I recently attended the La Reserve Wine dinner at Tian, Maurya Sheraton, by Grover Zampa wines. It was an unforgettable evening filled with free flowing wine, a curated menu by one of the best chefs of the country and lots of chatter.
There were many standouts in the curated menu, starting with the miso infused quinoa. Firstly, it looked beautiful like a tree on the plate and then all the elements together tasted great too.
My favorite dish of the night was a superb grilled prawn dish served along with fermented mango and fresh black beans and to bring it all together a vinegar gel. The complete balance was the highlight of this and it went so well with the paired Grover La Reserve white wine.
The Chilean sea bass was a complete success as well and I especially loved the tang and sweetness of the pineapple gel and the pickled radish.
The theatre of the entire event was Chef Vikramjeet’s dessert, which came along with a freeze-dried rose that you broke on the plate and ate the dish along with it. It not only added to the fun filled evening but to the taste as well.
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