2nd day at Madhu Mandapam blends whisky wisdom with culinary play

The second day of the second edition of Madhu Mandapam kept the pavilion buzzing from start to finish, where tasting, education and a celebration of spirits came together under one roof. Luxury spirits consultant and Founder of Drams with Drama Angad Singh Gandhi led a spirited masterclass that placed Arthaus Collective Blended Malt Scotch Whisky at centre stage. Packed with whisky aficionados, chefs, students from hotel management and catering institutes, and even novices, the session combined close sensory tasting with a conversational deep-dive into what sets Arthaus apart from its contemporaries.

From the bahaus style artwork that dresses the bottle to the blend of five malts from the Highland and Speyside regions, the session neatly contrasted the production and character of a Scotch with that of Indian whiskies, giving attendees fresh ways to read aroma, texture and finish.

Post lunch, the pavilion became a playground for food and drink experimentation as Sips Meet Savours paired culinary inventiveness with barcraft. Chef Vaibhav Bhargava took to the stage with mixologist Kuldeep Chauhan aka K.D. to guide social-media influencers Monaa Khanna and Priyanka Taneja Arora in a playful reinvention of the golgappa. A Thai-inspired filling of potatoes and creamy avocado replaced the usual potato and gram mix. K.D. responded with Eternal Siam, a chilled and summery fresh cocktail made out of Wattshot, the first gin designed to be a shot. Inspired by the flavours of Thai gardens, this light, citrus-forward cocktail, garnished with kaffir lime leaf was crafted to refresh the palate while complementing bold street food flavours. The fusion reached its high point when guests were invited to try the golgappas dipped into K.D.’s gin cocktail, a sensory mash-up of street food and cocktail.

The pavilion maintained high-energy throughout the day with flair bartending displays by ace mixologist Gagan Arora and IFBA India 2024 Cocktail Winner Sarthak Jugran who turned routine pours into performance. High-flying bottles, precision spins and dramatic pours provided continuous entertainment to the visitors while underlining how contemporary bartending is as much about choreography and showmanship as it is about balance and flavour.

As the lighter moments of the afternoon gave way to a more contemplative evening, whisky connoisseurs gathered for an exclusive masterclass with whisky expert Ajay Nayyar, who led a session on appreciating a premium spirit such as Golden Circle. Ajay framed whisky as a communal product, one whose making and enjoyment draw in many hands and communities and used that idea to explain the brand’s name, ‘Golden Circle’. Ajay said, the name represents a symbol of widening celebration when a dram is shared.

Besides, the workshop covered practical, hands-on topics from production technique and barrel selection to blending, sensory evaluation and advanced cocktail construction. Attendees ranged from beginners to long-time connoisseurs and were invited to identify the different aromas in the Golden Circle Global Craft Whisky.

Overall, the second day of Madhu Mandapam balanced education and entertainment while illustrating the emerging premiumisation of blended whisky and experiential drinking within India’s alcobev landscape.

Organised by RASHA Solutions, the sister concern of Spiritz Magazine, and supported by FSSAI, APEDA, Invest India, FICCI and EY, Madhu Mandapam at World Food India 2025 aims to spotlight innovation, connect industry figures and open new routes to market for an evolving sector that is increasingly defined by craft, collaboration and creativity.