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FnB Magazine – Food and Wine Pairing by Sommelier Nikhil Agarwal

Food and Wine Pairing by Sommelier Nikhil Agarwal, CEO at All Things Nice

The role of hotels and restaurants to get people in India to drink wine along with their meals whether when out or at home cannot be overstated. If our restaurants and hotels can create programs that make it easy for their guests to understand styles of wine and what would best be suited to eat along with it, the scenario of wine consumption in India would be a very different story.  Importers and producers unfortunately do not have the ability to engage customers directly in the numbers or frequency that hotels and restaurants are able to and that is why the experience or guidance the guest receives at an establishment is paramount. It not only translates in the experience they have when dining out but also what they will pick up and utilize when they go home.

I would recommend every hotel to have a Sommelier for each of its restaurants if not atleast one for the hotel itself in addition to having a highly trained team and certainly a Sommelier at every top end stand alone restaurant that takes its wine program seriously. Most consumers are baffled by the notion of pairing food and wine and would be happy to accept advice. In addition if the style of wine is shared in the form of a description below the name of each wine, a good wine by the glass program to enable experimentation and perhaps a few suggested pairings I am sure that the program would be a winner. Until we get tot that stage here are a couple of very simple suggestions when guiding guests through their wine and food choices that you should keep in mind to elevate their experience.

You should pair wines that are light bodied  – Sauvignon Blanc, Pinot Grigio with lighter style dishes and fuller, heavier dishes with heavier bodied wines – Oaked Chardonnay or Cabernet Sauvignon come to mind. In a nutshell keep the body of the wine (the weight/intensity of the wine on your tongue) in line with the weight of the food.

Just as important is the dominant flavour.  The dominant flavour of what is being eaten is the one that we should be looking to pair with the dominant characteristics in the wine. This is especially true of Indian cooking where the typical paneer or chicken is often just a medium for the taste of the gravy. The same applies to pasta for example. The choice of wine would largely depend on the sauce and not the spaghetti itself.

How is the being cooked? Is it stir-fried, cooked in the tandoor, grilled, roasted etc.? Different styles of cooking will give the ingredients different textures and flavours and therefore accordingly you would need to find a wine to match.  Stir-fried vegetables will take on oil and will need a wine with good acidity to break through the oil. At the same time that same vegetable when grilled will take on some char and weight and would go well with a wine with some tannins and body to match.

Talking about stir-fry, oily or for that matter fatty foods need acid to cut though the fat, so pick a wine with good acidity when eating something fried or simply oily. Wines with good acidity pair well with salty foods as well.  To give you an example – Chèvre has a lot of fat and when you take a bite of cheese and then sip on a chilled glass of wine with good acidity, the acid cuts through the fat opening up the cheese in your mouth.

To finish, a very simple pairing  – to pair sweet food with a dessert or sweet wines. Keep in mind that the wine has to be sweeter always. A sweet dessert with a Late Harvest wine or another style of sweet wine will give your guests a dose of culinary pleasure that will blow your mind.

Last but also very important is that India has one of the greatest culinary traditions on the planet. Our cuisine changes every 100 kilometers and is very different from north to south and east to west. Not suggesting wine to go along with Indian food is a sin and any of the above pointers can be applied to Indian food as well.

For example a Vada Pao with an oaked Chardonnay or a prawn curry with a chilled dry Riesling. Kebabs with medium to full tannic red wines are standard and I promise if you get a guests to enjoy a chilled rose with an aromatic biryani you will earn their respect.

As you can see the examples are varied and the idea is to show you just that – variation. Guests come to your restaurants and hotels for pleasure and giving them a good glass of wine to go along with their food will do just that.

Authored Article - Nikhil Agarwal - Food and Beverage Magazine - August 2018 issue

Link: http://www.saffronmedia.in/eMagazines/fnb/2018/FNBAug01152018/html5/index.html

Singapore Airlines announces the launch of Boeing 787-10 services to India

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Singapore Airlines (SIA) is pleased to announce the introduction of
its Boeing 787-10 services to India. It was the world’s first airline to take delivery of Boeing’s newest Dreamliner variant in March 2018 and will also be the “first to fly” it to India. The inaugural Boeing 787-10 service will depart from Indira Gandhi International Airport, New Delhi at 0955 hours on 28 October 2018. The daily scheduled flight SQ401/402 will be served by this new aircraft while the daily scheduled evening flight SQ403/406 will continue to operate on the Airbus A380 aircraft.

Constructed using lightweight composite materials, the 68-metre 787-10 is the longest variant of Boeing’s Dreamliner range of aircraft. With exceptional operating efficiency and advanced
technology, the newest addition to the Airline’s fleet is designed to offer a more tranquil cabin experience. Customers can look forward to customisable lighting preferences with large electronically dimmable windows, cleaner air, and a quieter and smoother ride.
SIA is the largest customer for the 787-10, with firm orders for 49 of the type. It is fitted with the next generation of regional cabin products which is redefining air travel for flights up to eight hours. The 787-10s are configured with 337 seats in two classes, featuring 36 Business Class seats and 301 Economy Class seats. SIA invested US$350 million in the introduction of the new regional cabin products on an initial 20 787-10s. The cabin products feature fully-flat beds and direct aisle access for all Business Class customers, ergonomically-designed contour backrests with six-way adjustable headrests in Economy Class, and personalised in-flight entertainment (IFE) experience for all customers through myKrisWorld.

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Business Class
Manufactured by Stelia Aerospace, the new regional Business Class seats on the 787-10s are arranged in a forward-facing 1-2-1 staggered configuration to provide every customer direct
aisle access. Each seat measures up to 26” in width with retractable armrests that can be raised and lowered. Whether travelling alone or with a partner, adjustable dividers at the centre seats provide for a customised level of privacy to suit individual preferences. With each seat able to recline directly into a 76” fully-flat bed, Business Class customers can rest in more comfort, even on the shortest flights. Customers will have more options to relax in their seat while being entertained by KrisWorld, SIA’s award-winning in-flight
entertainment system, on their personal 18” full high-definition touchscreen monitor, powered by Panasonic’s latest eX3 system.
Customers can also look forward to other features to enhance their travelling experience, such as ample stowage space for personal items, a business panel with in-seat power supply and USB ports, and integrated reading light unit with adjustable lighting intensity.

Economy Class
Designed and built by RECARO, the new Economy Class seat also offers an enhanced in- flight experience. Arranged in a 3-3-3 configuration, each of the 301 Economy Class seats on the new 787-10s has an ergonomically-designed contour backrest that provides greater comfort, with a six-way adjustable headrest with foldable wings to provide more neck support. Economy Class customers can also enjoy an enhanced entertainment experience on their personal 11.6” full high-definition touchscreen monitor, as they browse from the selection of more than 1,000 movies, TV shows, audio programmes and games on KrisWorld. Other features that Economy Class customers can look forward to include personal storage space for small personal items, a coat hook, USB port and in-seat power supply.

In-Flight Entertainment Experience
All customers on the new 787-10s will also have greater control over their in-flight entertainment (IFE) experience through myKrisWorld, allowing for world-first IFE personalisation. Features of myKrisWorld include content recommendations based on customer preferences and viewing history, and KrisFlyer members being able to bookmark and resume content, as well as customise and save preferences for subsequent flights. SIA is also the first airline in the world to offer a series of games from Toca Boca and Sago Mini on KrisWorld. Initially available on the 787-10s, this popular entertainment option will progressively be made available on other aircraft types in the Airline’s fleet. The new 787-10s will also be equipped with in-flight WiFi supported by Panasonic’s Global Communication Services and GSM phone services provided by Panasonic’s wholly owned subsidiary Aeromobile.

“In line with our commitment to product and service leadership; our endeavor is to provide Indian travelers with an unparalleled travel experience. The Boeing 787-10 aircraft offers the product comfort of long-haul flights even on our short-to-medium haul sectors,” said
Singapore Airlines General Manager India, Mr. David Lim.

World Class Experiences

We curate bespoke culinary experiences by flying in Celebrity Chefs/Michelin Star Chefs, Winemakers & Winery Owners and Global Brand Ambassadors of Wineries and Distilleries from all over the world.

In the past year, All Things Nice has curated and hosted the India Tour for Tuning Fork with Clayton Donovan – Australia’s highest acclaimed Aboriginal Chef, Chef Jed Gerrard of Wildflower in Perth and Chef Omar Allibhoy of the Tapas Revolution.

 To know more, email info@allthingsnice.in if you would like to be part of the experience or if you would like us to curate such an experience specially for you.

Jed Gerrard Dinner 23rd Feb_Invite
Mumbai Tuning Fork invite
The Omar Allibhoy Dinner at JW Marriott Mumbai _ 7th June 2018

Aspri Spirits introduces Tito’s Handmade Vodka to India

TitosAspri Spirits introduces Tito’s Handmade Vodka to India. The vodka is produced in Austin at Texas’ oldest legal distillery and made in batches, using old fashioned pot stills. Tito’s handmade Vodka is certified as Gluten-Free by the Gluten Intolerance Group (GIG). The brand was founded by Tito Beveridge in 1992. Tito’s distills its corn mash six times and uses corn for a very specific reason, essentially because they believes corn retains some of its smoothness after distillation. Recognized as the Spirit Brand of the Year 2014 by Wine Enthusiast Magazine and Spirit Brand of the Year 2016 by Market Watch Leaders.


Make your Monsoon Mood with Tito’s Handmade Vodka

This monsoon try out some ingenious recipes to lift your spirits with Tito’s Handmade Vodka, America’s original craft vodka, that is produced in Austin, Texas using old fashioned pot stills. A distinctive vodka brand that is naturally gluten-free, makes for a perfect drinking companion to energize you on a lazy rainy day.

Try these recipes at the comfort of your home.

 Tito’s American Mule

Tito's American Mule-01

INGREDIENTS

  • 45ml Tito’s Handmade Vodka
  • 15ml freshly squeezed lime juice
  • 90ml ginger beer

 

 

 

INSTRUCTIONS 
Fill a chilled copper mug with ice.
Add Tito’s Handmade Vodka, fresh lime juice, and ginger beer.

GARNISH
Lime wedge or wheel


Tito’s Hair Of The Dog

Hair of the dog-01INGREDIENTS

  • 45ml Tito’s Handmade Vodka
  • 90ml your favourite bloody mary mix

(even better, make your own!)

 

 

INSTRUCTIONS 
Combine Tito’s Handmade Vodka, blood mary mix and ice in a cocktail shaker.
Shake well, an pour everything, including the ice, into a glass.

GARNISH
Go wild (it doesn’t make you a bad person). Try celery stalks, olives, dill pickles, pickled green beans, lemon, parsley, bacon, cheese cubes, boiled shrimp, etc.


Tito’s GreyHound

Tito's GreyHound-01

 

 

 

INGREDIENTS
• 45ml Tito’s Handmade Vodka
• 90ml grapefruit juice
 

INSTRUCTIONS
Pour Tito’s Handmade Vodka into a glass over ice and add
Grapefruit juice (we prefer fresh-squeezed).

GARNISH
Grapefruit wedge or rosemary sprig 


 Tito’s Texas Sipper

Tito's Texas Sipper-01-01INGREDIENTS
• 45ml Tito’s Handmade Vodka
• 15ml elderflower liqueur
• 45ml fresh grapefruit juice
• Soda water
 

 

INSTRUCTIONS
Combine Tito’s Handmade Vodka, elderflower liqueur, and
juice in a cocktail shaker filled with ice. Shake well and strain
over fresh ice. Top with soda water.

GARNISH
Mint sprig


About Tito’s Handmade Vodka: Tito’s Handmade Vodka is America’s Original Craft Vodka. In 1997, Bert “Tito” Beveridge, now a 50-something geophysicist, obtained the first legal permit to distill in Texas and created Tito’s Handmade Vodka. Tito’s distills its corn-based vodka using old-fashioned pot stills and the vodka is naturally Gluten-Free. Tito’s Handmade Vodka is distilled and bottled by Fifth Generation Inc. in Austin, Texas and is available in Litre, 750ml, sizes. For more information, visit www.titosvodka.com

The Omar Allibhoy Dinner at Pullman New Delhi Aerocity

The Omar Allibhoy Dinner at Pullman New Delhi Aerocity
All Things Nice brought down Spanish Chef Omar Allibhoy in association with BMW Deutsche Motoren to celebrate contemporary Spanish cuisine as Omar teamed up with Executive Chef Ajay Anand of the Pullman New Delhi Aerocity to create an eight course tapas style dinner paired with a fine selection of wine and Cognac by Sommelier Nikhil Agarwal for one night only. The dinner showcased a tapas style menu paired perfectly with wine. Guests indulged in dishes that were created keeping in mind ingredients that offered clear distinct flavours of contemporary Spain. The menu included chicory endives with a blue cheese foam, a delightful combination of frisee lettuce, apple, quince jelly, walnuts and oil , thinly sliced cured loin of cod served with avocado puree and mango vinaigrette, Iberian acorn-fed ham, fried leg of octopus served with mash potato, smoked paprika and olive oil, seafood black rice cooked with squid ink and served with alioli. The courses were paired with wines by Mythic Mountain from Argentina, Robert Giraud from France, Valdivieso from Chile, Rioja Sierra from Spain and Grover Zampa Vineyards. To end, guests will enjoyed a service of Rémy Martin VSOP Cognac with Creama Catalana. Our partners for the evening included Qatar Airways, Lucaris Crystal, Eat Stay Love, Flipsydee, Grover Zampa Vineyards, Agnetta International, Aspri Spirits Pvt Ltd and Rémy Martin.
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The Omar Allibhoy Dinner at JW Marriott Mumbai Juhu

The Omar Allibhoy Dinner at JW Marriott Mumbai Juhu
All Things Nice brought down Spanish Chef Omar Allibhoy in association with Qatar Airways to celebrate contemporary Spanish cuisine as Omar teamed up with Vishal Atreya, Executive Chef, JW Marriott Mumbai Juhu to create an eight course tapas style dinner paired with a fine selection of wine and Cognac by Sommelier Nikhil Agarwal for one night only. The dinner showcased a tapas style menu paired perfectly with wine. Guests indulged in dishes that were created keeping in mind ingredients that offered clear distinct flavours of contemporary Spain. The menu included chicory endives with a blue cheese foam, a delightful combination of frisee lettuce, apple, quince jelly, walnuts and oil , thinly sliced cured loin of cod served with avocado puree and mango vinaigrette, Iberian acorn-fed ham, fried leg of octopus served with mash potato, smoked paprika and olive oil, seafood black rice cooked with squid ink and served with alioli. The courses were paired with wines by Mythic Mountain from Argentina, Robert Giraud from France, To end, guests will enjoyed a service of Rémy Martin VSOP Cognac with Creama Catalana. Our partners for the evening included BMW Navnit Motors Mumbai, Eat Stay Love, Flipsydee and Rémy Martin.
Image may contain: 5 people, people smiling, people standingImage may contain: 7 people, people smiling, people sitting, table and indoorImage may contain: 4 people, people sitting, table and indoorImage may contain: 6 people, people smiling, people standing and suit

Glenlivet Vertical Tasting at Shaman Motors

Glenlivet Vertical Tasting at Shaman Motors
All Things Nice hosted a Glenlivet Vertical Tasting at Shaman Motors. Sommelier Nikhil Agarwal will conducted a tasting of the Glenlivet 12 YO, 15 YO, 18 YO and 21 YO  for the group guiding guests through each whisky and getting them to share their opinion on each in addition to providing interesting facts.

Glenlivet Vertical Tasting at Shaman Motors (28) Glenlivet Vertical Tasting at Shaman Motors (20) Glenlivet Vertical Tasting at Shaman Motors (16)

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