Food Talk India Brings Gins to the City

by September 29, 2018 0 comments

Food Talk India’s founders, Shuchir Suri and Anjali BatraFounders of Food Talk India, Shuchir Suri and Anjali Batra organised an event in Delhi based on gins to provide an opportunity to explore the alcohol better.

Cosmopolitan consumers seek novelty everywhere now. With larger disposable incomes, millennials and Gen X-ers can go bungee jumping one weekend and bar-hopping the other.

Even with food, consumers want an entire sensory experience instead of just going for a meal to a nice restaurant, which has given rise to companies that curate such experiences which give the consumer something extra to look forward to.

Food Talk India’s founders, Shuchir Suri and Anjali Batra, conducted an event called the Gin Explorers’ Club to acquaint the city with alcohol which was spread over multiple days. The theme for two evenings was botanical wonderland. From the decor theme to the kind of gins available, they showcased an array of botanicals and flavours all under one roof.

“We curate immersive food and drink experiences that elevate your regular dining experience. From the food on your plate to the presentation to the people you are dining with — attention is paid to even the minutest detail — something that a restaurant or bar will not be able to focus on. And that is where our expertise comes in,” said Batra and Suri.

For the festival, they had seven gins from across the globe, classic London dry gin like Bombay Sapphire, Tanqueray, Beefeater to the new Western style gins like Monkey 47, Tanqueray 10 and Caorunn.

“From citrus forward gins to fruity ones and then the complex profiles like a Monkey 47 —with an interesting balance of 47 different botanicals, there were many flavours to experiment with,” they said.

For customers, what makes such events even more exciting is that they are here today, gone tomorrow.

“They are only accessible for a limited period of time and that’s what makes them exciting. Also with a pop-up, chefs and mixologists get to experiment a lot, so you expect the unexpected when you walk into one,” they said.

They try to get gin lovers and enthusiasts alike in attendance, as well as those that are new or never been exposed to gin. For the gin drinker, it is a place to explore new brands, find their gin of preference and develop a connection. For the rest — it’s a place to experiment, taste and understand a spirit of the rarest kind.

India and the world over, gin infusions are making a major space for itself. Bars across the country are tinkering with the alcohol to give it their own take. Gin infusions are a big and rapidly growing trend across restaurants and bars nowadays. Walk into a trendy restaurant or bar, you will most likely find a special section on the menu with Gin cocktails and infusions.

“What we have been noticing (and loving) is that a lot of these places are doing infusions based on the overall concept of the place. Be it infusions using seasonal local produce or using innovative techniques like sous vide infusions and so on. It’s really exciting to see the things that are happening out there. India is moving massively towards gourmet infusions. Cocktails are the new cuisine,” they said.  Not just infusions, craft gins are also making headway and they are here to stay.

“Craft gin is not a fad, it’s a style of gin and is definitely here to stay. Over the past few years, a new category of gin called the New Western Style or Craft Gin has grown massively where the focus has moved from Juniper forward to now focusing on botanicals. Craft distillers handcraft their gins, know each and every botanical that goes into the product and what purpose it serves, are passionate and innovative in the way they approach gin,” they said.

While India still remains a lover of whisky and beer, other drinks like vodka, gin and tequila are making their presence felt and how.

Writer: Asmita Sarkar

Courtesy: The Pioneer

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