Revisiting Torres Wines

Most wine lovers would agree that there are some wines which we meet as if they are well known friends. 'They' are quite familiar in terms of behavior, inclinations et al. These are often wines that we have encountered more than once, sometimes in their land of provenance. Torres wines from Spain and Chile are some such wines for me.

Reminiscences of tasting Torres wines when I visited them in 2014

Though I had sampled Torres wines several times before visiting their facilities in Catalunya and La Rioja, it was only after my visit that I  became close to them in the real sense. Having  physically seen their vineyards and wineries, meeting their winemakers and sharing lunch with the top man- Miguel A Torres himself (read my interview with Miguel A Torres), I became so  familiar with their labels as to recognize them easily beyond the realm of legibility, with their respective cuvée compositions coming automatically to the mind.

Hence I was quite enthused when Prestige Wines and Spirits, Torres’ importers in India invited me recently for a dinner with Mireia Prim, the brand’s ambassador responsible for India.  Mireia arrived on a three city tour to conduct trade sessions, interact with consumers and media, as also to get a first hand feel of the Indian wine environment . The rendezvous gave me an excellent opportunity to revisit some of my favourite wines,  and to catch up on friends made during my visit of 2014.

Mireia Prim, Brand Ambassador Torres guiding the dinner

For the uninitiated, Torres S.A. is a prominent Spanish winemaker, widely acclaimed as having single-handedly  revived the fortunes of wine trade in  the Penédes  region. It was these efforts  that led to the region’s recognition as a DO (Denominación de Origen) in 1976 after the Appellation regulations came into effect. The Torres Family has since then ventured much beyond Penédes owning  more than 2,400 hectares of vineyards, most of which are located in Spain apart from the ones in Chile and California. These wines are exported  to more than 160 countries across the world-  including India.

For my meeting with Mireia, I arrived  a little early at  'Honk', the Asian cuisine restaurant at hotel Pullman-Novotel. My deliberation of donning the Torres necktie worked, as she instantly noticed the detail. Knowing further that the tie was gifted to me by none other than Miguel Torres Maczassek, fifth generation of Torres family and General Manager Torres SA during his visit to Delhi last year, she suggested that we click a photo which she could show back home. I obliged readily.

After a brief one-on-one conversation, we moved al fresco to sample the first wines of the evening- Torres De Casta Rosé, which was served around starters as the guests assembled. The engagement continued indoors with an innovatively paired menu called "Spanish Moves on Asian Tongue" curated by the hotel to showcase the compatibility of Torres wines with culinary influences from diverse regions of Asia.  Also, each course was prepared using different cooking methods - from steaming to Robata (Japanese styled grilling), Charsiu ( a Cantonese method to flavor and prepare barbequed food) and likewise. The concept afforded to showcase  the dexterity of  wines in adapting to Asian food.

Guests at the dinner. Sumit Sehgal, Director Prestige Wines and Spirits  is second from right 

Wines and their pairings (Prices ex Delhi retail)

A diverse bouquet of Torres wines

Torres De Casta Rosé 2015 (Garnacha+Cariñena+Syrah+Tempranillo)

Price: ₹ 1730.00

Paired with: Assorted Starters

A refreshing Rosé with amazing levels of complexity to go with a range of foods. I liked it particularly  with sushi and assorted skewers doing the rounds.

Torres Viña Esmeralda (Moscatel+Gewurztraminer)

Price: ₹ 1650.00

Paired with Herb and Star Anise Smoked Prawn Har Gow

Viña Esmeralda has been a popular wine in India owing to it’s distinct lychee and melon aromas recognized well in the land. Apart from tropical fruit aromas, the wine has perfumed floral highlights which develop further on the palate into an abundance of flavours.  The wine worked well with the aromatic Har Gow (traditional Cantonese dumplings).

Torres Gran Viña Sol ₹ 1500/- (Chardonnay+Parellada)

Price: ₹ 1500.00

Paired with:  Salmon Robata and Miso Garlic

Another of Torres’ value for money wines considering that some Indian whites are selling at approximately the same price despite the tax advantage! While the Chardonnay gives this wine its crispness, Parellada lends it the aromatics and body. Reason enough  to pair it with the savoury dumplings at this dinner.

Torres Altos Ibéricos Crianza 2012 (100% Tempranillo)

Price: ₹ 2500.00

Paired with: Roast Duck

Same wine different experiences: (Top) Pairings I tried at La Rioja, and (Bottom-R) Pairing at Pullman New Delhi

The last time I enjoyed Altos Ibéricos, was with Vine-Grilled Lamb Chops and Patatas Riojana  in a Spanish countryside grill restaurant with none else than the winemaker for company This time too, the wine was a delight with it’s pairing  of Roast Duck, which had a nice texture to complement the wine's restrained power.

Mas La Plana 2009 (100% Cabernet Sauvignon)

Price: ₹ 6500.00

Paired with Pork/Chicken/Eggplant Charsiu

Chicken/ Wild Mushroom Lo Mai Gai

Mas La Plana is not only Torres’ Prestige Cuvée, it denotes an outstanding adaptation of an international varietal to local terroir. The wine is a gourmand’s delight, having the depth to accommodate several flavours/textures- maybe  reason why the hotel offered it with two pairings. This full bodied wine with rounded tannins and notes of dark berries, chocolate, vanilla and mint, didn’t disappoint either.

Torres Floralis Moscatel Oro (100% Moscatel)

Price: ₹ 1850.00

Paired with Berry Parfait, Lemon Curd, Raspberry Coulis, Strawberry Sorbet

Floralis Moscatel Oro is my go-to dessert wine for majority of wine dinners that I host in India. Reason? It has all the ingredients desirable of a dessert wine- balance, spiciness and long finish, made more attractive with a favourable price as compared to equivalent dessert wines. The sweet and sour components of the dessert integrated seamlessly with the complex flavor profile of the wine.

Sumit Sehgal, CEO Prestige Wines and Spirits Pvt Ltd informed me that they periodically conduct such sessions to highlight their wines' compatibility with different types of cuisine. The arrival of Brand Ambassadors to connect with trade and consumers, on one hand emphasizes the brand's seriousness towards the visited markets and on the other, gives them feedback to carry out course correction if any.

Going by the response at the dinner, the Torres Wine Armada appears well on course!

A selfie to carry the goodwill home

When Wine becomes a Magic Potion!

 Asterix fans would probably recall a particular issue of the famed comic series in which Getafix, the village druid- who makes the Gauls superhumans with his magic potion- embarks on an annual druids conference. The next few pages in the issue depict Getafix having a ball with his druid chums each of whom is accomplished in his own right. The druids also enter their inventions to compete for the coveted 'Golden Menhir" that Getafix ultimately ends up winning.

From: Asterix and the Goths (publishers- Hodder Dargaud)

Before you wonder if this post is about the Asterix series (which I  love to revisit endlessly) let me shift the focus back to our good old 'magic potion' viz. wine. Recently when a sommelier friend came visiting at Delhi, I approached a couple of close wine friends for a BYOB (Bring Your Own Bottle) gathering and the Gaulish druids conference was the first thing that came to my mind. Only here, we had different professionals  connected to the wine trade bringing in their unique experiences- and of course a cherished wine from their respecive personal collection. 

The visitor was Kamal Malik, currently the Head Sommelier of  the prestigious hotel Conrad Maldives Rangali Island. Kamal has been a close friend ever since the two of us embarked on a scholarship trip to Champagne. Hitting it off well, we kept in contact thereafter - exchanging wine notes and meeting up whenever the opportunity arose. And this was one such opportunity albeit a better planned one.

Apart from the two of us, the other vinos were Rajiv Singhal, the Ambassador of Champagne in India (under whose tutelage we had undertaken the Champagne trip),  Arjun Sachar, a young wine professional with a French cooperage and  the husband-wife team of Sumit and Chiquita Gulati  who own a wine savvy restaurant called Gulati Spice Market in the heart of New Delhi (also our venue for the evening). Our kitty for the proposed rendezvous was quite inspiring , with  a Champagne, a Burgundy Premier Cru, two Bordeaux Grands Crus and a Spanish dessert wine.

The wines (less the "Golden Menhir")

Came D day and we scrambled with pre chilled wine bottles to the venue. This was a meeting where no instructions had to be passed- the  importance of chilling, decanting and sequencing being a matter of unsaid wine propriety. The venue owners being on our side, we were good on the food front too. And so the indulgence commenced:

Champagne Alfred Gratien Cuvée Paradis

This was the first cork to be popped for the day. Being a worthy guardian of his protégé, Rajiv initially suggested that we serve the Champagne at number two after the Burgundy, but Kamal was able to convince him for serving the Champagne au début.

Alfred Gratien is an Epernay based producer widely known as an artisanal winemaker with a distinctly vinous wine style. Cuvée Paradis is their prestige offering with a blend of Pinot Noir and Chardonnay. A delightful Champagne, it poured with a luxuriant mousse, thereafter retaining the visual appeal with a persistent bead of fine bubbles. Its complexity could be sensed right from the nose which expressed layered aromas of red and dried fruits. A lush and medium bodied palate followed by a lingering finish completed the experience.We were served an assortment of cheeses, dips and crackers and mildly flavoured tapas that made the match more than ideal. We couldn't have expected lesser from an  Ambassadeur du Champagne. Could we?

Château de Blagny Meursault 2006 by Louis Latour

 When Arjun Sachar discussed this wine with me before finalising it for our rendezvous, he was on better side of caution, given the wine’s vintage- being a white. However both of us decided to include it solely on its pedigree. After all it was from the famed limestone soils of  Côte  de Beaune! The wine did not disappoint either. Initially appearing as “over the hill”, it had us all discussing as to how good it must have been in its prime. The next sip and we were humbled because the aromas and flavours arrived as if from thin air. This was a delicately perfumed wine redolent of white flowers, peaches and melons. Nutty/ oxidative aromas lent it a pleasant complexity. The wine retained its acidity admirably well rendering it a good balance. Arjun received a well deserved pat on the back for deciding to open this wine just in time.

Château Giscours Grand Cru 2000 and 2009

A wine that was received by me as a gift  two years back, Giscours 2000 was preserved just for an occasion like this. What I didn’t  anticipate was that Rajiv would offer another vintage of this Troisième Grand Cru  to enable a mini vertical tasting. These two wines were undoubtedly the stars of the evening. Each of them decanted for an hour plus, they offered an entirely different spectrum of aromas/flavours that beautifully demonstrated the evolution of a high quality wine with time. While Giscours 2000 had gamey, meaty and tobacco aromas followed by a savoury palate of , bacon, chocolate and spice, Giscours 2009 was more sophisticated with characteristics of blackberries, vanilla, cassis  and berry compote.  Nothing could have matched the rustic Indian preparations of Burrah Kabab (Char grilled lamb ribs) and Galouti Kababs on Sheermal ( Finely minced pan fried lamb kababs over baked sweetened bread) better.

Up and close with the wines. Notice the corks of both Grands Crus with darker one (left)  of Giscours 2000 indicating higher tannin pigmentation

The decadent food pairings by Sumit and Chiquita Gulati

Our "Golden Menhir"

Torres Floralis-Moscatel Oro

Apart from playing generous hosts for this eclectic outing, Sumit and Chiquita Gulati also pitched in with this wine to round off the experience. Hence this surprise inclusion was no less than the "Golden Menhir" for all of us. Torres Floralis-Moscatel Oro  has a radiant golden colour with aromas of white flowers spice and honey. It has a luxuriant palate of honey, licorice, dried fruits and white pepper. The Moong Dal Cigar with Rabri dip (Cooked lentils in sugar syrup stuffed in filo pastry  and served with thickened milk dip) matched the voluptuous wine rather well.

From: Asterix and the Goths (publishers- Hodder Dargaud)

Thus concluded our "druids conference" where all of us felt like winners. More than anything, this was a rendezvous  about friends meeting on a common platform of wine passion and ‘letting the hair down’ without bothering about taking notes or pouring pre defined measures. 

After all  wine is no less than Getafix's magic potion! Isn't it?

Top (L-R) Rajiv Singhal, Kamal Malik, Arjun Sachar, Sumit and Chiquita Gulati, Me

Bottom (L) Rajiv doing the honours with the Champagne.

Bottom (R) Once a Sommelier- always one- Kamal Malik instinctively taking to wine service

A rendezvous with Miguel Torres Maczassek

Miguel Torres Maczassek  is miles ahead of earning his spurs. This  fifth generation scion of the Torres wine empire is accredited amongst other achievements, as being  the driving force behind their ever expanding  business in Chile. Now back in Vilafranca del Penedès at the Torres headquarters as Director General, Torres S.A. . Torres Jr. (as he is popularly known) is  assisting his father - the inimitable Miguel A. Torres, Chairman Torres S.A.  in developing new business strategies  for  world markets.  

Recently when Torres Jr. stopped over for a few hours on a hopping visit to India, I was one of the privileged few to meet him. And it instantly brought back memories of my meeting with his father less than a year back in June 2014.  I reveled in the moment of probably being one of few to get this rare opportunity of   meeting  leaders across two generations of the same wine family in such a short span of time! It was opportune too,  as Torres has just recently been adjudged as  “World’s most admired wine brand”  by Drinks International magazine for the second time in a row.

Meeting helmsmen from two generations: with Miguel A. Torres (L) and Miguel Torres Maczassek (R)

My agenda however, of meeting Torres Jr. was a little different than rote. Having covered much of their wines in the preceding duration, I though of getting some gems on their brandies straight from him. With news about Torres brandies having broken into the top 10 rankings in bars  across the world , I had all good reason too.

Torres has five brandies in their portfolio each being distinct in a striking way. I tasted all these variants in 2014 when  visiting their cellars located amidst the enchanting Mas Rabell Fontenac estate. The three important points summarising their brandy production philosophy are:

• Extensive use of autochthonous (native) Catalan grape varietals.
• Use of base wines low in alcohol and high in volatile substances.
• Use of  static (standalone barrels) and dynamic (solera) ageing.

The brandies in details are listed towards the end of this post. I have put these in image form for convenience of saving/sharing by right clicking.

The sixth floor lounge at hotel Hyatt Regency New Delhi offered a perfect backdrop with panoramic view of the Indian capital for our conversation . Here is what transpired:

The many moods of Miguel Torres Maczassek

 Me: (Showing a photo on my smartphone of myself with Torres Sr. in Mas Rabell restaurant). Last year I started my conversation with your father by congratulating him on Torres being adjudged the most admired wine brand of the world. Should I call it a coincidence that I start the same way with you?

MTM: Coincidence yes, but it also means that you have been meeting the right kind of people! (Laughs) . Seriously, we have not worked towards any particular award and have been doing what we are best at. The award coming our way is of course a reassurance of our efforts.

Me: Coming  to another accolade, Torres has made it to the list of top ten selling brandies as per a survey conducted by Drinks International in 100 top bars of the world. Are you betting strongly on brandy ?

MTM: We’ve always accorded due priority to our brandy business since we started distilling in 1928. This recognition for the quality of Torres brandy is special to us as it coincides with the 150th anniversary of Juan Torres Casals our forefather from the  second generation. That said, our brandies have been receiving recognition over a period, through numerous other  awards  like the gold medals for Torres 20 in the International Wine & Spirit Competition (United Kingdom) in 2006 and in the Internationaler Spirituosen Wettbewerb (Germany) in 2014.   

Me: I had the opportunity to visit you brandy facility last year in Pacs del Penedès and  also had the chance of making my own blend from different eaux de vie.  The brandies were quite complex and appeared in similar league as cognac. What do you think about this  perceived likeness to cognac?

Above: Copper Alembic (Charentais) stills . Below: The soleras at Torres Brandy facility in Mas Rabell de Fontenac
Pics courtesy: Torres S.A.

MTM: Our brandies are certainly closer to the cognac style as these are aged for significant periods in  French oak. We even use the traditional cognac grape varietals in some of our brandies. But we also have a very distinct identity by virtue of using autochthonous Catalan grape varietals and incorporating  both static and dynamic (solera) methods for the production. This affords us an unmistakable style that the consumers   have been warming up to.

Me: Asia is the biggest market for brandy if you look at the consumption figures for past consecutive years. How do you plan to promote your brandies in this region?

MTM: For one, many Asian brandies can be a blend of grape and non grape spirits. Hence  we are keen to highlight that our brandies are made in the traditional way i.e. entirely from grapes. We also like to highlight our advantage of being  blessed as a wine producer who can afford to incorporate French oak barrels that can cost as much as € 900  a barrel- a price  largely  affordable  to Bouilleurs de Cru (producers who uses their own wine for distilling brandy) only.  All these factors  help us in presenting ourselves in the right spirit to the consumer.

Me: Given that India is also a large market for brandy, particularly towards the south, do you have any brandy plans for India ?

MTM: Our current focus in India is on wine  though our brandies are already present in several Indian cities. In the Asian market we currently look to promote our brandies in China where the consumer is looking for novelty in the premium segment. We are advantaged by the fact that lots of Chinese tourists have been visiting Spain, thus establishing an initial connect. Nevertheless, we see good potential for brandy in several other Asian countries but would like to take a step at a time.

Trying my hand at blending selected eaux de vie at Torres brandy cellars 

Me:Brandy is made mostly from white grape varietals. Why can’t it be made from red varietals in a similar fashion as a Blancs de Noir champagne?

MTM: White grapes have more acidity and lesser alcohol potential which is a desirable characteristic for making brandy. This is one of the reasons why we extensively use the Parellada varietal in making our brandies.

Me: How about producing a brandy in Chile where your footprint has significantly grown. Is there a possibility to make one-  for example from Chardonnay grapes?

MTM. In Chile we are already making Pisco which is similar to brandy but produced using single distillation method to preserve the native grape aromas- in this case Moscatel. The project was initiated three years back  in Ovalle (Limari valley), a dry region ideally suited for  Pisco’s production. and has been hugely successful. So much so, that our stocks have fallen short to meet the surging market demand. 

Me: With the growing brandy demand worldwide, are you likely to face the  danger of depleting stocks like in the case of Single Malt?

MTM: I do not think so. We have sufficient stocks and are investing in newer ones as well. Our brandies have both mature and growing markets. What we do not sell in mature markets like in Spain, we sell in the growing markets. Hence there is always a balance where we can cater to the demand-supply equation.

The world of Torres Brandies

Out of the aboove, Torres 5, Torres 10 and Jaime I are available in cities across India at prices ranging from ₹ 2000.00 to ₹ 13,500.00 through their importers Prestige Wines and Spirits Pvt Ltd.  According to Sumit Sehgal, CEO Prestige, the most recent introductions of these brandies have been in the southern Indian cities of  Chennai and Puducherry, They expect to expand the ambit to more cities in the near future. 

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

7th Indian Sommelier Championship: selecting India's best Sommeliers

Choosing the top sommelier from a country as large as a continent is not an easy job. It entails

Sommelier Magandeep Singh
(Pic Courtesy: Wi-Not Beverage Solutions Pvt Ltd.)

sifting through reams  of applications, shortlisting the eligible candidates, orienting them towards the championship and  conducting the acid test itself. Recently, I attended the  Indian Sommelier Championship in its 7th edition conducted by Wi-Not Beverage Solutions Pvt Ltd, headed by Magandeep Singh,- India’s best known sommelier. The championship is the only  fixture of its kind  in India since its inception in 2008 and this year, 13 finalists slugged it out at hotel Leela Ambience, Gurgaon,  vying for the top honours that would open new portals of opportunities for them in the super-specialised field of Sommellerie .

This  culminating event  was preceded by  shortlisting  of 100 applicants representing 12 states and around  50 F&B establishments- who were then trained by industry leaders before taking a preliminary exam that churned out the  final 13.

The finals progressed with  each contestant coming up to the stage and performing a set routine as under:


1. Open and serve six equal glasses of a sparkling wine (without any wastage and without going back to a glass already poured), taste it and identify it.

2. Open, decant and serve a still wine, taste it and identify it.

3. Pour the perfect pint of beer.

4. Identify two spirits in a blind tasting.

5. Pair wines to go with a menu presented to them.

6. Answer questions posed by the judges.

The degree of difficulty for the above sequence increased manifold with a 13 minutes time limit and the requirement to maintain good humour with the judges and the audience.

Observing the candidates, I noticed that they looked like having been put on an even keel  courtesy the preliminaries stated above. It was now only a matter of wits and handling the pressure of performing in front of judges and audience. The judges on their part encouraged the contestants in order to put them at ease, but at the same time, were hard task masters. As the competition progressed, the audience too had a chance to sample the corresponding drinks being poured at the stage.

The Judges

The judges evaluating the performance of a contestant
(Pic Courtesy: Wi-Not Beverage Solutions Pvt Ltd.)

The panel comprised of three judges, with each judge representing a different expertise area- from winemaking to hospitality and business aspects.  Aishwarya Nair from the Leela Group of Hotels,  Alessio Secci, co-owner, Fratelli Vineyards  and  Andrew O’Brien, GM, Treasury Wine Estates for South Asia, Korea and Japan formed this distinguished panel.

The Prizes

The top prize for the Champion Sommelier was an ‘Immersion Trip’ to  Penfolds Australia during harvest time to their prestigious Magill estate. Only five such awards are given annually worldwide, with the Indian Sommelier Championship being one of the privileged recipients. Apart from this, there were several other prizes for winners in different categories.

The Winners

After a gruelling 5 hours or so, the competition part of the day was closed with a debriefing cum pep talk by Magandeep , bringing out the upsides and downsides of the contestants’ performance . The results compilation then started with announcement of winners scheduled during a gala to be held in the evening separately. I only wish that the winners were announced at the end of the competition so that people like me who did not get to attend the evening fixture could go home without the suspense. However I learnt later that the gala was conducted with equal finesse. Photos of  the Top 3 and and a complete list of winners is given below:

Atul Tiwari- The Champion Sommelier
(Pic Courtesy: Wi-Not Beverage Solutions Pvt Ltd.)

Harish Acharekar- First Runner Up
(Pic Courtesy: Wi-Not Beverage Solutions Pvt Ltd.)

Karanbir Singh Gulati- Second Runner Up
(Pic Courtesy: Wi-Not Beverage Solutions Pvt Ltd.)

The Complete List of Winners 

Bonne chance to all the winners! Competitions are meant to pick  winners, but the spirit of a competition lies in utmost professionalism and  the desire to excel. To that effect I found that all the contestants had something about them that made them stand apart in a unique way.

In all probability you may discover that too when you go visiting as their guest next!

Authentic Thai at Neung Roi

If you doubt the veracity of the refrain “there’s more to Thai food than coloured curries and typical spices” then Neung Roi is the place to go and check it out yourself. This Thai specialty restaurant at Radisson Plaza Mahipalpur (Delhi) really does well in convincing you that the refrain is true in letter and spirit.

Neung Roi, literally meaning ‘one hundred’, has a significant connection with Thailand’s geography, as the 100° E longitudinal line passes through the country. Objectively though, it means that the restaurant is 100% authentic Thai with cuisine mapping all the four regions of Thailand, offering guests some mind-boggling choices. For this reason the restaurant has its menu on iPad apart from the regular Carte option , with an easy-to-operate app that makes dish selection a cinch.

TRANQUIL SPACE

The restaurant is tucked in a tranquil space of the hotel at the ground floor with a tastefully done up

buffer area that further isolates it from the main corridor.So, it’s really calm. The colour scheme is soothing with a cosy arrangement of sofas as well as chairs, which enhances the calm. The restaurant also has a private dining room which can accommodate up to 12 persons and can be booked in advance.

FOUR DISTINCT CUISINES

The whole premise of the restaurant is in its Thai demeanour. So don’t expect a mix of cuisine here. To zoom into the grain level, the menu has been crafted to represent four distinct cuisine regions of Thailand with each having its USP as under:

Isan: Simple food with bold and spicy flavours.

Lanna: Hot and salt-influenced cuisine devoid of staple Thai ingredients like fish sauce, shrimp paste or coconuts.

Isthmus of Kra (Southern Thailand): Influenced by culinary styles of neighbouring Myanmar and Malaysia asalso coastal India. The cuisine is spicy with abundant use of coconut cream, turmeric, sour fruits and salted relishes that render a perfect balance to the dishes.

Central Thailand: A broader range of flavours with hot and salty character. The abundant use of varied seasonings in this region leads to multiple flavours, textures and tastes in a single dish. Talking about their approach to food, Yenjai Suthiwaja, the chef at the restaurant who comes from Phuket, says, “Fresh raw materials – whether vegetables, fruits, meat, seafood or seasonings – play a major role in producing authentic and flavourful Thai food, hence we do not compromise on these.” She feels the Indian food lovers are favourably inclined towards spicy food and Thai food scores a plus here.

My food experience started with a unique and palate refreshing amuse bouche of sweet and tangy elements served on a betel leaf that set the Oriental tone right away. This was followed by the chef recommended Entrée course comprising Gai Yang (grilled chicken with coriander roots and roasted chilli sauce), Tod Man Khao Pod (corn fritter with sweet chilli sauce) and Yam Som-O (Pomelo salad with crispy onion, garlic and palm sugar tamarind dressing).

The boneless tranches of grilled chicken had a divine crust before reaching the juiciness inside, with  roasted chilli sauce adding a rustic dimension. The corn fritters were amazingly airy and ‘melted in the mouth’. The Pomelo salad was tangy and nutty that made for a good accompaniment to the earlier two. Though drinks pairing was not on agenda (given my busy schedule post-lunch), I ordered a Fino Sherry with this course, as I could imagine the enhanced freshness it would bring to the flavourful course.

 Next was the Soup course, as Tom Kha Goong (prawn and coconut milk broth with mushroom, coriander, kaffir lime and galangal) was intensely aromatic, creamy and embalming on the palate, but a tad sweeter. A swig or two of the Fino Sherry saved by me to try with the soup did wonders.

For the Main course, Pla Neung Manao (steamed fish with lime chilli sauce) was decadent and gentle on the palate. Panaeng Gai (chicken in peanut base sauce) was intense but I would have preferred it a little more juicy. Maybe the contrast with the fish made it appear drier.

 Phad Pak Banjarong (asparagus, snowpeas, mushroom, babycorn and cauliflower with garlic, soya sauce and pepper) and Khao Suay (Jasmine rice) completed the legume and carb elements to make it a well rounded course.  For wine, I chose Mas Rabell, a white wine from Torres having 100% Parellada grapes – a famous and elegant varietal from the Catalunya region in Spain. The delicate fruit flavours and herbal undertones of the wine provided excellent company to this course.

The lunch experience would have been incomplete without sampling the unique Thai desserts, so I sampled Tub Tim Krob (water chestnut in coconut jasmine syrup). The chestnuts were chewy, somewhat like gummy bear, and carried the jasmine flavoured coconut milk well. Fugtong Chum (sweetened pumpkin with coconut milk) was interesting, but it was too sweet for me.

It was the banana ice cream that really stole the show as it oozed freshness both on the nose and the palate. Ritul Yadav, Communications Director at the hotel, informed that they regularly make customized ice creams in-house with different flavours, so as to give a unique experience to the guests every time.

Apart from its Thai USP, the restaurant has reasonable prices that offer good value for money. All dishes on the menu are priced between ₹ 300 and ₹ 900 (plus taxes) which makes it very competent in its segment. Also, being in close proximity to the Delhi airport it is a boon for those travellers who may want to have an impromptu rendezvous around some delightfully authentic Thai food.

Upside

• Great food.

• Serene ambience.

• Pleasing service.

• Reasonable prices

Downside

• None

Average price per person (food only):₹ 1500 (all inclusive)

Timings: 12 noon to 3 pm, 7 pm to 11:45 pm

Radisson Blu Plaza Delhi, National

Highway 8, Near IGI Airport, Mahipalpur, New Delhi