A fine evening with Big Banyan wines : Photo Feature

The evening started witt Rosa Rossa – a still rose wine. This has been the favorite rose among the Indian ones at home offlate and I was super happy to be welcomed with this

 

The Rosa Rossa was paired with salmon, capers and cream cheese canapes. The acidity of the wine cut the slight saltiness of the salmon and the sourness of the capers very well and in the end the flavours worked so well together

The vegetarian canape – a herb cheese on filo pastry, again the cheese cut into the acidity. I loved the phyllo baked well

Doesn’t the roses and wine look lovely together

amuse bouche of champagne jelly, served with a touch of micro-greens and herbed foam. Too fancy yes, did it deliver? Not for me

Big Banyan Sauvignon Blanc. A nice fruity white. slightly sour and a medium dry wine, served at a pleasantly chilled temperature (for a change I was happy with the fact that someone understood that room temperature is not supposed to be Indian room temperature)

Beet Carpaccio which were sherry marinated beets served with Chevre and balsamic reduction. Beet is making a come back with vengeance

Chicken and cous cous salad

Limited edition Shiraz, I am not a red wine person per say but this went well with the mains

Wild mushroom risotto with porcini foam and truffle essence which sadly didn’t please anyone on the table. I wonder what is that makes risotto a death dish every where including masterchef

Chicken with olive potato mash, garlic baby spinach, young vegetables finished with a pan glaze. Loved the mash potatoes

John Dory – with fork crushed potatoes, lettuce and a very interesting lemongrass veloute and red wine jus. My main for the day and the one that made me a happy girl 🙂

 

Big Banyan Bellissima – a late harvest muscat, Big Banyan’s dessert wine. Dessert wines are acquired taste, they are sweet and heavy and not everyone likes them but well I do 😉 . It is deep amber in color, served chilled and has strong fruit notes of apricot and peach shining through

Banana Souffle served with sesame ice cream and chocolate soil. To me the souffle felt like baby food but the sesame ice cream was stellar

Creme Brulee Napolean was an almond stuffed filo pastry. If I had to pick one of the desserts of the evening it would certainly be this one

In the end, happy evening with lovely wines. Go pick a bottle of Big Banyan and you will be pleasantly surprised like Aneesh recently said at IFBM that a lot of Indian wines are actually better than cheap foreign brands that we get and buy most of the time. I can’t agree with him more