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Following the River to Port

54th Edition E- Magazine Blogs /

Mandira Bordoloi WSET-3, BDM Beer, Wine 7 Spirit DHL India – Hillebrand Gori “My dear girl, there are some things that just aren’t done, such as drinking Dom Pérignon ’53 above the temperature of 38 degrees Fahrenheit. That’s just as bad as listening to the Beatles without earmuffs.” – James Bond, Goldfinger (1964)It took only that one line, Sean Connery’s charm wrapped neatly around a bottle of Dom Pérignon for me to fall in love with the idea of wine. And perhaps with the charisma that came with knowing your drink so intimately. Of course, I was far too young then to understand wine, romance, or James Bond’s unwavering loyalty to his beverages. But even at that age, I sensed there was something undeniably attractive about the knowledge of wine, a personality trait that could set someone apart in any room.Growing up, my relationship with alcohol looked nothing like Bond’s refined rituals. In my family, drinking was never a taboo, but neither was it a performance. My elders enjoyed whatever the canteen offered, from renowned Indian rums to modest whiskies and brandies that served their purpose: helping people dance, sing, celebrate, or simply unwind. Nothing extravagant, nothing theatrical.At home, fermentation was just another part of life. The scent of rice wine or homemade fruit wine drifting through the kitchen was familiar, even comforting. It wasn’t exotic or pretentious—it simply belonged. Yet somehow, despite being surrounded by all this, I developed a strange detachment from alcohol. Perhaps I was searching for something… different. Something that didn’t feel ordinary.Wine, however, remained a distant planet – beautiful, intriguing, but utterly alien. For years I believed it wasn’t meant for Indian consumers at all. It felt too foreign, too complex, too steeped in rituals that didn’t match our everyday drinking culture. While the world swirled, sniffed, and sipped, we poured, clinked, and consumed.But that Bond quote lingered in my mind, quietly nudging me. Maybe wine wasn’t just a drink- it was a narrative, a culture, a conversation. And perhaps, somewhere in the evolving tastes of modern India, there was space for us to explore it too. With the arrival of my legal drinking age, wine still wasn’t a part of my life but fate ensured it found me anyway. I remember being gifted my very first bottle. The price tag hinted that it wasn’t anything remarkable, and the taste confirmed it. It was sharp, slightly off, and far from the velvety elegance I had imagined from years of watching James Bond swirl his champagne with sophistication. Yet something unexpected happened. As the tannins gripped my tongue- drying, gripping, almost stubborn they awakened a curiosity I didn’t know I had. If the cheapest wine could taste like this, I wondered, what would the complex ones feel like? Surely the world wouldn’t idolize wine if this was all it had to offer. There had to be layers, textures, stories hidden in every sip of a finer bottle.That first encounter didn’t convert me into a wine lover, but it sparked a question. And sometimes, that’s all it takes. A question that lingers long enough becomes a journey. And mine was just beginning. But coming from a small metropolitan city and always surrounded my Defence campus life, exotic wines were never really an option. We drank whatever choices we had in front of us. Nothing fancy, nothing imported, just what the shops stocked. And then, thanks to my then boyfriend, the only costlier wine I ever got was an Australian one he gifted me on my 22nd birthday. You can imagine-I was in love with my boyfriend and a little bit in love with the wine too. It felt special, different, something I wasn’t used to at all. Still, even after that, I wasn’t confident enough to order a full bottle of wine at any gathering. I didn’t feel ready to collect them or display them like some people do. I was curious, yes, but not fully convinced. Wine still felt like something I admired from a distance, not something I had the courage to completely embrace. But after spending almost eight years in media and broadcasting, something inside me shifted. I started feeling that a “wine personality” could add a bit of divaness to who I was. Suddenly, wine didn’t feel distant anymore. The attraction was stronger, almost magnetic, like it had been waiting for me to notice it properly.And then came my first big step – WSET Level 1 certification in Wines. I was happy, yes, but even more curious. It didn’t feel like just a course; it felt like falling in love. Like meeting someone interesting while travelling, or spotting a mysterious neighbour you can’t help but think about. You don’t know them, but something in you wants to. That’s how wine felt to me- a mix of love, passion, curiosity, and a quiet pull that kept getting stronger.Next step of Level 2 hit me harder than I expected. This wasn’t casual curiosity anymore. This was study tables, grape maps, soil types, climate zones, acidity levels, tannin structures, fermentation science- everything that makes wine what it is. And for the first time, I felt like I wasn’t just admiring wine from far away.I was finally inside its world. Not as a casual drinker. Not as someone pretending to know. But as someone who was there professionally and passionately. WSET Level 2 was the moment where wine stopped being just an attractive personality trait and started becoming something I wanted to understand deeply. It felt like meeting the same mysterious person from Level 1 again but now they started opening up, sharing their stories, their history, their complexity.• Every grape variety was like a character. • Every region felt like a new destination on a map. • Every class left me more curious than before. With time, with patience, and yes, with some investment, I finally crossed a milestone I once thought was impossible – I passed WSET Level 3. A certificate that doesn’t just

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India-EU and India-US Trade pacts, a boost for global ties

54th Edition E- Magazine Blogs /

Ajay Jha A senior Delhi-based independent journalist India has entered a new phase in its international trade relations with the full free trade deal with the European Union, followed by the recent interim agreement with the United States. The India-EU agreement, concluded after prolonged talks, covers a wider range, including services, investment, and sustainability, with the potential to add €100 billion in trade over the next decade. The India-US pact, signed in early 2026, focuses on tariff reductions in selected sectors to enhance bilateral trade, which already exceeds $190 billion a year. This interim arrangement builds on earlier WTO resolutions and aims to cut barriers in goods like textiles, agricultural products and spirits. Both deals arrive as India looks to expand its exports, attract investments and diversify markets amid shifting global supply chains. For the alcoholic beverages sector, often called alco-bev, these agreements bring major changes by lowering import duties and facilitating Indian products’ entry into Western markets. They also spark debates on competition, consumer choices and domestic industry safeguards. Key Provisions and Differences in Agreements The India-EU deal follows a phased reduction over five to seven years, cutting duties on 97 per cent of EU exports to India. For alco-bev spirits, duties drop from 150 per cent to 40 per cent, beer from 110 per cent to 50 per cent, and wines from 150 per cent to 20 to 30 per cent, with initial cuts to 75 per cent. The India-US interim deal adopts a balanced approach where the US lowers duties on Indian exports worth over $40 billion, including textiles, gems and marine products from 50 per cent to 18 per cent or zero. India, in return, offers concessions on automobiles with quota-based duty cuts and reduces tariffs on American wines and spirits from 150 per cent to lower levels, with minimum import prices to control volumes. This ensures gradual market opening rather than a sudden influx. The pact also addresses non-tariff issues like certification for food items, but protects sensitive areas such as dairy. Unlike the US deal, the EU agreement includes geographical indications protecting European brands like Champagne, while recognising Indian spirits and emphasises sustainable practices. The US pact is limited and interim aiming for quick gains while the EU one is comprehensive with deeper commitments on labour and environment. For alco-bev, the US focuses on bourbon and whiskey with quotas, while the EU highlights wines from France, Italy and Germany, along with beers. India’s exports gain from lower barriers in both, but the EU’s premium-focused market provides more scope for high-value Indian whiskies. Effects on Alco Bev Sector India’s alco-bev industry, worth over $50 billion, faces both growth prospects and pressures from these deals. High tariffs have long protected local production, dominated by whisky, rum and beer, keeping imports to the luxury segments. With cuts, Indian makers fear competition from Western brands known for quality and range. In the US pact, tariff reductions on spirits could lower American bourbon prices by 30 to 50 per cent, appealing to urban buyers in cities like Delhi and Mumbai. The EU deal’s phased cuts might reduce French wine costs by up to 60 per cent over time, bringing more European options to shelves. This could push domestic firms to upgrade or lose share in premium categories. However, both agreements include protections like minimum import prices in the US deal and transition periods in the EU one, giving time for adaptation. Joint ventures could bring technology for craft beer or fine spirits to India. The sector might move towards premium products, with local companies focusing on quality to compete, instead of relying on high duties. Exports from India stand to benefit greatly. Indian single malt whiskies brands, already praised abroad, could expand with tariff drops from 10 to 20 per cent in the US and EU. This might raise India’s spirits exports from $200 million to over $500 million in five years. Indian Buyers and Export Chances Indian buyers, especially in expanding urban and middle-class groups, will gain more from these agreements. Reduced duties mean more variety and better prices for quality alco-bev items. A mid-range Scotch or French wine now costing ₹3,000 to ₹5,000 might fall by 20 to 40 per cent, encouraging people to try beyond local brands. This could build a refined drinking habit matching global patterns like craft mixes and low alcohol choices. EU non-alcoholic drinks could also become cheaper, offering healthier options.For exports, Indian drinks have good chances in Western markets. Indian whiskies win awards for their special tastes from local grains and ageing methods. With lower barriers, sales of Indian single malt whiskies in the US and EU could grow. Acceptance among Western buyers is rising from interest in unique spirits. Indian rums and gins with spices like cardamom fit the craft trend in Europe and America. Safeguards for Indian Makers To protect local makers, both deals have safety steps. The US agreement uses quotas to limit the import amounts of sensitive items like spirits, avoiding sudden rushes. The EU deal has safeguard rules, allowing short-term duties if imports harm the industry ensuring stability, fairness, competitiveness, resilience, sustainability, growth, balance, & protection. Geographical indications shield Indian brands like Darjeeling tea and extend to alco-bev for true origin. These steps give Indian firms time to improve quality and work perhaps through ties with Western groups. But issues remain. Small makers might find it hard to match global firms in promotion and supply. State excise rules could add complications, reducing FTA gains. For buyers, while costs drop, quality checks remain key to stopping poor imports. Western liking for Indian drinks requires focused ads showing green practices and history. Overall, these deals show India’s growing role in world trade but call for smart changes from all sides to get the most benefits. As the agreements start, the alco-bev sector is at a turning point, ready for expansion if handled well.

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Raise a can to the future- Inside UNIWINE’s game

54th Edition E- Magazine Blogs /

Malay Kumar Rout in routmalay The founder of WSCI (Wine & Spirits Club of India) The global beverage industry and more specifically, the alcoholic beverage segment, has witnessed a remarkable wave of innovation over the past few years. Across continents, producers are rethinking not only what they craft, but how they connect with their audiences. What was once a largely producer-driven market has evolved into a dynamic, two-way conversation. Today’s distillers, brewers, and winemakers are listening more closely than ever to consumer expectations, while consumers themselves are increasingly adventurous, open to experimentation, and eager to explore new taste experiences. This mutually reinforcing relationship is shaping a more vibrant and responsive marketplace. As producers refine their portfolios based on evolving preferences, and consumers embrace diverse styles and formats, the overall product experience continues to improve, strengthening both brand value and market growth in the long run. Of course, every producer operates with a distinct business model, philosophy, and product cycle. Innovation, therefore, takes many forms, some driven by technology, others by storytelling, terroir, or bold experimentation. During a recent visit to Nashik, Maharashtra, a region steadily carving its identity in India’s alcoholic beverage landscape, I encountered a uniquely distinctive producer UNIWINE, whose product range immediately stood apart. What followed was an engaging and insightful conversation with the CEO Rajiv Seth, that revealed something even more compelling than the bottles themselves. It became clear that this was not a strategy conceived in a boardroom presentation. Instead, it was a business and marketing approach shaped by a deep understanding of market demand, evolving consumer aspirations, and the gaps that often go unnoticed. In this Q&A, we delve into that journey exploring the vision, strategy, and philosophy behind a producer who exemplifies how listening closely to the market can lead to authentic innovation and meaningful growth. A Conversation Between Malay Kumar: Hi Mr. Seth, It’s a pleasure to have you here on behalf of the Wine and Spirits Club of India. Rajiv Seth: Thank you, Malay. Great to be here! Malay Kumar: What inspired you to pioneer wine-based ready-to-drink (RTD) products in India? How did your passion for blending play into that?Rajiv Seth: It started with my love for blending-experimenting with flavours to create something new and balanced. Traditional wine can feel intimidating, so we thought: why not make it more accessible? Wine-based RTDs were a natural evolution-using premium grape bases and blending them with fruits, nectars, or even hops for refreshing, ready-to-enjoy options. This passion drove us to develop ground breaking blends that appeal to modern tastes while staying true to wine’s essence. We founded Uniwine in 2018 to disrupt the market and make wine fun and casual. Malay Kumar: Globally, RTDs have exploded in popularity, especially among Gen Z. What do you see driving this trend? Rajiv Seth: Absolutely. RTDs are booming worldwide because they offer convenience, innovation, and novelty. Gen Z prefers low-commitment, exciting drinks with lower ABV options, bold flavours, and premium quality without the formality of traditional beverages. Globally, the RTD alcoholic beverages market is growing strongly, with projections showing significant expansion due to these preferences for portability and experimentation.Malay Kumar: Uniwine has made headlines with canned varietal wines. You’re credited as one of the first in India to launch these non-carbonated wines in cans-how does that work technically? Rajiv Seth: Yes, we’re proud to be pioneers in bringing varietal wines-like Chenin Blanc, Sauvignon Blanc, Cabernet Sauvignon, Shiraz, and Rosé-in 250 ml cans. Still (non carbonated) wines require special technology to prevent can collapse or flavour issues. We use liquid nitrogen (LN2) dosing during filling to create internal pressure and maintain integrity, combined with aluminium cans lined with a water-based polymer to protect the wine’s taste. This allows us to deliver premium, portable varietals without compromising quality-perfect for on-the-go enjoyment. Malay Kumar: You’re also developing a non-alcoholic range-mixers, flavoured waters, energy drinks. How does this fit your vision, especially for Gen Z? Rajiv Seth: Gen Z values health-conscious, versatile options. We’re expanding into non alcoholic lines with premium mixers, flavoured waters, and energy drinks that pair perfectly with our wines or stand alone. This aligns with their mindset-innovation, wellness, and fun without alcohol-while broadening our appeal and encouraging responsible enjoyment.Malay Kumar: Uniwine has made headlines with canned varietal wines. You’re credited as one of the first in India to launch these non-carbonated wines in cans-how does that work technically? Rajiv Seth: Yes, we’re proud to be pioneers in bringing varietal wines-like Chenin Blanc, Sauvignon Blanc, Cabernet Sauvignon, Shiraz, and Rosé-in 250 ml cans. Still (non carbonated) wines require special technology to prevent can collapse or flavour issues. We use liquid nitrogen (LN2) dosing during filling to create internal pressure and maintain integrity, combined with aluminium cans lined with a water-based polymer to protect the wine’s taste. This allows us to deliver premium, portable varietals without compromising quality-perfect for on-the-go enjoyment. Malay Kumar: You’re also developing a non-alcoholic range-mixers, flavoured waters, energy drinks. How does this fit your vision, especially for Gen Z? Rajiv Seth: Gen Z values health-conscious, versatile options. We’re expanding into non alcoholic lines with premium mixers, flavoured waters, and energy drinks that pair perfectly with our wines or stand alone. This aligns with their mindset-innovation, wellness, and fun without alcohol-while broadening our appeal and encouraging responsible enjoyment.Malay Kumar: The Indian RTD market is growing but lags behind international markets, where RTDs are rapidly claiming shelf space. Indian consumers seem slower to adopt-perhaps due to spending power. What data shows this, and what challenges do you see? Rajiv Seth: Internationally, RTDs are surging-global markets show strong CAGRs and value growth from convenience and trends. In India, the RTD alcoholic beverages market is projected to grow from around USD 25.8 billion in 2025 to USD 48.7 billion by 2031, with RTD cocktails at 19.7% CAGR in some segments. But yes, we’re behind-due to high excise duties, complex state regulations, price sensitivity, lower disposable incomes in many segments, and traditional preferences for beer or spirits. Awareness and distribution

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Flavours of the Garhwal Hills: Where Simplicity Meets Soul

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Chef Richa Johri Culinary Director With 23 years of experience, Chef Richa is shaping modern cuisine through her inventive use of overlooked ingredients, reimagined recipes, and revived forgotten flavours. For her, cooking is a form of storytelling where memory and culture inform every dish she creates. She is also on an intriguing mission to bring sub-regional and community cuisines, especially those lovingly prepared by Women who are either professional chefs or home cooks, into the spotlight and onto mainstream restaurant menus. She regards dining as a ritual that connects people to history, tradition, and the magic of food, ensuring that her culinary vision continually shapes the dining experience. In a trend-driven culinary landscape, Yojana Khanduri is known for her committed work preserving the food traditions of Uttarakhand and regional India. A chef consultant and artisanal pickler, her practice is rooted in authenticity, seasonality, and indigenous knowledge. She curates story-led menus, standardises traditional recipes for professional kitchens, trains teams, and collaborates with hospitality platforms to create culturally rooted, sustainable culinary experiences across India. Q:. Garhwali food feels more survival-driven than Celebratory. Would you agree? A: Garhwali food is shaped more by survival than celebration, but that doesn’t make it lesser – it makes it meaningful. In regions where resources are limited and terrain is harsh, food represents gratitude, effort and continuity. Simple preservation methods evolved to prepare for long winters, using pulses, millets, grains, seeds and dried herbs. Seasonal vegetables, meat and lentils were sun-dried and stored and items like badiyan(vadis) were made in bulk when produce was available. These practices reflect resilience, planning and deep respect for food where every meal feels earned rather than excessive. Q: Village level authentic variations are compatible to city level cooking of women who are also working or using electric equipment instead of rustic sil batta or Jauntha? A: Authentic village food traditions can adapt well to city kitchens. Many working women consciously recreate heirloom recipes using modern equipment, preserving cultural memory and passing it on to the next generation. While electric tools make cooking practical, traditional vessels and methods like the sil batta, lohey ki kadhai and slow cooking add depth, texture and nourishment that are difficult to fully replicate. Factors such as mountain climate, water and altitude also shape flavour and appetite. Since food is deeply tied to geography and weather, not all traditional dishes suit every environment, which is why I curate menus mindfully for each place. Q: What cooking knowledge or ingredients did you learn only after marriage and not from your mother? A: Cooking has been my first love since childhood, shaped by watching my parents cook instinctively and growing up surrounded by familiar aromas. At the time, I didn’t fully realise how special our Garhwali cuisine from Uttarakhand was. It was only after moving to Rajasthan for college and later marrying into a Jat family in Ghaziabad that I began to see it with fresh eyes — simple, unpretentious, yet deeply rooted in flavour and memory. Reconnecting with regional ingredients like the many varieties of rajma, jakhya used in tempering, and bhaang ke beej brought a deep sense of nostalgia. Dishes such as mooli ki thechwani, urad ka chainsoo, pindaloo ke gutke and rothana became reminders of home. After marriage, as I began cooking these foods on my own — sometimes failing, sometimes succeeding — I slowly grew into a proud custodian of my native micro-cuisine.Q: How do festivals, weddings and pujas in Garhwal shape food practices and vegetarian/non-vegetarian preferences? A: Festivals, pujas and celebrations in Garhwal are traditionally marked by pakka khaana-festive, mostly fried foods such as dal ki pakodi, rothane, aarsey, swaaley and halwa. Cooking during these occasions is a deeply communal act, with men and women sharing responsibilities. Women often grind soaked lentils on the sil batta for pakodis, while men prepare aarsa, the ceremonial sweet made from rice and jaggery. At weddings and large gatherings, the customary meal is simple yet soulful-dal-bhaat reflecting togetherness rather than display. Traditionally, this food was prepared by the Sarola Brahmins of Garhwal, a highly respected clan entrusted with cooking for royal and auspicious occasions. Food prepared by Sarolas, especially rice, was accepted by all communities, while they themselves followed strict dietary boundaries. Non-vegetarian dishes are also part of wedding celebrations, especially on the day preceding the main pooja. Goat meat is cooked from head to tail in dishes like bhutwa, kachmoli and shikaar, reinforcing collective participation. Vegetarian dishes such as chainsoo, phanoo, dal-bhaat, kheer, and halwa remain equally central. Sweets like rothane and aarsey, along with items like utti, jhoonga, and regional salts, are lovingly prepared and sent home with guests as auspicious offerings. Q: Which are the dishes which should be there in iconic restaurant across the country and dishes which cannot be recreated outside the mountains and why? A: According to me, the dishes that should feature in iconic Garhwali restaurants include shikaar, nimbu ka saan, chachiya and pisyun loon, gehet ka phanoo, bedu roti, chullu ki chutney, and jhangore ki kheer. These dishes represent the true everyday and celebratory flavours of the region and can be recreated thoughtfully in restaurant kitchens while still retaining their authenticity. However, there are certain preparations that are deeply rooted in the mountains and are almost impossible to recreate outside that context. Kachmoli, for instance, requires pulled meat from a goat that is slow-cooked over an open fire, a process closely tied to traditional methods and community cooking. Bhutwa, made from goat offals, carries flavours and techniques that may not appeal to or be accessible for everyone outside the region. Similarly, aarsey can be prepared elsewhere, but the version made in the mountain, using hand-pounded rice, has a distinctly different taste and texture that is hard to replicate. Another such dish is bhaddu ki dal, which is cooked in a traditional bell-metal vessel called a bhaddu. Available in different sizes depending on the gathering, this vessel allows the dal to cook slowly for hours, imparting a depth of flavour

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Zero proof triumph and golden cup bronze for India Bartender guild

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Archit Singhal President of the India Bartender Guild This year was a landmark for the India Bartender Guild (IBG). We successfully concluded the Zero Proof Competition 2025 and proudly represented India at the 24th Golden Cup Cocktail Competition in Taiwan, where our team earned a bronze medal, an achievement that underscores the growing global recognition of Indian bartending talent.The Zero Proof Competition 2025 was conceived to promote responsible drinking and encourage creativity in non-alcoholic mixology and flair bartending. At IBG, we have always believed that innovation, precision, and presentation should define the craft of bartending, even when alcohol is not involved. Conducted in two major cities, New Delhi on August 4, 2025, and Goa on August 11, 2025, the championship attracted a remarkable line-up of talented bartenders from across India. Hospitality professionals and industry leaders witnessed the competition, which showcased the highest standards of technical skill, artistic flair, and professionalism.After rigorous rounds of evaluation, the national winners were announced: Deepika Shukla and Chetan Choramule won in the Mixology category, while Ravi Varma won in the Flair Bartending category. Their performances were a tribute to the creativity,innovation, and dedication of Indian bartenders. These individuals have not only raised the bar for national competitions but also demonstrated India’s potential on the international stage.International Representation at Golden Cup Following this national success, our champions proudly represented India at the 24th Golden Cup Cocktail Competition in Taiwan, held from December 16 to 20, 2025. The Golden Cup is recognised globally as one of the most prestigious platforms for bartending excellence, bringing together top talent from around the world. Deepika Shukla competed in the Mixology category, while Chetan Choramule and Ravi Varma competed in Flair Bartending. Their exceptional performances earned India a well-deserved bronze medal, highlighting the country’s rising technical expertise, global competitiveness, and professionalism in bartending. Adding to the significance of this international milestone, I had the honour of serving as an official judge at the Golden Cup. Representing India on such a prominent global stage reinforced IBG’s credibility and emphasised our growing influence within the international bartending fraternity. Membership of International Bartenders Association In addition to these achievements, IBG officially became a member of the International Bartenders Association (IBA) in 2025, a historic development for Indian bartending. This membership strengthens India’s presence in the global bartending ecosystem and opens doors to further international exposure, competitions, conventions, and the adoption of globally recognised professional standards.Through initiatives like the Zero Proof Competition, international representation, and strategic global partnerships, IBG continues to cultivate a professional, innovative, and globally respected bartending community in India. Our commitment remains steadfast: to empower bartenders, celebrate creativity, encourage responsible practices, and ensure that India secures a prominent place on the world bartending map.

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Vinitaly’s Roadshow in India – An evolving market

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Anamika Joseph In house curator (WSCI) Wine & Spirits Club of India The Vinitaly India Roadshow, part of Vinitaly’s international tour promoting Italian wine across global markets, successfully concluded its second Indian edition with two landmark events in New Delhi and Panaji, Goa. Designed to deepen trade engagement between Italian wine producers and Indian buyers, the roadshow reaffirmed India’s growing relevance on the global wine and spirits map. The first stop took place on January 16 at the Taj Palace, New Delhi, followed by the second on January 18 at the Taj Cidade de Goa, Panaji. Both events attracted a curated audience of importers, distributors, hospitality professionals, retailers and industry stakeholders, reflecting the increasing sophistication of India’s wine ecosystem. The 2026 edition was supported through institutional collaboration with the Italian Embassy in New Delhi, the Italian Consulate in Mumbai, and ICE – Italian Trade Agency, underscoring the strategic importance of coordinated efforts in expanding Italian wine exports. A total of 31 Italian wine companies participated, including producers from the Consorzio Tutela Vini Valpolicella, offering Indian professionals a closer look at the diversity, heritage, and innovation that define Italian winemaking. A key highlight of the roadshow was the pair of masterclasses curated by ICE – Italian Trade Agency, led by Sonal Holland MW, India’s first Master of Wine. Tailored specifically for the Indian market, the sessions explored Italian wine denominations, regional identities, production techniques, and evolving global trends, equipping participants with deeper knowledge to support informed import, distribution, and on-trade decisions. Beyond tastings and education, the Vinitaly India Roadshow functioned as a vital networking platform, facilitating direct dialogue between Italian producers and Indian market operators. Conversations extended beyond product showcasing to include market challenges, regulatory realities and consumer preferences shaping wine consumption in India today.As India’s wine and spirits market continues to mature, driven by premiumisation, experimentation and a more globally aware consumer; the Vinitaly India Roadshow stands out as a meaningful bridge between tradition-rich Italian producers and a dynamic, opportunity-led Indian marketplace. Its successful conclusion reinforces Italian wine’s growing footprint in India and signals sustained engagement in the years ahead.

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An ode to artistry and connection – Kin Ru, Hyderabad

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KIN-RÜ, HYDERABAD From Features Desk Situated within the renowned Rü – Craft Bar in the vibrant district of Jubilee Hills in Hyderabad, Bar Kin-Rü stands as a witness to cultural richness and refined gastronomy. This exclusive Indo-Japanese cocktail bar is a niche within a niche, nestled in a location celebrated for its sophisticated ambiance and culinary excellence. With its dimly lit atmosphere and exquisite cocktails, Bar Kin-Rü sets the stage for intimate gatherings and convivial conversations. It is a haven where groups can gather, unwind, and indulge in the artistry of mixology. The bar is strategically located in an area surrounded by natural boulders, which are emblematic of Hyderabad’s unique landscape. These ancient rocks not only enhance the aesthetic appeal of the area but also serve as historical landmarks of silent witnesses to the centuries of history that have shaped the city. Their Story The name ‘Kin-Rü’ intertwines several layers of meaning. It draws from ‘Kintsugi’, the Japanese art of repairing broken pottery with gold, symbolising the beauty of healing and renewal. This aligns seamlessly with ‘Rü’, short for “Ruins,” reflecting the theme of transformation and rebirth.Moreover, ‘Kin’ also resonates with the English word for family or kinship, emphasising the bar’s dedication to nurturing community and connection. Bar Kin-Rü is a sanctuary where ancient stories are told through every sip and bite, where new friendships are forged over shared plates, and where every gathering feels like a celebration of collective heritage and personal discovery. Who They Are Bar Kin-Rü’s menu impeccably blends Indian and Japanese influences, while its drinks list, though classic at first glance, delights with unexpected layers of flavour. Among the highlights is the ‘Monday Morning Breakfast,’ a clarified gin cocktail enriched with Greek yogurt wash, matcha, red apples, and vanilla.A thoughtful mezcal and tequila selection introduces patrons to elevated tastes by featuring local ingredients like Gongura (sorrel leaves), which adds a comforting yet bold flavour with a playful garnish. With 30 tables, Bar Kin-Rü provides an intimate setting where exclusivity meets elegance. The bar’s design incorporates elements of Kintsugi, symbolising the transformation of the broken into the exquisite. This concept of embracing flaws and creating something more beautiful and resilient is a poignant reminder of the heritage that the location itself carries: a land marked by historical ruins that tell tales of ancient glory and continual renewal. The Team The team cherishes the art of their craft, creating a haven of creativity and excellence in every pour and presentation. Their dedication to local brilliance shines through meticulous training, empowering them to transform each drink into a symphony of world-class standards. With a blend of passion and expertise, they meticulously craft a repertoire of innovative cocktails designed to transcend the ordinary, offering patrons an experience steeped in unforgettable flair and flavour. At Bar Kin-Rü, they do not just serve drinks; they craft memories, making every sip a testament to their dedication to the art of mixology. Recognition and Beyond In 2025, Bar Kin-Rü was ranked #22 on India’s 30 Best Bars list, a recognition that places it among the country’s leading cocktail destinations and underscores its growing national presence. The accolade follows the strong foundation laid by its parent space, RÜ, which was ranked #26 in 2024, marking a continued ascent for the brand within India’s evolving bar landscape. Beyond the bar, Bar Kin-Rü plays an active role in shaping Hyderabad’s cocktail culture through curated international guest shifts, masterclasses, and collaborative experiences. These events make the world of cocktails approachable, inviting guests to explore, learn, and enjoy an inclusive environment. With its continued focus on innovation, training, and cultural relevance, Bar Kin-Rü is poised to remain not just a standout in Hyderabad but a name increasingly recognised on the national stage.

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Where India’s cocktail culture comes of age

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SIDECAR, DELHI From Features Desk In the evolving story of India’s cocktail renaissance, few names command as much respect as Sidecar. Located into the vibrant neighbourhood of Greater Kailash II in New Delhi, Sidecar is not just a bar, it is a statement of intent, craft and cultural confidence. Frequently described as a “bartender’s bar,” Sidecar represents the coming of age of Indian mixology on the global stage. Run by the celebrated duo Yangdup Lama and Minakshi Singh, Sidecar is a natural evolution of their pioneering work at Cocktails & Dreams, Speakeasy. The bar made history as the first from India to enter the World’s 50 Best Bars list and continues to shine with rankings among both the world’s and Asia’s best. Yet, accolades here feel incidental, Sidecar’s real achievement lies in its uncompromising focus on craft. Spread across two thoughtfully designed floors, Sidecar offers multiple experiences under one roof. The first floor unfolds as a relaxed daytime café and cultural space, complete with a curated bookstore by Hachette. Guests can browse titles while enjoying specialty coffee and cacao, a reflection of Sidecar’s belief that great hospitality extends beyond the glass. Collaborations with like-minded, homegrown brands underline this philosophy, letting quality products speak for themselves. The second floor is where the evening truly comes alive. A striking wall-length bar takes centre stage, stocked with inventive ingredients and meticulously crafted spirits. Sidecar’s cocktail program balances classics, seasonal offerings, and experimental creations, while also embracing zero-proof and low-proof drinks with the same seriousness as full-strength cocktails. The team produces many elements in-house-from bitters and syrups to tinctures and ferments, ensuring every drink carries a distinct signature. Music and culture are integral to the Sidecar experience. With a dedicated live band area, the bar regularly hosts blues, country, and rock-and-roll performances designed to enhance, not overpower, conversation and cocktails. Quiz nights, book readings, workshops and guest shifts further reinforce Sidecar’s role as a community hub for both patrons and industry professionals.In 2024, Sidecar expanded its vision through Subko, introducing a specialty coffee and fine cacao program that transforms the space into a daytime destination as compelling as its nightlife avatar. Sustainability also remains central, with conscious sourcing, reusable bottles, steel straws and a strong emphasis on local, seasonal ingredients. At its heart, Sidecar is a celebration of thoughtful indulgence, proof that Indian bars can lead global conversations without losing their soul.

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The art of Happiness – Kofuku, New Delhi

53rd Edition E- Magazine Blogs /

KOFUKU, DELHI From Features Desk For over a decade, one name has been synonymous with the democratization of authentic Japanese cuisine in India: Kofuku. Derived from the Japanese word for “Happiness,” the restaurant was founded with a singular, ambitious mission-to spread joy through the craft of exceptional food. Breaking the “Luxury Snob” Myth When Kofuku entered the industry in 2012, the culinary landscape looked very different. Italian and European cuisines dominated the spotlight, while Japanese food was largely confined to high-end luxury properties. At the time, Japanese fare was often perceived as a “luxury snob” due to the extreme scarcity of key ingredients and its reputation as one of the most expensive dining options available.Kofuku set out to shatter these myths. By focusing on authenticity and tradition, they proved that high-quality Japanese cuisine could be accessible without losing its soul. A Traditional Sanctuary Stepping into Kofuku is an immersion into Japanese culture. The restaurant distinguishes itself through its commitment to traditional aesthetics:• Horigotatsu Seating: Kofuku was likely the first in India to offer this traditional style of seating, where the floor is recessed to allow for comfortable legroom. • Zashiki Settings: The restaurant is renowned for its warm, wood-empaneled “Zashiki” settings, which provide an atmosphere of intimate hospitality. An Award-Winning Legacy This dedication to quality hasn’t gone unnoticed. Kofuku has maintained a staggering 1.5-decade-long legacy, standing strong on its vision of passion and warmth. Their trophy cabinet reflects this excellence: • Times Food Awards: Winners for eight consecutive years starting in 2012. • Restaurant India Awards. • Peaklife Gourmet Awards.The Culinary Stars While the ambiance is inviting, the food remains the heart of the experience. Kofuku continues to serve authentic dishes that have become favorites among gourmands. Highlights from their menu include: Black Cod in Miso: A delicate, buttery classic. Miso Ramen: Comforting and rich in traditional flavors. Buta no Shoga Yaki: Savory ginger pork. Meat Tobanyaki: Sizzling grilled meats prepared with precision. As Kofuku moves forward, it remains committed to the same warmth and authenticity that defined its beginning, ensuring that “Happiness” remains on the menu for years to come.

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Following the River Port

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Stuti Khetan Independent Spirits Consultant The day began in Porto, standing on one of its bridges as the sun rose slowly over the Douro River. The city came into view layer by layer, with tiled buildings catching the early light, boats moving quietly along the water, cafés just beginning to open their shutters; it felt like watching Porto stretch awake. I lingered longer than planned, long enough to nearly miss my bus to the Douro Valley, before finally pulling myself away and boarding, “chino” (coffee) in hand, the river still visible through the window as we drove on. The slow drive out of Porto takes you through the lush Vinho Verde region with rolling green hills, narrow roads and mist that refuses to fully lift. This is one of the wettest wine regions in Portugal. The heavy rainfall and persistent humidity keep the landscape vividly green for most of the year. That same climate limits sugar accumulation in the grapes, resulting in wines that are naturally lower in alcohol, sharper in acidity and meant to be drunk young. Vinho Verde wines are fresh and uncomplicated, the kind designed for everyday meals rather than cellars. They sit comfortably alongside fish, seafood, simple salads and long lunches that stretch into the afternoon. The region is known for grapes like Alvarinho (the same as the Spanish Albariño, a personal favourite), but what stands out more than the varieties is how integrated wine is into daily life here. Historically, vines were trained high on pergolas around family homes. This allowed farmers to grow vegetables underneath, such as beans, cabbage, potatoes and herbs, while grapes ripened above. Fruit trees and other crops often shared the same space. Wine here was never separated from living. It was grown alongside food, meant to be consumed with it. That practicality still defines its character today.World’s First Classified Wine Region The Douro Valley announces itself all at once. Steep terraces carved directly into rock. The river cuts sharply through the valley floor. Summers here are intensely hot and bright. Winters can drop below freezing. It is a demanding environment, and it shapes the wines completely. In the 17th and 18th centuries, British merchants turned to Portugal for wine as tensions with France grew. They needed wines that could survive long sea journeys without spoiling. The solution was fortification. By adding grape spirit during fermentation, the yeast was stopped before consuming all the sugar. The result was a wine that retained sweetness, gained higher alcohol and was stable enough to travel. Port was born out of necessity, not romance. As demand increased, production surged. Exports grew rapidly, quality suffered, prices fell, and eventually phylloxera devastated vineyards across Europe, including the Douro. In response to this instability, the region was formally regulated in 1756, making the Douro the world’s first classified wine region. Boundaries were drawn, production rules enforced, and quality protected; the structure that defines Port today began there.My first winery visit was to Quinta da Roêda, a historic estate in Pinhão owned by Croft, one of the oldest Port houses still in operation. The estate spans 109 hectares, its vineyards layered across steep schist slopes overlooking the river. Schist is unforgiving soil, but it drains well and retains heat, forcing vines to dig deep and concentrate fruit. The main grape varieties planted here are classic Douro varieties: Touriga Nacional, Touriga Franca, Tinta Roriz, Tinta Barroca and Tinto Cão, chosen for their ability to work together rather than shine alone. At Roêda, traditional methods are still very much alive. Grapes are foot-stomped during harvest in granite lagares. The process is physical and precise; human weight extracts colour, tannins and aroma gently, without crushing seeds. After several hours, grape spirit is added, halting fermentation. Sugar remains. Alcohol rises. What emerges is not a finished wine but the foundation of Port, ready to be shaped by time. Port styles diverge based on ageing choices rather than ingredients. Tawny Ports mature in smaller barrels that allow oxygen exposure, slowly developing nutty, caramelised flavours over years or even decades. Ruby Ports are aged in larger vessels to preserve deep colour and bright fruit, with further ageing happening in bottles. Rosé Port is lighter and fruit-driven, fermented and aged in stainless steel, often serving as an entry point for new drinkers. A Colheita is a Tawny from a single harvest, aged for years before release. While most Ports are blends of multiple years, Colheitas tell a focused, vintage-specific story. Cruising through the river All that information overload called for a break, so we jumped onto a boat to relax, or at least that was the plan. What we saw from there was beyond mesmerising. The Douro reveals itself best from the water. For 45 minutes, we cruised along the river as the valley slowly unfolded around us. Vineyards rose in neat terraces along the slopes, wineries appeared and disappeared between bends, and the river became the easiest way to understand the scale of it all. The winter sun hit the hills just right, bringing out the lines of schist and the depth of the landscape. A cold wind moved across the deck, but no one seemed to mind. Most of us stayed quietly absorbed, looking around and taking in the view, aware that this was one of those moments that explained the Douro better than any map or tasting ever could. And then we sailed up to the second winery, Quinta da Avessada, located on the Favaios plateau and operating within a cooperative system. What started with just six wineries today brings together hundreds of growers from the surrounding area. The estate produces a wide range of Douro wines and fortified styles, reflecting both the diversity of the region and the scale that a cooperative model allows. It is a place built around accessibility, education and continuity, offering a broader picture of how wine is made and shared in the Douro today. Our welcome drink there was Muscatel, and it immediately stood out. A

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