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.

Fishing Cat Merlot Wine
Imported by High Spirits

Fishing Cat is crafted in Italy’s Abruzzo region, known as the “Green Lung of Europe” for its rich biodiversity and proximity to the Adriatic Sea. With fertile soil, balanced rainfall, and abundant sunshine, the region’s terrain creates ideal conditions for fine winemaking. The name Fishing Cat reflects a fusion of symbols: the Fish, representing prosperity, health, and happiness across cultures; and the Cat, revered for good luck, love, intuition, and transformation. Together, they embody fortune, harmony, and richness—values that mirror the spirit of this distinctive wine, rooted in nature’s abundance and crafted with thoughtful symbolism.

Murgh ka Mokul

Murgh ka Mokul, a Rajasthani royal delicacy, features tender strands of boneless chicken simmered in luxurious saffron- and almond-infused gravy. Enriched with a smooth cashew–curd base and delicately spiced, Dr Chef SAURABH Sharma says, the dish offers a refined balance of nutty depth and aromatic warmth without overpowering heat. Served either as a velvety curry with roti or steamed rice, or in a dry form as an elegant starter, it pairs exceptionally well with Fishing Cat Merlot, whose subtle aromas of red fruits and fresh palate complements the richness and gentle fragrance of saffron and cardamom.

Flavour Profile

• Flavours: Mildly spiced, nutty, slightly sweet with hints of saffron and dry fruit.
• Texture: Soft chicken threads, silky, creamy gravy.
• Aromatics: Saffron, cardamom, rose water, almond, and mild ghee notes.
• Taste Balance: Ghee and cream lend depth and body. In terms of umami, the chicken base and nut richness provide savoury satisfaction. Salt is moderately balanced to allow the wine notes to shine. As for acid, it is subtle, through fresh cream and aromatic elements.
  
  

Method

• Boil the chicken breast with whole spices, including cinnamon, mace, and green cardamom, along with a splash of red wine.
• Once cooked, shred the chicken into fine juliennes.
• Heat ghee in a pan.Add cumin, coriander seeds, whole red chillies and black pepper. Letthem splutter and release their aroma.
• Sauté the aromatics. Add chopped onions and fry till golden brown. Add ginger-garlic paste and sauté for a minute.
• Mix in salt, red chilli powder, turmeric and coriander powder, and stir well.
• Reduce heat and add the whisked curd slowly while stirring to avoid curdling. Cook till the oil separates.
• Add julienned chicken and green chillies, and stir well.
• Add ¾ cup water and bring to a boil. Cover and simmer for 5–7 minutes.
• Add cashew paste dissolved in ¼ cup water. Mix and bring to one final boil.
• Sprinkle almond flakes and saffron on top. Serve hot with roti, naan, or steamed rice.

Chef’s Pro Tip
For a starter version, cook until the gravy thickens and clings to the chicken. It is traditionally cooked in ghee for authentic flavour, though oil can be substituted for a lighter version.

Pairing Philosophy
The pairing of Murgh ka Mokul with Merlot stems from a harmony of textures and flavours. The subtle acidity and tannins of red wine cut through the creaminess of the dish, while the wine’s berry and spice notes uplift the rose and saffron accents. The wine’s earthy undertone enhances the warm spices of the dish, creating a refined and luxurious experience. The goal is to maintain the royal essence of the dish while balancing the wine’s structure, making each bite and sip complement and elevate the other

Dr SAURABH Sharma

Dr Chef Saurabh is a celebrated culinary ambassador known for reviving Rajasthan’s royal recipes. With over 18 years in the food and hospitality industry, he is a Limca Book of Records holder, author of over 20 research papers and four books, as also being the host of popular culinary TV show ‘Rajasthani Rasoi’ on the FoodXP channel. His work champions sustainable gastronomy, millet revival, and Indian heritage cuisine. Currently a professor at Manipal University, Jaipur, he continues to inspire the next generation of chefs through experiential learning and traditional knowledge systems.

Merlot’s Spicy Sunset
Luxurious Dance of Italian Merlot, Indian Gin & Bell Pepper Warmth

Mixologist SIMRAN Singh’s ‘Spiced Sunset’ is designed to create a luxurious and refined experience. Balancing sweet and spicy notes, it pairs beautifully with the velvety smooth tannins of Fishing Cat Merlot. A fresh mint sprig and a hint of red bell pepper spice crown the drink, offering a crisp, aromatic counterpoint to its savoury depth.

• Glassware: Cut old-fashioned
  
• Garnish: Fresh mint sprig and red bell pepper spice
• Pairing: Murgh ka Mokul

Flavour Profile

• Smell: A delightful mix of spice and herbs like coriander and cardamom notes from the gin. Merlot adds a fruity undertone, enhancing the complexity of the scent.
• Taste: On the palate, the cocktail balances sweetness and spice. The gin provides a botanical base, while the bell pepper cordial adds a fresh, slightly spicy kick. Merlot brings a smooth, fruity finish, with hints of berries and earthy undertones.
• Texture and Finish: The texture is silky and smooth, thanks to the Merlot float and the sugar syrup. The saline solution adds a subtle depth, enhancing the overall mouthfeel without overpowering the other flavours.

Why The Name?
The name Spiced Sunset captures the warm, vibrant essence of the cocktail, evoking the colours and aromas of a sunset. The spices in the bell pepper cordial and the gin blend harmoniously with the sweetness of the sugar syrup, creating a drink that’s both inviting and refreshing.

SIMRAN Singh

Simran is a renowned beverage educator and entrepreneur with over seven years of experience in the industry. As the Cofounder of Madhushala Bartending Academy, she has been instrumental in shaping the next generation of bartenders through comprehensive training programmes. Simran is also the driving force behind Madhushala Beverages Pvt. Ltd., where she spearheads the production of Eekh agricultural rum and has also recently launched a new coffee rum liqueur, a testament to her dedication to quality and innovation. She has collaborated with some of the most prestigious brands in the industry. Her work reflects a deep passion for mixology and a commitmentto elevating the standards of beverage education and production in India.