Wine Masterclass by Bill Hardy

“Masterclass” is a term we often come across in today’s wine world. It essentially denotes a deep dive familiarization with target wines, fringing on technicalities. It is also an often misused term , with innumerable instances of generic wine tastings being passed off  as “masterclasses”. But when a winemaker himself conducts such a class, its raison d’être  surpasses the realm of definitions, as was the case when William (Bill) Hardy- the fifth generation helmsman of Australia’s biggest winemaker Hardys Wines conducted a series of masterclasses in Delhi/Mumbai. Spread over two days, these masterclasses were meant primarily for the hospitality trade and selected wine media. I had the privilege of attending the one in New Delhi  at hotel ITC Maurya in the closing days of Aug 15.

Bill Hardy conducting his Masterclass in New Delhi

(Pic: Sula Selections)

Hardys has been in India since the year 2003 through their importer Sula Selections. Then why this

masterclass now? Bill Hardy told me that given the positive sentiment about India as an emerging wine consuming nation, efforts to “train the trainer” are considered to be in good stead. These efforts are also necessary to  consolidate Australia’s enviable position as the largest wine exporter to India in terms of volume. According to him, the Indian wine market has been showing admirable maturity over the years and it is a must for such an emerging market to have professionals who can present a particular wine to the consumer in the right earnest.

The wines for the masterclass were from Hardys Stamp collection. Bill brought out that this range was inspired by their founder Thomas Hardy’s vision of popularizing Australian wines in the world. He highlighted that the majority of grapes for this collection are from warm, inland river regions, producing wines that are full flavoured, fruit forward and smooth- a character  preferred in everyday drinking wines.

(Pic: Sula Selections)

The Delhi masterclass commenced with Bill familiarizing the audience with Australian wine producing regions and how these could be mapped to entire Europe in terms of vineyard area. He highlighted the typical characteristics of each of these regions, explaining step by step the production philosophy behind each of his presented wines, including their probable Indian food matches. The session progressed with the wines served as under:

(Pic: Sula Selections)

Hardys Pinot Noir Chardonnay NV

Made from two of the Champagne grapes, this wine is a straightforward sparkling with yeasty, citrusy  and tropical fruit aromas. A refreshing spritzy palate makes it a good ‘evening starter’. Bill said that they employ both traditional and charmat methods in their sparkling wine production and this particular wine has been elaborated by using the charmat method, keeping in line with its affordability aspect.

Hardys Riesling Gewürztraminer 2014

A  popular wine in Asia, Bill informed that their Riesling-Gewürztraminer also sells well in Canada and British Columbia presumably due to a large migrant Asian population. The wine, with its honeyed, tropical fruits, and off dry (residual sugar 15 g/l) character is quite well suited to Asian cuisine. It’s lingering finish completes its profile as a gourmet wine. In addition Bill highlighted a subtle petillance (fizz) in the wine which is purposefully crafted to give it an extra refreshing character.The wine was indeed very pleasing and I thought of a shaslik of cottage cheese, pineapple, onion and bell peppers as its ideal food accompaniment.

Hardys Chardonnay Semillon 2014

A deep lemon, light bodied wine with a creamy palate and a discernibly oaky character. Bill educated us that for the Stamp range, they use an innovative and cost effective method of oaking called “plank in tank” wherein oak planks with sawed off edges are dropped into wine tanks for better surface area (six sides as opposed to four) contact. This method enables faster oaking at a relatively lower cost, which is very important for keeping the affordability aspect of the range intact. In addition, this wine is oxygenated using medical grade oxygen to impart oxidative complexity. The result is a fairly complex wine affordable as a regular indulgence.

Hardys Cabernet Sauvignon- Merlot 2014

Bill Hardy is the first Aussie winemaker to be trained in Bordeaux, that too under the famous French oenologist Émile Peynaud. His affinity to the “Bordeaux style” can be noted in this essentially Bordeaux blend with good structure as well as an intense but restrained fruity character. Bill informed that this wine is also oaked “plank in tank” for 3 months in Burgundian oak that has loose grains that promote faster ageing.

Hardys Shiraz-Cabernet Sauvignon 2014

Shiraz- Cabernet Sauvignon blend is by far the most popular red wine blend in Asia Pacific region owing to its affinity to spicy cuisine. Aussie Shiraz  is  well known for its ripe and full bodied flavours. Bill explained that in this blend, around 30% Cabernet Sauvignon is added to  the remaining 70 % Shiraz in to balance out the voluptuousness of the wine. The result is a savoury wine well suited to rich Asian cuisine.

The masterclass concluded with young interns as well as seasoned professionals satisfying their queries from an immensely approachable Bill.

After all you don’t  come across Masters so often! Do you?

One for posterity: Bill Hardy with the Masterclass attendees  (Pic: Sula Selections)

This post has also been published by Spiritz Magazine in their Sep 15 issue

An afternoon with Emma 'Kumari' of Torres

Les gens que vous rencontrez par hasard, sont souvent ceux qui deviennent une partie importante de votre vie. Thus goes the French proverb which means “People whom you meet by chance are often those who become an important part of your life. Most of us have experienced this dictum sometime or the other . I, along with Shalini Kumar, editor Spiritz magazine, experienced it in June this year when we met Emma Llorens Navarro, Brand Ambassador Torres, at the 14th century Milmanda castle which is part of the eponymous Torres winery. As luck would have it, the other person from Torres who was to accompany us on our further visit to La Rioja could not arrive on time due to a delayed flight, and Emma was deputed at the eleventh hour to accompany us for the next two days that involved a delightful 5 hour road trip and stay at Logroño- the capital of La Rioja. What followed was a deep personal rapport between us and Shalini and me concluded our trip to Spain, promising a reunion during Emma’s proposed visit to India later in the year.

 June 2014: Emma, Shalini and me at La Rioja

Nov 2014: Emma in Indian avatar as we get together again!

The wines for company

Indian Charcuterie

The Main Course

Emma 'Kumari' with Sumit Sehgal, CEO Prestige Wines and Spirits

Came November and one fine day I received a call from Shalini “ Emma is here and we propose to meet at my place on Saturday afternoon. I have invited a couple of other close friends too”. Knowing Shalini’s hospitable nature and her love for whipping up delectable cuisine I could see that Madame Editor would have her hands more than full. Hence I volunteered “What would you like me to contribute with ?” Shalini admonished me “Why are you so formal- you’re no longer in the Army- so forget the social propriety and just be sure to arrive somewhat in advance to look into the arrangements with respect to wine”. I was glad that at least somewhere I could pitch in. 

The D day, as I arrived at Shalini's residence around noon, the wine glasses were being given the polishing touches under the diligent eye of Bishan Kumar (Shalini’s husband- and the Group Editor of Blue Ink Media group)- a wonderful host again! So my designated job was already under progress. Nevertheless, I rolled up the sleeves pronto and got into action. Guests too, started pouring in shortly thereafter.

Our wait for Emma along with the Prestige Wines and Spirits team (the importers of Torres wines in India) led by Sumit Sehgal, their CEO, stretched a little- courtesy a traffic bottleneck, which in Delhi depends on one’s celestial configuration for the day! Since the wines too arrived with them, we put the whites to chill and poured out one of the reds – the drool worthy Ibéricos Crianza (100% Tempranillo) - to the anticipative gathering. Emma instinctively took over her role of describing the wine, literally painting the Rioja region into the guests’ minds. Shalini had laid out a vast array of Indian homemade delicacies as well as native charcuterie which were totally new to Emma's palate. Her favourites turned out as the lamb seekh kababs (skewered minced lamb cooked over charcoal fire) and lamb biryani (mutton cooked with rice and Indian whole spices in a dough-sealed pot over slow flame) . The other wines for the day were Mas Rabell (100% Parellada), Viña Esmeralda (Moscatel and Gewurztraminer) and Gran Coronas (Cabernet Sauvignon and Tempranillo) , which found worthy companions in a host of other dishes that the guests were encouraged to experiment with.

As the gathering was enjoying wine and food, I saw Emma being whisked away inside by Shalini, and before I could reason out, she emerged as a next door Indian girl in a salwar-kameez- a traditional Indian ensemble that Shalini had procured specially for her. We were amazed to see how good a fit it was for Emma and Sumit could not help but call her Emma Kumari (a respectful name suffix for an unmarried girl in India) in this getup.

It was time for some quirky photographs and uninhibited laughter as the wines continued to pour out. Several goblets and umpteen conversations thereafter, it was time again to bid adieu and as we hugged amid mixed feelings of joy and melancholy, one thing was confirmed- relations of heart are beyond the realm of social propriety and cultural diversity.

This article was published in Dec 2014 issue of Spiritz Magazine

Gin and General: Tracing the Armed Forces' Gin connect !

'Spiritz' focus issue on Gin

 "Gin and General" is more than just a headline. It symbolises the beverage's  integration within  the Forces culture ever since it originated as "Genever" in  a quaint town of Netherlands in the 16th century. This was the time when the British and Dutch were fighting the same battles in the Dutch/Spanish war and Genever drinking was a popular practice amongst soldiers before the battle. Officers designated this as ‘Dutch Courage’- a phrase that is popular even today. The British Navy transported Genever (renamed Gin by them) in copious amounts back home, as also to the British colonies across the world. No Officers Mess of a Commonwealth nation has been without Gin ever since.

Recently when. Bishan Kumar, Group Editor Blue Ink Media, called me up with a proposal to do the subject story for  Spiritz Magazine's focus issue on Gin, my immediate response was of exuberance.  Not because Gin is one of my favourite afternoon drinks, but due to the prospect of interviewing one of my awe inspiring former bosses. And the obvious name that came to my mind was  Gen Ajay Chandele – one of the most  stylish and articulate Generals with whom I was privileged to be a brother in arms- albeit a much younger one.

Lt Gen Ajay Chandele, PVSM,AVSM (Retd) at his home bar ready to host guests.

I touched base with the General and soon enough we were  at the Noida Golf course to converse on a subject none of us could have imagined as coming up for discussion a few years back.  Inquisitiveness had the better of me as I started pronto, asking him about his maiden experience with Gin in the Army. “As a cadet at the Indian Military Academy, my father was posted on the instructional staff (of the Academy). My mother would occasionally  invite some of my company course mates to lunch on Sundays and we got an opportunity to sneak a swig with them, courtesy my younger brother who was always playing the perfect host” says the General with an impish gleam in his eyes.  “The association with Gin thereafter has been forever”, he adds. But isn’t Gin considered an afternoon drink in the Army? There is a strong logic behind it- he explained. Afternoon games are an essential part of army cantonment routine, so heavy drinking before lunch is usually avoided. However, a pre- lunch Gin and tonic helps build appetite and is the preferred drink during day time.

Gen Chandele in action at Golf Course

By this time our glass of Gin that the General ordered earlier arrives. The accompaniments of  lime cordial and pearl onions give it away as a Gimlet but  behind the glasses I see soda and Angostura bitters that indicate it is the classical Army favourite.  I ask whether the Army way continued to be his preferred way of having Gin.”My favourite way,” the General reveals, “is to have it with just a little tonic, a slice of lime, dash of Angostura  and crushed ice. The bartender at the Secunderabad Club used to make another of my favourite cocktails– with  lime juice , a sprig of fresh mint and bitters in a highball glass with lot of ice – just the perfect drink after a vigorous game of squash. Nowadays, the General’s favourite watering hole is  the ‘Bunker’ bar at the Army Golf Course, Dhaula Kuan where he enjoys either beer or Gin and tonic with his coursemates after a round of golf. 

His favourite gin brands are  Beefeater and Bombay Sapphire. But in Defence institutions, it is largely the  Blue Riband that rules, due to its easy availability in CSD .

Having been a top brass of the Indian Army, the General has been hosted on several occasions by other armies across the world and has played host to visiting dignitaries umpteen times. I ask him about any differences in Gin consumption he might have noticed as compared to us. His reply is laced with interesting bits of gin information: “Gin is England’s national spirit and is popular in the clubs of across the erstwhile British colonial countries. It is very popular in the Philippines, which consumes almost half the Gin produced in the world. On the continent, Spain is a Gin and tonic nation. In the US, it is the ingredient of a variety of cocktails. But in Russia, and the Eastern Bloc countries, it can’t compete with vodka.” 

But hasn’t vodka overwhelmed Gin in the past few years? Even the James Bond specifies a vodka Martini in an emphatic indicator of changing tends. The General does not agree though - “ Gin is the preferred base for most cocktail recipes in Army messes. Our bartenders are more comfortable with Gin and can whip up many delightful concoctions.”

It is Mrs Chandele’s phone call and it is no secret that even Generals have to take a halt to pick up the
phone when the wife calls. I use the opportunity to feast my eyes on the lush greenery around along with munching the pristine white pearl onion with a few swigs of the Gin. We resume shortly with my next question: Are army ladies also favourably disposed towards Gin? Answering in the affirmative. “Gin and tonic is by far the most popular with army  ladies, but with the cocktail culture picking up, some of the younger ones prefer vodka and the non initiated stick to Bacardi Breezers,” says the General.

It’s time for the General to leave for a board meeting and knowing well that he is now a man wearing different hats, I sneak in a concluding question: How does he perceive the 'Gin factor' as having changed in his multi-role  civilian avatar of  Managing Editor of a niche magazine, a decision maker in the Indian Golf Union and a Board member of a technology giant? 

“My golfing colleagues prefer Gin over other spirits, unless beer is  part of the bet. The board room types like to stick to their chota  Gin during day , not much work can be done after beer,” he  shares the gin habits of the people around him. 

Clicking my heels with arms stretched in attention ( the Forces way of saluting while in civvies) I thank the General with the hope of hosting him to a Negroni with Bombay Sapphire soon enough!

Bar Review: The Wine Company, DLF Cyber Hub, Gurgaon

First things first.  Is “The Wine Company” a wine specialty restaurant? Yes and No. 'Yes' for its impressive range of wines cutting across new and old worlds at competitive prices (claimed much lower than other restaurants in Delhi/NCR), and 'No' because you would be disappointed if expecting  wine flights or wines by the glass ,except for a couple of house wines.

Whatever said, The Wine Company  is a bold step towards wine nirvana for the average wine lover wherein it offers a good range of wines coupled with immaculate service- and what’s more- help at hand in the form of an in house Sommelier ! The restaurant, conveniently located  both for Delhi and Gurgaon,  is a value adding component to the foodie’s paradise that DLF Cyber Hub Gurgaon has come to be known as.

Décor

As you enter the restaurant , the expansive  bar area beset with chalk graffiti on black boards announcing offers like “Unlimited Sunday Prosecco Brunch” and “Midnight Steak Out” stands out unmistakably. The overall décor is quite modern  and wood dominated, with an attractively visible wine display categorized country-wise. There are seating clusters for possibly every preference-  from standard restaurant tables  to cosy bar counter  arrangements  for intimate conversations. However, the place could do better with some more space within the seating arrangement to facilitate unobtrusive movement , especially on crowded weekends.  There is also a small al fresco area at the entrance but has limited application, owing to legal restrictions on outdoor alcohol consumption, as also the infamous Indian summer.

Drinks and Food

The wine list, as mentioned above  has a good range at fairly reasonable prices .For example, I found a Torres Viña Sol (a good white wine from Spain) at ₹ 1890 (plus taxes) per bottle, which is a good bargain considering its retail cost itself being  ₹ 1400+. Apart from the wines, a host of other options like beers on tap, cocktails, a decent collection of whiskies and a choice of  Sangrias makes sure that the place has lots to offer on the drinks front. The food menu is a good mix of cuisines - mostly Mediterranean and Continental  with  a deeper focus on American and West European offshoots. A wide range of Thin Crust Pizzas, Gourmet Burgers, Pastas and Risottos bear testimony to this premise.

Getting to the Proof of the Pudding

Looking at the options available, I decided to go for a multi course approach with wine pairing and made the first splash with Prosecco Sangria with Mint and Strawberry(₹ 450) from their Signature Sangria range. Priyanka Singh, the Brand Manager at the restaurant strongly recommended that I also try one of their red wine based Sangrias and I happily obliged with a Pomegranate and Cranberry Sangria (₹ 325). Both the drinks were innovative and refreshing, though I felt that the red variant lost some glory  due to being chilled sub-par . The starters in the form of  Sizzling Prawns (₹475 ) and their  signature Karari Roti (crisp Indian bread given an intriguing hollow semi-spherical shape,  a must try at ₹ 395 ),  were pleasing hors d’œuvres.

Karari Roti

Entrée  Course

Food: Caesar Salad (Veg  ₹ 329, NV ₹ 425)

Wine: Opera Pinot Chardonnay 2012, Italy (₹ 1490) -  A blend of Pinot Bianco and Chardonnay (recommended by the Wine Company Sommelier)

 Caesar Salad is often considered a ‘can’t go wrong’  food to pair with a white wine  thanks to its various textures and flavours.  My keenness to accept the Sommelier’s proposal of wine was also ruled by the fact that Opera wines are made by an Indian –Italian collaboration in the Emilia Romagna region of Italy and are aimed particularly at  the Indian palate . The crispy lettuce/ bacon and poached chicken strips along with a good sprinkling of parmesan cheese  worked  well with the wine’s crisp acidity and tropical fruit flavours. A good combination that could possibly serve as a complete meal when one’s got  to rush back to office in the afternoon.

Main Course

Food: Thin crust Pepperoni Pizza (₹595), Crispy Bacon and Chorizo Risotto(₹ 695)

Wine: Frank Family Vineyards Cabernet Sauvignon 2010,Napa Valley, California,USA  (₹ 6990 )

The pizza had a signature touch to it with an uber thin crust that stayed crisp till the end  along with the palpable high quality of ingredients used. The risotto was savoury with a wonderful nuttiness and smokiness to it. Both these dishes worked astoundingly well with the well structured, fruity  and full bodied wine having oak and spice overtones.

Dessert Course

Food: Dark Chocolate and Whiskey Mousse (₹ 295).

Wine: Opera Lambrusco Sparkling 2011, Italy  (₹ 1690)

Trying another wine from the Opera stable  had another solid reason for me other than its Indian orientation – i.e. having never tried a Lambrusco (a red grape variety largely from the Emilia region of Italy) in its sparkling avatar. This was an exciting wine with just the right amount of residual sweetness to stand up to the sophistication of the chocolate and whiskey mousse. The palate coating creaminess and intense chocolate flavours of the mousse accentuated by a malty highlight imparted by the whiskey married well with the rich vinosity and a restrained  sparkle of the wine. I think the wine is an exciting and good value proposition not only with desserts but also with gourmet burgers, pizzas et al.

This article appeared in the 5th Anniversary Special issue of
Spiritz Magazine

Looking to round off the evening  with a Single Espresso shot, I was rather surprised not to find the coffee option on the menu, but the restaurant sportingly took my unsolicited yet sincere recommendation by assuring to include it soon.

After all, the best of life’s pleasures are the simplest- isn’t it?

  Upside

• ·         Pleasing décor.
• ·         Good wine collection.
• ·         Friendly Service.
• ·         Multitude of cuisine options.

Downside

• ·         Loud  music.
• ·         Crowded seating.
• ·         No coffee on menu.

Average meal for two(with taxes): Rs. 3500.00

Timings: 1230 p.m. to 1230 a.m.

The Wine Company

Shop No. 22 & 23, DLF, Cyber City, Sector 24

Gurgaon, Haryana 122002

India

Bar Review: Hilton Garden Inn Gurgaon- Striking a confident Pose

Pose- The fashion bar at Hilton Garden Inn Gurgaon, is strategically located in Sector 50, near prime corporate and residential quarters. The bar is a preferred watering hole of many in this area on two accounts- firstly due to no equivalent option available within a 5 km radius and secondly, a certain versatility in the place that affords it to adapt to different customer profiles- from meditational sippers to exuberant denizens.

Décor and Ambience

The bar, which is an extension of the hotel’s world  cuisine restaurant “Glasshouse” is designed on a modern theme and can seat upto  40 guests. In line with its fashion theme, it is done up in silver, gold and purple combined with fusion design elements. The seating is comfortable and well arranged to give a feeling of space notwithstanding the medium sized floor area. The floor to ceiling glass walls enable a beautiful view of the lush green lawns and a contemporary alfresco area on the other side, where popular events are often conducted (DJ Aqeel was there the preceding week of my visit). The overall luminescence is good, central to which is a mesmerizing array of hanging lumières  right above the bar counter.

Beverages Menu

Settling down at the bar, I was served a rack of iced tea sampler  with an option to order larger measures. I sampled the chamomile, apple-basil and rose flavours that turned out refreshing and rejuvenating. Non alcoholic drinkers would find it an attractive low cal option. The overall beverages menu of the bar is quite uncomplicated and functional with a good selection of alcoholic and non alcoholic beverages including freshly brewed coffee. The Single Malt and Wine range though, is conservative- which according to Vivek Sharma, the General Manager at the hotel, is in the process of being enhanced. However, what interested me the most was that unlike the common practice, the bar highlights its innovative cocktails more than the world classics- that are mentioned succinctly as “Stone Age Mix”. Sensing their pride in their mixology skills, I considered it worthwhile to sample some of the ingenious cocktails on offer:

 

Juvenile Flash: Vodka, Orange Juice and Red Bull

Verdict: Vibrant as its name, this bright orange drink is actually a twist to the classic Screwdriver- one of the simplest yet charming classics. The Red Bull effect gave it an extra peppiness and a refined balance. The ease of preparation also makes it an ideal party punch.

Virile Fizzle: Blended Whisky, Blackberry Syrup, Lemon Juice and Sprite

Verdict: Potent name apart, the drink has an innate fruitiness quotient and despite two sweet ingredients, a good balance However, may not work  for those who dislike more than a dash of sugar in their drink.

Hop Up: Draught Beer, Vodka, grape juice, fresh mint leaves and lemon juice

Verdict: In the times when many bars in the city find draught beer unsustainable due to supply side problems, this drink not only uses the same but also harnesses its freshness quotient- further adding complexity and aromatics to it. I am sure that even brew haters would love this one.

Wines

The wine list at Pose is not humungous but incorporates a decent repertoire from major wine regions of the world . Certain fast moving wines are also available by the glass and work as good incentive for light drinkers and experimentative souls. I ordered the Beringer Stone Cellars Merlot, USA (available by the glass at Rs 575 for 150 ml) and  Bird in Hand, Two in the Bush Semillon-Sauvignon, Australia available for Rs. 4550 per bottle. The condition  of wines was good, and the service- impeccable.

Food

A brief chat with Executive Chef Vikas Pant gave me an insight on  his philosophy of balancing the five basic senses of taste- sweet, salty, sour, bitter and savoury, with central focus being on the range of drinks in the bar. Sure enough, the food menu had an assortment of light and strong flavours - both vegetarian and non vegetarian, prepared using different modes of cooking viz. pan frying, steaming  and baking. The serving measures were good and value for money. I sampled the Chilli Lamb Spring Rolls, Spicy Garlic Prawns, Bhatti ka Murgh Tikka, Lamb Seekh Kabab, Batter Fried Fish with Chilli Mayo and Breaded Mushrooms with Chilli Garlic Mayo.  The food was well prepared with a signature touch to most of the dishes.

Batter Fried Fish with Chilli Mayo

Chilli Lamb Spring Roll

Crispy Breaded Mushroom

Spicy Garlic Prawns

Tomato and Basil Bruschetta

Extras

The co location of the bar with the dining area offers convenience to those who may like to conclude  the experience with a complete meal. The restaurant has a Rs 1149/ 1499 (plus taxes) daily buffet lunch/ dinner comprising of Indian, Italian, Continental and Pan Asian Cuisines to facilitate this. But of course there is also the à la carte option for those who would like it petite.

The Buffet Spread

Upside

This article was featured in Jul 14 issue of Spiritz-
India's most read Alcobev Magazine

• ·         Relaxed ambience.
• ·         Zealous staff.
• ·         Innovative drinks and food.
• ·         Value for money.

Downside

• ·         A frugal Single Malts menu.

Average price for two: Rs. 4000.00

Hilton Garden Inn, Gurgaon Baani Square

Sector 50,Gurgaon – 122002,Haryana, India

T +91-124-442-0000

F +91-124-442-0010

Email: gurgaonbaanisquare.hgi.com

Bar Review: Copper Bar, Crowne Plaza Today, Okhla, New Delhi

Every bar has a soul- and that soul evolves around the primary clientele that the bar wishes to entertain. To connect with the soul of Copper bar at Hotel Crowne Plaza Today Okhla, I recently dropped in there. Located in the buzzing commercial locality of the Indian capital, Hotel Crowne Plaza Today was established in June 2010. It is a convenient destination for business people to stay and  meet,  and courtesy the Copper Bar, to clink glasses while negotiating those win-win deals!

Though the bar mostly caters to business visitors, others are welcome too. To emphasize this aspect, it has an adjoining alfresco area replete with an exclusive neon lit bar counter, stools, a giant screen with projection system and an informal seating arrangement. With the IPL season approaching, the ongoing muster at the place was quite palpable.

The main bar is conveniently situated near the lobby and hard to miss. The bar proudly displays its “Meet and Eat” USP wherein one could order bar food as also requisition common office facilities such as photocopying, fax, scanning, CD copying etc at the flick of la carte. 

Good Privacy in Seating Clusters

The overall ambience is warm and welcoming with abundant use of wood and copper highlights.  Thanks to a massive floor area and various configurations of seating arrangements, finding a place of preference is not a problem. The inter se distances between seating clusters ensure a good level of privacy without having to miss the bonhomie around. The bar island is surrounded with temperature controlled wine ‘caves’ (French for cellar and pronounced kaav) that also act as show-windows. A separate kitchen island complements the bar to animate the ambience.

Beverages Menu

The liquid glitterati had a predominance of Single Malts and other straight drinks. As I strained to locate the cocktails within the menu, Rohit Sharma, the beverages manager of the hotel explained- “our primary clientele is business people who largely prefer straight-up drinks, hence we have excluded cocktails from the menu – but these could definitely be ordered by the clients”. Not fully convinced, I decided to order an “Old Fashioned” to find the proof in the pudding. The litmus test turned out to be affirmative, encouraging me to venture further.

 "Old Fashioned" getting the finishing touches

Cocktails Ordered

Old Fashioned: Bourbon whiskey, Angostura bitters and sugar with lots of ice and garnished with an orange peel.

Verdict: Outstandingly prepared to text book perfection. I didn’t feel like leaving the cocktail after a few sips but professional compulsions dictated otherwise.

Rob Roy: Blended scotch whisky, sweet vermouth and Angostura bitters with a lemon spiral garnish.

Verdict: The proportion of all ingredients being perfect, the drink was delectable. However, the temperature was slightly wanting. The James Bond-ian  diktat of “shaken, not stirred’ could have worked here. Enjoyable, nevertheless.

Mai Tai: Dark rum, white rum, pineapple juice, orange juice, Cointreau, lemon juice.

Verdict: This was a slightly tweaked Mai Tai with the absence of Amaretto (bitter almond flavored liqueur) and presence of some sugar granules for a crunchy feel. Those who like sweeter styled drinks would love it. But for a person like me, the lesser sweet version having the nuttiness of amaretto retains the mojo.

Margarita Chronicles. Tequila, lemon juice, triple sec, bell peppers.

Verdict: A signature preparation of the bar, this was a superbly innovative drink harnessing the fresh spiciness of bell peppers and a rainbow effect all through the highball glass. An interesting and productive twist to the classic margarita that could well be chronicled – true to its name.



The Food and Drinks sampled

Food

The bar food menu was quite versatile with a good mix of vegetarian and non vegetarian options. I ordered the following:

Golden Fried Prawns with Sweet Chilli Sauce: Delicately flavoured prawns in a crispy coating. The mild flavors and a rich unctuousness made them good to go with any drink. The sweet chilli sauce married well with the hint of sweetness in the prawns and spiciness of the flavouring.

Lamb Chapli Kabab with Mint Sauce:  Succulent, flavourful and coarsely textured kababs that were quite filling. The freshness of ingredients was noticeable with bell peppers and coriander leading from the front. First bite and I was tempted to ask for a robust red wine. Of course the cocktails did great too!

Falafel and Pita bread with Tahina dip: An innovatively presented bite sized version of the popular Lebanese dish. Well suited for scalable eating without disturbing the remaining portion- hence well suited to sharing sans overeating.

Paneer ke Sooley with Mint Sauce: This dish of pan seared soft cottage cheese chunks with mint stuffing had a rich and creamy texture resultant of its marinade of hung curd and fresh cream. Quite filling and satiating.

The wine I requested having arrived (a Chilean Merlot),  I had an opportunity to see the level of wine service which was quite good with pristine glassware, correct wine temperature and serving etiquette. Overall, the bar turned out to be a pleasant experience and well entrenched in its business orientation. I’m quite positive that the Grands Crus wines on its list will roll pretty fast!

This review has  been published in the Apr 14
issue of Spiritz Magazine

Positives

• ·         Good ambience.
• ·         Efficient service.
• ·         Value added services.

Negatives

• ·         Cocktails not listed.

Average rendezvous for two: Rs 4,500 approx; 

Timings: 11 am to 1 am.

Crowne Plaza Today New Delhi Okhla

Plot No. 1, Community Centre

Okhla Phase-1, New Delhi- 110020, India