That clarity deepens into Soorahi’s travel-tinted whisky narrative. Chef Dhruv Oberoi’s Bhangjeera Chutney and Punjabi Whisky-Dressed Chicken become a map for Mixologist Kuldeep Chauhan’s tamarind-pineapple ‘Spice Confluence,’ Soorahi’s apricot and smoke guiding tangy, tandoori-inflected layers.
From coastal tang we move into the oaky, caramel warmth of 1800 Tequila Añejo. Chef Ashish Bhasin’s Bhuna Ghee Roast Mutton — slow, aromatic, and richly spiced — finds its echo in 14 months of French-oak ageing, while Mixologist Santanu Chanda’s ‘Stock It Up’ repurposes kitchen frugality into barroom poetry with Szechuan pepper, clove, sea-salt whispers and radish brine.
Monkey Shoulder, Speyside warmth — malty, mellow, and amber gold — becomes the backbone for Chef Vaibhav Bhargava’s Yuzu Prawns while Mixologist Kama’s clarified Whisky-Sour refreshes the palate, coaxing playful spice and hidden fruit from the blended malt so seafood and whisky converse with mutual generosity.
This special issue opens with Arthaus Whisky, where Chef Michael Swamy’s Lamb Chops, braided with his multicultural memories, are matched by Mixologist Shatbhi Basu’s Mango-and-Passion Fruit Whisky Fizz.
Young millennials are willing to try new things, and their preference is clearly for high-quality products, says Vicky Chand, Director at Radiant Manufacturers Pvt. Ltd.
All wine producers should work on quality and consistency rather than work with unmanageable discounts, says Kishan Pedhapally, Founder of Asav Vineyards, Hyderabad.
Sanjeev Gupta and Dr. Rolly Sharma of High Spirits emphasise that unlocking the true potential of India’s wine market will require sustained policy reforms and concerted efforts to make wine more accessible and affordable.
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