Casablanca Wine presents Bubbly Brunch Fortune Select Dasve Lavasa -Reviewed.

 

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Good Drop Wine Cellars is a specialist sparkling wine producer. Founded in 2009 by chartered accountant turned winemaker Ashwin Rodrigues who learned his craft in the Barossa Valley, Australia, our objective is be at the forefront of the Indian wine revolution. We do this by offering quality and value wines, tailor-made for the Indian wine drinker. We got off the blocks in 2010 by using contract winemaking facilities in Nashik, Maharashtra. Our own sprawling state-of-the-art winery was set up in 2013 at the Vinchur Wine Park, Nashik, Maharashtra. Our wines are available in Maharashtra and Goa and will be steadily expanding to new markets.

Ashwin Rodrigues -A founder of Good Drop Wine Cellars

At Good Drop we believe that India has tremendous potential to be a quality producer of wines. The world is sitting up and taking note as more and more serious drops come out of India. We see ourselves as the harbingers of this revolution. However if the base of the industry has to grow we need to make not just high-end wines but quality and affordable wines that are suitable for the local palate. Good Drop does exactly that and with a swirl of innovation. Rio has taken wine to the masses by making it a fun beverage at under a hundred rupees a pop. Our competitively priced Casablanca is India’s only Charmat method premium sparkling wine. It won the Indian Consumer Choice Awards 2015, a testament to our listening to our consumer’s needs. More recently we have acquired Good Earth Wines the brand as part of our strategy to be a complete wine producer. I’m happy that we’re on course to fulfill our vision of seeing India as a wine drinking and producing country, one glass at a time.

THE WINERY

A winery is the heart of a wine producer. In 2013 Good Drop Wine Cellars set up one of India’s most innovative wineries in Vinchur Wine Park, Nasik, designed for especially for sparkling wine production. A sprawling facility, it has a current tank capacity of 550,000 litres extendable to 2 million litres within the existing building. The entire building is a pre-fabricated structure using sandwich PUF panels, a first in India. The machinery is largely imported from Italy. The winery is equipped with a range of pressure vessels especially for Charmat, a method of sparkling wine production.

I was Invited for the Tasting of their beautiful Sparkling Wines and Rio Spritzers at Zodiac 24hrs Astral Coffee Shop in Fortune Select Dasve Lavasa.

There was huge array of Saturday Bubbly Brunch right from the live counters, Fresh Salads, Starters, Mains and Delicious Desserts. You need to have huge appetite to taste all of these along with the Bubbly Wines.

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Good Drop Wines had two variants of wines to offer: Rose Spumante and Vino Spumante.

What are Spumante Wines: It is also called Asti or Asti Spumante It’s made from the Moscato Bianco grape.
Frizzante and Spumante are two wine words most associated with sparkling wine.
Both frizzante and spumante describe the level of effervescence (i.e. the strength of the bubbles) in a bottle of sparkling wine. Wines labeled ‘frizzante’ are what we call gently sparkling, while wines labeled ‘spumante’ are more effervescent and fully sparkling.

The carbonation in sparkling wine is created using one of two methods: Méthode Champenoise (Champagne method) or Metodo Italiano, which is also known as the Charmat-Martinotti method.

Good Drop Wines is made from the Charmat Martinotti Method. They are sweet and quite bubbly which you can feel it with every sip. My personal favourite is Vino Spumante – Its Sweet Mild and Bubbly. On the other hand Rose was bit Dry for me, wp-image-554387866wp-image-2084535738wp-image-2131941042wp-image-1160928272wp-image-2065034230wp-image-1807031249wp-image-900377540wp-image-271159453wp-image-1444210147wp-image-1229467812wp-image-1304003056it retained a slight sweetness although it’s not sugary sweet.

Next one in the line up was the Rio Spritzers- There were three flavours, out of which I could try two only. Lemon & Passion and the other one was Orange & Pineapple.

Rio- First Fizzy Wine in India to be packaged in affordable party drink with a pull-off cap.
I loved the Tangy and Refreshing Lemon & Passion Rio Spritzer. This was the Best ever combination till now I had in Alcoholic based Fruit flavour Drinks. All the Spritzers contains 8% v/v Alcohol.

Orange and Pineapple– This had Tangy and slight after taste of sweetness with every sip. Nice palish in colour.

Bubbly Brunch: As I mentioned earlier that the buffet spread was huge and one should have a good appetite for it. As per the brand standard the quality of the food was really good. The Staff is courteous and happy to help.

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The Bubbly brunch is served on Saturday and Sunday from 12:30 pm – 03:30 pm along with free flowing of sparkling wine.

A big shout out for Anupama for the invitation and Thanks you Team Zodiac for hosting us. 

Other Details: 

Zomato Link for Fortune Select Dasve Lavasa 

Good Drop Wine Website 

 

 

Oh So Stoned KP- Alcoholic Anonymous Collection Ice-Cream. 


Oh So Stoned is a renowned Ice Cream chain in Delhi and Hyderabad and has finally made its way to Pune.

Oh So Stoned! , a venture of Meghna Group of Companies, is a popular & innovative ice cream brand based on the glacial stone concept. Launched in 2012, Oh So Stoned! Offers a wide variety of glacial stone creations, thick shakes, gooey chocolate brownies, Munchies – range of quick bites.


I was Invited to taste their signature Alcoholic Flavoured Ice-Creams, and they call it Alcoholic Anonymous.


The first thing we tried was the Rum Baba Ice Cream. On hearing about an alcoholic flavoured ice cream. Let me clear some facts of it, this Ice-Cream, it’s not alcoholic. That’s because all the spirit has been cooked off and is reduced to only flavour. The ice cream has all the punch on Rum and is topped with a Rum ball. They also have a fantastic topping sauce.

Next in the line was the Drunken Nuts about Toffee: It was the most nuttiest Ice-Cream. Nice crunchy with the very first bite. Almond praline toffee fused with Chocolate Ice-Cream topped with Roasted Almonds pieces with Signature Rum Sauce. #MustHave.

Next one was some desi style Drunken Chikki: This was a blend of Vanilla and Butter Scotch ice-cream with Small Chikki pieces sprinkled on top with their Special Whiskey Caramel Sauce. Crunchy and sticky flavor of the ice-cream.


Last one was Boozy Banoffee: The Indulgent Banana and Toffee Dessert infused with Vanilla Ice-cream topped with Chocolate shaving along with Whiskey Caramel Sauce, Choco Chips and Banana Slice. The cup cone becomes bit soggy if you don’t finish it soon. If you like the flavor of banana in your ice cream then this is for you.



Oh So Stoned has seasonal menu to look forward especially the Mango Special, where they have Mango based ice-cream and Shakes.
Thank you Maneesh Manral (Go. Pune) for the invite  and Oh So Stoned Koregaon Park for Hosting us. 

Sheesha- The Taste of Flame- Reviewed

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The famous chain of restaurant Sheesha has recently opened its doors at Ishanya Mall which happens to be buzzing place especially since the 500m Rule has been applicable. In recent months we have seen many Brands of Bars and Eateries have bloomed up. Sheesha has placed on a roof top of the Ishanya mall (It has a temporary covered for the rains)

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SHEESHA is an restaurant serving authentic North Indian Cuisine especially Awadhi and Muglai Cuisine. Menu is filled with exquisite and carefully selected dishes which are subtle yet daring. Only restaurant in Pune to introduce Nawabs of Awadh for their love of music, dance, of epicurean delights and of grand gestures. And the good news is that they have Sheesha with many flavours to choose from. Talking about their Food they try new and old recipe, experimenting and innovating to keep up with the race. Internationally acclaimed, EX-ITC Chef Kader Khan founding partner of sheesha all the way from Lucknow brings you the different taste of flame whose experience has crossed a silver jubilee in making 386 different kinds of only kebabs.

I was the part of First Bloggers table held at Sheesha Pune.

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Ambience: Restaurant have huge space. They have three option of sitting the regular Tables and chairs, second one is the cabana style sitting for small group or family and the Round table with separate area.

As we settled down, we started with some mocktails followed by the starters to cool down ourselves.

 

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Soup: Tomato Sorba: Basic Tomato shorba nothing fancy about it.

Cheese Corn Kurkure: Deep fried stuffed with googy cheese and corn was good to start with. The cover was enough crunchy to hold the cheese and with the first bite the cheese was oozing out.

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Makai Malai Seekh Kebab: This starter was served on a sizzling hot plate. Nice and mouth melting Keba, distinct in taste and aroma.

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Paneer Shashlik: Again this was served on the sizzling plate. Flavoursome Paneer mixed with roughly chopped vegetables which were tossed in a tangy tomato base puree, this give a nice colourful presentation.

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Baby Corn Amritsari: Deep fried Baby corns in Amritsari species. I my opinion
it was bit over fried which tend to lose the tenderness of the babycorn.

Main Course

There was huge spread from we had to choose, which made our task bit difficult. The main course was much better than starters.

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Tawa Sabz Banjara: This was the winner of evening. Perfect in taste, Spiciness, rich in aroma, roughly chopped vegetables served in a flat tawa style plate. This goes will with Butter Garlic Naan.

Dum Aloo Nawabi: As the name suggest, Soft Dryfruits stuffed dum aloo cooked in Cashew gravy and cooked in rich creamy gravy to get the perfect consistency.

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Dal Bukhara: One of the best dal in the town, slow cooked for hours to get the thickness without adding any thickening agent which can be felt right from the first bite. This goes well with Kadak Roti and Jeera rice.

Veg Biryani: Moist, Flavourful, rich in aroma, perfectly cooked with equal amount of spice.Vegetables were perfectly cooked and chunky. No issues at all.

Desserts:

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Avadhi Lasooni Kheer: This was something unusual in the dessert section so we ordered that. Basically it was Kheer with very finely chopped garlic mixed with the kheer. If you don’t like garlic’s after taste, then this dessert is not ment for you. It’s different and unique.

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Gulab Jamun: Small in size soft and dipped in sugar syrup.

Overall a good experience apart from some teething issues. And of course they serve different flavours of Sheesha and they have weekly Sufi nights to enjoy along with good food.

A Big shout out for the Shivangi from Carpe Diem for invitation and Team Sheesha for hosting us.

Address

Ishanya Mall, Arced 5, Terrace, Opposite Golf Course, Off Airport Road, Yerawada, Pune

Contact : 020 30162212

Zomato Link

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Disclaimer:

I was for a complimentary food tasting event. This blog is a narrative of my experience at the event. These are my views that I have expressed in the blog. Others are most welcome to agree or disagree with the same.

The blog is not personally or commercially influenced. I have not lifted, copied or plagiarized it from any source either. However, I have done my due diligence via publicly available information on the internet and as shared by the client/PR agency.

The Taste of South India Food Festival at Courtyard by Marriott Chakan – Festival Review 

Attending any food festival is a journey which take you on the journey of culture and especially when it’s a cuisine specific. 

On the recent invite of Courtyard Marriott Chakan for their ongoing Food Festival “The Taste of South India”. 


Chef Satish Reddy has huge experience stored back in his kitchen and he has traveled the globe for his passion of food and profession. He briefed us with the food festival and how it is close to his heart. He also informed that how well in advance the preparation for this festival had began right from choosing and procuring the spices from southern part of the country.

Some of Chef Sathish signature dishes like Mutton Chops Masala, Nandu Chettinadu, Malabar Paratha with Korma, Vazhaipoo Vada, Chepala Pulusu, Semiya Payasam and much more. 

The buffet spread was huge, some out of which are #MustHave like Vegetable Poriyal: Finely chopped vegatables are then stir-fried until it is cooked and tossed with a generous amount of fresh grated coconut. 

Podi Idlis: Again rich in aroma of mix of freshly grounded spices on soft Idlis makes this dish a good appetizer. 

Podi Idli salad: This was something nice and unique. It was cold salad but tangy and bit spicy in taste and tempered with loads of mustard seeds. 


Yogurt marinated chick pea salad: Mild marination of yogurt and garnished with freshly grated coconut and tempering of curry leaves mustard seeds. 

In Mains:

Kai Nilgiri Korma: Nice fresh green in colour gravy with assorted vegetables roughly the chopped. The gravy was thick enough and goes well with Malabar Paratha. 

Vegetable Stew or Avial with Appam: Avial was good in taste with enough of vegetables, but if the consistency can be rectified then this will be great combo. Appam was soft and feather thin. 

Rasam: As Chef rightly mentioned that Rasam has very different recipes from every South Indian kitchen. Still he has tried to improvise and come to final recipe. Rasam was strong in flavour Tamarind and freshly grounded spices. I like to rasam with Bisi Bele Bath. 

Bisi bele bath: It’s  rice-based dish with origins in the state of Karnataka, India. Bisi bele bhaath translates to ‘hot lentil rice’ in the Kannada language. Richful flavours along with a hint of tamarind, not too tangy not too spicy. Perfect in taste. 

Desserts: They had good variety of dessert to choose from. I tried their Semolina Halwa: It was prepared in Ghee along with some dry fruits. Not too sweet perfect for my palate. 

Mysore Pak: Most of the South Indian desserts are prepared in Ghee, even this one was made with ghee and it was porous enough. 






These myriad range of dishes will surely tantalize your taste buds and give you an authentic taste of #SouthIndia.

The South Indian food festival will be there till 16th June. And it will cost 1000++ taxes. 
For reservations, call: +91-21-3566 6651
#CourtyardMarriottChakan 

The Farzi Cafe – Mango Mania – Review. 

It is the time for a Mango to get Farzified. The ongoing #MangoMania Festival at The Farzi Cafe was totally Mango centric right from the Cocktails to Appetisers till Desserts it was all the way Mango. 
Farzi Cafe hosted the first ever Bloggers table for the #MangoMania Festival and I was glad to be the part of it. Special thanks to Jerlyn The FoodFantic for putting up my name for this tasting. 
Lets start with the a round of Cocktails which was specially curated menu for this festival. 
List of Cocktails: Mangosutra, Mangomania, Mangolicous, Mangorita

I tried the MangoSutra: Mixologist had played with some vodka shaken with redwine and passionfruit puree and mixed with mango fizz… and the Magic was poured in a wine glass with a raw mango slices were place on the top. Beautifully made with the right amount of alcohol along with right amount of fruit punch to it. 

SALAD:

Green Mango and Papaya salad with Peanut Chutney and Imli Chutney and crispy Lotus Stem: This combination of salad has become very common now a days where there is a Mango festival going on. But at Farzi had it own twist to it by adding Imli ki chutney. nice fresh and well tossed. 
TAPAS:

Raw Mango and Mushroom Kulcha: This was absolutely brilliant. Three lovely kulcha placed in Dimsum steam bowl with the raw mango and mushroom stuffed kulcha with its tandoori crust and crumbly filling. I personally liked. 

Ghee Podi baby Idlis Raw Mango and Cashew nut Masala: Ghee Idlis were basic but the Cashew nut powder with South Indian Spices mixed along with it gave this dish a good palate changer effect to the taste buds. it was served with the basic red colour South Indian Chutney. 
MAINCOURSE:

Pan Tossed Aubergine And Asparagus, Cherry Tomato and Mango Masala: This was just the winner of all the dish served so far. Perfect combination of aroma, exact amount of spices with right amount of gravy to hog on. Although it had cherry tomatoes and mango but it didn’t out to be sour or too tangy overall. It had balanced taste due to the good amount of spices added to it. It goes well with Roti/Naan. 

Paneer pepper fry, Tomato and Mango Curry, served with Malabari Parotha: Who doesn’t like paneer ? everyone likes it…. This dish takes the paneer to the next level. Flaky Malabari Parotha makes the subzi crunchy, nice and addictive. Impeccable amount of sourness and spiciness makes you fall in love with very first bite.

DESSERTS

Vanilla Pod Cheesecake with Kesari Aam Ras: Beautifully plated and along with Brownie to the base of a Kesari Aam Ras CheeseCake. Although the brownie was killing the overall taste of the aam ras. but if you have separately then you can enjoy both side of the world. 

Mango and White Chocolate Popsicle with fresh Mango Faluda: Again very ingeniously prepared and served on bed of rock shape cutlery. This dish could be more pleasing to me if it had more of sevai added to it, bringing it close to the regular Faluda. White Chocolate and Mango Faluda did their job of creating a Magic to this dish and which Farzi is also know for it. 

Overall..

Food: Food and Magic goes hand in had at Farzi. 

Service: Prompt with courteous staff to serve. 

Ambience: Feels young and energetic. Comfortable sitting.