There is food, then there is food made with a lot of love, there are restaurants, and then there are dreams, this place Cuebebar Smokehouse Goa falls in the latter category because it isn’t just a restaurant but a dream that a young boy of 23 all has seen and pursued, it reflects his passion along with that of his friend. Arjun and his friend Bunty are the two boys behind this amazing place. Arjun who worked with Marriott in Texas before coming back to India is the main chef while his friend Bunty takes up the charge for the bar and shakes up some amazing cocktails.
It is one of Goa’s first smokehouse and grills and no place can satiate your cravings for great burgers, and sandwiches than this one. All meats are smoked for a minimum of 6-10 hours and thus the flavors are to swear by. In fact, they are so particular about smoking techniques, that they made their own smoker from an old tank.
The place has a very raw, rustic and garage like feel with some super awesome bikes adding the funk to the whole atmosphere. I loved the use of raw wood at certain places, especially the plank which has the bar menu printed on it caught my eyes. And you just cannot miss posing with the bikes, I am sure it is gonna be one of the most instagrammable restaurants of Goa, in the times to come.
Coming to the food, because of their sheer love and hospitable nature, they served us some homemade chips and you can’t avoid binging on them. I teamed it up with an amazing cocktail called Ice Age, while I waited for my food to be served.
The smoked beetroot salad was simply amazing, healthy, nutritious and very very tasty. The goat cheese and the use of orange vinaigrette gave it an extra punch that I loved.
Orange Brined Chicken served on a bed of creamy mashed potatoes was typically my kind of food and I know I will be going back for it soon.
The Cuebebar style beef burger is a must have. Period. The smoked beef will melt in your mouth and the burst of flavors with caramelized onions is something you would definitely not want to miss.
The Cuebebar slider platter is also something you can’t miss. The pulled pork slider is something that makes my mouth water even when I write about it now. It’s definitely worth all the attention. The tender meat smoked perfectly and oh yes the onions, yum yum!
The service was very quick and I did not have to wait too long to gorge on the scrumptious food.
I found the prices very pocket-friendly given the fact they are almost like American portions and one portion is more than sufficient for an individual person. Average cost for 2 people would be Rs 500-600
This place surely deserves to be on your list and apart from amazing food, they keep doing regular events to keep their clients entertained. So it’s my belief that you would love spending an evening enjoying great food and drinks at Cuebebar and it might become one of those places where you would go again and again. At least I can say I found a happy place which serves my kind of food 🙂
Behind SORO Village Pub, Assagaon – Badem road.
Open only for dinners, 6 PM- 11:30 PM and closed on Tuesdays
I visited Holiday Inn New Delhi Mayur Vihar Noida yesterday to experience Kerala Kitchen – Melange of flavors from God’s own country, a 9-day long food promotion at its all-day dining eatery, Cafe on 3. The ambiance, the decor, and the music, all resonated well with the vibes that Kerala has to offer.
Master Chef Rejimon, specially flown from Kerala, curated the food promotion offering various signature delicacies from Kochi, Malabar, and Travancore to cover the different elements of authentic food from Kerela. There were interactive stations with themed decor creating a memorable experience for the guests. The entire promotion has 3 cycling menus, which have been prepared to keep in mind the palettes of both vegetarians and non-vegetarians.
Every place has its own culture, tradition, and food and so does Kerala. Few of Chef Rejimon’s signature delicacies include –
Idiyappam Chemmeen Biryani, a dish prepared using Malabar style masalas and has an aromatic flavor
Murniga Kanthari, a tribal chicken dish from central Kerala
Prawn Urulakizhangu Dosa, prawn patties topped with chef’s special masala
Chemmeen Kakka Roti, prawn and rice dumpling
Attirachi Vendakka, lamb cooked with okra
Pidi Kozhi, a traditional home-style chicken dish and many more creations from his repertoire.
The dishes that were the part of the menu on the launch day of the event is what I got to savor and they were as follows:
PACHA MANGA SALAD
Shredded Raw Mango with onions & tomatoes
PINEAPPLE PACHA MULAGU SALAD
Pineapple and Green Chili
KOZHI PORICHA SALAD-NV
Fried Chicken with tempered mustard
SEAFOOD CURRY VEPPILA SALAD-NV
Curry leaves marinade mix seafood with onions and lime
Chutneys – Raw Mango Chammanthy, Coconut Chutney, Inji Chammanthy
Green chili infused pineapple soup
SEAFOOD THENGA PAL SOUP
Mix Seafood Broth with coconut milk
Banana Flower with mashed potatoes patties
Red onion fritter
Deep fried ladyfish infused with spices
SEAFOOD VADA MASALA
Seafood dumpling tossed with onion tomato masala
STAPLE – LIVE STATION
VAZHAKKA KOON ULARTHIYATHU
Tempered Raw Banana and Mushroom
VELLARI MANGA CURRY
Raw Mango and white pumpkin curry
URULAKKIZHANGU VADA CURRY
Potato and lentil dumpling curry
MAIN COURSE-NON VEG
KUMARAKOM MEEN PATTICHATHU
spiced fish curry with fish tamarind
SURIYANI KOZHI PIDI
Syrian Christian style chicken & rice dumpling curry
MUTTON KURUMULAGU ROAST
Mutton with black pepper masala
MALABAR SEAFOOD BIRIYANI
Malabar style aromatic biryani with seafood
Coriander Scented Rice with grated coconut
VAZHAPOO PARIPPU PAYASAM
Tender coconut and Banana flower cooked with jaggery and coconut milk
Layered steamed cake with eggs and nut
Caramelized banana with coconut and nuts
Rice flakes cooked with cardamom infused sweetened milk
The dishes that I have marked in bold made for my favorites, the spices, and the flavors were just right. I had tried some of these dishes on my trip to Kerala and I can easily say that there was no difference in the authenticity of the taste. Kudos to chef Rejimon and Cafe on 3 team for recreating the flavors without any compromise.
The carefully crafted menu comprised of traditional food, succulently created from fresh ingredients and deftly spiced by the culinary expert. The festival is a celebration of Chef Rejimon’s culinary journey covering the state of Kerala from North to South and offers the guests an opportunity to treat themselves to authentic Kerala delicacies.
The festival is indeed a rare treat for food lovers and shouldn’t be given a miss. I have been privileged to experience it on day 1 and also meet Chef Rejimon in person.
Date: 30th November – 8th December 2018 | Time: 1900 hours to 2300 hours | Venue: Café on 3, a full-service buffet restaurant at Holiday Inn New Delhi Mayur Vihar Noida
The Fourth Edition of the Food for Thought Fest concluded in the capital city with celebrating the diverse culinary heritage of the South Asian region. The festival was organized at The Embassy of the Republic of Indonesia, with countries participating from different parts of South Asia. A one of its kind initiative that focused on the common heritage and history of the region, as well as the unique influences that make up a part of it, it has set a benchmark as a forum for conversations, cuisines and the exchange of ideas and philosophies. The participating countries were India, Indonesia, Afghanistan, and Bangladesh. The guest of honor for the event was HE Mr. Sidharto R Suryodipuro, Ambassador for the Republic of Indonesia.
I had a chance to interact with his excellency and he shared some behind the scene facts about the event and how it was conceptualized.
This year’s edition of the Food for Thought Fest brought in the exciting components that made this a truly unique event. There were talks and discussions around culture, health, and cuisine in the “Thought Fest” by the expert, while the “Food Fest” offered cookery workshops with celebrity chefs from the participating countries and television celebrities Puja Talwar, Advaita Kala and Imam Siddique, had food stalls from some of the most superlative restaurants from the South Asia region like Soda Bottle Openerwala, Atara Catering, Chaat Chowk and Orza. This year the Bazaar Section was beautifully curated.
Many celebrity chefs graced the occasion and showcased their culinary skills in preparing wonderful dishes. I happened to meet and interact with a few of them. Here is chef Ruchira Hoon speaking about her experience at the event
The dishes that she prepared were simply wonderful especially the aubergines.
Well, next I interacted with our very own Khurafati Nitin who never fails to amaze me with his abundance of energy and the ability to make laugh. He shared the stage with singer turned chef Anaida and they both literally rocked the stage together.
From bringing out the benefits and correct way to use saffron, Anaida’s preparation and insights both were valuable. Her traditional Irani dish of rice was simply delicious.
The MC of the day was none other than Fashion Stylist, TV Actor & Bigg Boss fame Celebrity Imam Siddique. He held the audience’s interest all through the event and kept them entertained. His association with the event has been a long one and here is he sharing his thoughts on the event and more
During the festival, I thoroughly enjoyed learning from the greatest chefs in the region, explored some fascinating topics related to food and, of course, and tasted some splendid flavors of the subcontinents.
About the founders of S.A.A.G
Mr. Maneesh Baheti, alumni of The Oberoi School of Hotel Management, is a seasoned hotelier with over 16 years in senior positions at leading brands such as The Oberoi Group and Hyatt International, before branching out as a hospitality industry consultant with a diverse projects portfolio. His love for cuisines has taken him on extensive travels, including the SAARC region of Pakistan, Bangladesh, Nepal, and Sri Lanka.
Ms. Sonali Anand, a Masters in Tourism Management from Bournemouth University, U.K, she has spent over a decade in senior positions with multinational companies including, The Oberoi Group. She went for a second Masters Degree in Social Development from Euromed, Marseille, France, which equips her with an insight into international cultural relations and dynamics.
SAAG also has an eminent Advisory Board with PADMA BHUSHAN Mr. Shashi Kant Misra as the Chairman and comprises of experts such as Michelin Star Chef AtulKocchar from The, Master Chef Abhijit Saha, Chef Michael Swamy and renowned hotelier Mr.Gautam Anand to name a few.
To get your tryst with luxury and enjoy some awesome food, head straight to PVR Director’s Cut in Ambience Mall, Vasant Kunj and I am sure you will fall in love with it.
Though PVR Director’s Cut is a cinema hall and operates largely on membership, it has two stand-alone restaurants, that anyone can walk into.
Simply Sushi, is a state of the art Japanese Cuisine restaurant, spearheaded by internationally renowned Chef Yutaka Saito, who understands the nuanced Indian palate and has introduced innovative offerings on the menu, under the guidance of Chef Mayank Tiwari, Group Executive Chef of PVR, who is a celebrated chef in the culinary world of International cuisine.
I began my culinary experience by trying the Salmon Carpaccio and it was utterly delicious. I polished off the entire dish on my own. The taste was subtle and very very soothing on the tongue. The light tanginess added more depth to the overall flavors and I loved it.
The next I tried the Avocado Tartare, which will remain one of my most favorite dishes at Simply Sushi. It was delectable beyond words can justify. Such creamy texture, such rich flavors, loved it. Along with it I also tried the Tofu Spinach and this too was an awesome tasting dish.
Coming to Sushi, I tried the Spiced Tuna Rolls and Salmon Rolls and enjoyed them both, but preferred the Salmon Roll more over the other.
But let me tell you something, Simply Sushi is not just about food, it is about an overall experience. The charm of sitting over the counter and watching the chef prepare sushi right in front of your eyes, the luxury and class that the ambiance engulfs you into and who knows you might get lucky and bump into a celebrity or two as PVR director’s cut is all about the Creme Dela Creme of Delhi. And yes I did bump into Smriti Irani and her husband, while I was relishing my meal at Simply Sushi.
After Simply Sushi, it was time for desserts, and for that, I just hopped on to the other outlet of PVR Director’s Cut, L’Opera. Inspired by French designs, this patisserie looks very classy and rich. The pastel colors, the furniture design, remind of you of French Colonial Cafes. Also, this outlet at Vasant Kunj, leads in a fact that there are about 3 desserts that you get to eat only here and nowhere else. One such was the chocolate hazelnut with baileys, it was a truly mouth melting experinec with burst of flavours in my mouth. The chocolate, the hazelnut and of course baileys, its definitely a must try. They offer some savoury items as well and are in particular known for their wonderful sandwiches. All I can say is that both these places within PVR Director’s Cut are completely worth a visit and since they no not require membership, you must pay a visit.
Some places offer great food, while some offer experience, very rarely we come across places that offer food which not just food, but a wholesome experience. Coincidently, I have felt this at two places and its no surprise that both these places come from the same group. Masala Library by Jiggs Kalara was my first such experience where in I felt that its not just about food, but everything put together, and now my second experience came when I recently visited Bo-Tai. Conceptualised by Zorawar Kalra, this restaurant offers all the ingredients be ranked amongst the top. The ambience is perfect, very classy and refined, the hospitality is top notch, from the moment you enter, you are entire experience is personalised. The staff attends to you with utmost care, attention and knowledge of food and drinks.
The presentation of food is commendable and the most important thing, the taste is unmatched. Bo-Tai is a Thai speciality restaurant and it truly serves the best Thai food in the city.
Here are some of the highly recommended dishes
Scallop Carpaccio- A mouth melting experience, the scallops were just so delicious.
Crispy Caramelised Raw Mango Prawns- These are definitely a must try, super scrumptious prawns and that tangy taste of raw mango was just perfect.
Chicken Florets- True to their name, these blue coloured chicken dimsums in chilly oil were delectable.
Duck Sausages- The best dish I had, the sausages were simply mind blowing and the duck meat was so soft and juicy. The pumpkin dip and baked mashed potatoes as accompaniments enhance the taste greatly.
Lamb Satay- One of the finest satays that I had in recent times, you cannot afford to miss this dish, and the peanut dip too wasn’t the regular type and was really delicious.
Lamb Chops- Utterly delicious and succulent lamb chops, totally worth a try.
Masamman Curry- So when we talk of Thai curries, this curry usually sets the benchmark and I have to say that this was perfect. Served with Steamed Rice, they completed my meal.
Dessert- You have to try to believe how delicious it was.
Also for dessert you can try the Caramelised Banana Cocktail, it was just too good.
Me and my son had a great time enjoying this scrumptious food and overall experience at Bo-Tai. Highly recommended. Do share your feedback if you happen to visit.
Well now that the holidays are over and my son has gone to Delhi, I am back to eating my healthy stuff. But today I was not in a mood to cook too many things so opted for this wholesome soup which has a perfect balance of proteins and carbohydrates and is super easy to make. Needless to say, it tastes awesome 😋
Here are the ingredients you would need:
Tomato Purée- 1 packet
Olive Oil- 1 table spoon
Water- 1/2 glass
Oregano- 1/4th teaspoon
Dried Basil Leaves- 1/4th teaspoon
Paprika- 1/4th teaspoon
Brown Bread Slice- 1
Salt to taste
Fresh Cream- 1 spoon for garnishing
Heat olive oil in a pan and add chopped garlic.
Sauté the garlic and pour the entire packet of tomato purée and then add water.
Let it cook for about 5 minutes on low heat.
Add the spices and simmer for another couple of minutes
Increase the flame and bring the soup to a boil.
While the soup is getting boiled, toast a slice of brown bread and cut it like croutons.
Beat the egg lightly in a bowl and once the soup starts to boil, hold the bowl over the top of the pan and slowly release the beaten egg, stirring the soup simulated.
You will get the egg drop threads in the soup and it’s texture will change a bit.
Bring it to another boil and remove from flame.
If you want you can add a bit of Tabasco to give your soup a spicy and tangy flavour.
Pour it in a bowl, and top it with croutons and add a dash of fresh cream to garnish.
Note: This recipe is for one bowl of soup and you can multiply the ingredients as per the servings. Enjoy a complete meal.
A warm and cosy place overlooking vast green patches, a lady who cooks with lots of love and passion and the food that is simple yet amazing is what Laila’s Cafe all about.
Located at the Anjuna-Vagator road, Laila’s Cafe has been around since a few months now. Laila, who belongs to Hyderabad originally, had a dream to take its cuisine to different places and Goa became her new home. She wanted to introduce people to the authentic Hyderabadi cuisine and started curating special menus for home deliveries. Her home deliveries met with a great success and further encouraged her to open up a cafe. Her cafe serves Hyderabadi cuisine primarily and has a daily changing menu. She makes the weekends even more special by preparing some typical Hyderabadi delicacies. She balances a couple of Hyderabadi dishes with 2-3 North Indian dishes as well, in order to give variety and choices to the customer.
This weekend, we dropped by at her cafe as she hosted an EID special lunch. The menu comprised of:
Mutton Haleem- Haleem originated as an Arabic dish with meat and pounded wheat as the chief ingredients. It was introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam and later became an integral part of Hyderabadi cuisine. Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It was served with fried onions and lemon to add that zingy flavour. I relished the same with a hot parantha.
Biryani- Biryani is popular across the country and every region has its own way of preparing it. That day we tried biryani which was primarily with Bangalorean flavours. Tasted very well.
Chole- A typical punjabi style of chole, which were savoured with paranthas.
Shahi Paneer- Another North Indian delicacy prepared to perfection.
Pulao- A simple pulao to go along with chole or shahi paneer.
Sheer Khurma- A traditional sweet prepared with vermicelli and milk, it was heavenly. I could have polished off 2 bowls of the same easily, but refrained myself from doing so. Its one indulgence, you will love.
Overall, I had a lot of fun and enjoyed my feast at Laila’s Cafe. Laila is also passionate about fashion collectibles and hence she showcases her collection along side at the cafe. So not only you can indulge in eating good food, but also indulge in some quick shopping. Do drop by and let me know how was your experience.
If you have never learnt how to cook before or if it is something that you are interested in but you just don’t quite know how to take things to that next level then you are not alone. People across the world try and cook every single day, but if you are able to turn that necessity into a passion then you can really help yourself to be healthier and more confident. On top of all that, it is a skill that can come in very useful in your later life.
It doesn’t matter whether you are making yourself way more marketable in terms of dating or whether you want to try and better your position at work because having skills is always important and learning how to cook or evenbakeis a great way for you to get started. You can make yourself look way more unique and appealing, not to mention that people will respect you more for it as well. If you are concerned because you know that you have never learnt how to make even the most basic of dishes before then don’t worry because everyone has to start somewhere and it really is all about taking the time to really develop as a person.
Cooking doesn’t have to be hard work. Sure, some people slave over the stove but this doesn’t have to be the case. It is very easy for you to cook with your other half and cooking is now an activity that can be shared. A lot of couples love to learn new skills together and it is great if you want to try and strengthen that bond that you have. You may find that your relationship grows as a result and it is also a great way for you to learn from each other. If you are not good at one aspect of cooking then there is a high chance that your partner will be able to fill in the gaps, so do keep that in mind. Any speaker for nutritionwill tell you how great it is to know how to cook.
A lot of people choose to eatfoodthat is bad for them, purely because they don’t know how to cook a very healthy meal. They believe that they have to have some magical skill in order to whip together a great meal but this is not the case at all. If you are willing to take some classes then this is a great way for you to take things to that next level and it can also help you to develop your skills much faster as well. If you believe that you are not cut out for classes then don’t worry, you can still learn everything that you need to know at home and this is a great way for you to really fill up those long and boring weekends.
So learning how to cook is a great way for you to expand your skillset, and by taking the time to really work on your skills, you can be sure to get a positive result.
Pushing the boundaries and challenging the status quo of single malt whisky since 1887, Glenfiddich celebrates World Whisky Day with the Experimental Series. Over its 130-year history, distiller William Grant & Sons and its most famous creation, Glenfiddich single malt scotch whisky, have blazed a pioneering trail that lives on today. Overcoming adversity over the years, innovating, remaining family-owned and ever-changing, Glenfiddich has become the world’s most-awarded and No.1-selling single malt whisky.
Forging the way for new Scotch whisky avenues, Glenfiddich has been collaborating with maverick individuals from the world of whisky. Designed with the desire to “inspire unusual and unexpected variants”, the Glenfiddich Experimental Series is the perfect means of memorializing this day. Focused on applying unparalleled and ingenious production processes, the Glenfiddich Experimental Series presents a unique single malt whisky experience.
Speaking on the significance held by the occasion of World Whisky Day, William Grant & Sons India Managing Director, James Pennefather said, “Glenfiddich has created a niche in the world of single malt Scotch whisky breaking age-old traditions and encouraging whisky aficionados to experiment. Building on the long-established tradition of innovation The Experimental Series helped Glenfiddich attain a new pinnacle of experimentation, setting it apart from all other distilleries. By forgoing the custom of a Malt Master selecting and examining malt whiskies, Glenfiddich welcomed global insights from 20 experts. On this World Whisky Day, we celebrate this time-honoured practice of taking on new challenges, savouring the finest of drams with our friends and family.”
The zeal for innovating new flavours at Glenfiddich, led Malt Master Brian Kinsman to partner with a local craft brewer of Speyside. Together they created the Glenfiddich IPA Experiment, a new single malt whisky, infused with breathtaking flavours from oak casks that have held a zesty Speyside IPA. Kinsman was also instrumental in the creation of the phenomenal Glenfiddich Project XX. A result of a collaboration between him and 20 whisky artistes from 16 countries around the world, the Glenfiddich Project XX is exceptional because it was created with a blend of 20 special single malts.
ABOUT WILLIAM GRANT & SONS AND GLENFIDDICH
William Grant & Sons, Ltd. is an independent family-owned distiller headquartered in the United Kingdom and founded by William Grant in 1887. Today, the luxury spirits company is run by the fifth generation of his family and distils some of the world’s leading brands of Scotch whisky, including the world’s favourite single malt Glenfiddich®, The Balvenie® range of handcrafted single malts and the world’s third largest blended Scotch Grant’s® as well as other iconic spirits brands such as Hendrick’s® Gin, Sailor Jerry®, Milagro® Tequila and, most recently, Tullamore D.E.W Irish Whiskey.
ABOUT GLENFIDDICH, INDIA
Glenfiddich is a single malt whisky owned and produced by William Grant & Sons Distillers Limited, an independent family-owned distiller founded by William Grant in 1886 and still controlled by the fifth generation of the family. Glenfiddich has gained a reputation for supporting the creative arts in India with various initiatives including the annual Artists in Residence award and World’s Most Experimental Bartender programmes.
And here are few amazing whiskey cocktail recipes for you to try 🙂
Bay Leaf/cinnamon cordial 10ml
Fresh Lime juice 10ml
Apple Juice 30ml
Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a coupe glass. Garnish with a cinnamon candy
Brahmaputra Boat– The finest bay leaf from Assam and exquisite cinnamon from Kerala combine to make a cordial that gives the World’s Most Awarded single malt, the Glenfiddich 12 Year Old a rightful, full-bodied, spicy finish. Bay leaf and cinnamon. Gifts fit for monarchs, symbols of honour since the dawn of civilisation and waxed eloquent by poets including Apollo, the Greek God of Poetry.
Glenfiddich 12 60ml
Dark Chocolate Sauce 15ml
Single cream 15ml
Gung Giri estate strong black coffee 15ml
Caramel syrup 10ml
Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a coupe glass. Sprinkle with orange peel and cinnamon
Speyside Tiramisu– The fruit-forward notes of the Glenfiddich 12 Year Old combine with the tangerine sweetness and intense aromas of the Gung Giri estate’s premium coffee. The finish is celebratory almost, with orange oils, cinnamon spice and caramel to round up all things whisky. Around 400 years ago, someone stole 8 seeds from the Arabs and planted them in Chikmagalur. Today, the whole world has an eye on the Gung Giri coffee blend.
Glenfiddich 12 60ml
Gujarat Figs Puree 20ml
Reduced Apple Juice 30ml
Ginger Juice 5ml
Aromatic bitters 1 drop
Lime juice 10ml
Tonic Water 60ml
Method – In a goblet glass pour the Glenfiddich 12, Figs Puree, reduced apple juice, Ginger juice, aromatic bitters and lime juice and mix well. Fill with ice and top with Tonic water. Garnish with dried figs in a skewer
Mulberry sparkle– The fruity notes of the 12 Year Old expression find the perfect partner in handpicked Figs from Gujarat. A fig puree complements the sweetness of the malt, and the splash of ginger juice gives it a spicy zing. A twist of lime juice makes for a surprising citrus finish. A mention in the Old Testament. Believed to be the first domesticated crop ever. Extolled for its restorative powers. The fig has surely stood the test of time.
Nutty Rob Roy
Walnut Infused Glenfiddich 15 60ml
Palm sugar/Black pepper Syrup 10ml
Apple juice 30ml
Egg White 1 number
Method – In a shaker glass filled with ice pour all of the above ingredients and shake well. Strain and serve straight up in a tulip glass. Garnish with caramelised apple slice
Nutty Rob Roy– The best Kashmiri walnuts complement the nuttiness of our 15 Year Old Expression. A fine touch of palm sugar and a black pepper cordial bring the complexity alive. The result? A sweetness that lingers. The oldest tree food known to man. Rembrandt’s wonder ink. A Chinese investor’s wonder stock. No wonder the walnut was once only reserved for royalty.
Darjeeling Mail Old Fashioned
Glenfiddich 18 60ml
Castleton Muscatel concentrate 10ml
Spring Water Ice Cube 1 number
Method – In an old fashioned glass drop a big size spring water ice cube/sphere and measure the Glenfiddich 18, Castleton Muscatel concentrate and stir gently. Garnish with dehydrated marigold petals and serve
Darjeeling Mail Old Fashioned– The full-bodied aroma of the Darjeeling Castleton Muscatel extract combines with the rich fruity notes of the Glenfiddich 18 Year Old to enhance its sherry character. The magical expression of the cocktail changes with every sip, thanks to the marigold finish. A result of the finest Chinese saplings planted 125 years ago, the Castleton Muscatel second flush, over time, has acquired a sobriquet that’s anything but Chinese. The Champagne of Teas.
Glenfiddich 21 60ml
Silver Tips Fullmoon Tea Liquor 60ml
Orange Nasturtium Petal Ice Cube 1 number
Method – Stirred and served
Method – In an old fashioned glass measure the Glenfiddich 21. Add 60 ml of the Silver Tips Fullmoon Tea Liquor. Drop one sphere ice/cube ice of Nasturtium flower and serve
Moon Spring– The Glenfiddich 21 Year Old comes alive with its nuanced rum character as it combines with Silver Tips Full-moon Tea. The Nasturtium Orange ice cube enhances the peppery finish of the 21 Year Old. Plucked only on one full-moon night every year, just for a minute short of 3 hours, they say it is a cosmic confluence that makes Silver Tips Imperial Darjeeling Tea magical.