The evening started witt Rosa Rossa – a still rose wine. This has been the favorite rose among the Indian ones at home offlate and I was super happy to be welcomed with thisThe Rosa Rossa was paired with salmon, capers and cream cheese canapes. The acidity of the wine cut the slight saltiness of
The evening started witt Rosa Rossa – a still rose wine. This has been the favorite rose among the Indian ones at home offlate and I was super happy to be welcomed with this
The Rosa Rossa was paired with salmon, capers and cream cheese canapes. The acidity of the wine cut the slight saltiness of the salmon and the sourness of the capers very well and in the end the flavours worked so well together
The vegetarian canape – a herb cheese on filo pastry, again the cheese cut into the acidity. I loved the phyllo baked well
Doesn’t the roses and wine look lovely together
amuse bouche of champagne jelly, served with a touch of micro-greens and herbed foam. Too fancy yes, did it deliver? Not for me
Big Banyan Sauvignon Blanc. A nice fruity white. slightly sour and a medium dry wine, served at a pleasantly chilled temperature (for a change I was happy with the fact that someone understood that room temperature is not supposed to be Indian room temperature)
Beet Carpaccio which were sherry marinated beets served with Chevre and balsamic reduction. Beet is making a come back with vengeance
Chicken and cous cous salad
Limited edition Shiraz, I am not a red wine person per say but this went well with the mains
Wild mushroom risotto with porcini foam and truffle essence which sadly didn’t please anyone on the table. I wonder what is that makes risotto a death dish every where including masterchef
John Dory – with fork crushed potatoes, lettuce and a very interesting lemongrass veloute and red wine jus. My main for the day and the one that made me a happy girl 🙂
Big Banyan Bellissima – a late harvest muscat, Big Banyan’s dessert wine. Dessert wines are acquired taste, they are sweet and heavy and not everyone likes them but well I do 😉 . It is deep amber in color, served chilled and has strong fruit notes of apricot and peach shining through
Banana Souffle served with sesame ice cream and chocolate soil. To me the souffle felt like baby food but the sesame ice cream was stellar[/caption.
Creme Brulee Napolean was an almond stuffed filo pastry. If I had to pick one of the desserts of the evening it would certainly be this one
In the end, happy evening with lovely wines. Go pick a bottle of Big Banyan and you will be pleasantly surprised like Aneesh recently said at IFBM that a lot of Indian wines are actually better than cheap foreign brands that we get and buy most of the time. I can’t agree with him more.