kebeb and Saleena Kebab to gel with dryness of kebabs. While we loved the Salena kebab which was a refreshing take on quintessential Dahi Ke Kebab, the Galouti Kebab was very dry and grainy.
The main course had a couple of veg and non-veg dishes along with dal served with rice, mix raita and Indian breads. Grover Art Collection Voignier, a refreshing, rich textured wine was very well paired with Methi Murg, Subz Miloni (mix veg) and Tandoori Paneer in Kasuri Methi Makhni Sauce (Makhni Paneer). Grover La Réserve a full bodied, powerful wine was gracefully paired with Gosht Roganjosh and Dal Ifshan (Dal Makhni). The gravy of Rogan Josh was brilliantly done and the dal was also good.
Dessert section had Gulab Jamun and Vanilla Ice Cream which were duly served on the tables. But when Kartikya Arora, Founder Thnkmkt, popped a question to identify the hidden ingredient in desserts – everyone guessed to their best of knwoledge. Wine was mixed in Gulab Jamun.
The evening was very well hosted by Kartikya Arora as he kept the attendees engaged with quiz and the winners were later awarded by Malay Rout, Business Head (North & East) of Grover Zampa Vineyards.
At the end, we came out bit evolved about wines and can say that Indian food can be paired well with the Wines.
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I am an adventurer, dreamer, marketer, musically inclined, traveler and foodie to the core. I believe food is one of the greatest gift from GOD. I have always believed in that theory and have been trying to improve my dining experience. I am learning to appreciate various tastes, and expanding my horizon. For me, a great dining experience will be something where the serving challenges the conventional taste and stamps its authority. Be it a lavish spread of a five star hotel or a plate from a road-side shanty, my taste buds should be able to experience every single ingredient in the serving and the heart should always allure for it.

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