46th Edition E-Magazine Blogs

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.