India Dinner
Bengaluru, November 20, 2018
The flavours of Bengal
" Members and guests were treated to a soul-satisfying array of iconic Bengali dishes "

The Bailliage completed another successful, sold-out event themed “A celebration of Bengali cuisine” curated by Maître Rôtisseur Abhijit Saha at his modern Indian restaurant Rock Salt.

Members and guests were treated to a soul-satisfying array of iconic Bengali dishes. Chef Saha and Chef Barun explained the ethos behind the precision of flavour-centric, course-wise eating for which Bengal is famous. This stems from the Muslim heritage of Murshidabad to Kolkata’s traditional seafood offerings.

In addition, top award-winning wines from Fratelli Vineyards, India’s leading wine producer, paired exceptionally well with delicately flavoured dishes.

Kobiraji chingri (shrimp) and enchorer (raw jackfruit) cutlets circulated as appetizers which were perfect with the Fratelli Gran Cuvée Brut, India's most elegant zero-dosage sparkling wine. ‘Puchkas’ (panipuri a popular street snack famous in Kolkata) were a great hit.

The Kolkata bekti (sea bass) ‘paturi’, wrapped and steamed in tangy mustard and banana leaves, delighted with the fresh Masi Spurrier White (Chardonnay/Sauvignon). The Masi Spurrier Dry Rosé showed why rosé wine pairs so well with Indian flavours. The kosha mangsho (lamb simmered in whole spices) proved a great match with the flagship Fratelli Sette 2013.

An array of delightful Bengali milk-based sweets concluded the satisfying repast.

Indian food plus Indian wine is repeatedly proving to be a great match. Delighted Chaîne members agreed!

Ruma Singh
Chargée de Presse