Golden Lamb, Glossy Hoisin & Ron de Ugar’s Warm Hug

From that cultivated calm we slide into Ron de Ugar Classic Mature Handcrafted Rum. Chef Adit Grover’s Konjee Crispy Lamb, glossy with hoisin, finds kinship in Mixologist Varun Sudhakar’s Angre’s Watch, a cocktail that channels maritime spice and single-estate smoothness so the rum’s caramel and toasted notes deepen every crunchy bite.

Ron De Ugar Classic Mature Handcrafted Rum
By The Ugar Sugar Works Ltd

The smooth and pleasant Ron de Ugar Classic Rum is blended from matured rums aged between three to five years. Variants include the Blanco and the Spice Reserve. All of these are single estate rums. This Classic Rum is aged to perfection exuding a rich and amber hue. Everything from the seeds for the sugarcane to final processing is done at a single location at the distillery at Belagavi, Karnataka. Ron de Ugar’s Warm Hug.

Konjee crispy lamb with Hoisin sauce and sesame

Chef ADIT Grover’s take on Konjee Crispy Lamb is a masterclass in texture and flavour — tender shreds of lamb fried to irresistible crispness, tossed in a glossy Hoisin-based sauce enriched with fresh greens, garlic, and ginger. This sweet-savoury dish is elevated further when enjoyed alongside the rich and spiced character of Ron de Ugar Classic Rum.

• Preparation Time: 45 minutes
• Cooking Time: 15 minutes
• Servings: 2

Method

Cook the Lamb

• In a bowl, add the shredded lamb, salt, light soya sauce, baking soda and cooking wine. Mix well and let it rest for 20 minutes. The baking soda will soften the meat and won’t make it chewy.
• Add the cornflour or potato starch and mix well.
• Now, heat refined oil in a deep pan and fry the lamb till crispy.

Prepare the sauce

• Heat oil in a deep pan.
• Add chopped garlic and ginger, and sauté till golden-brown.
• Add the spring onion, spinach and bokchoy. Cook till they wilt.
• Add water and mix well.
• Now, add Hoisin sauce, light and dark soya sauce, and mix well.

Assemble

• Add the fried lamb and mix well. Cook on a high flame.
• Let the sauce coat the crispy lamb fully.
• Season with salt and aromatic seasonings.
• Garnish with roasted sesame seeds.

Chef’s Pour Tip
Enjoy the Konjee lamb with the Ron de Ugar Classic Rum with lots of ice and a little water to get its true flavours.

Why This Pairing Works?
The bold yet subtle flavours of Ron de Ugar Classic Rum go well with Konjee crispy lamb with Hoisin sauce and sesame that gives it a sweet and earthy flavour, something which complements the spices of the rum, hitting all the palates.

ADIT Grover

Chef Adit is one of the youngest chefpreneurs and restauranteurs in the industry, after his near nine-year tenure with Oberoi Hotels and Resorts, including OCLD and STEP. His last assignment was as the Sous Chef for the award-winning modern Indian restaurant Amaranta followed by stints as an Executive Chef (pre-opening) with Chica, Delhi and Corporate Chef at Cherish Hospitality. He has been opening restaurants across the country as a food and beverage consultant while also running his restaurant. For the past two years, he has also been bringing flavours to the tables in Uttar Pradesh’s Deoria.

Ron De Ugar Sets Time on Angre’s Watch
Kokum, Jaggery & Gold in a Coastal Tribute to India’s Naval Legend

Named after Kanhoji Angre, the fearless Maratha naval commander who features on the label, Angre’s Watch pays tribute to India’s maritime legacy and the craftsmanship behind Ron De Ugar Classic Rum. Bold yet smooth, this cocktail by Mixologist VARUN Sudhakar blends tradition with modern mixology drawing from Indian coastal flavours while embracing a contemporary flair. Whether paired with rich Indian cuisine or enjoyed on its own, it’s designed to stand out.

Angre’s Watch

• Glassware: Coupe.
• Garnish: Edible gold dust.
• Pairing: Tandoori prawns, spiced mutton skewers, or a smoky jackfruit biryani dish where umami and spice are front and centre.

Method

• Pre chill a coupe glass.
• In a shaker, combine Ron De Ugar rum, jaggery syrup, kokum cordial, ginger juice, stillabunt and bitters.
• Shake vigorously with ice, then do a reverse shake (without ice) to build a rich, frothy texture.
• Double strain into the chilled glass.
• Finish with a sprinkle of edible gold dust

Flavour Profile

• Smell: Warm vanilla laced with a tangy brightness of kokum and earthy sweetness of jaggery.
• Taste: Smooth and refined jaggery sweetness blends beautifully with the rum’s vanilla notes. A gentle ginger heat rises mid-palate, while the kokum and bitters round it out with a subtle tart spice complexity.
• Mouthfeel: Silky and medium-bodied with a lingering warmth and soft spice.
• Balance: Sweet, tangy, earthy, and gently spiced, capturing the essence of India’s coastal terroir and the smooth character of a well-crafted cane spirit.

VARUN Sudhakar

A luminary in the Indian bartending scene, Varun is the Founder of Bar Bundle, a premier bar consulting and beverage services company. His journey into mixology began with a bet that ignited his passion for the craft, leading him to become one of the most recognised figures in the industry.Varun’s expertise is further highlighted by his achievements and accolades. He has twice won the Diageo World Class Bartending Competition in India, showcasing his exceptional skills on a global platform. In 2019, he was awarded the Best Bartender Award at the Teachers Glasses 30 Best Bars India event. Additionally, Varun has served as the Diageo Reserve Ambassador, contributing significantly to the brand’s prestige.