Indian Food Cuisine

The event saw a jugalbandi between Indian food and South African Wine

New Delhi, March 2011: Baluchi, the pan-Indian cuisine restaurant at The Lalit New Delhi, hosted a gala event for the South African Trade Commission on Monday, March 28, 2011. Presided by Indias first French-certified Sommelier Magandeep Singh, the evening saw a jugalbandi between Indian food and South African wine. Food played a central role in the pairing session with special menus being created by Baluchis Head Chef KP Singh.The idea behind the session at Baluchi was to educate the diners on how Indian food and wine pairing works. Emphasis was laid on the entire sensory experience associated with pairing South African wine with Pan-Indian food, and how the process could enhance their dining experience. Between each course the diners were given a quick background on the wine producing regions of South Africa and also the various factors that govern the quality of a wine - the grape varietal, the geographical location, the microclimate, soil, year, technique of harvestin g, duration of maturation and most importantly - the manner in which the wine is stored and served.

The wine pairing session at Baluchi was attended by:Ravi Issar - Advisor, Trade & Investment, South African High CommissionJatin Virmani - Wine ImporterDebjit Dasgupta - Wine ImporterAmit Aggarwal - Wine ImporterSandeep Parsan - Wine ImporterAndries De Klerk Wine Maker, South AfricaNeena Daspatnaik - Modi Continental

The delegates from South Africa who attended the event included Kabelo Segwan, Agos Moahi, Sifiso Singo, and Paul De Wet.

About Baluchi The Lalit New DelhiBaluchi, the signature star restaurant at The Lalit New Delhi, has had an opportunity to re-invent itself. It has an Indian Bread Bar Counter and offers specialties from all over the country. There is a selection of handpicked wines to enhance the flavours of the Pan-Indian cuisine. The new avatar of Baluchi not only presents a remarkable progression in design and service but also the subtle refinement and multi-cultural nuances of the Indian cuisine.

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