Grilled Fish’s Coastal Blossoming Kiss to Zoya

Botanical clarity arrives next with Zoya Gin. Chef Michael’s memory of Grilled Fish gets a floral, cucumber-kissed counterpoint in Shatbhi’s Elderflower-Lavender Concoction, Zoya’s 12-botanical signature cleansing and celebrating the seaside crispness.

Zoya Special Batch Gin
By ABD Maestro Pvt Ltd

Zoya premium gin is a special batch Indian gin made from 100 percent grain and natural spirits, with delicate juniper and unique blend of 12 botanicals, including mango-ginger, orange, lemon, cinnamon, and clove, designed to offer a fresh, balanced, and nuanced flavour profile. Positioned as a luxury and craft-focused product, Zoya Gin is intended for sipping and premium cocktails. It is part of ABD Maestro’s portfolio of high-end spirits by Allied Blenders and Distillers and has received global recognition for its quality.

Grilled Fish Rawas

Who doesn’t love grilled fish, be it grilled over coal or in a oven? Chef MICHAEL Swamy recalls one such moment when he savoured a freshly grilled fish by a street vendor. Its flavours were all the more enhanced by a seaside ambience and fresh air. “I thoroughly enjoy this dish at the annual Koli food festival and this recipe can be easily tried at home as well,” he says.

Method

• Clean and wash the fish.
• In a glass bowl, whisk the curd, mix in all the ingredients, except the fish.
• Add the fish and marinate it in the curd mixture for a few hours.
• Skewer the fish and grill in a pre-heated oven for 12 minutes or on coal for 10 minutes.
• Serve hot, garnished with lemon and onion slices.

Variations

• Use prawns or lobster in place of fish.
• Deep-fry the seafood in medium-hot oil till it turns reddish brown.

Suggested Pairing
A fresh summer dish with clean flavours and the subtleness of the spice goes well with Zoya Gin.

MICHAEL Swamy

Chef Michael is a food stylist, writer and travel photographer based in Mumbai. A graduate ofthe prestigious Le Cordon Bleu, London, he, with his team, has conceptualized and handled major food shows on several GEC and international niche channels. As chef patron and creator of several restaurant brands in India and the U.S., he has set a benchmark for global cuisines. His work as chef consultant with brands like Pugdundee Safaris and with boutique resorts like Te Aroha has created a niche market. He has also authored 10 cookbooks and has ghost-written books for famous personalities.

The Blossoming of Zoya
A Delicate Elderflower & Lavender Refresher

This crock and floral cocktail by Mixologist SHATBHI Basu is designed to complement the spice of a flavourful fish dish. Combining Zoya gin with delicate elderflower and lavender notes, fresh lime, and a tonic lift, it’s a visually stunning and palate-cleansing experience.

• Glassware: Large wine or G&T goblet
  
• Garnish: Edible flower
  
• Pairing: Grilled Fish

Method

• Fill glass with ice.
• Add Zoya gin, elderflower and lavender syrups.
• Squeeze lime wedges and drop in glass.
• Top with tonic and stir.
• Garnish with edible flower.

SHATBHI Basu
India’s first woman bartender, Shatbhi is an alumna of IHM Mumbai. She is a bar and beverage consultant to international brands and bars. She has also created STIR Academy of Bartending for giving young students skills, direction, purpose and a career, allowing them to support their family and growth opportunities. Shatbhi designs working bars, fabricates signature equipment, curates signature menus and executes bar launches with training for the entire team. She draws flavour inspirations from within the vast options in India and from around the world, focussing on the objective of creating libations that sing.