A Feast for the Senses

At World Food India, Madhu Mandapam came alive with two unforgettable editions of ‘Sips Meet Savours,’ where gastronomy and mixology converged in a spectacular harmony. This immersive showcase of culinary artistry and liquid craftsmanship brought together some of the finest chefs and master mixologists, transforming premium spirits and gourmet ingredients into multisensory journeys of taste and delight.

From the smooth elegance of whisky to the crisp vibrance of gin, each pair was crafted to surprise, inspire and enthral. Guests were treated to an atmosphere brimming with energy. As mobile phones constantly captured the flair and finesse of live cooking and cocktail-making, celebrated experts engaged with the crowd, answered questions and added a playful spark to the experience.

Golgappa & Gin 

Chef Vaibhav Bhargava and mixologist Kuldeep Singh aka K.D. created a dazzling symphony around Wattshot Gin, weaving innovation with elegance in every sip and bite. Meanwhile, Chef Nishant Choubey and mixologist Kama KM elevated Woodnote Premium Blended Select Cask whisky into a canvas of flavours.

Chef Vaibhav took to the stage with social-media influencers Monaa Khanna and Priyanka Taneja Arora in a playful reinvention of the golgappa, which he aptly called Golgappa 2.0. A Thaiinspired filling of potatoes and creamy avocado replaced the traditional potato and gram mix, lending an exotic twist to the beloved Indian street snack.

K.D. responded with Eternal Siam, a chilled, summery cocktail made with Wattshot, the first gin designed to be a shot. Inspired by the flavours of Thai gardens and the aromatic depth of Tom Kha, the drink, garnished with a fragrant kaffir lime leaf, was crafted to refresh the palate while complementing the street-food flavours. The fusion reached its peak when guests were invited to dip the golgappas into K.D.’s gin cocktail, a daring sensory mash-up that blurred the lines between street food and cocktail culture.

Floral Infused Comfort

 Chef Nishant Choubey’s Brûléed Mohua Kheer spiced with black turmeric emerged as an unexpected star; a delicate play of textures and aromas that paid homage to India’s indigenous ingredients. The nuttiness of goda rice, simmered gently in coconut milk, was enriched by the floral sweetness of Mohua syrup and lifted by the earthy warmth of black turmeric that lent the dish a striking hue. Finished with a golden brûlée made from Woodnote Whisky and dehydrated Mohua flowers, the kheer offered a lush, caramelised crunch that melted into creamy, spiced bliss; each spoonful echoing nostalgia and innovation in equal measure.

 Perfectly complementing this creation was Kama’s ‘Woodnote Kokum Iced Tea’, a cocktail that celebrated the fruity and floral notes of Woodnote Whisky. The tangy acidity of kokum extract met the smooth and rounded richness of whisky, delicately balanced with lime, chaat masala and a hint of black salt. A robust tea brew tied it all together, lending tannic dryness that cut through the sweetness and deepened its colour and complexity. The result was a flavourful, heavy-bodied drink with a lingering finish, refreshing yet profound, much like the conversations it inspired.

Brimming with creativity, passion and audience interaction, Sips Meet Savours proved to be a celebration of innovation, craftsmanship and connection that left guests with fond memories and tingling senses.