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Nivedita Bhalla In house curator (WSCI) Wine & Spirits Club of India Through its vineyards and old monasteries, Moldova, a land that whispers narratives of time, keeps revealing its riches. Our earlier exploration of this treasure from Eastern Europe involved discussing its captivating blend of history, art, and subtle charm. Diana Moraru, the visionary director of IndoMold Connect, while speaking to her, she intently focused on placing Moldova on the world’s bucket list; as she likes to say, “Moldova is gently strong. Though it might be small, the richness we carry in our soil, our stories, our people are something the globe is only now beginning to appreciate.” Native Grape Kinds in Moldova Having a winemaking history stretching back over 5000 years, they certainly have national jewels. Each offering a different interpretation of the Moldovan landscape, Fetească Neagră and Rara Neagră are these.With deep crimson hues, Fetească Neagră (Black Maiden) is a daring, dark-skinned grape that produces wines. With blackberry, dried plum, and pepper notes, its flavor profile is complicated. The elegance, disciplined body, and expressive nature of wines created from Fetească Neagră make them suitable for aging. Pairing very well with red meats, rich sauces, and even dark chocolate desserts, this ancient variety shows great flexibility and sophistication with roots going back to Dacian times. Often referred to as Băbească Neagră in nearby Romania, Rare Black provides a more delicate and lighter option. Subtle floral scents, red berries, and a mellow earthy aftertaste characterize its wines. Usually ruby-colored, Rara Neagră wines are velvety and full-bodied, featuring fine tannins and strong aromas of rosehip flower, red currant, and wild blackberry, sometimes accompanied by notes of dark chocolate and dried plums. Cultivated for millennia, this venerable grape became world famous when a Purcari blend including Rara Neagră won a gold medal at the 1878 Paris Exposition. Though susceptible to frost, its growth in Moldova and Romania yields classy, light, and well-balanced dry red wines. Rara Neagră’s rich and deep flavor and long aftertaste make it a great compliment for roasted or baked meats, hot meals, and several cheeses. Diana says, “These grapes tell stories of our land; each sip bears the passion of generations. ” Experiences from Premier Wine Tour Through vast subterranean cellars and famous mansions, Moldova’s wine tourism infrastructure offers immersive experiences that beckons guests to discover its winemaking past. Originally founded in 1893 by imaginative winemaker Constantin Mimi, Castel Mimi is a historic 19th-century house that has been meticulously converted into a wine and culture complex. Modern hospitality and Belle Époque design mix easily. The estate holds outdoor celebrations and activities in addition to premium tastings and tours throughout its underground cellars.Beyond its historical appeal, Castel Mimi offers a range of organised wine excursions, including Family, Classic, Iconic, Authentic (with lunch or dinner options), Tour Fusion, The Governor, and Connoisseur Class Workshops. Diana Moraru views Castel Mimi as “a symbol of how Moldova bridges tradition and ambition” and asserts that “It reflects the elegance and strength of our identity”. These tours probe into the estate’s great past and the larger story of Moldovan wine by means of cellar visits, wine tastings, cooking seminars, even hands-on wine blending events. A World record Some of the most large and spectacular wine cellars in the world are in Moldova; they serve as underground cities meant for storage and aging of wine. The cultural identity and winemaking of the nation depend on these enormous tunnel systems.Located only 15 kilometers from Chișinău, Cricova Winery is an especially good illustration. Formed into a massive labyrinth of wine cellars, this underground wine metropolis covers almost 120 kilometers of limestone tunnels. It is home to over 1. 3 million bottles, including ancient collections formerly owned by famous people and dignitaries. Guided electric vehicle trips traverse these subterranean “streets,” each named after particular wine varietals such “Cabernet” and “Sauvignon.” Access to cinematic history rooms, marble tasting halls, and sparkling wine galleries are also part of the excursions. Diana Moraru properly characterizes Cricova as “not just a winery it’s a national treasure. It reflects the grandeur and mystery that Moldova quietly holds. Every visitor walks away enchanted.” Cricova, an underground wine city, astounds one with its sheer size. With more than two million bottles, Milestii Mici owns the Guinness World Record for the biggest wine collection. With its extensive tunnels sometimes called after particular grape kinds, this subterranean network covers around 200 kilometers. Experience first-hand the great breadth of Moldova’s wine storage capacity as visitors can ride bicycles and even drive vehicles through these vast corridors. The unmistakable scent of aged wine defines Mileștii Mici’s interior, and the quiet surroundings heightens the deep historical awareness kept within these underground caverns. This enormous maze acts as a vast repository for its outstanding collection of more than 1. 3 million bottles. Showing Moldova’s deep and ongoing link to its winemaking legacy, Mileștii Mici and Cricova are not simply storage facilities but rather essential components of the Moldovan wine experience. These are excursions deep inside the core of Moldova’s ancient winemaking culture rather than just brief wine tastings. Further proof of Moldova’s dedication to viticulture is found in its planned wine routes: the rich Codru Route, famous for its rolling terrain and monasteries; the sun-kissed Ștefan Vodă Route, home to the historic Purcari Winery dating back to 1827; and the historically significant Valul lui Traian Route, merging ancient landscapes with modern viticultural methods. Offering immersive experiences across Moldova’s rich cultural and winemaking legacy, these paths go beyond only links between wineries. Savouring Moldova Moldovan cuisine is a sincere reflection of its cultural tapestry, combining Romanian origins with significant Ukrainian and Russian influences. It is a food that provides warmth, comfort, and a strong feeling of legacy. “Food in Moldova is an act of love” Diana Moraru rightly points out.La Plăcinte is spearheading the charge in conventional Moldovan cuisine. This favorite restaurant franchise specializes in homestyle meals at several locations throughout Chișinău and beyond. Famous are their signature plăcinte, a delicious

Kumar Nair Regional Business Manager-Southeast Asia, Heineken Beverages International (HBI) Whisky, one of the most sought-after alcoholic beverages, is celebrated worldwide for its complexity and versatility. Its global evolution has also taken root in Southeast Asia. In India, the journey began with locally produced whiskies, followed by blends containing Scotch whisky – often without clear disclosure of the actual Scotch content. Despite the ambiguity, the presence of the Scotch name allowed these blends to command premium prices. Over time, the Indian market evolved to include Scotch-style whiskies made domestically, as well as imported bulk Scotch whiskies that were bottled in India.From Scotch to South Africa During this evolution, affluent whisky connoisseurs began exploring imported varieties, diving into Blended Scotch, Single Malts, Grain Whiskies, and Irish Whiskies. This wave was soon followed by the rise of American whiskies, most notably Bourbon and Tennessee whiskies, which gained rapid popularity and acceptance.As global tastes expanded, Japanese whiskies elevated the category further, turning whisky intoa staple of sophisticated social conversations. Their success inspired the emergence of new whisky regions, with Taiwan and India introducing bold new expressions that captured worldwide attention. With variety becoming a consumer expectation, whisky makers responded not only with aged versions but also with innovative styles and flavors to keep enthusiasts engaged.Now, South African whiskies are making significant strides on the global stage. In India, Flemingo Travel Retail has introduced the first South African grain whisky to airport duty-free stores, offering the world’s most awarded single grain whisky, BAIN’S, in 1-liter bottles. A Distinctive South African Gem Bain’s Whisky is an internationally awarded single-grain whisky distilled at the James Sedgwick Distillery, situated at the foot of the Bainskloof Pass in Wellington, South Africa. This Cape Mountain Whisky pays tribute to Andrew Geddes Bain, whose single-minded vision, resolve, and expertise conquered the Cape Mountains and built the Bainskloof Pass in 1853. Whisky can be made anywhere in the world, but South African whisky is one of a kind. Made from 100% sun-kissed grain, the warm South African climate naturally softens the spirit during maturation for an exceptionally smooth whisky. The whisky is double mature in first-fill ex-Bourbon casks, delivering the distinctive aromas of vanilla, spice and tropical fruit, and the unique taste of South African whisky. What Sets Bain’s Apart Andy Watts, the founder-distiller of Bain’s Cape Mountain Whisky, was awarded the title of Global Icon of Whisky Master Distiller/Master Blender for 2018 at the UK’s Whisky Magazine’s World Whiskies Awards.Bain’s is loved by whisky lovers, with the saying going: “The difference between someone who drinks Bain’s and someone who doesn’t is someone who has tried it.” You know where to find it. So here’s to enjoying a dram of Bain’s, whether with a splash of water or, as the famous saying goes, “Drink it the way you like it.”

From Features Desk Celebrating 25 years of unparalleled hospitality, Radisson Blu Hotel & Suites GRT Chennai unveils its exclusive all-suite wing – a harmonious blend of cutting-edge technology, biophilic design, and wellness-centric amenities. Strategically located on GST Road, mere minutes from Chennai International Airport and major IT hubs like Guindy Industrial Estate and Olympia Tech Park, this urban sanctuary caters impeccably to the discerning business traveler. Biophilic Design: A Breath of Fresh Air The new Biophilia Suites are a testament to the hotel’s commitment to wellness and sustainability. Featuring living green walls, natural materials, and circadian lighting, these suites are designed to reduce stress and enhance relaxation. The integration of AI and IoT ensures personalized comfort, allowing guests to transition effortlessly from the high-alert beta state of business engagements to the relaxed alpha state conducive to rest and creativity.Culinary Excellence: A Feast for the Senses Radisson Blu GRT Chennai’s culinary offerings are nothing short of exceptional:Kari Theory: A vibrant celebration of South India’s street food culture, Kari Theory reimagines features playful small features playful small plates that elevate street food favorites, complemented by an innovative cocktail list that highlights the region’s local produce and ingenuity. Signature drinks like the ‘Maligaipoo Strawberry Margarita’ (rose wine, strawberry liqueur) and the ‘Panjumitta Malai’ (vodka, cotton candy, saffron syrup) capture the essence of each city in every sip. Other highlights include the ‘Aloe Vera Elixir’ with tequila and ginger, the tangy ‘Nellikai Mojito’ with gooseberry, and the ‘Kumbakonam Kapi Daiquiri’ – a bold blend of coffee decoction, rum, and karupatti powder. With its open kitchen and lively, street-inspired ambiance, Kari Theory is a modern tribute to Chennai’s dynamic food scene. Ministry of Chutneys is a soulful homage to Anglo-Indian cuisine, blending timeless traditions with modern flair. Inspired by colonial kitchens and railway clubs, the menu reimagines cherished family recipes with depth and nostalgia. In collaboration with cookbook author Bridget White Kumar, the lineup features comforting classics like Taylor’s Mutton Mince Ball Curry, Charles John’s Fish Moilee, and Judy Grandma’s Saffron Coconut Pilaf. The bold Lamb Trotter Soup and fiery Devil’s Chutney (Hell’s Fire) add layers of flavor and intrigue. A medley of chutneys – from tangy yogurt to sweet apple date – anchors the experience, each one a nod to the culture’s rich culinary fusion. More than a meal, Ministry of Chutneys is a flavorful journey through the Anglo-Indian legacy – authentic, evocative, and reimagined for today. The Great Kabab Factory is a bold celebration of India’s legendary grill traditions, where centuries-old recipes meet contemporary finesse. Inspired by the royal kitchens of the Mughals and rustic North Indian flavors, the restaurant delivers a curated, unlimited tasting experience that puts kababs at the forefront. From the iconic Galouti and Seekh to the robust Raan-e-Murg and Subz Galouti, each kabab is crafted with precision, marinated in secret blends, and cooked to perfection over open flames. The rotating menu features over 450 recipes across its repertoire, ensuring every visit is a discovery. Accompanied by rich dals, fragrant biryanis, fresh pieces of bread, and signature chutneys, the experience is elevated by factory-chic interiors and an open kitchen that adds a theatrical touch to the meal. Blu Boulangerie & Co. is a chic patisserie and all-day café that brings European elegance to the heart of Chennai. Known for its artisanal bread, handcrafted pastries, and gourmet coffee, the café offers a refined yet relaxed atmosphere perfect for everything from morning espresso to evening indulgences. The menu features a thoughtful selection of viennoiseries, cakes, sandwiches, and plated desserts – each made with premium ingredients and attention to detail. Signature offerings like the buttery croissants, classic Opera cake, and flaky almond danishes are guest favorites, paired beautifully with the café’s curated coffee and tea selection. With its Parisian charm and warm service, Blu Boulangerie & Co. is a stylish escape for those who appreciate the art of fine baking and café culture. Artic Wine Program: A Global Palette The hotel’s exclusive Artic Wine Program offers a curated selection of wines from around the world, including crisp Chardonnays, vibrant Rieslings, bold Shiraz, and refined Nebbiolo. This program complements the hotel’s gastronomic experiences, providing guests with the perfect pairing for every dish.Wellness and Sustainability: Core Commitments Beyond luxury, Radisson Blu GRT Chennai is dedicated to holistic wellness and environmental responsibility. The Bodhi Spa introduces Chennai’s first Turkish Hammam and chakra-balancing shower experiences, promoting physical and mental rejuvenation. Sustainable practices, such as LED lighting, water-saving fixtures, and biodegradable amenities, underscore the hotel’s commitment to the planet. Leadership Vision: Crafting Memorable Experiences “At GRT Hotels & Resorts, we see hospitality as a living, breathing experience – one that honors the earth, embraces innovation, and reflects the soul of its city. “With Radisson Blu Hotel & Suites GRT Chennai, we’ve curated a space where sustainability meets sophistication, where technology enhances, not overwhelms, and where every guest – including the four-legged kind – feels genuinely at home. This hotel is our tribute to Chennai: rich, warm, forward-thinking. And through it, we hope to redefine what modern luxury means in India – not just in how it looks, but in how responsibly and inclusively it’s lived,” Vikram Cotah, CEO of GRT Hotels & Resorts said. “At Radisson Blu Hotel & Suites GRT Chennai, we see our mission as blending innovation with responsibility. We’ve embedded sustainability into our core – from energy-efficient systems and zero-plastic policies to intuitive, tech-enabled guest experiences. In our wine and spirit program, we’re navigating supply inconsistencies with smart curation, preservation technology, and a focus on emerging wine regions. We’re investing in programs that educate, engage, and evolve with guest expectations, from climate-resilient wines to craft spirits with provenance. It’s about offering more than a drink; it’s about creating stories that are sustainable, sensory, and future-ready,” Senior General Manager. Subhashish Gupta said. A Legacy of Excellence As Radisson Blu Hotel & Suites GRT Chennai marks a quarter-century of excellence, it continues to set benchmarks in hospitality by seamlessly blending innovation, wellness, and cultural authenticity. This

POLO LOUNGE NEW DELHI From Feature Desk Nestled within the grandeur of the Hyatt Regency, New Delhi, the Polo Lounge is a refined retreat for discerning patrons who appreciate the finer things in life. Located on the lobby level of this five-star luxury hotel, Polo Lounge is far more than just a bar; it is a celebration of sophisticated leisure and one of Delhi’s most distinguished drinking destinations.Polo Lounge captures the spirit of English colonial heritage, blending it seamlessly with a warm and informal ambience. The rich woodwork, framed polo-themed artefacts, a welcoming fireplace, and a cosy library-style décor transport guests to an era of gracious living. It’s the perfect spot to unwind after a hectic day or to host a relaxed evening with friends and colleagues. Whether a guest wishes to enjoy an intimate conversation by the fire or simply soak in the sophisticated atmosphere, Polo Lounge sets the tone with its old-world charm, making it a unique destination in the heart of India’s bustling capital.The highlight of Polo Lounge is undeniably its extraordinary beverage selection – one of the widest in Delhi. Connoisseurs are delighted to explore its extensive and thoughtfully curated menu, featuring the rarest and finest whiskies, martinis, champagnes, wines, and a wide selection of cocktail mixes. Polo Lounge has developed a cult following for its impressive collection of vintage single malts, with aged treasures dating back as far as 1961. Guests can find legends like Glenfiddich Vintage 1961, Glenfiddich 40-year-old, and Glenfarclas 46-year-old, each telling its own story of craftsmanship and tradition.For those who favour cognac, Polo Lounge proudly presents the prestigious Rémy Martin Louis XIII, a legendary expression of luxury. The bar also showcases a refined collection of bourbons, Irish and Japanese whiskies, vintage champagnes, and a carefully chosen range of upmarket spirits and liqueurs. Add to that an exciting menu of contemporary cocktails starting at ₹500 plus taxes, and one has a beverage programme that rivals any international lounge bar.It comes as no surprise that Polo Lounge has been consistently recognised for its excellence. In 2012, it was named one of the three ‘Highly Recommended Bars in India’ at the prestigious Whisky Awards, a testament to its quality, service, and unparalleled selection.Beyond its drinks, the mood of Polo Lounge is what truly sets it apart. There is a subtle, sophisticated energy in the air – relaxed yet refined – making it equally suited for business meetings, post-work wind-downs, or celebratory evenings. The casual dress code makes it accessible, while the surroundings provide an upscale experience. Guests can enjoy warm and attentive service, adding to the overall sense of effortless luxury. The Polo Lounge is open from 11:00 am to 1:00 am, offering ample opportunity to sample its legendary drinks menu. The bar is equally inviting during the day, with soft light accentuating its classic interiors, as it is by night when a gentle buzz and the glow of the fireplace transform it into a stylish retreat. Whether guests arrive for a midday conversation or a late-night dram, they will find the perfect setting to linger and indulge.For those visiting Delhi, Polo Lounge is an essential stop – a place where history, luxury, and craftsmanship come together in an atmosphere that is both welcoming and exclusive. Its English colonial aesthetic, complete with framed polo images and curated décor pieces, delivers a sense of heritage while keeping the mood casual and approachable.With reservations available at +91 11 6677 1314, planning an unforgettable experience at Polo Lounge is simple. Whether an aficionado in search of rare single malts, a cocktail enthusiast eager to try the latest concoctions, or simply someone who appreciates a classic yet relaxed bar setting, Polo Lounge promises a memorable journey through the world of fine spirits and exceptional hospitalityIf one is looking for a bar in Delhi that offers much more than just a drink, the Polo Lounge is where the search ends. Step inside, raise a glass, and savour a taste of timeless elegance.

FROM COUNTRY LIQUOR TO CULTURAL ICON: OZZO FENI BECOMES INDIA’S FIRST GI-CERTIFIED SPIRIT Neelu Chandni Guest Writer Goa’s beloved Feni just made history! Ozzo Feni from Nanora is now India’s first-ever Geographical Indication (GI) tagged spirit, protecting its unique preparation and enhancing its marketability. Crafted by Goa Heritage Distillery in Nanora village, Ozzo Feni is India’s first-ever cashew feni to receive a GI tag. This milestone not only celebrates the rich heritage of Goa’s traditional spirit but also paves the way for global recognition, as the GI policy now tasks the Tourism Department with promoting feni nationally and internationally. What is a GI Tag? A Geographical Indication (GI) tag, also known as a GI tag, is a certification given to products that have a specific geographical origin and possess unique qualities, reputation, or characteristics linked to that location. It ensures that only products produced in the defined region using traditional methods or unique local resources can use the GI mark. GI tags are a form of intellectual property right that protects the reputation and origin of a product. They prevent unauthorized use of a product’s name, ensuring authenticity and quality. GI tags can boost local economies by promoting local craftsmanship, preserving cultural heritage, and increasing the value of products. In India, GI tags are issued by the Geographical Indication Registry under the Department of Industry Promotion and Internal Trade. In essence, GI tags are a valuable tool for protecting intellectual property, promoting regional identity, and fostering economic development. Receiving the GI tag means that feni is now recognised globally and placed at a status comparable to Scotch in Scotland or Champagne in France. In India’s evolving drinking culture, that freedom is quietly radical. What is Feni? Feni is a traditional Indian spirit made from the fermentation and double distillation of either cashew apples or coconut sap. It’s a strong, clear liquor with a unique flavour profile and a history spanning centuries. The cashew tree was introduced to Goa by Portuguese missionaries in the 1600s, along with the fruit known as the cashew apple. They also brought with them the practice of distilling its juice into feni, a tradition that gradually took root among the local communities. Over time, feni-making evolved into a small scale, homegrown industry. The artisans, known as bhatikars, originally used earthen pots called bhatis to fire the spirit. In modern times, this process has transitioned to copper vessels using condenser coil. “Back then, the juice was crushed using bare feet,” says Bhakta. “Now, it’s all modernized and technologically advanced.” The juice undergoes natural fermentation for 72 hours before distillation. The first distillate is called urak, and when this is distilled again; along with a bit of fresh juice, it becomes feni. This spirit is bottled at its original distillation strength, with an alcohol content ranging from 40% to 43% ABV (alcohol by volume), meaning it isn’t diluted before bottling. The brand, which makes it strictly adheres to all the regulations of GI certification, sources the cashew apples from Goa, and all utensils used are stainless steel, copper or glass. The condensation of feni takes place in earthen mud clays called launi. Ozzo Feni Nestled in Nanora village, 35 kilometres north of Panaji, Goa Heritage Distillery is the producer of Ozzo Feni. Second-generation owner of the distillery and founding member of Goa Cashew Feni Distillers and Bottlers Association (GCFDBA), Gurudatta Bhakta, reveals, “It is a proud moment for us, and the state of Goa. The Government of India has made a GI policy that puts the onus on the Department of Tourism to promote the produce nationally and internationally. This is the beginning of feni’s journey on the global map,” he believes.Ozzo Feni has been made following stringent regulations of GI certification — the cashew apples are sourced from Goa and all utensils used are stainless steel, copper or glass. The condensation of feni takes place in earthen mud clays called launi. “The recent launch of Ozzo Feni by Cazcar marks a pivotal moment in feni’s history. As Goa’s first GI-tagged cashew feni, it also becomes India’s inaugural GI-certified alcohol brand. This designation elevates GI Feni to a status comparable to Scotch in Scotland or Champagne in France, positioning it as India’s first officially recognised geographical indication alcoholic beverage,” reasons Hanzel Vaz, GCFDBA secretary. The Feni Distillers and Bottlers Association was formed in 2007. “The State Government, under the wing of Science and Technology, decided that feni is a heritage spirit of Goa; it was previously regarded as country liquor. Cashew apples are grown in many parts of India, but feni is made only in Goa,” informs Bhakta, who is the founding member of the association. He signs off with an anecdote: “Mothers in Goa would give their children some feni to carry when they moved to colder regions of the world. They advised them to consume two spoons if it got too cold. There is a related quote as well in Konkani: ‘Goencho soro jeevak boro’, which translates to: Goan feni is good for health.” Breaking the Binary For a long time, women’s drinking choices in India existed on a quiet spectrum – sweet cocktails and wine at one end, straight whisky or rum at the other. Choosing the ‘wrong’ end meant inviting judgment: too soft and you weren’t serious, too strong and you were “trying to be one of the boys.” Gin slipped through that gap almost unnoticed. It didn’t demand that you prove yourself, nor did it pat you on the head for playing safe. It could be crisp and sharp one night, floral and playful the next. It lets you call the shots, literally, on how it should be served. Older generations saw alcohol as something to be approached with caution, a marker of special occasions or male domains. Today, gin lives in everyday moments without needing permission. It’s elegant without being fragile, expressive without being loud, a spirit that, in its own quiet way, rewrites the rules. Feminine or Feminist? The rise

SLINK & BARDOT MUMBAI From Features Desk Slink and Bardot, tucked gently in the peaceful alleys of Worli Village, far from Mumbai’s traffic, there is a destination that’s more than just about food; it’s a lovingly created experience, a luxurious embrace with nostalgic warmth and a vibrant spark of unconstrained gastronomic skill. This cherished restobar has re-emerged with a brilliant new identity that elegantly blurs national boundaries and combines different customs to produce a moodboard of flavors that is both very familiar and excitingly broad. Slink and Bardot has established itself as Mumbai’s most delicious getaway with its redesigned worldwide fusion menu created by Executive Chef Ali Akbar Baldiwala and a cocktail program that opens like a series of fascinating travelogs. A Borderless Culinary CanvasThe new menu at Slink and Bardot is essentially a wanderer’s journal, carefully recorded in the tongue of ingredients, novel processes, and strong gastronomic passion. Executive Chef Ali’s ideas rest on a basic balance, presenting an equally tempting range of vegetarian and non-vegetarian cuisine, each exploding with the sheer delight of discovery and commemoration of seasonal, quality ingredients, both local and imported. Start your culinary adventure with tiny dishes that tempt and surprise. Lacqued in a brilliant goji berry and fermented hot sauce, the Chicken Wings provide a mesmerizing dance of sweet and savory flavors. Glide beautifully to the Crumbed Feta, where the earthy richness of truffle honey and pistache cream contrasts vividly with fresh mint to create a harmonious symphony of flavors. For a taste of Mumbai’s soul crashing with a touch of Americana, the Philly Cheese Pav Sliders provide chopped steak hidden within truffled Emmental a really upgraded version of a classic. For people who have a taste for pleasant surprises, the Tummus a unique hummus made from green toor dal is elegantly ornamented with pickled grapes and sprouts to provide a revitalizing and unexpected twist. Using the team’s love of ingredient-led dishes often dried, cured, preserved, smoked, or pickled to maximum effect the Okra and Potato dish transforms basic vegetables into a plate of ponzu-laced poetry. A standout from the cold plates section, the Mud Crab Chawanmushi a delicate Japanese egg custard infused with ponzu-marinated crab and creamy avocado melts into the soul like a tranquil monsoon evening.The voyage goes on with a brilliant rainbow of color and taste on the big shared platters. The Miso Aged Steak, glistening in a Sichuan peppercorn sauce and presented with delicate oyster mushrooms and celeriac puree, is a testament to the chef’s superior control of strong combinations. Also, the Chateaubriand Steak with decadent chicken liver pate, potato mille feuille, and a rich true jus guarantees a genuinely extravagant experience. Chef Ali’s culinary creativity culminates in his desserts a stunning theatre of flavors not to be missed. The Porcini Toffee Pudding, topped with whipped ricotta and candied ginger, offers a warm embrace of sweet and earthy undertones. Crafted from goat’s milk, mango, and jackfruit, the Cheesecake provides a sophisticated and playful sweet treat for a really distinctive and reviving close. Every mouthful at Slink and Bardot whispers indulgence and roars innovation, grounded in knowledge of using basic flavors in strong mixes to create dishes that. The Award-winning Bar ProgramWhile the kitchen organizes the narrative, the bar drives the drama at Slink and Bardot.Bar Manager Mayur Tanpure’s excellent supervision – he was named among Diageo’s Top 100 Bartenders in India and won the World Bartender’s Day Winner title in 2023 – the bar menu is as intellectually stimulating as it is cheerfully irreverent. The signature menu “Evolution of Cocktails” provides an enthusiastic trip through time, reinventing legendary beverages from various periods with a special Slink twist. Take “Paanch”, for instance, a vivid tribute to 16th-century punch mixing raw turmeric-infused gin, ginger honey syrup, pepper, citrus, and tonic water. Organic Kashmiri honey with mezcal, smoked saffron syrup, and grapefruit bitters form the balanced, earthy-floral drink known as “Meloma”. The “Aeropress Negroni” for the discriminating coffee enthusiast re-imagines the 1919 classic, adding gin, vermouth, and Campari, the strong flavor of the coffee. On the other hand, “Jackfruit” is a tropical delight made with cashew feni, pineapple, lemongrass, and clarified coconut milk a light, clear, and tasty mix. But the real masterpiece is “Tales from the Shoreline”, an innovative cocktail collection very influenced by the Koliwada tribe’s close relationship to the ocean. These creative drinks salute Koli customs of using regional ingredients in cooking and brewing. “Sunset at Slink” combines mezcal and Aperol with a citrus-pink salt air to strikingly recreate the spectacular sunsets over Worli. Drawing inspiration from the Koli people’s knowledge of fermentation, “Jujube Sour” skillfully melds fermented jujube, pisco, and parmesan cheese liqueur. Finally, “Koli Echoes”, skillfully served in a sake carafe with frozen lychee, is a clear homage to the locally brewed spirits of Koliwada, mixing vodka, botanicals, and sake, ideal for sharing among pals. These cocktails are light, local, and expertly highlight seasonal ingredients, smoothly bridging the gap between the bar and the kitchen. Every component is used to its greatest potential as sustainability is kept front and center, therefore, producing a cocktail experience that is as conscious as it is unique. The talent behind these inventive blends goes to Guruprasad Tripathy, a 24-year-old sensation whose contributions to the bar program are nothing short of remarkable, bringing a forager’s sensibilities and a dreamer’s palette to every creation.A Pleasant Atmospheric Enticement Step off the black hallway into Slink and Bardot and find a cocooning paradise. Think of a carefully modernized ancient hacienda, where big leather sofas and soft crimson velveteen mix perfectly. Gold angelic lamps lightly illuminate the walls, a black and white checked floor grounds the area and a bright tropical wall painting sets the mood for an exquisite evening. Slink and Bardot stands as a lighthouse in a city of ephemeral trends, directing foodies back to the core of dining: an immersive, intimate, and happy experience. From enticing velvet shadows to energizing citrus-infused air, this is Mumbai’s perfect destination for daring palates and brighter

From Features Desk In a landmark moment that brought together heritage, artistry and innovation, The Macallan unveiled its most prestigious expression – TIME: SPACE Mastery – at an exclusive event in New Delhi. Designed as an immersive tribute to the brand’s “200 Years Young” legacy, the evening marked the India debut of this limited-edition single malt. Only 120 bottles have been allocated for the country. India on The Macallan’s Map The launch reflects how India, once seen as a price-sensitive whisky market, has steadily transformed into a destination for rare and collectable releases. The growing tribe of whisky connoisseurs, collectors, and younger enthusiasts – many with an eye for craftsmanship and heritage – has made such premium launches more frequent in recent years. For The Macallan, which has long positioned itself at the intersection of tradition and innovation, India’s inclusion on its limited-release map is both a business move and a recognition of changing consumer aspirations. A Portal into The Macallan’s World The evening was designed to transport guests into a world shaped by time, nature, and legacy. The venue was transformed into a layered, multi-sensory space where time ebbed and flowed, and nature stood as a guardian, protecting what is rare and precious. These themes, drawn from The Macallan’s “200 Years Young” identity, informed both the physical space and the emotional undertones of the evening. A sculptural installation inspired by the hedgehog, a motif associated with protection and quiet resilience, formed the central visual anchor. The red spiked form, drawn from the packaging of TIME: SPACE Mastery, carried through the design language of the event. The box itself features 200 individual sculpted spikes, signifying the brand’s 200-year legacy and symbolising the protection of the rare whisky it houses. Complementing this were understated references to the peacock, which for The Macallan, symbolises natural beauty and purity of colour, fitting, given the brand’s insistence on using only 100% natural colour in its expressions.The Whisky and The Moment Guests entered through an immersive tunnel that led them into a storytelling zone. Here, TIME: SPACE Mastery was brought to life through tactile displays and narrative segments that traced The Macallan’s history and the crafting of this expression. The whisky itself is a result of meticulous selection, drawn from 14 different cask types, including European and American oak sherry-seasoned casks, ex-Bourbon barrels, and American oak sherry-seasoned casks, ex-Bourbon barrels, and selected refill casks. The outcome is a layered, expressive malt that speaks to the quiet patience and exacting standards The Macallan has come to represent.   At the cocktail and tasting lounge, guests were guided by Madhu Rajigani, Brand Ambassador, The Macallan India, through the whisky’s first official tasting in the country. “This launch is not simply the unveiling of a whisky; it is the unveiling of a philosophy,” Rajigani said. “TIME: SPACE Mastery is The Macallan’s tribute to the continuum of craft where every dram tells a story of patience, purpose, and protection. Presenting this expression in India as part of our 200-year celebration is a privilege, and this evening has reflected the artistry and emotion behind it.” Pairing Precision and Pleasure The tasting was followed by a trio of signature cocktails – The Macallan Summer High Ball, The Macallan Sherry Sour, and The Macallan Old Fashioned, each designed to highlight a different facet of the whisky’s depth and complexity.Dinner was served as a four-course culinary journey. The menu included a seasonal mango and avocado salad with Asian chilli, and sesame-ginger dressing; burrata ravioli with spicy cherry tomato and aged Parmesan; and a main course featuring pan-seared chicken breast in fig and brandy jus, alongside marjoram- and sage-smoked lamb chop. Dessert offered a trio of berry textures berry cream, Belgian dark chocolate and berry cake, and a raspberry almond tart. Each course was curated to echo the whisky’s structural complexity and smooth finishes. A rare expression for a growing audience Presented in a circular sculptural vessel that merges ancient craft traditions with modern design cues, TIME: SPACE Mastery arrives not just as a collector’s whisky but as a statement. Its unveiling in India positions it as part of a broader shift: where luxury and legacy can now find an attentive audience beyond the traditional whisky centres of Europe and North America. For a new generation of Indian collectors, TIME: SPACE Mastery offers a rare chance to own a piece of The Macallan’s continuing story, crafted over centuries, presented with intent, and released at a moment when the market is ready to receive it.

PERSONALITY OF THE MONTH Ganesh Iyer, India’s first certified Water Sommelier, brings nearly three decades of expertise in the fine waters industry. Having led global brands like Evian, Himalayan and Qua, he now spearheads VEEN in the Indian Subcontinent. Trained at Doemens Academy, Munich, he champions water as a sensory, culinary and cultural experience. Can you elaborate on how your professional endeavours contribute to your overall sense of fulfilment and happiness? For me, true happiness lies in doing what I genuinely love. Being stuck in a role without passion breeds demotivation, even depression. Purpose drives everything I do—supported by the financial stability it brings. When I became India’s first certified water sommelier nearly a decade ago, my mission was threefold: 1. Create awareness about the sanctity of water in daily life. 2. Highlight water’s role in fine dining and culinary experiences. 3. Showcase how water can enhance beverage revenues for restaurants. Achieving these objectives has given me both fulfilment and happiness. Reflecting on your career trajectory, what pivotal moment or decision stands out as a defining factor in your success? I see success not as a destination but as a journey, and my 30 years in the HoReCa industry have been truly fulfilling. A defining moment came in the late ’90s with the relaunch of Evian in India, when I realized how something as elementary as water could transform the culinary scene and impact every beverage, given that 90% of them are water-based. That curiosity became the turning point, leading me to explore the deeper role of water as a beverage. Which alcoholic beverage holds a special place as your favorite indulgence? Indulgence to me is an addictive word and carries a negative connotation and therefore would not like to term it as indulgence but yes a nice Islay in this kind of weather coupled with vintage music is always welcome. Share a behind-the-scenes glimpse into a memorable project or collaboration that brought together your passion for both beverages and another interest or field. One memorable project was launching VEEN-the first natural mineral water in premium glass packaging in India. At the time, we didn’t realize we were setting a trend, but that initiative paved the way for hotels and brands to adopt glass bottles. In hindsight, we became the torchbearers of India’s glass water bottle industry. Looking ahead, what legacy do you hope to leave behind in the industry, both personally and professionally? I don’t view legacy as something to chase—it feels like hubris to worry about being remembered after we’re gone. What matters to me is whether the initiatives I’ve launched spark meaningful conversations and create impact today. If those ideas continue to resonate beyond my presence, that’s legacy enough. My true gift is sharing knowledge and purpose while I have the privilege of being here.