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Did You Know – Zarf X Amrut

ZARF X AMRUT – WHEN INDIAN WHISKY MEETS INDIAN FINE DINING Q1. What makes the ZARF x Amrut single malt a landmark release for Indian whisky? This release is significant on multiple counts. It marks Amrut Distilleries’ 50th single malt, a milestone few Indian distilleries have achieved. More importantly, it is the first Indian single malt crafted exclusively for a restaurant, making it a pioneering private-label expression designed around a specific dining experience rather than mass consumption. Q2. Why was Zarf at Sheraton Grand Bengaluru Whitefield chosen for this collaboration? The demographic change goes beyond numbers. It is closely tied to socio-economic realities. India’s median age is below 30, far younger than ageing populations in China, Europe or Japan. A fast-expanding middle class with rising disposable income is part of this picture. At the same time, social norms around alcohol consumption are shifting. Urban areas have seen growing acceptance of social drinking. Participation among women is increasing, and evolving attitudes among Gen Z and millennials are broadening the appeal of the category. Q3. How was the whisky crafted to suit Indian fine dining? The whisky is distilled using Indian six-row barley and matured for over six years in refill virgin American oak casks. This cask selection was intentional, allowing the whisky to develop depth and complexity without overwhelming the palate, ensuring it complements nuanced Indian flavours instead of competing with them. Q4. How does the whisky interact with Zarf’s menu? The single malt was paired with a specially curated menu featuring dishes such as galouti kebabs, lamb chops and Dal-e-Zarf. Each pairing was designed to create a seamless dialogue between the whisky’s layered notes and the richness, spice and texture of the cuisine. Q5. What does this collaboration signal for the future of Indian whisky? The ZARF x Amrut collaboration reflects India’s growing confidence in experience-led luxury, where spirits, food, fashion, and culture intersect. It sets a new benchmark for how Indian single malts can be positioned thoughtfully, collaboratively and with global relevance.

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Indian Alcohol Market – Riding a demographic Tsunami

Sumit Dhaman Independent Alcobev Analyst When we talk about the future of the alcohol industry, the discussion often begins with brands, pricing tiers or the difference between on-trade and off-trade sales. But there is another force quietly shaping tomorrow’s market, one that is far more fundamental. It is shifting demographics. Among global regions, India stands out not because its consumers drink the most today, but because millions are about to start drinking tomorrow, very soon. The world’s alcoholic beverage market is at a turning point. Consumption patterns in many mature markets, especially Europe and parts of North America, are flat or even declining. Reports highlight a fall in average consumption, even as premiumisation continues among committed drinkers. Data from leading research firms shows that younger consumers in these regions are moderating intake, influenced by health priorities and lifestyle choices. India’s Demographic Surge India’s growth story is very different, which is why industry attention is focused here. According to United Nations population projections and IWSR insights, India is expected to add around 15 to 20 million new legal-drinking-age adults every year. Over the next five years alone, nearly 65 million young Indians will reach legal drinking age. The demographic change goes beyond numbers. It is closely tied to socio-economic realities. India’s median age is below 30, far younger than ageing populations in China, Europe or Japan. A fast-expanding middle class with rising disposable income is part of this picture. At the same time, social norms around alcohol consumption are shifting. Urban areas have seen growing acceptance of social drinking. Participation among women is increasing, and evolving attitudes among Gen Z and millennials are broadening the appeal of the category. Trends and Market Dynamics Recent stereotypes about Gen Z being a sober generation are being challenged by hard data. IWSR surveys across 15 global markets, including India, show that the share of Gen Z who reported drinking alcohol in the past six months rose from 66 per cent in 2023 to 73 per cent in 2025. In India, these trends show curiosity and involvement in drinking culture among younger people that is approaching the rates observed in older generations quite rapidly. Within India, regional patterns add detail to the national picture. South India continues to be the largest consuming region by volume, accounting for nearly 60 per cent of IMFL (Indian-Made Foreign Liquor) sales, ahead of North, West and East. At the same time, evolving retail and hospitality sectors in cities and Tier II towns are lifting experiences beyond standard category definitions. Across states, varying legal ages and regulatory frameworks make the picture complex, but also highlight potential upside if harmonisation and ease of access improve. Globally, the contrast is sharp. While overall alcoholic beverage volumes in top markets have seen modest contractions or stagnation, developing markets like India are outperforming averages in both volume and value, in spirits and beer. IWSR notes that in 2024 India contributed meaningful growth to global alcoholic beverage volume metrics, even as markets in the US, Europe and parts of Asia softened. Emerging Preferences and Regulatory Challenges The rise of ready-to-drink (RTD) products and the trend towards premiumisation indicate a generation that seeks experimentation evolving within social rituals. RTDs are forecast to grow significantly worldwide in the coming years, showing that convenience and lifestyle relevance are reshaping category dynamics. In India, local craft beers, flavoured spirits and low-ABV options are emerging as vibrant sub-segments, appealing to consumers who want variety without compromising quality.Yet, recognising the opportunity does not mean ignoring the challenges. India’s market is still fragmented by regulation. Each state sets its own taxes, restrictions and retail structure, complicating distribution and pricing strategies. Even discussions about aligning legal drinking ages, such as recent proposals to lower Delhi’s beer age influence consumption patterns and long term business planning.The Eastward Shift What the demographic wave makes one point clear. The world’s alcohol market is shifting eastward, in terms of place as well as mindset. For decades, growth was anchored in volume expansion in mature economies. Today, it is being driven by youthful populations, rising affluence and a broader definition of drinking occasions.India’s alcohol story is still unfolding, and demographics are driving it. Each year brings a fresh group of legal-age consumers with different expectations around choice, quality and experience. This is not a short-term spike but a long arc of demand that will play out over decades. For brands, operators and category leaders, the task is to meet this generation in numbers as well as in its tastes, values and evolving lifestyles.

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Snice Whiskywalks with the angel of Amrut

Dennis Steckel Angel of Amrut Hello from cold, snowy Sweden. This past week, we’ve had temperatures between -7°C and -15°C where we live, quite the opposite of India’s weather. Before explaining what a whiskywalk is, let me share my story. My name is Dennis Steckel. I am also known as the “Angel of Amrut”. I am 52 years old and married to Linda Steckel. We have three wonderful children, Tea (23), Liam (21), Disa(19) and two adorable British Shorthair cats named Aston and Enzo. My family and I live in the hometown of IKEA, which is also my workplace. I have worked there for 10 years. With so many job opportunities at IKEA in our town, quite a few people from India have moved here. Our population is about 10,000, of which around 650 are from India. I am the sort of person who, if I do something, I do it 110 per cent. My first encounter with Amrut was in 2013. Some of my friends were not too sure about Indian whisky, but I found it intriguing because it came from India. The first Amrut I tried was the single malt at 46% ABV, and it was so good that I decided to explore more. I bought some single cask bottlings, and they were really ‘snice’. At that point, I began to swap my collection, which was mostly comprised of Scottish and Japanese whiskies, for Amrut bottlings. Within a year, my shelf was full of Amrut single malts. During this time, Amrut released its first Greedy Angels bottling, and I fell in love with both the whisky and the angel design on the bottle. That is when I knew Amrut was the brand for me. I loved it so much that I got a tattoo of the angel on my arm, with my children’s names underneath. It felt like I had caught Amrut fever, and that is when I came up with “Amrut Fever”. The next step was starting a Facebook group called Amrut Fever, where everyone could share their experiences and love for Amrut. Four to five months later, it had grown to 450 members from around the world. That is when Amrut reached out to me. They thought it was amazing that someone from Sweden had created a group for the “Nectar of the Gods”. They asked if they could join my journey and make Amrut Fever their first and only club for Amrut lovers. My first trip to India was to visit Amrut in August 2016. That is when I met the Amrut family and toured their distillery. It was an amazing experience, though hard to take in all the differences, going from our small town to Bangalore, which has a larger population than the whole of Sweden. Since then, I have visited India and Amrut several times. In 2018, my wife Linda and I went together. It was a chance to show her what Amrut means to me and what I mean to Amrut. I also had the opportunity of a lifetime to inaugurate their new distillery plant. As part of the event, we each filled a barrel. Those are now bottled as Mr Fever, Angel of Amrut, and Mrs Fever, Wife of Angel of Amrut. In 2019, I travelled with my father, who was 78 at the time and had never been outside Europe. Sharing that experience with him is a memory I cherish, and he mentions it every time we meet. Then COVID struck, making travel difficult for a few years. My next trip was in 2023, a special year for Amrut, as they celebrated their 75th anniversary. I was the only person from outside India invited to the celebration and one of the speakers at the gala dinner, attended by about 400 people from India and one crazy Swede! It was another fantastic memory. My latest trip was in 2025. It began with a whisky fair in Dubai, followed by Bangalore. The focus was on releasing Amrut’s oldest whisky to date: The Expedition 15 Years Old, The Diamond Jubilee Celebration Bottle (just 75 bottles in total). It was also the first time I held two Amrut Masterclasses for journalists, whisky enthusiasts, and Amrut staff. My next trip is planned for this summer, with more Masterclasses lined up. On to the whiskywalks Some people walk their dogs, but I walk my whisky. I enjoy the beautiful nature around my hometown and take the chance to snap ‘snice’ photos of great whiskies. I used to fill a basket with different bottlings and glasses to capture the essence of our four seasons, by bike if possible, or by car for farther spots. I do this to showcase Amrut bottlings to the people in the Amrut Fever club, posting at least one photo a day, 365 days a year. My Facebook page, Dennis Amrut Fever Steckel, now has more than 33,000 followers.Here are photos from my latest whiskywalk at the frozen lake Möckeln, near my home, in January. The world is sometimes very small. During the shoot, I met an Indian couple walking on the lake. Believe it or not, they were from Bangalore and working at IKEA! PS: If you’re wondering, “snice” means super nice, in one word. Just like Amrut!

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Grover Vineyards unveils Art collection Nu-a contemporary narrative where art and life converge

Reintroduced For India’s Evolving Palate, Art Collection Nu Ushers In A More Modern Wine Experience Malay Kumar Rout in routmalay The founder of WSCI (Wine & Spirits Club of India) Driven by global exposure, experimentation, and a growing desire for wines that balance quality with character, the Indian wine market continues to mature. This shift reflects a wider cultural movement where a glass of wine is no longer seen merely as a lifestyle accessory, but as a medium for discovery and self-expression.Grover’s original Art Collection has long stood as evidence to Indian creativity, blending the expressive power of contemporary Indian art with wines that embody terroir, craftsmanship, and India’s emergence as a wine-producing nation. Art Collection Nu speaks to the tastes of today’s discerning drinkers, appealing to their curiosity and their appetite for experiences that engage both the palate and the imagination.A New Chapter Begins The new range carries forward Grover Vineyards’ legacy of pioneering Indian winemaking. Art Collection Nu redefines how wine is enjoyed, bringing together craftsmanship, creativity, and contemporary design, turning every bottle into an experience that excites and resonates.Art is no longer something to admire from a distance; it is lived, felt, and shared. Vibrant, inclusive, and dynamic, each label captures a fleeting moment from life’s celebrations, enriched with colour, rhythm, and human connection. Minimalist yet modern in appeal, every detail is deliberate, reflecting not just the character of the wine but the moods and moments it accompanies. This range invites curiosity, sparks joy, and encourages interaction. More than a fresh look, the collection marks a renewed chapter in Grover Vineyards’ journey, shaped by creativity, cultural expression, and a deeper focus on how wine is experienced together. A Diverse Expression: Signature Varietals Spanning white, rosé, red, and dessert wines, the Art Collection Nu range showcases Grover’s winemaking expertise across nine distinctive styles, each with its own personality. The portfolio includes Chenin Blanc, Sauvignon Blanc, Viognier, Riesling, Rosé, Shiraz, Cabernet Shiraz, Merlot, and Late Harvest.Now available in Maharashtra and Karnataka, with nationwide expansion to follow, Art Collection Nu beautifully underscores Grover Vineyards’ commitment to making premium Indian wines more accessible, from bustling metros to emerging, increasingly wine-curious towns. Already, the refreshed bottles are drawing attention across retail shelves, restaurants, and wine clubs nationwide. Shaping India’s Wine Future With Art Collection Nu, Grover Vineyards is not just unveiling a new label, it is energising social gatherings, transforming every pour into a shared moment, a celebration of identity, culture, and creativity where heritage is reimagined through vibrant storytelling and exceptional wines. Crafted for a new generation of wine lovers, Art Collection Nu highlights individuality, emotion, and the dynamic spirit of today’s consumers. Each bottle pairs contemporary design with distinctive varietal character, inviting people to savour not just the flavour, but the feeling it evokes.As Grover Vineyards continues to lead India’s wine journey, Art Collection Nu stands as a vivid expression of the brand’s enduring strengths: craftsmanship and creativity, tradition and innovation, taste and emotion. In a market defined by evolving preferences and growing confidence, this revitalised collection honours its rich heritage while boldly celebrating the bright future ahead. Through Art Collection Nu, Grover Vineyards reaffirms its dedication to elevating the wine experience, creating memorable stories and moments for both seasoned enthusiasts and curious newcomers.Art Collection in Maharashtra is priced between 625/- to 940/- and in Karnataka it is priced between 575/- to 995/-

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Cincoro Tequila debuts in India with Mohan Brothers

From Features Desk Cincoro Tequila, the award-winning ultra-premium brand co-founded by five NBA team owners, including Michael Jordan, has officially entered the Indian market through an exclusive partnership with Mohan Brotherss, one of India’s leading importers and distributors of premium wines and spirits. The launch marks an important step for India’s luxury spirits sector, as Cincoro introduces refined sipping tequila to discerning Indian consumers. Crafted in Jalisco, Mexico, from 100 per cent Blue Weber agave sourced from both the Highlands and Lowlands, Cincoro offers a modern expression of tequila rooted in tradition, enhanced by innovation, and created to be savoured. India: A Strategic Market for Global Growth Quentin Job, Managing Director – International, Cincoro Tequila, emphasised India’s growing role in the brand’s expansion strategy: “We have been extremely impressed by the rapid evolution of consumer tastes in India and the increasing diversity within the spirits market, particularly the fast-growing prestige tequila category,” said Job.“We believe the delicious, smooth, and refined taste profile of Cincoro is perfectly aligned with what Indian consumers love and appreciate. We are also very pleased to be partnering with Mohan Brotherss in India, and we are confident they will do an exceptional job in securing five-star distribution and building the Cincoro brand in this exciting market,” Job added. Tequila Consumption in India Tequila has steadily moved beyond its traditional image as a party drink to become a spirit valued for its craft and complexity. India, with its growing base of affluent consumers and expanding luxury hospitality sector, has seen a rise in tequila appreciation. Urban millennials and seasoned collectors are increasingly drawn to sipping tequilas, favouring premium expressions that highlight authenticity and artisanal production.This change reflects a wider shift in India’s drinking culture, where quality is prized over quantity. Once niche, tequila is now finding its place alongside fine whiskies and cognacs in high-end bars, private clubs, and luxury retail outlets. Cincoro’s entry builds on this trend, offering tequila for refined sipping, suited to India’s appetite for slow drinking and premium experiences. A Strategic Partnership with Mohan Brotherss Cincoro’s India debut is led by Mohan Brotherss, a respected name in premium beverage importation and distribution.Known for successfully introducing and nurturing global luxury brands in India’s regulated alcohol market, Mohan Brotherss brings strong regulatory expertise, market knowledge, and an established presence across luxury hospitality and retail channels. “India represents one of the most exciting luxury spirits markets globally. Cincoro’s craftsmanship, global stature, and focus on sipping culture align perfectly with the preferences of today’s Indian luxury consumer. We are proud to partner with Cincoro to introduce this exceptional tequila to India and to build the brand as a leading name in ultra-premium tequila,” Love K. Jain, Managing Partner, Mohan Brotherss, said. The Evolution of TequilaOver the past few decades, tequila has moved far beyond its image as a quick party drink. It has become a spirit associated with heritage, artistry, and regional identity. Producers have highlighted terroir, artisanal techniques, and ageing styles to display tequila’s diversity. This shift has helped tequila earn a place in the global luxury spirits conversation, where it is now appreciated alongside fine whiskies and cognacs by collectors and connoisseursGlobal Craftsmanship Meets Indian Luxury Produced from carefully selected agave, slow-cooked in traditional ovens and aged in American whisky barrels, Cincoro is recognised worldwide for its smoothness, complexity, and refined finish. Its portfolio includes Blanco, Reposado, Añejo, and the Gold expression, each crafted to appeal to consumers who value quality, balance, and depth of flavour.Designed to be enjoyed neat, Cincoro fits well with India’s growing preference for slow drinking and premium spirits. Its distinctive, award-winning bottle, created by former Jordan Brand designer Mark Smith, reinforces its modern luxury positioning. Market Availability Cincoro will be introduced in India through a phased rollout, beginning with Delhi, Mumbai, and Gurgaon. Distribution will focus on five-star hotels and luxury resorts, private members’ clubs, premium lounges, high-end retail, and gifting channels. Expansion into additional markets is planned in the coming months.Mohan Brotherss, with its strong distribution network and luxury-focused brand strategy, continues to play a key role in India’s premium beverage market.

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DRY JANUARY A PAUSE THAT CAN REWRITE YOUR DRINKING STORY

Why a month without alcohol can reset habits, sharpen clarity, and spark deeper reflection Ajay Jha A senior Delhi-based independent journalist Every January, people around the world put down their glasses and commit to a month without alcohol. Known as Dry January, this initiative began in 2013 as a campaign by Alcohol Concern, now Alcohol Change UK, a charity that works on alcohol-related harm through research, advocacy and public campaigns.The campaign invites people to step back from drinking for 31 days. In return, it promises clearer thinking, better sleep, some savings and a chance to look again at one’s relationship with alcohol. Behind the simple idea sits a mix of health science, psychology and everyday lifestyle choices. Why January feels right December is almost built around indulgence. Office parties, family gatherings, Christmas, New Year’s Eve and long evenings out often leave people tired, guilty and a little bloated. January arrives with talk of resolutions and fresh starts, so it feels like a natural time to reset. Alcohol Change UK tapped into this mood and turned a private impulse to “cut back after the holidays” into a named, structured campaign. That timing also matters for behaviour. Many people already drink less in January compared to December, so a clear one-month challenge guides a trend that was present anyway. The difference now is the sense of doing it together, with a name, a story and a finish line. A Softer Look at Health Alcohol does put strain on the body when used heavily over time. It is linked in research to problems involving the liver, brain and heart, as well as higher blood pressure and weaker immunity. Mental health can also suffer when drinking becomes frequent or heavy, with more anxiety, low mood and foggy memory often reported. A short break does not erase years of heavy drinking, yet many Dry January participants report very immediate changes. They sleep better, feel fresher in the morning, notice more energy and often lose a bit of weight. Several studies suggest that people who complete a month off alcohol tend to drink a little less, a little less often, even months later. The month acts as a test run that shows life without routine drinking is possible as well as enjoyable. How the World is Joining in Although Dry January began in the United Kingdom, it has quickly become a global trend. Urban, wellness-focused communities in Europe, North America and elsewhere have picked it up, often mixing it with fitness goals, yoga challenges or New Year diet plans. As enotourism specialist Sumedh notes, “Dry January is widely followed across urban, wellness-focused communities in many countries,” and serves as “a timely reminder to pause and reflect on our drinking habits, especially after an indulgent festive season.” Bars and restaurants now respond with alcohol-free menus, “no and low” drinks and creative mocktails. In London, for instance, self-respecting bars offer “a wide variety of alcohol-free beers, sparkling wines, zero-proof spirits,” from Lucky Saint to Tanqueray 0.0%, as Tatiana observes. Social media has given Dry January its own culture. Friends post day counts, swap tips for evenings out without alcohol and share pictures of zero-proof beers, sparkling teas or non-alcoholic wines instead of the usual cocktails. In India too, wine enthusiast like Mohona Chowdhury highlight local alternatives, balancing with “non-alcoholic options like kanji, kokum sherbet, aam-panna, spiced buttermilk.” For some, it becomes a playful competition. For others, it is a quiet personal experiment. In both cases, the month creates a new kind of community around not drinking. Mind, Habit and Identity Dry January is as much about the mind as it is about the body. Alcohol often slips into routine, a glass of wine after work, a beer with friends, a drink to mark the weekend. Taking a month off interrupts that pattern. People start asking simple questions. Do I actually want this drink, or is it just a habit? Do I need alcohol to relax, to socialise, to sleep?Many discover that they can go to dinners, parties and celebrations without always having a drink in hand. They learn which situations truly tempt them and which do not. In that sense, the month becomes a mirror. It reflects back the role alcohol plays in one’s daily life, not in theory but in practice, evening by evening. Wine and spirits specialist Rojita Tiwari captures this shift: “Dry January is less about abstinence and more about awareness. It nudges consumers to pause, reassess habits and return to drinking with intent.” What Happens After the Month The most interesting part of Dry January may not be the 31 days themselves but what follows. Some people treat it as a once-a-year detox, and then slip straight back into old patterns in February. Others find they like the clearer head and choose to extend their break into the next month. Many end up somewhere in between, drinking less often, choosing better quality drinks or setting small rules for themselves about when and how they drink. Sumedh echoes this, with his “personal preference” leaning “toward moderation over abstinence,” while Tatiana advocates “conscious consumption, fewer occasions, premium selections, and heightened appreciation” for “smarter drinking year-round.” Research so far suggests that even one month off can lead to fewer drinking days and fewer heavy sessions later in the year for many participants. The long-term gains, though, depend on what one does with that experience. If Dry January becomes a doorway to more mindful drinking, the effects can last well beyond winter. If it is only a pause before another binge, the benefits fade quickly. Not for Everyone, Not all or Nothing There is a serious side that cannot be ignored. People with a heavy physical dependence on alcohol are often advised to seek medical help before stopping and sometimes to cut down slowly rather than quit all at once. Sudden withdrawal in such cases can be risky, which is why health experts stress that campaigns like Dry January are aimed at regular drinkers, not those with severe dependence. For

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Busting the Myth of Bengali “Widow Cuisine” By Chef Richa Johri

BUSTING THE MYTH OF BENGALI ‘WIDOW CUISINE’ 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. Pritha Sen is a chef consultant and one of India’s leading food historians, widely regarded as an authority on the regional cuisines of eastern India, with a special focus on Undivided Bengal. A pioneer across platforms, including social media, she has played a significant role in creating awareness around India’s culinary wisdom through warm, engaging storytelling. For Sen, food is identity, each dish carrying narratives of nutrition, local produce and cultural memory. She has showcased what she terms Indigenous Heritage Cuisine at acclaimed culinary events across India and internationally, including Gurgaon, Delhi, Kolkata, Mumbai, Goa, Jaipur, Hyderabad and Singapore. As a consultant, she curated the menus for Mustard, the first Bengali restaurant in Goa, as well as its Mumbai and Chennai outposts, which won multiple awards and featured among India’s best new restaurants across leading platforms. Her consultancy work also includes assignments with The Oberoi, ITC Sonar and Royal Bengal in Kolkata and Gormei in Hong Kong. Between 2022 and 2024, she created the menus for Yantra, a fine-dining Indian restaurant in Singapore, widely acclaimed and featured in Time Out Singapore and Tatler dining guides. She was also featured on the cover of Cuisine and Wine Asia in October 2022.A prolific writer, Sen has contributed extensively to leading publications on Bengali cuisine. Her work spans journalism and strategic knowledge initiatives with national and international organisations, alongside extensive work in sustainable livelihoods with marginalised communities in regions such as Ladakh and Nagaland. Among her notable literary contributions are Calcutta, the Living City (OUP) and The Great Padma: The Epic River that Made the Bengal Delta (2023). She began her career as a teacher of History and English. Q: What is the much talked about Widow Cuisine of Bengal? When did it come into existence? A: Widow Cuisine is an urban legend, created by media. There were severe unfortunate restrictions regarding diet for widows but no such thing as a special genre of cuisine created by them. It is a disservice to the Bengali culinary legacy and a case of people having not done their homework, in the rush to create sensational content.Q: Why do you call it an urban legend? Is it a fact that widows invented the dishes that uses peels and stems or mainstream vegetarian dishes, like ‘Dhokar Dalna’ or Shukto or vegetarian paturi? A: I call it so because it started from someone memories of a widowed grandmother cooking very tasty sattvik (no onion or garlic) vegetarian dishes. If you are aware of our social history, widows in all Indian communities, particularly upper caste ones, had to survive on rudimentary sattvik food. Their condition was especially severe in 19th and early 20th century Bengal, when the region was impoverished due to several exploitative reasons and finally economically destroyed by colonial rule. Most widows were poverty-stricken, having been stripped of any property or source of income. They simply fell back on a means of basic sustenance that has always existed in our culinary culture such as cooking with peels and stalks. They did not create afresh. Some definitely added their own skilled touches and innovations but by no means could they afford to create some of the dishes you mention. Also, traditional Bengali vegetarian cuisine is cooked without onion and garlic. So it wasn’t exclusive to the widows. Q: In that case, can you elaborate on the history of the evolution of Bengali vegetarian cuisine to support your arguments? A: To tell you briefly, the Bengalis as a homogenous people, evolved from tribal communities. We belong to proto-austroloid stock, drawing our ancestry mainly from tribes like the Santhals, Oraons, Mundas and Pundras mixed with other ethnicities like Mongoloid. Food-wise it was then a foraging culture, something that is stamped deep into our DNA. We owe our famous zero-waste legacy to them because the little that was foraged had to feed many mouths. The use of all parts of an edible plant, traditions like steaming, dry roasting, and grinding using little fuel, oil or spices and eco-friendly techniques of cooking in leaves, bamboo tubes or coconut shells are still present among tribals as in mainstream Bengali cuisine. This style came as a boon for the people, not just for widows, for it provided sustenance during times of distress such as famines and other natural disasters. Q: That’s interesting. Can you tell us about a few dishes that were created to enrich the vegetarian repertoire? A: Few know that Bengal is home to more-than-a-100 edible leafy greens, 10-12 different kinds of gourds and innumerable other vegetables and tubers. It is then natural for a layered vegetarian repertoire to have evolved. People think we eat only fish curry and rice. In reality our meals comprise several vegetarian courses before we arrive at fish. The Mangalkavyas, which were epic poems written between the 15th and 18th centuries, give elaborate descriptions of vegetarian foods including the shukto. The momentum created by the sattvik Vaishnav Movement in Bengal founded by Sri Chaitanya Mahaprabhu further fuelled the repertoire. Shukto, it seems, was the saint’s favourite dish. Dishes you mention like a Dhokar Dalna (lentil cakes in gravy) were created to compensate for fish and protein. Daily multi-course sattvik bhogs cooked for family deities provided further incentive.It would be better to say that the vegetarian repertoire was enhanced in most Bengali

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La Commanderie De Peyrassol: Provence’s living legacy. By Malay Kumar Rout

LA COMMANDERIE DE PEYRASSOL: KNIGHTS’ VINES, STARRED PLATES, AND PROVENCE’S LIVING LEGACY Malay Kumar Rout In routmalay The founder of WSCI (Wine & Spirits Club of India) Some estates feel almost animate, shaped by centuries, sharpened by intention and sustained by a philosophy that outlives people. La Commanderie de Peyrassol, tucked in the Var region of Provence, is one of those rare places. Time spent here makes it clear that landscapes remember, and history is always pressing softly against the present. The first historical mention of La Commanderie de Peyrassol dates to the 13th century, when it served the Knights Templar and later the Knights of Malta. The Château Peyrassol vineyard, written about as early as 1256, took root long before wine became an industry. After the French Revolution, the Rigord family acquired the property in 1790, safeguarding its agricultural legacy for generations. A turning point came in 2001, when Philippe Austruy took stewardship of the estate. Rather than reinventing it, he restored its medieval framework and envisioned a cultural destination shaped by art, hospitality and sustainable viticulture. Together with his nephew Alban Cacaret, he tends the estate with the conviction that heritage thrives when treated as something alive. A living estate where history continues unfolding. La Commanderie de Peyrassol stretches across 850 hectares of woodlands, olive groves, Provençal garrigue and the 92-hectare Château Peyrassol vineyard. Each parcel is cultivated as its own micro terroir. Gravelly clay limestone soils drive the vines to root deeply, creating the mineral tension that defines the wines. Altitude and the inland climate bring marked day-night shifts, preserving freshness. Around the vineyards, truffle oaks, rosemary, thyme, olive trees and wild flora enrich biodiversity, making the estate not only scenic but ecologically dynamic. A Multi-Sensory Adventure More than 60 monumental contemporary artworks animate the Commanderie de Peyrassol. Pieces by Anish Kapoor, Daniel Buren, Niki de Saint Phalle and Bernard Venet appear in glades, along pathways and among the vines. Kapoor’s mirrored voids echo the depth beneath the limestone soils, while Buren reframes the region’s famously sharp light. Moving through the estate feels like crossing between two terroirs, one geological and one imagined.Its hospitality reflects the same ethos. The restored Templar Bastide offers 10 guest rooms, each with stone-walled charm and sweeping views of the Peyrassol vineyards. Deeper in the forest, La Rouvière provides a retreat of trails, wildlife and silence. Whether in the bastide or the woodland lodge, each stay feels like entering the estate’s long historical continuum. Wine and food at Chez Jeannette are created as a common language rather than a pairing exercise. Awarded one Michelin star in the MICHELIN Guide France 2025, the restaurant run by chef Benjamin Le Balch made the long-standing culinary focus of the estate official. The cooking is organised, seasonal and defiantly Provençal. The cuisine is anchored in a locavore philosophy, drawing extensively from the estate’s organic kitchen garden and surrounding producers. Vegetables often lead the plate, proteins are handled with restraint, and sauces favour clarity over richness. The setting, quite literally within the vineyard, reinforces the point that this is not destination dining detached from place but cuisine grown out of it. Provence, Rosé, and Château Peyrassol Rosé With around 40 percent of worldwide rosé output, Provence sets the stylistic and technical standard and produces around 90 percent of France’s rosé wines. Rosé in Côtes de Provence is a structured wine distinguished by regulated pressing, temperature-controlled fermentations and a preference for freshness over colour extraction rather than a summer accessory. The Château Peyrassol Côtes de Provence Rosé is a perfect example. It indicates finesse rather than strength with a faint salmon-pink colour and metallic reflections in the glass. On the nose, it begins with white peach, wild strawberry and citrus zest, then builds with soft floral hints and Provençal herbs. Driven by vine peach, pink grapefruit and red currant flavours, the wine is crisp yet textured on the palate. A chalky saline minerality carries through the mid-palate. Crafted to refresh while holding its own at the table, the finish is dry, exact and tinged with salt. This rosé speaks of place and intent rather than style. Produced entirely from estate-grown grapes and certified organic since 2022, Estate Wines Château Peyrassol, Clos Peyrassol and “1204” are made solely from estate-grown grapes. Château Peyrassol Rosé remains the most important wine because it is mineral, balanced and subtly expressive. “1204” leans towards a more culinary range with citrus, blossom and vine peach. The whites and reds emphasise clarity, restraint and vineyard character over oak-driven excess. Branded Wines and Daily Ease The Branded Wines Les Commandeurs and Lou par Peyrassol play a distinct but deliberate role within the portfolio. Designed for earlier drinking and broader accessibility, they offer a clear entry point into the estate’s style without oversimplification. Les Commandeurs Rosé, in particular, retains brightness and fruit purity while still carrying a light mineral spine that marks its provenance. These wines are often the first encounter consumers have with Peyrassol, and they function as ambassadors rather than compromises. They introduce the estate’s philosophy in a format suited to casual dining, by-the-glass programmes and everyday Mediterranean tables.Organic certification in 2022 formalised what had long been ingrained in practice. Cover crops, biodiversity-led pest management, mild soil aeration and minimal intervention in the cellar were already part of the ethos. The outcome is consistency throughout the whole ecosystem of the estate, not merely across vintages. The Peyrassol Commandery survives because it considers its heritage a responsibility rather than a relic. Art is a talent here, not decoration. Rosé is a craft rather than a mood. Gastronomy is a skill rather than a performance. In the end, Provence’s open secret is its most persuasive confidence, developed patiently over time and poured with intent. It is a tradition sustained through thoughtful evolution.

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Addoni Delhi – A journey across culture, flavours and moments.

ADDONI’S: A JOURNEY ACROSS CULTURES, FLAVOURS AND MOMENTS ADDONI, DELHI From Features Desk In the heart of South Delhi, Addoni’s unfolds as an immersive dining destination shaped by travel, memory, and the pleasure of shared moments. Inspired by the life and journeys of Riccardo Addoni, the space brings together global cuisine, thoughtfully crafted cocktails, and an atmosphere designed to feel both inviting and inspiring. At its core, Addoni’s is about movement across cultures, flavours, and experiences that linger long after the meal ends. The concept is rooted in a deep love for exploration and the belief that food is one of the most powerful ways to tell stories. Each visit feels like stepping into a chapter of that journey, where familiar comforts meet unexpected discoveries. Whether guests arrive for a quiet dinner or an evening that unfolds into celebration, Addoni’s adapts effortlessly, encouraging them to settle in and stay awhile. The space itself is designed to offer choice and fluidity. There are intimate corners meant for lingering conversations, open areas that hum with energy, and settings equally suited to relaxed meals and spirited gatherings. Every section flows seamlessly into the next, allowing guests to move naturally through the restaurant while always feeling at ease. It is a space created not to impress at first glance, but to reveal its warmth over time. At the heart of Addoni’s is its globally inspired menu-bold, inventive, and deeply satisfying. Drawing flavours from across the world, the kitchen balances indulgence with comfort, celebrating contrasts without overwhelming the palate. Standout dishes such as the soft shell crab ghee roast offer richness and familiarity, while the chargrilled prawn balchao delivers layered spice and depth. The truffle and lamb ragu reflects the kitchen’s ability to marry heartiness with refinement. Desserts are treated as experiences rather than afterthoughts. The signature tiramisu offers a comforting classic done exceptionally well, while the bombe Alaska brings a touch of theatre to the table, delighting both visually and on the palate. Each dish is designed to evoke emotion, nostalgia, surprise, and joy, making the meal as memorable as it is satisfying. Complementing the dining experience is Long Bar by Addoni’s, an intimate, moody space defined by woody interiors and low lighting. The cocktail program is playful yet precise, built around artisanal techniques and imaginative flavour pairings. Signature drinks such as the Sticky Samba and the Cheesecake Punch reflect a spirit of curiosity, turning each cocktail into a journey of its own.Adding another layer to the experience is CICII, a members-only party space that introduces a vibrant, high-energy contrast. Designed for curated celebrations, it brings music, movement, and mood together in a setting meant for nights that extend well beyond the expected.What ultimately defines Addoni’s is its sense of hospitality. It feels like being welcomed into the home of a well-travelled host-warm, generous, and personal. More than a restaurant or bar, Addoni’s is a destination where stories are shared, connections are made, and journeys continue long after the table is cleared.

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Artisanal Bier Village, Bengaluru- European aesthetics – Bengaluru energy

EUROPEAN AESTHETICS, BENGALURU ENERGY ARTISANAL BIER VILLAGE, BENGALURU From Features Desk Artisanal Bier Village, popularly known as ABV, is a destination microbrewery nestled in the heart of Whitefield, Bengaluru. A clever play on the term Alcohol By Volume, ABV brings together craft brewing, curated experiences, and community-driven hospitality under one vibrant roof. Designed as a space where people can unwind, connect, and craft memories, ABV invites guests to step away from the city’s fast pace and into a world shaped by good vibes, great conversations, and thoughtfully crafted pours. Inspired by the charm and warmth of a European village, ABV’s ambience transports guests to a quaint village square abroad. Rustic textures, earthy materials, warm lighting, and open, welcoming spaces come together to create an atmosphere that feels both comforting and immersive. The design encourages lingering, whether it’s a relaxed afternoon spent sipping beer or a lively evening filled with music and celebration. Crafted Brews, Brewed with Character At the heart of ABV lies its true specialty: beer. As an artisanal microbrewery, ABV prides itself on brewing high-quality craft beers that stand out for their freshness, balance, and depth of character. Each brew is crafted with precision and care, offering flavours that transport guests straight to a Bavarian brewhouse.Alongside its core lineup, ABV introduces seasonal beers that evolve throughout the year, giving regulars something new to discover with every visit. Crowd favourites like the Mango Beer and Guava Ale have earned a loyal following, appealing equally to seasoned beer lovers and casual drinkers alike. Beyond beer, ABV’s bar program unfolds into a thoughtfully curated cocktail experience. Classic cocktails are reimagined with a distinctive village twist, while in-house specials bring originality to the menu. Signature serves like the Espresso Empress, a velvety blend of rich espresso, crisp vodka, and subtle vanilla, offer a refined take on the classic Espresso Martini. Together, the cocktail offerings reflect the same philosophy as ABV’s brews: familiar flavours elevated through creativity and craftsmanship. A Global Table, Village-Style ABV’s menu is as expansive as its ambience, drawing from global cuisines including Indian, Asian, Italian, Mexican, Continental, and American. Seasonal and festive specials add freshness, while dishes are thoughtfully crafted to pair with beers and cocktails, balancing comfort with indulgence. This approach makes ABV as much a dining destination as it is a place to drink. Where Vibes Meet Community More than just a microbrewery, ABV has evolved into a thriving social hub in Whitefield. Designed to be inclusive and welcoming, the space is proudly pet-friendly and caters to people of all ages and walks of life, from families and kids enjoying daytime visits, to collegegoers, corporate crowds unwinding after work, and groups of friends celebrating milestones together. This strong sense of community is at the core of ABV’s identity. Whether its colleagues bonding over after-work pints, families sharing a relaxed meal, or pets lounging alongside their humans, ABV thrives on shared experiences and meaningful connections. With its European village-inspired charm, artisanal brews, inventive cocktails, globally inspired cuisine, and inclusive community spirit, Artisanal Bier Village has carved a distinct space in Bengaluru’s hospitality landscape. ABV continues to be a place where refreshing drinks meet great vibes, where every visit adds to a growing story of craft, connection, and memories made over clinks and cheers of freshly poured beer.

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