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.

Tigre Blanc Vodka
Imported by Prisco Potion Pvt Ltd

Tigre Blanc is a hundred percent French vodka. Proud of its origins, the brand conveys the image of excellence from the terroir to the bottle. The best regional know-how has contributed to the development of this super-premium gluten-free vodka, dedicated to the cocktail world. Its wheat grown in Champagne-Ardenne and its spring water drawn from the Charente-Maritime region serve as guarantee of Tigre Blanc high quality.

Kokum-Tigre Blanc Glazed Fish

In this signature creation Chef NISHANT Choubey, a delicately seared fish fillet is glazed with a luscious reduction of kokum, a tangy coastal fruit prized for its deep ruby hue and intricate sweet-sour character, and Tigre Blanc vodka, an ultra-smooth French spirit celebrated for its refined neutrality. Finished with micro herbs and a whisper of citrus zest, this dish, is a study in contrasts—coastal nostalgia layered with continental finesse, celebrating ingredient integrity, balance, and modern technique.

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Cuisine: Continental
• Serving: 1

Method

Cook the Fish

1. Pat the fish fillet dry. Season with salt, pepper, and lemon juice.
2. Heat olive oil in a non-stick or cast iron pan.
3. Sear the fish skin-side down (if skin-on) until golden and crisp (about 3–4 minutes). Flip and cook the other side for 1–2 minutes or until just cooked through.

Prepare the Glaze

• Soak the kokum petals in warm water for 15 minutes.
• Simmer the soaked kokum and water in a small saucepan with jaggery, ginger juice, and chillies.
• Once it reduces slightly after about 5–6 minutes, strain out the solids.
• Return the liquid to the pan, add Tigre Blanc vodka, and simmer briefly (around 1–2 minutes) to burn off the alcohol.
• Finish off with a pinch of salt and whisk in frozen butter for sheen and richness. Keep warm.

Glaze & Finish

• Place the fish on a serving plate.
• Spoon the warm kokum-Tigre Blanc glaze generously over the fillet.
• Garnish with micro herbs, lemon zest, and a touch of sea salt.

Chef’s Pour Tip
When deglazing the kokum reduction with Tigre Blanc, pour the vodka off-heat first, swirl gently, then bring it back to a soft simmer. Never boil aggressively. This preserves the floral notes of the spirit while allowing just enough alcohol to evaporate, leaving behind a velvety depth that marries beautifully with the kokum’s tartness. Always finish with cold butter off the heat to give that mirror glaze effect—glossy and luxurious.

Suggested Pairing
Serve with a chilled glass of Tigre Blanc martini with a kokum twist as suggested by Mixologist Sandy Verma

Why This Pairing Works
This pairing is both daring and harmonious. The vodka, with its clean, neutral profile, acts as a silent enhancer, amplifying kokum’s fruit-forward depth without overshadowing the natural delicacy of the fish. It adds clarity and subtle warmth to the glaze, enriching the dish’s umami notes and allows the seafood to shine through. Kokum’s natural acidity introduces a vivid, tropical sharpness, beautifully cutting through the richness of the fish and enlivening the palate. The precision-distilled Tigre Blanc lends a polished finish, creating a graceful bridge between earthy fruit and ocean-fresh protein.

NISHANT Choubey
Winner of the ‘Chef of the Year’ at Gourmet Fest 2024, Chef Nishant has over two decades of culinary excellence and continues to redefine progressive Indian cuisine on the global stage. He is also a passionate advocate of sustainability and mindful eating and was handpicked for special culinary training at the John Folse Culinary Institute, Louisiana. His innovative approach rooted in Jain philosophy has also been recognised by Adani Hospitality. Among his latest passion projects is the muchcelebrated Tokyo Mithai Wala, creating waves for its inventive Indiandesserts.Hisnewventure, Organic Bistro, in New Delhi focuses on pure, mindful eating and conscious gastronomy.

Tigre Blanc Rides the Kokum Tide
A Citrusy, Spicy Coastal Breeze Lifted By Basil’s Green Allure

‘Kokum Basil Collins’ gets its name from the way Tigre Blanc’s base flavours—bright citrus, soft vanilla notes, and a silky texture—pair beautifully with the coastal, citrusy-spicy taste of kokum cordial. According to prominent Mixologist, SANDEEP Verma, or more commonly known as Sandy, fresh basil and green chilli enhance the drink’s spiciness while adding strong herbaceous aromas and flavours.

• Method: Shaken or rolled
• Glassware: Collins rimmed with rock salt.
• Garnish: Basil leaves and pureed kokum lather.
• Pairing: With grilled fish along with garlic butter and kokum juice glaze.

Flavour Profile

• Smell: Strong basil aromas on the nose with a hint of spice.
• Taste: Refreshing, herbaceous and citrusy with subtle flavours of cardamom and spice.
• Texture and Finish: Light and long finish of flavours on the palette.

SANDY Verma
Sandy is the Founder of the Institute of Bar Operations and Management and the curator of the prestigious international bartender programme ‘Barwizard’. As the CEO of Assaan Hospitality and Founder of Grassroots – Innovative Workforce Solutions, Sandy has been instrumental in shaping industry standards and nurturing talent. His expertise and influence have earned him recognition in prominent platforms, includingYoung Turks on CNBC TV18, and he has served as a jury member for several bar competitions hosted by majorliquor brands. In 2019, Sandy was honoured with the title of Ambassador of the Beverage Industry by the Spiritz Awards.