In a memorable event, in step with the needs of our world today, our Bailliage put together a special evening in collaboration with Maître Rôtisseur Abhijit Saha and Karishma Grover, the young third-generation winemaker of Grover Zampa Vineyards.

The five-course dinner at Bengaluru’s Fava Restaurant, showcased Chef Saha’s long-standing passion for “slow food” cooked from ingredients produced through sustainable practices. To accompany this repast were the award-wining wines produced by Grover Zampa, Karnataka’s oldest wine company.

Ingredients for the menu were either organic or sustainable sourced from farms and artisanal producers in our neighbourhood. For instance, the first vegetarian course was Father Michael’s Valembrossa Burrata (made by local monks), spiced beetroot mezze and popped amaranth paired with Grover Zampa ‘Vijay Amritraj Reserve Collection’ Viognier – India’s first celebrity wine, created in collaboration with tennis star Amritraj.

Amongst other memorable courses was braised grass-fed lamb shank, organic millets, First Agro (a local organic farming enterprise) black rice risotto and red wine jus with the Vijay Amritraj red wine.

An unusual start to the evening had been the creation of a ‘live’ amuse bouche – a salad of organic vegetables - prepared by Maître Rôtisseur Saha. After which, as a special treat, Karishma Grover unveiled their much talked-about Insignia 2015. This100% Shiraz is India’s most expensive wine in magnum. Each bottle, individually numbered, is sold only by invitation.

Forty members and their guests enjoyed this sell-out event, headlined by Chef Saha’s young chef, Pallavi Mithika Menon, who shares the commitment for slow food, provenance and sustainability.

It was another “red letter day” in the special line-up of gastronomic events planned for Chaîne members in our Bailliage.

Ruma Singh
Vice-Chargée de Presse