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I love to go to The Taj West End for a lot of reasons. The obvious would be it being one of the most beautiful properties in Bangalore followed by the brilliant culinary brigade who never fail in making your meal a memorable one. So last weekend when I was invited to a food and wine paired lunch, it had me eagerly looking forward to spending the afternoon with old friends and colleagues. Infact, it seemed like the perfect thing to do after a gruesome week burning out at work. Fruits of my labour, as I had mentioned it to a friend.

The event was in association with Grover Wines, one of India’s leading wine brands, and a part of the hotel’s new offering to the city folks to experience a fun afternoon crushing grapes followed by a three-course lunch by Chef Sandeep Narang and his team, paired with Grover Wines. 

The set-up at the venue was dream-like with vines of grapes forming a canopy over the gazebo by the pool. It was hard to believe that we were sitting at the heart of Bangalore and not some vineyard far-far-away. At the centre of it all was a huge tub filled with grapes for the crushing session which had everyone’s attention amidst all the chattering, champagne and delicious hors d’oeuvre. Soon enough we were all in the tub busy crushing the grapes and I must say that is the best way to de-stress any given time.

The 3-course lunch started off with a refreshing Nimboo Pani Granita followed by Sowa Lahsooni Jhinga, Lal Mirch Aur Ajwain Ka Seabass which was dill and garlic flavoured char- grilled prawns, Kashmiri chilli and carom infused seabass cooked over a griddle and was served along with Khade Moong Dal(lentil) and Mini Harapyaz Kulcha. This dish was paired with Grover’s Sauvignon Blanc which is a light, refreshing and a crisp white wine with fruity notes. 

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Sowa Lahsooni Jhinga, Lal Mirch Aur Ajwain Ka Seabass; Methi Aur Safed Mirch Ka Murgh

As a palette cleanser, we were served Tamarind Sorbet which scored full marks on presentation as it came in an earthenware-resembling dish with fumes seeping out of it that made it look all mystical.

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Tamarind Sorbet

For the second course there was Methi Aur Safed Mirch Ka Murgh which was fresh fenugeek and white pepper spiced, tender, clay-oven roasted chicken served with dal makhani and olive naan. It was paired with Grover’s Cabernet Shiraz which is a medium bodied, soft tannin and intense red wine with fruity, floral and burnt notes.

Up next was Bhatti Ke Pasliyan, single bone lamb chops, medium-done, matured with hand pounded spices and glazed in a tandoor, and served with nadru singhade ki subzi and ulta tawa paratha. This dish was paired with Grover’s most sought after red wine, La Reserve. This is one of my favourite from their collection. A blend of Cabernet Sauvignon and Shiraz, it is matured for six months in French oak barrels where the wine gains its structure and complexity. It has a powerful bouquet of ripe red and black fruits with a hint of spice.

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Bhatti Ke Pasliyan

For a sweet ending, we were served Rasmalai Cheesecake with Anjeer Ka Halwa. Talk about creativity at its best!

So if you are looking for fun things to do over the weekend, this new package at The Taj West End is much recommended. A bunch of your best buds, fine wine, delicious food, beautiful set-up, breezy Bangalore weather – the perfect remedy!

The experience is available for a minimum of 25 people through a week’s advance booking.
Price point: Rs. 6000 per person plus taxes. 

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