46th Edition E-Magazine Blogs

Malay Kumar Rout The founder of WSCI (Wine & Spirits Club of India) Providing clarity to the wine and spirits industry through Vinexpo Asia 2025 highlights the importance of transparency and coordinated action in the global environment that is constantly influenced by political, climate, and economic trends. Held with tremendous success from May 27 to 29, 2025, at the world-famous Marina Bay Sands in Singapore, the event cemented its position as both a powerful commercial accelerator and a strategic venue for market orientation and group understanding.Proving its ongoing relevance and appeal, the 2025 edition drew an incredible 8,998 trade attendees. Under Singapore’s Minister of State for Foreign Affairs and Trade and Industry, Gan Siow Huang, and 15 ambassadors, the opening ceremony quickly underlined the event’s deep roots in economic diplomacy and its ongoing commitment to support free and open trade concepts. This top-level endorsement created a bright ambiance for the three-day exhibit. Rodolphe Lameyse, CEO of Vinexposium, remarked “Today, Southeast Asia stands out as one of the most exciting growth engines for our sector. That’s why Vinexpo Asia matters. Because this is not just where the market meets; it’s where strategies are shaped. Vinexpo Asia brings international producers closer to the pulse of ASEAN markets a region that’s fast becoming central to the future of our industry.” This statement precisely expressed Vinexpo Asia’s main objective: to go beyond the typical trade show format and turn into a strategic engine, a vibrant corporate accelerator, and an all-encompassing knowledge hub. It created an atmosphere wherein possibilities not only appeared but also actively came together into concrete results, so driving growth and drawing attention to the most pertinent recent changes.The Developing Epicentre of Consumption and Business The story of Vinexpo Asia 2025 was closely tied to the rising significance of Southeast Asia, an area that has clearly gone from an emerging economy to a powerful, energetic force inside the world wine and spirits industry. The show very well highlighted the increasing influence of the ASEAN group, which encompasses dynamic economies from Thailand and Vietnam to Malaysia, Indonesia, and the Philippines. Encouraged by robust population growth and an ambitious economic path, this group demonstrated a shared momentum. As Singapore’s Minister of State for Foreign Affairs and Trade and Industry, Gan Siow Huang, articulated “Home to over 600 million people with a rising middle class, the region is expected to become the world’s fourth-largest economy by 2030. The alcohol beverage revenue in Southeast Asia is projected to increase by about 10% from 2023 to 2027″. Acting as a major regional trading hub, Singapore provided ideal circumstances to combine Southeast Asian purchasing power in one, unified place. The intense transactional activity seen all over Vinexpo Asia clearly validated its financial success. Thanks to Vinexposium’s business matching tool, a remarkable 4,253 meetings were carefully coordinated, which resulted in more than 4,000 qualified commercial interactions. Buyers from 60 or more countries arrived, and Southeast Asia was especially well represented. Decision-makers from significant markets including Malaysia, Thailand, Vietnam, Indonesia, and the Philippines affirmed the region’s central nerve point for the occasion, underscoring its significance to world trade. Exhibitors commended the platform’s unmatched ability to generate actual company results. Wilson Khor, Marketing Brand Manager at Luen Heng F&B, said, “It’s always really exciting to be at Vinexpo Asia; being here speeds up the process. ” Director of the Italian Trade Agency (ITA) in Singapore, Giorgio Calveri also commented, “Vinexpo Asia 2025 has proven to be an exceptional platform for Italian wines. The quality of the crowd comprised of highly knowledgeable buyers, distributors, and industry leaders, was truly impressive”, Vivien Gay, Director of International Sales at Silver Oak Winery (United States), told how she met “Asian importers we work with and confirmed some orders; we also met potential distributors from Malaysia and Cambodia, which are countries we are not represented in. ” These testimonials taken together painted a vivid picture of a busy market characterized by the intensity and quality of contacts, therefore confirming Vinexpo Asia’s role as an engine for real commercial growth. Beyond the formal activities, Singapore’s vibrant gastronomic scene offered an ideal context for after-hours networking, seamlessly blending business with intellect and hospitality. The Crucible of Thought Leadership and Creativity Core to the Vinexpo Asia 2025 strategic plan was the Vinexpo Academy, an unmatched educational programme that served as the event’s intellectual compass. From shifting consumer behavior to designing distribution models and the rise of new regional players, the Academy evolved into a dynamic forum for thought leadership with more than 30 specially chosen conferences and masterclasses addressing a range of industry-altering forces. Famous wine communicator Nimmi Malhotra captured its essence: “The number one reason I attend Vinexposium events is Vinexpo Academy, a world-class ideas forum, a space for thought leadership and intellectual growth. “Part of the Academy’s extensive curriculum were deep analysis of market dynamics. Rob Temple and Philippe Chan’s presentations on “Essential Consumer Insights for South Asia” offered crucial knowledge about Asian consumer expectations and buying patterns. Natalie Wang, founder and editor of Vino Joy, revealed new dynamics in this strategically important market by discussing the “China’s Comeback in the Market”.With luminaries like Richard Hemming MW and Jennifer Docherty MW, the “Luxury and Premiumisation in Southeast Asia” conference investigated the rising demand for opulent products and distinctive experiences throughout the area. For chefs, one of the highlights was “Reinventing Pairings: Wine and Asian Gastronomy,” which investigated the great interactions between wine and a number of Asian food kinds.The Academy gave thorough, segment-specific information beyond general trends., which also showcased alcohol-free products, the expanding no/low-alcohol market proof of changing consumer preferences towards healthier substitutes was emphasized. Similarly, the “Be Spirits” project investigated broader trends within the spirits industry. Technological advancements were also a major emphasis in talks including AI-powered vineyard monitoring and the enthralling unveiling of WilliWein, a humanoid robot designed to work as an AI sommelier, highlighting the seamless fusion of robotics and wine expertise.Participants investigated the unique terroir of Tuscany with an emphasis on

From Features Desk Vaniitha Jaiin, one of India’s foremost voices in the premium and luxury alcobev space, widely recognised among the Top 10 Women of Wine in India and internationally celebrated as an authority on wines and spirits, has announced the launch of Revelry Distillery, a craft-driven distillery in Sattari, India, dedicated to creating small-batch, world-class spirits that honour depth, origin and detail. Located in the lush Sattari region of North Goa, Revelry Distillery is purpose-built to nurture spirits rooted in terroir, sustainability and precision. Designed with global sensibility and equipped with state-of-the-art distillation technology, Revelry is more than a facility, it is a creative sanctuary where botanicals meet science, and intuition meets intention. With a strong focus on scalability (approximately one million bottles annually), the distillery houses cutting-edge infrastructure, including a dedicated R&D lab and a meticulous spirits-making system. The five-step gin-making process includes Botanical Maceration, Copper Pot Distillation, Vapour Infusion, Cold Vacuum Distillation and Staging. With a customised Hagyo pot still from Hungary, Revelry ensures exceptional flavour consistency and scale. As one of the few distilleries globally to employ.Copper Pot distillation, Vapour Infusion and Cold Vacuum Distillation in tandem, it is elevated by advanced technologies enabling real-time monitoring and data-driven precision. From copper stills calibrated for gentle extraction to bespoke ageing and blending processes, every detail is curated to enable the creation of spirits with soul. “Revelry is built on a foundation of authenticity, storytelling and meticulous craftsmanship, paving the way for India to establish itself as a key contender in the premium global spirits market,” says Vaniitha Jaiin, Founder & Chief Evangelist of Revelry Distillery. Introducing Vanaha Gin: A Spirit with Soul At the heart of this new venture lies its debut creation — Vanaha Gin. Inspired by the tranquillity and biodiversity of Indian forests, Vanaha (Vana वन = forest; Aha आहा = epiphany) is a Sipping Gin that seamlessly combines bold character with nuanced depth and forest-born elegance.Distilled from the forest, made for the world, Vanaha is a 100% natural gin with no artificial flavours. It embodies the essence of the forest and presents a layered, expressive profile that celebrates India’s rich natural heritage while appealing to the modern connoisseur who seeks sophistication, whether in company or solitude. Vanaha is a unique ‘forest to bottle’ gin that builds a distinct identity by combining heritage, quality and complexity to create an aspirational presence in the market. Crafted with Precision and Purpose Crafted with deep reverence for nature, Vanaha holds the rhythm of the forest – rich, layered and alive. It features a rare blend of 24 handpicked botanicals, including Deodar Wood, Patchouli, Cacao Nibs, Palash Flowers, Pine Tips, Assam Lemons, Wild Berries, Sikkim Mandarin, Orris Root, Angelica Root and Juniper Berries. Each botanical is selected for purity, provenance and its contribution to the gin’s earthy, woody and aromatic profile. Free from artificial additives, Vanaha is distilled to its purest essence.Elevated by Cold Vacuum Distillation – the first of its kind in India – this method preserves delicate aromatic notes, allowing Vanaha to stand out in aroma, flavour and finish. The combination of three distinct distillation techniques results in a smooth, layered spirit with floral, earthy, woody and subtly spiced undertones. Vanaha is best enjoyed neat over ice or in cocktails, offering a versatile experience for those who value ritual over rush.Intended for discerning gin drinkers and collectors, Vanaha appeals to those who appreciate depth and nuance, as well as to global, evolved Indian consumers seeking terroir-driven spirits that reflect provenance and purpose. “With Vanaha, we are not just launching a gin — we hope to usher in a quiet revolution in Indian spirits, where provenance meets purity, craftsmanship meets consciousness, and indulgence meets intention. We wanted to create a spirit that speaks to the modern connoisseur — someone who seeks depth, not dazzle; ritual, not rush. At its core, Vanaha is a celebration of India — its richness, its roots, and its rising global presence. Our vision is to build a world-class gin that proudly embodies the Make in India spirit and stands shoulder to shoulder with the finest international brands,” says Vaniitha. India’s Premium Spirits Market Finds Its Moment Vanaha arrives at a pivotal time for India’s spirits market. The Indian gin sector is projected to be worth $1,789.8 million in 2025 and is expected to grow to $2,952 million by 2032, with a CAGR of 7.4%. The premium segment alone is anticipated to expand from 20% to 45% of the total market – driven by an audience that values authenticity, craftsmanship and experiential indulgence. “With Revelry, we’re building more than a brand — we’re crafting a platform for Indian excellence in spirits. The focus is on quality, authenticity and global readiness. We believe India deserves its place on the map of world-class craft distillation,” adds Navvin Jaiin, Director, Revelry Distillery. Design That Speaks the Language of the Forest Vanaha officially launches on May 16, 2025, in Goa, the heartland of its inspiration and origin. Following its debut, it will gradually roll out across key metro markets, beginning with Karnataka. Priced at ₹2,400 for a 750ml bottle in Goa, Vanaha is presented in exquisitely crafted glass bottles adorned with illustrated labels that evoke its deep connection to nature. Cloaked in forest-green hues, the distinctive bottle silhouette conjures the mystique of a rare botanical elixir. At its heart lies an embossed Woodpecker, a striking symbol of the vitality of India’s forests and a tribute to Vanaha’s artisanal ethos. From the iridescent green of the bottle to the copper foiling, embossed details and textured finishing, every design element is as refined and intentional as the gin within – an invitation to savour a truly immersive forest-to-bottle experience.Vanaha Gin is not just a product, it is a movement. It invites connoisseurs to experience gin as a poetic form of self-expression and a mark of cultivated taste. With its earthy, woody, aromatic signature and depth in every sip, Vanaha is set to become a collectable for aficionados and a

Shiv Menon Head of Hospitality and Wine & Beverage, BOCA, Dubai My journey into the world of hospitality began with a profound conviction: this was not merely a career, but a calling. Upon graduating, I enthusiastically enrolled in The Oberoi Centre for Learning and Development’s (STEP) systematic education and training program. Three years immersed in intensive hotel operations solidified my passion, culminating in WSET Levels 2 and 3 certifications and a degree. Yet, I recognized that the vastness of the industry demanded a focused specialization. The beauty of the hospitality industry lies in meeting people and forming connections. My drive gravitated towards wine, leading me to Wine Park. There, I was presented with the invaluable opportunity to delve into a meticulously curated portfolio of “hidden gems” and extremely high-quality wines, expertly selected by Vishal Kadakia (Founder, Wine Park), while managing the vibrant Goa and Karnataka markets. Still, my thirst for knowledge remained unquenched.My travels through France and Italy transcended mere leisure; they were a continuous education. It was during this period that an exciting opportunity arose: a Sommelier position at Constance Hotels & Resorts in the Seychelles. At their 1,000-room property, featuring seven food and beverage venues, I joined a team of 12 sommeliers, with an astonishing 32,000 direct-import wine references – a giant in the wine industry with immense buying power. I learned a great deal thanks to my head sommelier and team at the time (Sreejith Menon, Head Sommelier then, and Jerome Faure, Head of Wines for all Constance Hotels).The sheer scale and interaction with such a diverse array of guests proved truly captivating. My dedication was soon rewarded with the Head of Wines position at Raffles Seychelles, where I leveraged my expanding expertise and network to meticulously construct their entire beverage program, curating experiences with incredible guidance from my Food and Beverage Director (Luke Groves at the time). It was an incredible success! Raffles was also a great opportunity to combine my passion for scuba diving with being part of an incredible coral reef restoration project.BOCA Dubai: Where Sustainability Meets Mastery The next chapter of my journey brought me to BOCA in Dubai, a distinctive standalone restaurant renowned for its commitment to sustainability and Spanish Mediterranean cuisine (Founder: Omar Shihab) – a challenge I eagerly embraced. Starting as Head Sommelier and Assistant Restaurant Manager, I steadily ascended to Head of Hospitality, Wines, and Beverages, with the opportunity to work closely with vineyard owners, visiting them, spending time on their farms, and understanding their work.Receiving a scholarship to attend the MAD Program (a Copenhagen-based initiative focused on achieving a better world in food sustainability and the industry) and participating in takeovers spanning food, wine, and cocktails provided big insights, which I leveraged at BOCA through interactive wine menus, new training plans, data collection, and collaborations with amazing partners.Recognition and Impact: Beyond the Glass At BOCA, I’ve had the distinct privilege of curating an award-winning wine program while developing and guiding our team to achieve the highest standards of hospitality. My work has consistently involved a delicate balance of innovative, out-of-the-box thinking and precise execution of daily operations, all while infusing a holistic touch into our marketing campaigns and overall approach.Our collective efforts have been recognized with prestigious accolades, including “Best Wine List UAE (Medium Size)” and “Most Sustainable List in the UAE” by Star Wine List, as well as commendations from MENA’s 50 Best, Gault & Millau 1 Toque, and the Green Star Michelin. Working with BOCA has transcended the conventional scope of a job; it has been an authentic opportunity to significantly impact the market. Beyond developing the BOCA brand, we have passionately supported the wider community through numerous wine tastings, masterclasses, and educational initiatives – an integral part of our foundational ethos.Working with BOCA has transcended the conventional scope of a job; it has been an authentic opportunity to significantly impact the market.All these dedicated efforts culminated in a truly humbling honor: being named Michelin Sommelier of the Year 2025.

From Features Desk In the rarified world of ultra-premium spirits, Smoke Lab Vodka stands as India’s most distinguished contribution to global luxury. Founded by visionary entrepreneur Varun Jain, it is the country’s first homegrown luxury vodka to earn international recognition, now gracing the shelves of discerning markets across the United States, the United Kingdom, and the UAE. At the heart of Smoke Lab’s refined identity is its meticulous formulation: hand-selected Basmati rice, prized for its unique character, distilled with pure Himalayan spring water. The spirit undergoes an exacting five-times distillation process, producing a vodka that is remarkably smooth, naturally gluten-free, and elegantly nuanced. Every drop is created at the brand’s carbon-neutral, state-of-the-art distillery, reflecting a steadfast commitment to both sustainability and quality. The brand’s aesthetic echoes its philosophy – minimalist luxury expressed through a sleek, matte black bottle with understated detailing. This refined design language rejects flash in favour of quiet confidence, affirming the belief that true luxury whispers, never shouts. In both form and flavour, Smoke Lab boldly reimagines India’s cultural essence, merging tradition with global modernity in a way that sets new standards for the category. The Masterpiece Unveiled: Green Chilli Mango Smoke Lab’s newest innovation, Green Chilli Mango, maybe its most daring and inspired yet. A bold step in contemporary vodka craftsmanship, this expression transforms familiar Indian street flavours into a sophisticated sensory experience. It’s not just a flavour – it’s a story in a glass, an homage to India’s culinary heritage elevated for the global connoisseur. The concept fuses two iconic elements of Indian summer: the vibrant tang of raw green mango and the subtle heat of green chilli. On their own, these ingredients evoke powerful nostalgia. Together, they create a taste that is refreshing, complex, and deeply cultural – translating memories of summer snacks and roadside treats into an experience as elegant as it is emotive. “Green chilli and mango are the soul of Indian summer,” says Varun Jain, Founder and Creative Director. “We’ve captured something emotionally resonant from our culinary heritage and transformed it into a contemporary luxury experience. It’s bold, evocative, and unmistakably Indian.”Craftsmanship in Every Drop Crafting Green Chilli Mango was a process marked by both precision and creativity. The green mango delivers sharp, invigorating tartness – an authentic raw mango essence untouched by the artificial sweetness found in mass-market spirits. Achieving the perfect chilli note, however, took months of experimentation to ensure a measured warmth that enhances rather than overwhelms.The result is a vodka of layered sophistication. The first sip is bright and citrusy, unfolding into a graceful heat that lingers without dominating the palate. Whether sipped neat, over ice, or used in cocktails, this expression showcases Smoke Lab’s mastery of balance and boldness.Its versatility makes it a standout both for personal indulgence and creative mixology. It is equally suited for slow sipping in a crystal tumbler as it is for starring in globally inspired cocktail programmesRevolutionising Premium Mixology Best enjoyed over ice, Green Chilli Mango opens up new avenues for bartenders and modern mixologists. Its complex flavour architecture invites reinvention, inspiring cocktails that go beyond the ordinary and into the realm of contemporary craft. With its fruit-forward brightness and refined spice, it serves as both the centrepiece and the catalyst for boundary-pushing creations. Signature Cocktail Creations Green Chilli Passion Blaze: A spirited fusion of 50ml Green Chilli Mango Vodka, 10ml mango purée, 15ml passion fruit syrup, 5ml agave, 20ml lime juice, and a touch of finely chopped jalapeño. Shaken and strained into a Cajun-rimmed Old-Fashioned glass, garnished with a thin jalapeño slice – equal parts tropical escape and spiced indulgence.Aam Panna Burn: A culturally rich blend of 60ml Green Chilli Mango Vodka, 30ml homemade aam panna, and 15ml lime juice. Served in an Old-Fashioned glass rimmed with red chilli and salt, and garnished with raw mango slices sprinkled with masala – it’s a luxury take on a beloved summer classic. Global Acclaim and Availability Green Chilli Mango is now available at select premium outlets across India and the Middle East, with expansion planned in the US, UK, and EU markets. Early praise from renowned mixologists, spirits critics, and luxury tastemakers signals its arrival as one of the most significant spirit innovations of the year.This isn’t just about flavour – it’s a cultural and creative milestone, proof that Indian craftsmanship belongs at the forefront of global luxury. Smoke Lab Vodka Green Chilli Mango is an expression of identity, innovation, and artistry. It redefines what premium vodka can be: bold yet balanced, rooted yet revolutionary. With this release, Smoke Lab doesn’t just represent Indian excellence – it helps shape the future of the luxury spirits category itself.

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 pie stuffed

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 into a 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