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THE SECOND EDITION OF THE BEST SOMMELIER INDIA (BSI) FROM FEATURES DESKK “India’s sommeliers are stepping onto the world stage and the Best Sommelier India competition is the platform that’s putting them there.”The Best Sommelier India (BSI) competition was designed to encourage the Indian wine professionals working in India and internationally, and to cultivate excellence by recognizing and celebrating exceptional talent, dedication, and professionalism among sommeliers. With a format similar to global sommelier competitions and an international jury, BSI aimed to provide a platform for aspiring sommeliers to showcase their skills, passion, and expertise, and to inspire each other to strive for excellence in their craft. We hope this will help in nurturing a community of wine professionals dedicated to continuous learning and growth on a global level.The competition was launched in 2024 to give Indian sommeliers a platform to showcase their skills, meet other sommeliers and compete at global levels to upgrade their skills. The first BSI in 2024 saw more than 80 participants, culminating in a thrilling finale where Kevin Rodrigues (Indian Accent Mumbai) was crowned champion, with Harnil Mathur (Black Sheep Restaurants, Hong Kong) taking Silver and Shiva Chaurasiya (67 Pall Mall, Singapore) earning Bronze. The first edition established a benchmark, demonstrating the skills Indian sommeliers could bring to a stage modeled on global contests.The second edition drew nearly 80 entries from across India and abroad who attended the initial Masterclass by Master Sommelier Ronan Sayburn which elaborated on the role of a Sommelier and gave guidance to the participants on how to prepare for such a competition. The masterclass was hosted on the Vinbibe App which has been developed by Ronan Sayburn MS in partnership with Indian School of Beverages. The Online Opening Round which consisted of a Theory test, gave us the Top 12 semi-finalists who were invited to an in-person Decanting and Wine Service masterclass by Ronan Sayburn MS.On 1st October morning began the first round of semi-finals with a Theory test, which was definitely a level up in difficulty and included the blind tasting of 2 wines. This was followed by a Wine Service round where judges assessed each participant on their service skills and professionalism. Post lunch, we had scores from all the semi-final rounds and it was time to announce who the Top 3 sommeliers would be who were then to perform the Finale tasks on stage in front of a live audience. The final three – Shiva Chaurasiya (67 Pall Mall, Singapore), Arth Jain (Taj Mahal Palace & Tower, Mumbai) and Parth Mehta (Mumbai), stepped onto a stage set like a restaurant, with eight jury members assessing each contestant on a series of tasks: Food and wine matching Spotting and correcting errors on a wine list Decanting and wine service Blind tasting of two wines and four spirits The photo identification round, featuring wine-related items, labels, personalities, and places The sparkling wine pour, requiring each contestant to open a magnum size equivalent and pour it evenly into 16 glasses This combination of theoretical knowledge, technical precision, and performance under pressure made the finale a true test of all-round ability. After an intense day, Shiva Chaurasiya emerged as Title Winner of the Best Sommelier India 2025, with Arth Jain earning Silver and Parth Mehta taking Bronze.Winner prizes: Along with a gold medal, Shiva won the grand prize of an all-expense paid trip to Austria to attend VieVinum expo, courtesy of Austrian Wine; a prestigious bottle of Penfolds Grange Hermitage, a bottle of Bottega Prosecco, a Coravin wine preservation system, and glassware set from Lucaris Crystal.With the 2025 edition concluded, one thing is clear: India’s sommeliers are carving their place on the global stage, determined to grow, inspire, and uphold the standards that will shape the nation’s evolving wine culture.The distinguished jury brought both global and Indian expertise to the competition.Ronan Sayburn MS – CEO, Court of Master Sommeliers EuropeEdouard Oger MS – Course Coordinator, Court of Master Sommeliers EuropeGearoid Devaney MS – Director, Flint Wines UKKamal Malik MS – Sales Head, MMI MaldivesShivani Tomar DipWSET – Awards Manager at Decanter World Wine AwardsVishal Kadakia – Founder, Wine ParkKadambari Kapoor – Founder, Gusto WinesApurva Gawande DipWSET – Founder, Curated WineKevin Rodrigues – Winner – Best Sommelier India 2024, Head of Wines at EHV International 12 semi-finalists: Abhilash Ashokan – Address Beach Resort, Bahrain Akul Anand – Constance Hotels & Resorts, MaldivesArth Jain – Taj Mahal Palace & Tower, MumbaiDarshit Bhatia – Princess CruisesManav Katte – Taj Lands End, MumbaiNikhil Surve – Tresind Studio, DubaiRonit Singh – The Leela Ambience, DelhiShaunak Dalal – Sula Vineyards, PuneShiva Chaurasiya – 67 Pall Mall, SingaporeUdiksh Arya – Farmlore, BengaluruVishal Singh – Wine Park, MumbaiParth Mehta – MumbaiWith the second edition concluded in October 2025, India’s sommeliers have signalled their readiness to shape not only the nation’s wine culture, but also to claim their place on the world stage.”

POURING CULTURAL CONNECTIONS: IAN BURRELL ON INDIAN RUM’S BRIGHT FUTURE Nivedita Bhalla In house curator (WSCI)Wine & Spirits Club of India As preparations for the upcoming UK Rum Festival gather momentum, one man stands out. He has worn many hats, one of which bears the feather “the only recognised Rum Ambassador”. We spoke with Ian Burrell, “with double r’s and l’s”, as he likes to point out after a five-minute introduction. Let me say it plainly: Ian Burrell has a natural charisma that draws attention. Known as the “EduTainer”, this former UK professional basketball player has redefined what it means to be a global spirits ambassador. Today, he is the world’s only recognised figure representing the entire rum category and has even received a Lifetime Achievement award for his contributions to the spirit.From judging cocktail contests in Berlin to teaching celebrities on Channel 4’s Sunday Brunch, Burrell has taken rum to audiences across all seven continents.In 2007, he launched the world’s first international rum festival, UK RumFest, which inspired similar events in Miami, Paris, Rome and Mauritius. The latest edition is scheduled for October 14, 2025, at the ILEC Conference Centre, 47 Lillie Road, West Brompton. In 2014, he set a Guinness World Record for the largest rum tasting, and in 2019, he founded the Miami Rum Congress with a focus on education and cultural exchange. His work has earned him numerous accolades, including International Brand Ambassador of the Year at the 2018 Spirited Awards and a place among the global drinks industry’s Top 10 most influential people in 2020. Notably, he represents no brand, only rum. It is a category he believes connects cultures, tells stories and inspires celebration.As the UK Rum Festival approaches, Burrell remains both organiser and symbol, embodying rum’s legacy and future with the same ease as pouring a perfect cocktail. With such vast experience in the rum world, I asked him about the Indian palate for rum. “I’ve always known about India’s rich sugarcane spirits and how loved they are locally. On my three visits, I noticed rum is a casual evening or winter drink for many. Some brands have cult status, making India one of the world’s largest rum consumers. Yet, it’s mostly a domestic product, not taken seriously by the global export market.” A Domestic Giant, a Global Underdog Burrell’s observation reveals a paradox. India’s rum culture is thriving at home but remains underrepresented abroad. In contrast, Indian whisky has made a strong mark globally. Whisky production exceeds 3 billion litres annually, topping global charts and driving a market valued at USD 21 billion in 2023, projected to reach USD 29 billion by 2030. Whisky exports far outpace rum’s, nearly 70 million litres valued at over USD 130 million in 2021–22, compared to around 11.25 million litres and USD 17.5 million for rum.India’s main whisky export markets include the UAE, UK, US and Singapore. The rise of premium and single malts reflects the country’s growing global influence. Rum, championed by Burrell, continues its steady climb, building pride, education and passion that could one day match whisky’s scale. This contrast is not a competition but a complement. Whisky’s commercial reach and rum’s cultural richness together shape India’s emerging global spirit identity. A Nation of Many PalatesOne reason for rum’s slower export growth isits fragmented domestic base. Indian rumdrinkers vary widely by region andpreference. For instance, the Northeast’s rumconsumption, often involving indigenoushomemade brews, differs sharply from thedark rums popular in the southern peninsularbelt during social and festive occasions. Thisdiversity makes it challenging for producersand exporters to pinpoint consumer tastes. Understanding this broad palate is essential if Indian rum is to match the global precision and scale of Indian whisky. Rum may be winning hearts, but it remains underrepresented internationally. Burrell shared his approach to introducing new brands. “I break large markets into smaller sectors because tastes can vary widely. I focus on the cultural connection and the rum’s potential in each area. India has huge potential. I recently judged the 2025 Camikara Millionaire Bartender Challenge in India, where finalists created innovative rum cocktails that showcased both passion and creativity.There needs to be more conversation about India, and brands like Piccadilly are sparking awareness among younger, affluent audiences. I’d love to help organise a rum festival in India.” When asked what makes India’s market so promising, Burrell said, “India is a young market. The premium segment isn’t saturated, so complex, drier rums can shine while cult favourites remain evergreen. Rum suits every palate. Where, when and how you drink rum matters. It can lift moods like cognac, whisky or vodka. It appeals to many.” Many Indians recall grandmothers rubbing brandy or rum on lips to treat colds, a practice that reflects rum’s medicinal role and fuels nostalgia.Burrell added, “As a Jamaican, we share this cultural tradition. My grandmother said I had my first sip of rum at four days old. Rum is deeply rooted culturally in Asia, the Caribbean and parts of Africa. It is passed down like family. With a young, tech-savvy generation, marketing must evolve.” When Old Monk was mentioned, Burrell responded warmly. “Old Monk is as Indian to Indians as Wray and Nephew is to Jamaicans, a true taste of home.” Indian rum has emotional roots, but Burrell believes it can become much more. He recalled, “Indian whisky was once dismissed by Western connoisseurs. Now, it is respected for its quality and craftsmanship. I predict the same for Indian rum.”The Road Ahead for Indian Rum On the subject of homegrown products abroad, Burrell noted a recurring trend. “In the Caribbean, locals drink rum they love. That brand then succeeds in the West and is imported back. Politically, it is like colonisers understanding our products better than we do.” Addressing regulation, he pointed out that whisky and Scotch have recognised standards, but rum lacks such clarity, leading to confusion about authenticity. “Yes, it confuses quality-conscious buyers. Many countries lack rules, though Cuba,Puerto Rico, Martinique and Jamaica have GI tags. Jamaica recently mandated that

NRAI INDIAN RESTAURANT SUMMIT 2025: F&B INDUSTRY GREW BY 8.1% AND POISED TO REACH ₹7.76 TRILLION BY 2028 FROM FEATURES DESK A landmark gathering that brought together 2500+ delegates from 25+ cities and 80+ speakers for 3 days filled with insights, innovation and collaboration.Trends of how Goa is becoming a culinary destination of India as it attracts a diverse set of tourists from multiple countries of origin.New consumers & food & beverage industry across India are focussing on global quality, consistency, with adoption of newer technology, changing face of India’s F&B industry.National, September 16, 2025: The National Restaurant Association of India (NRAI), the voice of the Indian F&B industry, successfully concluded the 4th edition of the NRAI Indian Restaurant Summit 2025 at the Taj Cidade de Goa Horizon, Goa, marking yet another milestone in India’s evolving food service landscape. With the theme “Serving the Future,” this year’s summit welcomed 2500+ industry professionals, 300+ leading brands and 80+ distinguished speakers, making it India’s largest restaurant industry annual event. From all over the country, restaurateurs, chefs, investors, delivery partners, policymakers and technology innovators attended. Discussions highlighted evolving culinary trends, with a growing emphasis on ethnic cuisines, alongside the transformative influence of technology and Gen Z on the future of the F&B industry. The event began with an exclusive Google CEO Roundtable, featuring insightful deliberations with leading restaurateurs. The summit day commenced with a traditional lamp-lighting ceremony graced by Shri Rohan Khaunte, Hon’ble Minister for Tourism, IT, and E&C, Government of Goa, Shri Rohit Monserrate, Mayor of Goa, along with the NRAI leadership team. This was followed by three days of insightful sessions, hands-on workshops, engaging exhibitions, and networking forums. Investing in People and Their Potential“Our industry has faced immense challenges in recent years, but what sets us apart is our resilience. From neighbourhood cafés to large restaurant chains, we have fought back with determination, continued to innovate, and above all, served our guests with warmth and a smile. This spirit of perseverance is what keeps India’s restaurant community strong and thriving”, he further added.Mr. Prahlad Sukhtankar, Chapter Head, NRAI Goa, added: “The success of this year’s summit demonstrates the strength and resilience of India’s restaurant community. Goa proved to be the perfect setting to celebrate innovation, culture and collaboration and is rapidly emerging as a culinary hub, drawing a diverse set of tourists from across the world and offering a melting pot of global tastes and experiences. As India’s emerging culinary hub, it continues to attract talent, creativity and fresh ideas, making it the ideal destination for such a gathering. We are excited to carry forward the ideas and partnerships forged here.”The summit featured a fireside conversation between Gauri Devidayal and keynote speaker Roni Mazumdar, CEO, Unapologetic Foods, Board Director, National restaurant Association (USA). He noted that this is the biggest event of the year for the F&B industry, which has successfully made its mark in Hyderabad, Kolkata, Chennai, and now Goa, a remarkable achievement and a proud milestone for the community.Furthermore, there were other discussions on a variety of topics, including Dining as Theatre, Raising the Bar: India’s Present and Future, Staying Relevant in Changing Times, The Evolution of QSRs, Cafés, and Fast Casual in India, and How Regional Cuisines are Going Mainstream. The event concluded with the grand finale session, Food Fight – Culinary Capitals Clash: The Race for India’s Food Frontier. In addition, attendees participated in deep-dive workshops and masterclasses that dived into key industry trends and growth strategies. Highlights included The Economics of Cloud Kitchens in India with Sumit Gulati and Ashish Tulsian, Digital Supercharging for Restaurants by the Google team, Building Growth Beyond Discounts with Parin Sanghvi and Rahul Singh, The Perfect Serve: Crafting Beverage Experiences with Tim Du Gardijn and Ishrat Kaur, Automation That Cooks Up Profits with Jyoti Sudhir, Sunil Shrivastava, and Mirnal Sethi, Scaling & Optimising Kitchens for Profitability with Chef Ashish Massey. The summit also brought together some of the most eminent speakers and industry leaders, including Ankit Ahuja, Nitin Saluja, Chef Ashish Massey, Ankush Grover, Chef Shankar Krishnamurthy and Mister Tikku (Influencer & Food Personality), whose diverse perspectives enriched the discussions around growth, profitability, sustainability, consumer behaviour, and the future of India’s restaurant industry.Culinary and tech showcases complemented these sessions, allowing participants to see innovations in restaurant technology, food delivery, packaging, automation, and new cloud kitchen profitability models that attract decision-makers from across the F&B value chain. The summit also emphasized networking and community building, with an exclusive Poolside Welcome Sundowner, which brought together over 2,500 distinguished guests, after parties, and curated networking forums, as well as the NRAI Annual General Meeting (AGM) and the exciting NRAI Premier League (NPL), which featured cricket and beach volleyball, fostering collaboration and camaraderie among the restaurant community.The 2025 edition was made possible with the support of partners like Restroworks (Presenting Partner) and industry leaders such as Coca-Cola, Google, Goa Tourism, Nestlé Professional, AWL, Reelo, Foodservice India, Hyfun Foods, Grant Thornton, EazyDiner, UEngage, Pernod Ricard, McCain, MasterChef Creations, and Prasuma, among others.The NRAI is grateful to its sponsors, partners, speakers, and delegates for their enthusiastic participation and support in making the 4th Indian Restaurant Summit a resounding success.About NRAI:National Restaurant Association of India is the voice of the Indian Restaurant Industry. Founded in 1982, by L.C. Nirula of Nirula’s, Madan Lamba of Volga, O.P. Bahl of Khyber Restaurant, R.D. Gora of Gazebo, A.S. Kamat of Kamat Restaurants & other leading restaurateurs, it represents the interests of 500000+ Restaurants, an industry valued at INR 5.69 lakh crores. Being the leading association of the Indian Restaurant Industry, NRAI aspires to promote and strengthen the Indian Food Service Sector. The Association in its 42nd year has a pan India presence and is governed by a committee of members and led by a President and Office Bearers. The committee consists of over 30 Restaurant CEOs / Owners representing various national and international brands from the F&B sector. The association works closely with a network of State and City Chapters

GLOBAL SPIRITS, LOCAL SHIFTS: TFWA CANNESCHARTS ALCO-BEV FUTURE Malay Kumar Rout routmalay The founder of WSCI (Wine & Spirits Club of India)The Palais des Festivals, famed for the Cannes Film Festival, once again hosted the world’s most influential duty-free and travel retail gathering. With over 5,300 exhibitors from 150 countries together representing 425 million airport passengers annually the 2025 TFWA World Exhibition & Conference delivered impressive scale while unveiling nuanced challenges facing the alcoholic beverage segment. Passenger traffic has rebounded slightly after a marginal dip along the East–West corridor, the traditional artery for luxury spirits. Yet, geopolitical shifts continue to rewrite travel routes and reshape consumer behaviors. These shifts are compelling brands to rethink product portfolios and distribution models. TFWA’s opening sessions set the tone for urgent dialogue: innovation and adaptability must now sit at the heart of every brand’s identity.The Pulse of NetworkingThe social heartbeat of TFWA pulsed at the Lounge on Carlton Beach. Its record-breaking cocktail reception welcomed over 2,800 professionals, creating a relaxed yet powerful space for networking and informal deal-making. Over three vibrant days, well-curated evening sessions fostered deeper connections under Riviera sunsets.The energy peaked at the Phenomena Club closing party, where DJ Martin Solveig turned the night into a celebration of collaboration and creativity. These social exchanges not only strengthened business ties but also sparked conversations around innovation that resonated across the exhibition halls.Innovation at the CoreAt the heart of the conference stood Innovation Square, a hub where technology met artisanal craft. Proximo’s 1800 Triple Cask Añejo Tequila exemplified this fusion its triple-barrel ageing process and immersive digital storytelling illustrated how heritage brands can modernize without losing soul.Halewood pushed boundaries through its daring partnership with KFC, launching Dead Man’s Fingers 11 Herbs and Spices Rum. Its rapid sell-out revealed younger travelers’ appetite for bold, experience-led products that blur traditional lines.In the luxury gifting segment, Anthon Berg elevated indulgence by infusing premium chocolates with Kahlua and Luxardo, while Underberg’s Espresso Herbtini reflected the growing millennial fascination with caffeinated cocktails. Meanwhile, Tito’s Handmade Vodka leveraged AI with a global digital mixology training initiative, empowering bartenders and ensuring the brand’s presence extends well beyond borders.Across the show floor, sustainability and creative packaging continued to define brand stories proving that environmental responsibility is no longer optional but expected.Celebrating ExcellenceThe Frontier Awards 2025 spotlighted the year’s best. Bacardi’s Patrón El Alto was crowned Spirits Product of the Year for its craftsmanship and relevance, while Pernod Ricard Global Travel Retail earned Supplier of the Year for excelling in complex markets.Campari Group’s Aperol campaign across South America won Brand Activation of the Year, reinforcing how regionalized storytelling drives global engagement. Beyond recognition, these awards signaled shifting priorities where innovation, sustainability, and measurable commercial impact now define success in travel retail.Leadership and InclusionA standout moment came with Women in Travel Retail (WiTR), championed by Brown-Forman, spotlighting inclusion as a driver of long-term growth. Dr Rachel Barrie’s Glendronach masterclass celebrated women’s growing influence in the spirits narrative. WiTR also advanced mentorship and opportunities for underrepresented voices reaffirming that diverse leadership strengthens industry resilience.Meanwhile, Qatar Duty Free’s 25th anniversary marked another major milestone. Celebrated in TFWA’s official publication, it highlighted the retailer’s global reputation for premium offerings and customer innovation. The occasion underscored how Middle Eastern hubs are reshaping passenger flows and redefining the geography of global travel retail.Emerging Market RealitiesAmid celebration, discussions also confronted the realities of a fragmented geopolitical landscape. Delegates agreed that sustained growth demands diversification into emerging regions particularly India, Africa, and the Middle East to counterbalance stagnation in traditional markets.India’s alco-bev sector drew significant attention. Demand for premium whiskies such as Bunnahabhain is rising both among the diaspora and within metropolitan consumers. Yet Indian companies face a dual challenge educating domestic consumers about craftsmanship while competing internationally. Success will hinge on strong storytelling, contemporary design, and innovative marketing that bridges global prestige with local identity.A note of consumer nationalism also surfaced. Over half the attendees admitted that political tensions increasingly influence purchasing decisions, forcing brands to balance regional resonance with the comfort of global familiarity.Steering Through ComplexityThe conference’s closing panels took a pragmatic tone, emphasizing collaboration over competition. Experts stressed that no single company can navigate volatility alone. Supply chain transparency and agility were highlighted as crucial in a climate of shifting tariffs and logistical unpredictability.Speakers advocated harnessing data analytics, personalization, and multi-channel outreach to maintain consumer engagement. The message was clear: agility, not scale, defines the new competitive edge.At the Technology Pavilion, digital tools demonstrated how brands can better understand travelers, curate targeted offers, and blend online and offline retail for smoother, more personalized journeys. TFWA’s broader vision of travel retail emerged as a seamless fusion of convenience, connection, and storytelling designed for the modern traveler.

Anamika Joseph In house curator (WSCI) Wine & Spirits Club of India Bottega is the first Prosecco winery to take on a major challenge in the name of absolute quality, which is the result of study and research, as well as long experimenting, to which the agronomists and oenologists of the Bibano di Godega (TV) winery have dedicated themselves for over 3 years. The aim is to seize and fully exploit the potential of a grape variety, the Glera, that can express not only freshness and aromaticity, but also structure and complexity.These are wines of great substance with the characteristics of a true Riserva that, even before the law recognised this typology for Prosecco, Bottega began producing with 12-month fermentation in autoclaves. The result is complex aromas, persistence on the palate and sapidity. These elective characteristics, together with longevity, therefore make these sparkling wines similar to, if not superior to, many established Champagnes. In detail, they are characterised by unique features that elevate their quality all round: Selection of individual vineyards in the most suitable plots among the Unesco Heritage Hills; Glera grapes cultivated with sustainable criteria and harvested only by hand at the moment of perfect ripeness; Pre-fermentation cryomaceration, to fully safeguard the organoleptic charge of the grapes; Ageing in new ‘horizontal’ autoclaves, the result of the most advanced technological research applied to quality oenology; Long fermentation times, to obtain wines with different organoleptic expressions depending on the individual vintages and the different crus. According to long-standing Sardinian tradition, they use only the best cork, harvested from oak bark not higher than 2.5 meters above the ground. They also use an infrared quality control system, developed by Amorim company to reduce the incidence of TCA to zero. They are all Extra Brut sparkling wines, suitable for fine pairings, not only aperitifs, but also tasty first courses and white meats or even game. The idea, born a few years ago and pursued with far-sightedness, aims to give Prosecco a new image and to be a stimulus for the formation of new generations of entrepreneurs, capable of producing even cru of excellence that will be in demand all over the world and served in the best restaurants, both starred and traditional, but all high-class. The top of the range of the ‘Bottega Prosecco Premium Vintage Collection’ line will be the Stardust Gold, vintage 2021, still maturing (250 € retail price per bottle). Meanwhile, another release, vintage 2021, has already been ready for a week. It is Stardust Black (€119 retail price per bottle). With regard to the packaging, the outer surface of the bottle is enriched with 3,000 black crystals, positioned by hand to give a stardust effect. This is an exceptional total-black finish, further embellished by the glittered label and capsule. In just a few days, the first 4,000 bottles have already been sold.Growing demand for premium Prosecco is linked to an increased consumer appreciation for quality and value in sparkling wines. These factors, along with strategic marketing efforts and innovations in production, have convinced both trade and consumers that there is a substantial market for higher-quality Prosecco. They often organize educational events and tastings directed at the press to present the new collection. This way, they can show where they started and what the main aim is. The best way to communicate it is to show pictures of the harvest in the steep vineyards, located in the most beautiful spots of the Conegliano Valdobbiadene area.