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Mid-premium Indian Brands To Face Pressure From Cheaper Scotch
RAKSHIT N Jagdale, Managing Director of Amrut Distilleries Private Limited, shares his perspective on The India–UK trade agreement.
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Savour the Garden of Still Waters with Salmon Frittata
The issue closes with Fuze Chenin Blanc vignette, where Chef Gautam Chaudhry’s Salmon Frittata with Green Herb Salad creates a garden on the plate. Mixologist Deepak Mahar’s ‘Garden of Still Waters’ mirrors the wine’s dry brightness, a herbal foam that lingers and lets Chenin’s tropical hints breathe.
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A Refreshing Duet
That luxe texture gives way to Macarena beer’s festival spirit as Chef Vimal Dhar’s turmeric-kissed Barley Mango Tikki, nutty, sweet, and spiced, dances with the pale-gold beer’s dry finish while Mixologist Sagar Khuntia’s ‘A Camel Feast’ layers wild custard apple, apricot, and a flash of briny tang to conjure Rajasthan’s carnival joie de vivre.
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Flambéed Prawns Dance with Limoncello Zing
The tamarind’s tang slips into the citrus strand of Limoncello24, where Chef Udayshankar Shenoy’s Coconutand-Curry-Leaf Prawn gets brightened by Mixologist Harinath’s Gondhoraj lemon ‘Unusual Suspect’, an Italian liqueur reimagined through Bengal terroir so coast and culture meet in one vivid sip.
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Kodi Seekulu Drunk on Masai Magic
That slow-burn intensity hands the baton to Masai Beer’s bold character. While Chef Mahender Singh’s green-chilli-andherb Kodi Seekulu meets the beer’s caramel and toffee notes, Mixologist Nupur Joshi’s Kokum Mohawk flips the brew into a tangy, deep-purple interlude that surprises and refreshes.
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Lone-Wolfing for Maximum Experience
Lone Wolf’s untamed pride as Chef Abhijeet Thakre’s Poulet Roti, marinated in Lone Wolf Wild, roasts to golden bravado, and Mixologist Akash Tomar’s wolf-inspired cocktail, crowned with a super-chilled pour, leaves a final bold exhale, a reminder that craft can be both gentle and feral.
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Spicy Sunset Elevates Rajasthani Royalty
That coastal brightness mellows into the plush comfort of Fishing Cat Merlot. Chef Saurabh Sharma’s saffron-scented and almond-rich Murgh ka Mokul rests easily against the Merlot’s soft tannins while Mixologist Simran Singh’s ‘Spiced Sunset’ adds mint and red-pepper lift, a cool counterpoint to royal depth.
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Exotic Kokum Twist to Tigre Blanc
The herbaceous thread pulls us to the coast and Tigre Blanc vodka, whose silky neutrality underpins Chef Nishant Choubey’s Kokum-Glazed Fish. Sandeep Verma’s KokumBasil Collins teases citrus and soft vanilla, making tang and vodka gleam in equal measure.
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