Savour the Garden of Still Waters with Salmon Frittata

The issue closes with Fuze Chenin Blanc vignette, where Chef Gautam Chaudhry’s Salmon Frittata with Green Herb Salad creates a garden on the plate. Mixologist Deepak Mahar’s ‘Garden of Still Waters’ mirrors the wine’s dry brightness, a herbal foam that lingers and lets Chenin’s tropical hints breathe.

Fuze Chenin Blanc
Uniwine Vintners Pvt Ltd

Produced by Uniwine Vintners Pvt. Ltd. in India, Fuze Chenin Blanc is crafted from handpicked grapes. Owing to its medley of tropical flavours and subtle hints of citrus, the expression has received recognition in wine circles, highlighting its appeal and quality.

Salmon Frittata with Green Herb Salad

In this elegant pairing with Fuze Chenin Blanc, the light, airy Salmon Frittata, filled with tender flakes of fish, fresh herbs, sun-dried tomatoes and delicate greens, mirrors the calm and balance of a morning in nature. It is served with a vibrant green herbal salad studded with orange segments, Kalamata olives and tossed asparagus which Chef Dr GAUTAM Chaudhry says, makes the plate a canvas of earthy tones and refreshing acidity.

• Preparation Time: 25 minutes
• Cooking time: 10 minutes
• Servings: 4-6

Method

Frittata Preparation

• Preheat oven to 180°C (350°F).
• In a pan, heat olive oil and sauté garlic, onions and spinach for 1–2 minutes until wilted.
• In a bowl, whisk eggs, cream, salt, pepper and dill. Stir in salmon, spring onions and cooked spinach mix.
• Pour the mixture into a greased oven-proof skillet or baking dish.
• Bake for 18–22 minutes or until the centre is just set.
• Cool slightly and cut into clean wedges.
• Blanch and toss the asparagus on the side with some salt and pepper.

Salad Preparation

• Toss greens, herbs, asparagus, orange segments, olives, and sun-dried tomatoes in a bowl.
• Drizzle with olive oil and lemon juice. Season and toss gently.

To Serve

• Plate a clean wedge of frittata on one side.
• Place the tossed asparagus diagonally on the frittata.
• Neatly arrange a pile of green herb salad beside it.
• Add a toasted slice of baguette on the side or leaning against the salad.
• Optionally garnish with microgreens or edible flowers for Midas touch.

Why This Pairing Works
Enter ‘The Garden of Still Waters’, a cocktail that evokes the serenity of a dew-kissed garden with botanical infusions, cucumber clarity, and subtle floral undertones. Its cool, crisp profile lifts the richness of the frittata while echoing the salad’s herbaceous brightness. The citrus notes in the drink harmonise seamlessly with the orange segments and vinaigrette, enhancing each bite with a delicate aromatic nudge. Together, the dish and the cocktail don’t just feed the senses, they transport you to a still morning by a herb-filled garden pond, where time slows down and flavour becomes memory.

Dr GAUTAM Chaudhry
Dr Gautam Chaudhry is the Founder-Director of Demiurgic Hospitality Pvt. Ltd., a state-of-the-art cloud kitchen and high-end dine-in restaurants serving food in a hygienic set-up. He also serves as the Joint Secretary of the Indian Culinary Forum.

Chenin Blanc Finds its Garden
A Serene Fusion of Basil, Tomato & Vodka Chenin Elegance

A translucent garden in a glass, ‘Garden of Still Waters’ invites the senses into a world of calm elegance. With a crystal-clear cordial of basil and tomato, uplifted by the dry brightness of Chenin Blanc and a smooth vodka base, this cocktail is crowned with a cloud of mint and tomato foam that whispers freshness with each sip. As award-winning mixologist DEEPAK Mahar notes, it’s a drink that doesn’t shout, it lingers like the memory of early morning light through green leaves.

• Glassware: Rock
• Garnish: Mint and tomato foam

Flavour Notes

• Vodka: A clean, neutral canvas that lets the other ingredients shine while giving body and smoothness.
• Chenin Blanc Wine: Adds a light floral aroma, crisp acidity, and gentle fruit notes like green apple and pear.
• Clear Basil and Tomato Cordial: This is the heart—herbal, subtly sweet, slightly savoury. Think sun-warmed heirloom tomatoes and crushed Genovese basil in liquid clarity.
• Mint and Tomato Foam: Airy and refreshing, it sits on top like a breeze over the garden, releasing fresh mint aromas with every sip.

Why the Name
‘Garden of Still Waters’ is a cocktail born out of a walk through a misty Mediterranean herb garden after rain, where basil glistens with dew and the air carries the sweetness of ripe tomatoes. The name reflects a serene garden pond. ‘Garden’ captures the fresh, green, and aromatic notes while ‘Still Water’ evokes the smooth, tranquil mouthfeel and the layered clarity of the drink, much like a pond’s surface where every flavour is balanced without turbulence.

Flavour Profile

• Smell: Fresh garden herbs — sweet basil, minty top notes. Gentle floral hints from Chenin Blanc. A subtle savoury freshness from the tomato and basil cordial.
• Taste: First sip: Crisp and bright from the wine’s acidity. Mid-palate: Herbaceous basil with a light, juicy tomato sweetness. Finish: Refreshing mint and tomato foam cooling the tongue, leaving a clean herbal aftertaste.
• Touch: Light and silky from the wine base. Soft foam on top adds an airy, creamy texture. Balanced dryness with a delicate, smooth flow; like still water gliding across the palate.

DEEPAK Mahar

Head Mixologist at Taj Mahal Palace, Mumbai, Deepak has bagged many accolades. He recently won the No.3 Gin’s Unrivalled Classics Competition 2024, impressing judges with his extraordinary Red Gold Gimlet.