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    The Oberoi launches its unusual food and wine pairings starting with Hyderabadi cuisine and Rhône wines

    food9lead4French wine and the deliciously spicy cuisine of India? Experts might say this is not a match made in heaven. But innovation won the day at a curated pairing of Hyderabadi food with wine from noted producer-négociant E. Guigal of Rhône (ranked in 2014’s top 10 most admired wine brands of the world). A four-course dinner paired with wine made for some refreshing and interesting discoveries. The wines were introduced by visiting brand ambassador of E. Guigal, Christopher Cannan, while the menu was conceptualised by Oberoi’s executive chef Amit Wadhawan and chef Gajender.

    Commencing with a Louis Roederer champagne reception, the sit-down dinner began with an unusual pairing in the very first course: the famous Hyderabadi haleem with the 100 per cent Viognier from Condrieu, E. Guigal 2012, while the vegetarian pairing was the equally unusual figs marinated with hung yogurt, with orange and tomato chutney. Its lush fruity nose and impeccable structure allowed the white wine to hold its own against the haleem’s complex flavours. Then came a dum ka murgh/dum ka khumb with khameera naan, paired with the E. Guigal Tavel rosé 2013. Rosés are often recommended by experts as the perfect pairing for Indian cuisines, and this one proved that point. With the main course of slow cooked lamb shanks/raw banana and paneer dumplings with sheermal and Hyderabadi mutton/subzi biryani, two red wines were served; the E. Guigal Crozes-Hermitage 2011, a robust 100 per cent Syrah, and the complex E. Guigal Chateauneuf-du-Pape 2009, a Grenache-dominated blend of 13 grape varieties. The latter with its rounded tannins was an instant hit, but as the Crozes-Hermitage opened up, it gained fans. The biryanis and curries with their delicate yet distinct flavours underlined the mastery of the chefs over the cuisine.

    The pairing exercise will be extended to their Pan Asian menus as well and the F&B team will be happy to curate an experience for small groups by pairing the wine suitably for different courses so you don’t have to be stuck with just one bottle.

    At MG Road. Details: 25585858

    —Ruma Singh

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